Healthy Chocolate Banana Bread

Healthy Double Chocolate Banana Bread is tender, moist, and tastes like a fudgy brownie! This recipe is made with almond flour and perfectly sweetened with ripe bananas and a touch of pure maple syrup. It’s paleo, dairy free and gluten free and can also be made vegan. The perfect way to use up your overripe bananas!

We’re obsessed with this chocolate banana bread! It’s supremely moist, intensely chocolatey and totally indulgent tasting. The best part is — it’s made with wholesome ingredients and filled with nutrients. We’re using almond flour to keep this recipe gluten & grain free and naturally sweetening the bread with 3 whole bananas and a small amount of maple syrup.

Ingredients Needed 

This chocolate banana bread is made with the perfect ratio of ingredients to give it a soft, tender crumb. Here’s what you’ll need:

• Almond flour – The use of almond flour adds healthy fats and makes this banana bread completely gluten & grain free. It also makes the bread perfectly soft and moist!
• Cocoa powder – Contributes the deep and intense chocolate flavor. I highly recommend using a high-quality Dutch-process cocoa powder for the best flavor.
• Baking essentials – We’re using baking powder, baking soda and salt to ensure this loaf bakes up with the perfect rise and texture.
• Bananas – To give the bread plenty of natural sweetness, be sure to use bananas that have lots of brown spots.
• Eggs – You’ll need two eggs to help with binding, give the bread structure and ensure it bakes up properly. To make this bread vegan, use two chia eggs.
• Maple syrup – To perfectly sweeten the bread.
• Vanilla extract – For a delicious cozy flavor!
• Chocolate chips – Any type of chocolate chips will work — semi-sweet, milk, dark, or chopped up chocolate. I like to use dark chocolate for the health benefits. To keep this bread dairy free or if you’re making it vegan, be sure to use dairy free baking chips.

How to Make It

Like most banana bread recipes, this one is easy and straightforward! Here’s the simple method:

Please see the recipe card for the full, printable recipe with all of the details.

1. Prep. Preheat the oven and line a loaf pan with parchment paper (learn how here).
2. Mix dry ingredients. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda and salt.
3. Mash the bananas. Place the bananas in a medium bowl. Use a potato masher or fork to mash the bananas until they’re almost smooth.
4. Mix wet ingredients. Add the eggs, maple syrup and vanilla to the bananas and stir to combine.
5. Combine dry & wet mixtures. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in half of the chocolate chips.
6. Bake. Carefully pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips evenly over the top of the batter. Bake for 45-50 minutes, or until the bread is fragrant and set through the center.
7. Serve. Cool completely. Remove from the loaf pan, slice and enjoy!

Tips for Recipe Success

This double chocolate banana bread is super simple to make, but here are some tips to make sure it’s perfect every time!

• Ripe bananas. If your bananas aren’t quite ripe enough, you can ripen them quickly by wrapping them in foil and popping them in the oven at 350°F for 10-15 mins!
• Mashing bananas. If you don’t want to take the time to mash with a fork or potato masher, use an electric hand mixer or blender to mash them quickly.
• Baking. After about 35 minutes of baking, if you notice the top of the bread browning too quickly, lightly cover it with foil.
• Cool the bread. Make sure to let your banana bread cool completely before removing it from the pan and cutting it into slices. As the bread cools, it will set, so if you cut it too soon you run the risk of it falling apart.

Frequently Asked Questions

Can I make this bread vegan?

Yes! I tested this recipe using 2 chia eggs in place of the regular eggs. The chia egg version is delicious, but it doesn’t rise up and even dips down a bit in the center after cooking. It’s also a bit denser and fudgier. Here’s an informative post for how to make a chia egg.

How do I know when the bread is done baking?

It can be tricky to know when quick breads are baked fully. However, when fully cooked, it will start to pull away from the edges of the pan slightly. Also, a toothpick (or knife) inserted into the center of the bread will come out clean or with just a couple of moist crumbs.

Can I make muffins instead of bread?

I haven’t actually made muffins using this recipe, but I think it would work great. It should make 12 muffins. Bake at 350ºF for 18-23 minutes or until tester comes out clean.

Make Ahead

This chocolate banana bread recipe is perfect for making a day in advance of when you plan to serve it. Just like classic banana bread, it’s always best the day after it’s baked, as the sugars release the bread gets sweeter!

Storage Recommendations

This healthy chocolate banana bread can be kept covered with foil or plastic wrap at room temperature for 1 to 2 days, then I recommend transferring to the fridge or freezer. I think it actually taste best cold!

Banana bread is very freezer-friendly! You can double the recipe to have a whole extra loaf to freeze, or freeze leftover slices of bread for up to 3 months. Tightly wrap either the whole loaf or individual slices in plastic wrap, then place in a resealable bag and freeze. Thaw your bread at room temperature when you’re ready to eat.

More Healthy Banana Recipes

Looking to use up your bananas? Give these delicious recipes a try:

• Almond Flour Banana Muffins
• Peanut Butter Banana Overnight Oats
• Strawberry Banana Smoothie
• Almond Flour Banana Pancakes
• Healthy Banana Bread Muffins

If you make and enjoy this banana loaf, be sure to leave a comment and ★ rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Print Recipe

4.84 from 25 votes

Chocolate Banana Bread

Healthy double chocolate banana bread is tender, moist and tastes like a fudgy brownie! This recipe is made with almond flour and perfectly sweetened with ripe bananas and a touch of pure maple syrup. It's paleo, dairy free and gluten free and can also be made vegan. The perfect way to use up your overripe bananas! 

Course: breads + muffins, BREAKFAST

Cuisine: American, dairy free

Author: Dani Spies

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Servings: 12 servings

Calories: 205kcal

Ingredients

• 2 cups extra fine almond flour I use Bob’s Red Mill
• 6 tablespoons cocoa powder
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 brown bananas mashed (12-14 ounces)
• 2 eggs (can sub with 2 chia eggs for a vegan version)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions

• Preheat the oven to 350ºF (180ºC). Line a loaf pan with parchment paper (learn how here. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda and salt.
  
• Place the bananas in a medium bowl. Use a potato masher or fork to mash the bananas until they’re almost smooth.
  
• Add the eggs, maple syrup, and vanilla to the bananas and mix until combined.
  
• Pour the wet ingredients into the dry ingredients and stir until just combined. Add and stir in half of the chocolate chips.
  
• Carefully pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips evenly over the top of the batter.
  
• Bake for 45-50 minutes, or until the bread is fragrant and set through the center. Cool completely. Remove from the loaf pan, slice and enjoy!
  

Notes

Keep bread covered with foil or plastic wrap at room temperature for 1 to 2 days, then store in the fridge or freezer.
Bread freezes well for up to 3 months. Tightly wrap either the whole loaf or individual slices in plastic wrap, then place in a resealable bag and freeze. Thaw your bread at room temperature when you’re ready to eat. 

Nutrition

Serving: 1slice of 12 | Calories: 205kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 160mg | Potassium: 220mg | Fiber: 4g | Sugar: 13g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg