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–+ servings
Sliced chocolate banana bread on wire rack.
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4.81 from 41 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! 
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: breads + muffins, BREAKFAST
Cuisine: American, dairy free
Servings: 12 servings
Calories: 205kcal
Author: Dani Spies

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.
    Whisking dry ingredients in a large bowl.
  • Place the bananas in a medium bowl. Use a potato masher or fork to mash the bananas until they’re almost smooth.
    Mashing bananas in a bowl.
  • Add the eggs, maple syrup, and vanilla to the bananas and mix until combined.
    Whisking eggs with bananas.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Add and stir in half of the chocolate chips.
    Combining wet and dry ingredients in a large bowl.
  • Carefully pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips evenly over the top of the batter.
    Bread batter in a loaf pan.
  • 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!
    Sliced chocolate banana bread.

Video

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