Description
This Healthy Chocolate Banana Bread is a nutritious twist on a classic favorite. Made with ripe bananas, whole wheat and almond flour, and enhanced with dark chocolate chips, this bread combines rich flavor and wholesome ingredients for a perfect snack or breakfast treat.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 2 eggs
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-Ins
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven and prepare loaf pan. Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper to prevent sticking.
- Combine wet ingredients in a bowl. In a large mixing bowl, mash the ripe bananas thoroughly. Add the eggs, melted coconut oil, maple syrup, and vanilla extract. Mix until well combined.
- Whisk dry ingredients in another bowl. In a separate bowl, whisk together the whole wheat flour, almond flour, cocoa powder, baking soda, baking powder, and salt until evenly blended.
- Gradually mix dry ingredients into wet. Slowly add the dry ingredients into the wet ingredients bowl, stirring gently to combine without overmixing, ensuring a smooth batter.
- Fold in dark chocolate chips. Gently fold the dark chocolate chips into the batter, distributing them evenly without breaking them.
- Pour batter into pan and bake until done. Pour the batter into your prepared loaf pan, smoothing the top with a spatula, then bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool before slicing and serving. Remove the bread from the oven and allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing into 10 pieces and serving.
Notes
- Using ripe bananas is essential for natural sweetness and moisture.
- Be careful not to overmix the batter to keep the bread tender.
- You can substitute maple syrup with honey or agave nectar if preferred.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a nut-free version, consider replacing almond flour with additional whole wheat flour or oat flour.
