Breads & Doughs, Healthy Baking

Healthy Chocolate Banana Bread

4.65 from 45 votes
This Healthy Chocolate Banana Bread is delicious, decadent, and perfect for anyone - especially if you're avoiding gluten, refined sugar, or eggs!
Healthy Chocolate Banana Bread - Moist, Chocolatey, Rich AND Vegan

Hi Bold Bakers!

Is there really anything better than homemade banana bread? Actually yes. It’s this homemade and Healthy Chocolate Banana Bread! Imagine that comforting banana bread flavor we all know and love combined with your favorite chocolate cake. Sounds dreamy right? Well that’s pretty much what this is.

My recipe for Healthy Chocolate Banana Bread really does tick all of the boxes. This hearty sweet bread is great for breakfast, an afternoon snack and of course dessert. It’s actually great for you since it’s free from egg, gluten, and refined sugar. Bonus – it’s full of healthy fats, satisfying chocolate flavor and that moist banana bread texture.

This Healthy Banana Bread is so easy to make that I find myself making it a few times a month. It’s really great to keep around and never lasts long. To make this Healthy Chocolate Banana Bread, you simply mash up your bananas, mix with coconut oil, flax egg (my favorite egg substitute) and coconut sugar. Then mix your banana mixture with gluten-free flour, good-quality cocoa powder and by all means chocolate chips. This batter comes together in 10 minutes flat and it’s hard not to just dig in after baking it.

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The finished Healthy Chocolate Banana Bread is gorgeous – super moist and beyond chocolaty with that hint of banana flavor. You are going to love it!

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Get more Bold Baking Guilt Free Desserts including my Healthy Brownies and Healthy Nutella recipes!

Healthy Chocolate Banana Bread Recipe

4.65 from 45 votes
This Healthy Chocolate Banana Bread is delicious, decadent, and perfect for anyone - especially if you're avoiding gluten, refined sugar, or eggs!
Author: Gemma Stafford
Servings: 8 -10
Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
This Healthy Chocolate Banana Bread is delicious, decadent, and perfect for anyone - especially if you're avoiding gluten, refined sugar, or eggs!
Author: Gemma Stafford
Servings: 8 -10

Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1 cup (5oz/150g) all purpose flour*
  • 1/2 cup (2oz/60g) cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 large ripe bananas (about 1 1/2 cups (15oz/540g) mashed banana)
  • 1/3 cup (21/2oz/75ml) coconut oil, liquid
  • 3/4 cup (41/20z/135g) coconut sugar*
  • 1 teaspoon vanilla extract
  • 3/4 cup ( 41/2oz/135g) chocolate chips

Instructions

  • Heat your oven to 350oF (180oC) and grease a 9-by-5-inch loaf pan with coconut oil and set aside.
  • In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes. This is to make a "flax egg" or egg substitute.
  • In a medium bowl whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  • In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Next add in the coconut sugar, flax egg, and vanilla extract. Stir until smooth.
  • Stir the dry ingredients into the wet ingredients, being careful not to over mix.
  • Stir in 1/2 cup of the chocolate chips.
  • Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips.
  • Bake for 65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
  • Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan.
  • Let the bread cool on the wire cooling rack before cuting into slices and serving.
  • The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

Recipe Notes

You can make this gluten free by using Gluten-Free 1-to-1 Baking Flour
You can sub out coconut sugar for raw or brown sugar
Nutrition Facts
Healthy Chocolate Banana Bread Recipe
Amount Per Serving (1 g)
Calories 342 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 11g69%
Polyunsaturated Fat 1g
Sodium 241mg10%
Carbohydrates 54g18%
Fiber 5g21%
Sugar 32g36%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Sonal Poddar
Sonal Poddar
2 years ago

Hello Gemma, I have already made this once and it came out super yummy. This time i want to make it with almond flour can u tell me how much almond flour i need to use? Also do u sieve your dry ingredients always? Thanks

Binu
2 years ago

Hello, this is a great bread!
I used 1/2 cup sprouted ragi/ finger millet flour, 1/2 cup whole wheat flour, replaced sugar with palm sugar and used 3/4 cup yoghurt. Skipped the chocolate chips. The batter was yummy. I could have the bread for breakfast too!

Aayushree
9 months ago

Amazing recipe & great results…!!!❤️

Andrea
Andrea
1 month ago

Hi Gemma,
Thanks for all your great recipes & tips!
How many eggs would I add if I want the protein they provide vs Flax eggs?
Also, if I DO still want flax seed in there do I diminish the flour at all?
Thanks!

Sam
Sam
1 month ago

hi, I want to make this but I don’t have flax seeds do I just omit the flax seeds and continue the recipe.

addisonportia@gmail.com
2 months ago

Hi Gemma, you make baking so easy especially for New starters like us. Thank you for sharing your Gift with the World.

Sam
Sam
2 months ago

Hi Gemma,
I want to try this banana bread but need to know how to replace 1 cup of all purpose flour with almond and coconut flour ?
Can you please let me know the quantity of almond and coconut flour to sub the All purpose flour?
Thanks

Haz
Haz
3 months ago

Hi Gemma.
I tried the recipe. Used 1 egg, unsalted butter, 1/2 cup brown sugar, wheat flour.
Taste wise it is good. But the texture its crumbly and on eating the bread kind of sticks and becomes dry. The batter was also quite a dry one as compared to the brownie batter. I hv read amazing reviews of your recipe and my friend has also tried your exact recipe and it turned out amazing.
Baked for the first time. Did I not cook it enough?
Did I miss something? Any changes I need to make?
Thank you!

Binu
3 months ago

Hello Gemma, made it with whole wheat this time. All ingredients remain same as yours. 1 cup whole wheat. used 1/4 cup set yoghurt and 1/4 cup water instead of flax seeds.

Angela Gottheil
Angela Gottheil
4 months ago

Hi Gemma. This recipe looks wonderful. I don’t have coconut oil so I’m wondering if I can substitute it with something else like butter, shortening or vegetable oil?
Thank you so much for your wonderful website!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!