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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.
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!
Get more Bold Baking Guilt Free Desserts including my Healthy Brownies and Healthy Nutella recipes!
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Healthy Chocolate Banana Bread Recipe
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
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!
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
I made this recipe and it was excellent! We love banana bread. This one tasted like chocolate cake! My 3yo kept asking for chocolate cake. This gave me the brilliant idea for my family to make her a healthier version of cake pops! (We bribed her with cake pops from Starbucks to potty train her … yikes! bad idea, bad mom move lol) anyway this gave us a bit of a better alternative. Chocolate Banana Bread (w/o the chocolate chips inside) baked and cooled and then smooshed into dense compact balls placed onto a pop stick and then dipped into… Read more »
Hi Gemma, I tried making this bread and it had awesome taste. But I felt that it had cake like texture, not like usual bread. It was super moist but a little dense. Is it supposed to be like that? If yes, is it what they say chocolate mud cake? My bread cracked a little on top,as Is visible in my submitted pic. Is it expected or was my batter not of correct consistency? My flour usually needs more liquid than specified in recipe. In this case, I added 2 tablespoon yoghurt. I use an OTG and adjust temp and… Read more »
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!
hi, I want to make this but I don’t have flax seeds do I just omit the flax seeds and continue the recipe.
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
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!
Amazing recipe & great results…!!!❤️
I used 4 bananas and oat flour. I made it in the muffin tin. It was like a fudgy brownie. I didn’t have coconut sugar so I used brown as suggested. Yummy dessert!