My Healthy Chocolate Banana Bread is easy to make in one bowl and perfect for snack, breakfast, or dessert—no gluten, refined sugar, or eggs.
- 1 cup (5 oz/142 g) almond flour mix
- ½ cup (2 oz/57 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, at room temperature
- 1 ¾ cups (15 oz/425 g) mashed banana (about 3 large ripe bananas)
- ⅓ cup (2 ½ fl oz/75 ml) coconut oil , melted
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup (3 oz/85 g) plus ¼ cup (1½ oz/43 g) bittersweet chocolate chips
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Preheat your oven to 350℉ (180℃). Grease and line a 9 x 5-inch (23 x 13 cm) loaf pan and set aside.
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In a medium bowl whisk together the almond flour mix, cocoa powder, baking powder, baking soda, and salt. Set aside.
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In a large bowl, add the egg, mashed bananas, coconut oil, maple syrup and vanilla extract, and whisk until smooth.
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Gently add the dry ingredients into the wet ingredients and stir until just combined (being careful not to over mix). Fold in ½ cup (3 oz/85 g) of the chocolate chips.
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Pour the batter into your prepared pan and sprinkle the remaining ¼ cup (1½ oz/43 g) of chocolate chips on top.
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Bake for about 65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
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Let the bread cool in the pan for 15 minutes before removing and placing on a baking rack to cool completely before cutting.
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Enjoy for breakfast with a cup of coffee! Store any leftovers wrapped tightly in cling film for up to 3 days.
- Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Don’t overmix: Gently folding the dry ingredients into the wet helps keep the bread soft and tender.
- Check for doneness: Insert a toothpick into the center—if it comes out mostly clean, it’s done. A few crumbs are okay; you don’t want it to dry out.
- Customize chocolate chips: Feel free to mix in dark chocolate, dairy-free chocolate, sugar-free chocolate chips, or chunks for different textures and flavors.
- Make it egg-free: Swap the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water) for a vegan-friendly option.
- Store properly: Wrap leftovers tightly in cling film or store in an airtight container to keep the bread moist for up to 3 days.
- Freeze for later: Slice the bread and freeze individual pieces for a quick snack or breakfast on busy days.