Description
This Healthy Chocolate Banana Bread is a moist and flavorful treat made with ripe bananas, whole wheat and almond flours, and a touch of cocoa powder for rich chocolate flavor. Sweetened naturally with maple syrup and enhanced by dark chocolate chips, this bread offers a nutritious twist on the classic banana bread, perfect for breakfast or a snack.
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 Pan: Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper to prevent sticking.
- Combine Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly. Add the eggs, melted coconut oil, maple syrup, and vanilla extract, then mix until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, almond flour, cocoa powder, baking soda, baking powder, and salt to ensure even distribution of the leavening agents and cocoa.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing which can make the bread dense.
- Fold in Chocolate Chips: Gently fold the dark chocolate chips into the batter for bursts of rich chocolate throughout the bread.
- Pour and Bake: Pour the batter evenly into the prepared loaf pan. Place it in the preheated oven and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Remove the bread from oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- Make sure bananas are very ripe for natural sweetness and moisture.
- Do not overmix the batter to keep the bread tender.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- You can substitute maple syrup with honey or agave nectar if preferred.
- For a nut-free version, replace almond flour with oat flour or additional whole wheat flour.
