Need a banana bread recipe that’s refined sugar and grain free! This Healthy Chocolate Banana Bread recipe is great when you’re looking for a sweet treat without the sugar and gluten.
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The perfect sugar free chocolate chip banana bread!
There are a few things more satisfying than a delicious, chocolatey fudgy treat! However, when you’re looking to reduce or eliminate refined sugar and grains, finding a yummy chocolate treat is hard.
The good news: you can make a delicious treat without refined sugars, grains and unhealthy oils. This Healthy Chocolate Banana Bread recipe contains no refined sugar, no refined grains (uses coconut flour instead of grain flour), and no toxic vegetable oils. It’s the perfect treat to free for later and enjoy when you’re looking for something fudgy and delicious!
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What makes this healthy chocolate chip banana bread healthy?
Most traditional banana bread recipes are loaded with refined sugar (granular or brown sugar) and also made with vegetable oils and processed/refined all-purpose flour.
Here’s are the substitutions I’ve made to make this healthy chocolate banana bread:
- Replaced the standard brown sugar with Swerve Brown Sugar replacement. This is one of the best products I’ve found on the market for replacing brown sugar. It’s taste, texture and baking chemistry resemble traditional sugar well. This is a sweetener derived from Erythritol.
- Lily’s No Sugar Added Dark Chocolate Baking Chips for traditional chocolate chips. Most chocolate chips on the shelves contain oils and refined sugar. Lily’s do not contain refined sugar. I also really like Lakanto Sugar-Free Dark Chocolate Chips as well.
- Coconut Flour to replace bleached all-purpose flour. If you’re looking to remove gluten and/or grains from your diet, replacing white/bleached flour with a product like Bob’s Red Mill Organic Coconut Flour is a great alternative. Coconut flour also contains more protein than traditional flour.
- Unflavored Coconut oil to replace traditional vegetable oil. Vegetable oil has left my kitchen for good, as it is now known to be a mega-trans-fat, highly processed and rather toxic in our bodies. For almost everything I bake, I now use unflavored coconut oil. It’s a fantastic substitution and bakes beautifully! The brand I like and use is Carrington Farms Unflavored Organic Coconut Oil.
How do I make chocolate banana bread from scratch?
Just like any other quick bread recipe, this sugar free chocolate banana bread recipe comes together quickly and easily.
- Start by lining a 9×5″ loaf pan with parchment paper. Secure the edges with binder clips to help prevent sliding when you add the batter.
- First mix the wet ingredients; mashed ripe bananas, brown sugar substitute, eggs, oil and vanilla. Whisk together well.
- Next mix the dry ingredients in a separate bowl. Dry ingredients include the coconut flour, unsweetened cocoa, baking soda and salt.
- Gradually combine the dry ingredients into the wet. Mixture will be thick. Stir in the chocolate chips.
- Spread batter evenly into the lined loaf pan and top with the remaining chocolate chips.
- Bake at 350 for 55-60 minutes.
Get the full recipe with exact ingredient amounts by scrolling down to the bottom of this post. Thanks!
How dark should bananas be for banana bread?
The darker the better. When bananas have a yellow stem, it means they are not ripe enough. Once the banana is brown, and almost black, it is great for banana bread. It will be soft and very sweet, which will help your bread be extra moist!
How can I quickly ripen bananas for banana bread?
You can place under-ripe bananas in a paper bag and loosely close. This will help speed up the ripening process, but will still take a day or two.
Can I freeze bananas for banana bread later?
Yes. Place your ripe bananas in a resealable freezer bag or plastic container. When ready to make banana bread, allow the bananas to thaw completely before adding to the batter. The bananas will be slightly watery once thawed. Drain off any excess water before mashing and adding to the batter.
How long can banana bread last?
Banana bread will last up to four days sitting out at room temperature.
Are you looking to make your sugar free chocolate banana bread last longer? Here’s what I do:
- Once the healthy chocolate chip banana bread has cooled completely to room temperature, slice into 12 pieces.
- Place into individual freezer zip-lock bags OR place into a freezer container separated by pieces of waxed paper.
- Freeze the banana bread slices and take out of the freezer when you are looking for a snack. Great portion control!
- Defrost in the microwave. (I use my defrost setting, and then heat for maybe 30 seconds until warm.)
If you loved this healthy chocolate banana bread recipe check out some of my other recipes using ripe bananas:
- Banana Brownies Recipe
- Purple Ribbon Banana Bread
- Banana Protein Muffins
- Double Chocolate Banana Bread
- Strawberry Banana Bread
- 4 Ingredient Oatmeal Cookies
- Sugar Free Chocolate Oatmeal Cookies
- Peanut Butter Banana Smoothie
- Black Bean Brownie Recipe
- Chocolate Avocado Smoothie
- Pumpkin Chocolate Chip Protein Muffins
- Peanut Butter Banana Baked Oatmeal
Be sure to check out my other healthy snack recipes:
- Chocolate Peanut Butter Banana Smoothie
- Peanut Butter Protein Bars
- Healthy Carrot Cake Muffins
- No Bake Granola Bars
- Double Chocolate Protein Balls
- Healthy Pumpkin Mug Cake
- Blueberry Almond Chia Pudding
- Healthy Chocolate Muffins
- Cranberry No Bake Energy Bites
- Healthy Carrot Cake Muffins
- Amish Cinnamon Swirl Bread
Here’s the recipe for the Healthy Chocolate Banana Bread
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Healthy Chocolate Banana Bread
Equipment
- Loaf Pan This 9" non-stick Loaf Pan by Wilton is fantastic for breads and loaf cakes!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Parchment Paper Sheets These pre-cut parchment paper sheets by Reynolds are super convenient and a great baking tool!
Ingredients
- 3 ripe bananas mashed well
- 3/4 cup brown sugar substitute like Swerve Brown Sugar Replacement
- 1/2 cup unflavored coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup No sugar added chocolate chips like Lily’s or Lakanto
Instructions
- Preheat oven to 350 degrees. Line a 9 x 5″ loaf pan with parchment paper. Set aside.
- In a large mixing bowl, mash bananas well. Mix in the brown sugar substitute, oil, eggs and vanilla, making sure to break apart any lumps of brown sugar.
- In a separate bowl, whisk together the coconut flour, cocoa powder, baking soda and salt.
- Begin gradually adding the dry ingredients to the wet ingredients. After all wet and dry ingredients are combine, fold in 1/2 cup of the chocolate chips, reserving 1/4 cup of the chocolate chips for the top of the loaf.
- Spread the batter into the prepared pan. Top the batter with the reserved chocolate chips. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted into the center of the loaf comes out clean and crumb-free.
- Remove from oven and let cool to room temperature before removing from the pan. Use the sides of the parchment paper to lift the banana bread out of the pan. Slice and enjoy.
- Store any leftovers in an airtight container at room temperature. Will keep for up to 4 days.
Notes
Nutrition
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