Healthy Chocolate Banana Bread
The ultimate healthy chocolate banana bread recipe! Made without refined sugar or grain, this sugar free chocolate banana bread recipe is a fantastic healthy option when you're craving a chocolaty snack.
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
Storage: Store the bread covered in an airtight container. It will keep at room temperature for 2 days. For best results store in an airtight container and refrigerate. It will keep for up to 7 days refrigerated.
Freezing: This banana bread does well when frozen. Wrap slices individually with press-and-seal wrap, then store all slices in a freezer bag or container. Let defrost at room temperature or microwave on defrost setting.
Nutrition
Serving: 12slicesCalories: 268kcalCarbohydrates: 33gProtein: 3gFat: 16gSaturated Fat: 13gSodium: 162mgSugar: 19g
Tried this recipe?Let us know how it was!