Description

Try this Healthy Chocolate Banana Bread made with ripe bananas, nut butter, and cocoa powder. It’s the perfect guilt-free treat that’s rich, chocolaty, and irresistibly moist!

Ingredients

Scale

Wet Ingredients:

3 medium ripe bananas (12 oz / 360 g)
2 large eggs
1/4 cup (60 g) nut butter (almond, peanut, cashew, or sunflower seed)
1/3 cup (70 g) granular sweetener (monk fruit, brown sugar, or preferred substitute)
1 tsp vanilla extract
1/6 tsp sea salt

Dry Ingredients:

1 1/2 cups (150 g) oat flour or preferred flour
1/2 cup (50 g) cocoa powder
2 tsp baking powder

Mix-ins & Optional Topping:

1/4 cup (40 g) chocolate chips
Protein boost: Replace 1/2 cup (50 g) flour with protein powder

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Instructions

1. Prep the Oven and Pan:

Preheat your oven to 350°F (180°C).
Line a 20 cm (7.9 inches) loaf pan with parchment paper or grease it with oil.

2. Mash Bananas and Mix Wet Ingredients:

In a large mixing bowl, mash the bananas until completely smooth.
Add the eggs and nut butter, stirring until combined.
Mix in the sweetener, vanilla extract, and sea salt. Whisk thoroughly for 2 minutes to ensure even mixing.

3. Combine Dry Ingredients:

Stir in the oat flour, cocoa powder, and baking powder. Mix gently until the batter is fully combined.
Fold in the chocolate chips, reserving a few for topping if desired.

4. Bake the Banana Bread:

Pour the batter into the prepared loaf pan. Sprinkle additional chocolate chips on top for an extra chocolaty finish.
Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool and Serve:

Allow the loaf to cool in the pan for 15 minutes.
Transfer to a wire rack to cool completely before slicing.

Notes

Gluten-Free Option: Use certified gluten-free oat flour for a completely gluten-free treat.
Sweetness Adjustment: Modify the amount of sweetener based on the ripeness of your bananas.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Calories: 141.8 kcal per serving