Healthy Chocolate Banana Bread Recipe
Introduction
This Healthy Chocolate Banana Bread is a delicious twist on a classic favorite, combining rich cocoa flavor with naturally sweet ripe bananas. It’s moist, protein-packed, and perfect for breakfast or a guilt-free snack any time of day.
Ingredients
- 3 medium ripe bananas (about 12 oz / 360 g total)
- 2 large eggs
- ¼ cup (60 g) nut butter (almond, peanut, cashew, or sunflower seed butter)
- ⅓ cup (70 g) granular sweetener (monk fruit sweetener or brown sugar)
- 1 tsp vanilla extract
- ⅙ tsp sea salt
- 1½ cup (150 g) oat flour (or preferred flour)
- ½ cup (50 g) cocoa powder
- 2 tsp baking powder
- ¼ cup (40 g) chocolate chips
- ½ cup (50 g) protein powder (optional, as a replacement for ½ cup flour; see notes)
Instructions
- Step 1: Preheat your oven to 350°F (180°C). Prepare a 20 cm (7.9 inches) loaf pan by lining it with parchment paper or lightly greasing it with oil.
- Step 2: In a large mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the nut butter and eggs until well combined.
- Step 3: Add the granular sweetener, vanilla extract, and sea salt to the wet mixture. Whisk or stir vigorously for about two minutes until the mixture is smooth and well blended.
- Step 4: Gently fold in the oat flour (and protein powder if using), cocoa powder, and baking powder. Stir until the batter is evenly combined, then fold in the chocolate chips.
- Step 5: Pour the batter into the prepared loaf pan. Optionally, sprinkle a few extra chocolate chips on top for added texture.
- Step 6: Bake in the preheated oven for 30 to 40 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Step 7: Remove from the oven and let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Tips & Variations
- For a nut-free option, use sunflower seed butter instead of nut butter.
- Swap oat flour with whole wheat or all-purpose flour if preferred.
- Adding ½ cup of protein powder increases the protein content and makes the bread more filling.
- Try adding chopped nuts or dried fruit for extra texture and flavor.
- If you like a sweeter bread, increase the granular sweetener slightly or add a swirl of honey or maple syrup before baking.
Storage
Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices in the microwave for 15-20 seconds or toast lightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of monk fruit sweetener?
Yes, you can use brown sugar or any granulated sugar in equal amounts. Adjust sweetness to your taste.
What if I don’t have oat flour?
You can substitute with whole wheat flour, all-purpose flour, or a gluten-free flour blend. The texture might vary slightly, but it will still be delicious.
PrintHealthy Chocolate Banana Bread Recipe
This Healthy Chocolate Banana Bread is a moist, rich, and nutrient-packed twist on the classic banana bread, made with ripe bananas, cocoa powder, oat flour, and optional protein powder. Naturally sweetened with a granular sweetener like monk fruit or brown sugar, it’s a guilt-free treat perfect for breakfast or snack time.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Total Time: 40-50 minutes
- Yield: 12 servings 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Wet Ingredients
- 3 medium ripe bananas (about 12 oz / 360 g total)
- 2 large eggs
- ¼ cup (60 g) nut butter (almond, peanut, cashew, or sunflower seed butter)
- 1 tsp vanilla extract
Sweetener & Salt
- ⅓ cup (70 g) granular sweetener (monk fruit or brown sugar)
- ⅙ tsp sea salt
Dry Ingredients
- 1 ½ cup (150 g) oat flour (or preferred flour)
- ½ cup (50 g) cocoa powder
- 2 tsp baking powder
- ½ cup (50 g) protein powder (optional; used as replacement for half the flour)
- ¼ cup (40 g) chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (180°C) and prepare a 20 cm (7.9 inches) loaf pan by lining it with parchment paper or greasing it with oil to prevent sticking.
- Mash bananas: In a large mixing bowl, mash the three ripe bananas with a fork until fully smooth, creating a creamy base for your batter.
- Mix wet ingredients: Stir in the nut butter and eggs into the mashed bananas until completely combined, then add the granular sweetener, vanilla extract, and sea salt. Whisk or stir this wet mixture for about two minutes to ensure everything is well incorporated.
- Add dry ingredients: Gradually stir in the oat flour (or a mix of oat flour and protein powder), cocoa powder, and baking powder. Mix thoroughly until a uniform batter forms, then gently fold in the chocolate chips.
- Bake: Pour the batter into the prepared loaf pan, optionally topping with extra chocolate chips. Place it in the preheated oven and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is done.
- Cool: After baking, remove the loaf from the oven and allow it to cool in the pan for about 15 minutes. Then, transfer it out of the pan and let it cool completely before slicing to maintain its structure and texture.
Notes
- You can substitute the oat flour with other flours such as whole wheat or gluten-free flour, adjusting texture accordingly.
- For added protein, replace half of the oat flour with protein powder, as noted in the ingredients. This boosts nutrition without compromising taste.
- Ensure your bananas are ripe with brown spots for maximum sweetness and moisture.
- Chocolate chips on the top are optional but add extra indulgence and texture.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
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