This moist and rich chocolate banana bread is a healthier take on the classic, with no oil and gluten-free ingredients. Made with ripe bananas, nut butter, and cocoa powder, it’s naturally sweetened and packed with protein for a guilt-free breakfast or dessert option. Enjoy every slice with a burst of chocolatey goodness!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 slices
Ingredients
- 3 medium ripe bananas (about 12 oz/360 g)
- 2 large eggs
- ¼ cup (60 g) nut butter (almond, peanut, cashew, or sunflower seed butter)
- ⅓ cup (70 g) granular sweetener (monk fruit, or brown sugar)
- 1 tsp vanilla extract
- ⅙ tsp sea salt
- 1 ½ cups (150 g) oat flour (or preferred flour)
- ½ cup (50 g) cocoa powder
- 2 tsp baking powder
- ¼ cup (40 g) chocolate chips
High-protein option:
- ½ cup (50 g) protein powder (replace ½ cup flour)
Instructions
- Preheat oven to 350°F (180°C) and line a 7.9-inch loaf pan with parchment paper or grease with oil.
- Mash bananas: In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- Mix wet ingredients: Stir in nut butter, eggs, granular sweetener, vanilla extract, and sea salt. Whisk together until fully combined.
- Add dry ingredients: Stir in oat flour (or flour + protein powder), cocoa powder, and baking powder. Mix until smooth.
- Add chocolate chips: Gently fold in chocolate chips.
- Bake: Pour the batter into the prepared loaf pan. Optionally, sprinkle more chocolate chips on top. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes & Tips
- Protein powder: To boost protein content, substitute up to ½ cup of flour with protein powder. Use vegan protein or casein for the best texture, as whey can make the bread dry.
- Sweetener options: Using brown sugar or regular sugar will increase the carb count and calories, so stick with monk fruit for a lower-carb option.
- Flour alternatives: If you don’t have oat flour, you can also use almond flour or any gluten-free flour blend.
- Texture tip: For an extra fudgy texture, reduce the baking time slightly and check for doneness by inserting a toothpick. It should come out moist, but not wet.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life. You can also freeze slices for up to 2 months.
Nutrition (per slice)
Calories: 141.8 kcal | Carbs: 26.8 g | Protein: 4.9 g | Fat: 5.8 g | Fiber: 4 g | Sugar: 4.4 g
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