This Double Chocolate Banana Bread is a healthy treat for breakfast or dessert! It’s studded with chocolate chips and full of banana flavor!
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Why You'll Love This Recipe
This double chocolate banana bread recipe brings together the classic flavors of banana bread enhanced with the rich fudgy flavor of a chocolate brownie! The best part is that it’s made with healthy ingredients so you don’t have to feel guilty about having a slice for breakfast! The benefits to this recipe are:
- Made with healthy ingredients like almond butter, maple syrup, cacao and bananas.
- Perfect for using up ripe bananas.
- Great treat for lunch boxes (substitute sunflower butter for the almond butter for school) or an after school snack.
- One bowl recipe.
- Refined sugar-free.
My boys go crazy for this recipe! I love that it’s packed with healthy ingredients and they still feel like it’s a delicious treat!
Ingredient Notes
- Ripe Bananas– this recipe is perfect for using up those super ripe bananas in the fruit bowl!
- Melted Butter or Coconut Oil- I use butter in this recipe but feel free to use melted coconut oil.
- Maple Syrup– real maple syrup!
- Almond Butter – almond butter gives this recipe the fudgy brownie texture!
- Eggs
- Vanilla Extract
- Baking Soda
- Salt
- Whole Wheat All-Purpose Flour
- Cacao or Unsweetened Cocoa Powder- I highly recommend using cacao if you can find it! It is full of antioxidants and so flavorful, rich and chocolaty! I love this organic cacao.
- Chocolate Chips– I love dark chocolate chips in this recipe as they are healthier and also balance the sweetness of the ripe bananas with the bitterness of the chocolate.
How to Make Double Chocolate Banana Bread?
I do ALL the cooking in my house so “one bowl” and “one-pot” recipes are my BFF’s! I love that this recipe is easy to whip up. Even the kids can make it on meal prep day! Everything is whisked in a bowl, transferred to a loaf pan, and baked! Easy Peasy! Scroll to the recipe card for the FULL recipe and instructions.
- Mash bananas.
- Whisk wet ingredients with the bananas.
3. Whisk in dry ingredients until combined.
4. Fold in chocolate chips.
5. Transfer to a loaf pan and bake!
Frequently Asked Questions
Yes! You can freeze it for up to 3 months. If I make a loaf to freeze, I like to pre-slice it so it’s easier to thaw a portion at a time.
Not all banana bread recipes are healthy it depends on the ingredients. Recipes with white flour and refined sugars are not healthy. This recipe uses wholewheat flour and maple syrup and bananas as natural sweeteners. Cacao and dark chocolate provide many antioxidants and almond butter provides healthy fats that will keep you satiated. Bananas are also great for stabilizing blood sugar.
Chances are if you have a gooey center after baking your banana bread is undercooked. Be sure to insert a cake tester or toothpick in the center of the loaf and it should come out relatively clean after the baking time a few moist crumbs are fine. If the bread doesn’t seem cooked bake in 5-minute increments until it’s ready.
Expert Tips
- This recipe can be kept in a cool dry place in your kitchen for about 2 days in an airtight container. You can also store it in the refrigerator for a week if you prefer. You can also freeze it for 3 months. If I make a loaf to freeze, I like to pre-slice it so it’s easier to thaw a portion at a time.
- Try not to overmix this recipe or the texture will be tough instead of cakey and fudgy.
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I love yummy bakes for breakfast! These Almond Flour Banana Muffins are another delicious healthy option and when I'm feeling like something fruity and indulgent I go for this Blackberry Lemon Bread!
Recipe
Double Chocolate Banana Bread
Equipment
- loaf pan
- whisk
Ingredients
- 3 bananas mashed
- ⅓ cup unsalted butter melted
- ⅓ cup maple syrup
- 2 eggs (large) beaten
- ⅓ cup almond butter stirred
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat all purpose flour
- 1 teaspoon baking powder
- ½ cup cacao powder can substitute unsweetened cocoa powder
- ½ cup dark chocolate chips plus extra for topping
Instructions
- Preheat oven to 350 degrees. Mash the bananas in a large bowl.
- Whisk together the melted butter, maple syrup, eggs, almond butter and vanilla with the bananas.
- Whisk in the flour and cacao until the mixture is just combined.
- Fold in the chocolate chips with a silicone spatula reserving some for the top. Pour into a lightly greased 9x5 loaf pan. Sprinkle the additional chocolate chips to cover the top.
- Bake for 40-50 minutes until a toothpick inserted in the middle comes out mostly clean with a few moist crumbs. Allow to cool and then slice and enjoy!
Notes
- This recipe can be kept in a cool dry place in your kitchen for about 2 days in an airtight container. You can also store it in the refrigerator for a week if you prefer. You can also freeze it for 3 months. If I make a loaf to freeze, I like to pre-slice it so it’s easier to thaw a portion at a time.
- Try not to overmix this recipe or the texture will be tough instead of cakey and fudgy.
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