Healthy Chocolate Banana Bread
A moist and decadent banana bread made with ripe bananas, natural sweeteners, and gluten-free flour.
Equipment
- Mixing bowl (notes: large)
- Whisk (notes: for combining wet ingredients)
- Loaf pan (notes: greased or lined with parchment paper)
- Spatula (notes: silicone for folding batter)
Ingredients
- 3 large Ripe bananas notes: mashed
- 1 1/2 cups Gluten-free flour notes: your preferred blend
- 1/2 cup Dark chocolate chips notes: sugar-free or dairy-free optional
- 1/4 cup Honey or maple syrup notes: natural sweetener
- 1/2 cup Unsweetened cocoa powder
- 1/2 tsp Salt
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 cup Coconut oil notes: melted
- 2 large Eggs
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 350°F and prepare a loaf pan by greasing or lining it with parchment paper.
- Mash the bananas in a large mixing bowl until smooth.
- Add eggs, melted coconut oil, honey or maple syrup, and vanilla extract to the bananas. Whisk until well combined.
- In a separate bowl, mix the gluten-free flour, cocoa powder, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula.
- Stir in the dark chocolate chips.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze slices for up to 3 months. Add nuts or dried fruits for a customized twist.