This Healthy Chocolate Banana Bread is a guilt-free indulgence that combines rich cocoa with the natural sweetness of ripe bananas. In just 10 minutes of prep, you’ll create a moist, tender loaf that’s perfect for breakfast or a satisfying snack. The aroma of warm chocolate and caramelized bananas fills your kitchen as it bakes for 1 hour and 5 minutes, promising a treat that’s as comforting as it is wholesome.
Every bite offers a delightful contrast of fudgy chocolate and soft, fluffy crumb, with a hint of banana that keeps it light and flavorful. Packed with nutrients and free from refined sugars, this bread is a crowd-pleaser that proves healthy can still be decadent. Whether enjoyed fresh from the oven or toasted with a drizzle of honey, it’s a recipe you’ll return to again and again.
Ingredients for Healthy Chocolate Banana Bread
- 1 tablespoon flaxseed meal (mixed with water to make a flax egg)
- 3 tablespoons water
- 1 cup (5oz/150g) all-purpose flour (can substitute with gluten-free flour if needed)
- 1/2 cup (2oz/60g) cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large ripe bananas (about 1 1/2 cups (15oz/540g) mashed banana)
- 1/3 cup (2 1/2oz/75ml) coconut oil, liquid (melted)
- 3/4 cup (4 1/2oz/135g) coconut sugar (can substitute with brown sugar)
- 1 teaspoon vanilla extract
- 3/4 cup (4 1/2oz/135g) chocolate chips (divided)
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C). Grease a 9-by-5-inch loaf pan with coconut oil and set aside.
- In a small bowl, mix together the flaxseed meal and water. Let sit for 10 minutes to create a “flax egg.”
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, mash the ripe bananas with a fork until smooth. Add the melted coconut oil and stir until combined.
- Add the coconut sugar, flax egg, and vanilla extract to the banana mixture. Stir until smooth.
- Gradually stir the dry ingredients into the wet ingredients, being careful not to overmix.
- Fold in 1/2 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips on top.
- Bake for 65 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Remove the pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15 minutes.
- Run a knife around the edges of the bread and carefully remove it from the pan. Let it cool completely on the wire rack before slicing.
- Store the bread on the counter, wrapped in plastic wrap, for up to 4 days. To freeze, wrap the cooled bread in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Delicious Toppings and Serving Ideas
Take your Healthy Chocolate Banana Bread to the next level with a dollop of whipped coconut cream or a drizzle of almond butter. For a touch of sweetness, sprinkle with a pinch of sea salt or a handful of fresh berries. Serve warm with a cup of hot coffee or almond milk for a cozy treat.
Smart Storage and Reheating Tips
Keep your banana bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to 4 days. To freeze, wrap the cooled loaf in plastic wrap and aluminum foil for up to 1 month. When ready to enjoy, let it thaw at room temperature or warm slices in the oven at 300°F (150°C) for 5-10 minutes.
Easy Recipe Variations
Customize this recipe to suit your taste! Swap all-purpose flour for gluten-free flour or oat flour for a different texture. Add a handful of chopped nuts or shredded coconut for extra crunch. For a lower-sugar option, reduce the coconut sugar to 1/2 cup or use maple syrup instead.
Time-Saving Kitchen Hacks
Save time by mashing the bananas in advance and storing them in the fridge until ready to use. Use a stand mixer or hand mixer to quickly combine the wet ingredients. If you’re short on time, bake the batter in a muffin tin for 20-25 minutes for individual portions.
Common Questions Answered
Can I use regular eggs instead of a flax egg? Absolutely! Replace the flax egg with 1 large egg. Don’t have coconut sugar? Brown sugar or granulated sugar will work just fine. For a richer chocolate flavor, use dark chocolate chips instead of semi-sweet ones.
Healthy Chocolate Banana Bread
Ingredients
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 cup all purpose flour (5oz/150g)
- 1/2 cup cocoa powder (2oz/60g)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large ripe bananas (about 1 1/2 cups (15oz/540g) mashed banana)
- 1/3 cup coconut oil liquid (21/2oz/75ml)
- 3/4 cup coconut sugar (41/20z/135g)
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips (41/2oz/135g)
Instructions
- Heat your oven to 350oF (180oC) and grease a 9-by-5-inch loaf pan with coconut oil and set aside.
- In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes. This is to make a “flax egg” or egg substitute.
- In a medium bowl whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Next add in the coconut sugar, flax egg, and vanilla extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, being careful not to over mix.
- Stir in 1/2 cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips.
- Bake for 65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan.
- Let the bread cool on the wire cooling rack before cuting into slices and serving.
- The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
