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    Hummusapien » Recipes » Dessert » Healthy Chocolate Banana Bread

    Healthy Chocolate Banana Bread

    Published Apr 27, 2020 · Modified May 16, 2022 · by Alexis Joseph · 92 Comments

    Jump to Recipe

    Super moist and rich Healthy Chocolate Banana Bread sweetened with pure maple syrup. This gluten free and dairy free treat comes together quickly and is packed with chocolatey goodness!

    chocolate banana bread loaf sliced

    Oh my lanta, do I have a treat for youuuuuu!

    I figured now is the perfect time to release this fantabulous double chocolate banana bread into the world since everyone and their brother is baking. Ugh, isn't baking just the best?

    This bread is my Cherry Orange Pistachio Bread's distant cousin. She's also closely related to my beloved Gluten Free Banana Bread and my Vegan Chocolate Chunk Banana Bread

    I mean if this isn't a family you want to be a part of, I don't know what is!

    You'd never guess that this banana bread is 100% whole grain and sweetened with pure maple syrup. Crazy I tell you!

    chocolate banana bread loaf sliced

    How to make healthy chocolate banana bread

    This recipe comes together in minutes! It would be great to bake with kiddos. Be sure to jump to the full recipe below for complete instructions.

    1. Place the wet ingredients (banana, maple syrup, eggs, oil, and vanilla) in a blender and blend until smooth. You could also mix by hand, but I like the banana to be throughly incorporated throughout.
    2. Place the dry ingredients (almond flour, oat flour, cocoa powder, baking soda, baking powder, salt) in a bowl and mix until combined. Fold in chocolate chips.
    3. Bake for just under an hour, cool, slice, and devour!

    chocolate banana bread loaf on marble with chocolate chips

    Key ingredients and substitutions

    • Almond flour: aim for the super fine blanched kind, not almond meal (which has the skins). I get Kirkland brand at Costco.
    • Oat flour: another favorite gluten free flour of mine, I love the flavor it adds. Be sure to use certified gluten-free if you have a gluten intolerance.
    • Cocoa powder: a full half cup for extra chocolate flavor. I used the unsweetened baking kind, but cacao powder works as well.
    • Maple syrup: my favorite natural liquid sweetener.
    • Eggs: to bind everything together and contribute to rising. Sub flax eggs for a vegan banana bread.
    • Coconut oil: adds flavor, moisture and richness. Salted or unsalted melted butter both work as well.
    • Vanilla extract: to enhance the chocolate flavor ever more.
    • Salt: key for flavor and helps bring out the sweetness.
    • Baking soda and powder: for proper rising.
    • Chocolate chips: for double chocolate goodness!

    black loaf pan with uncooked chocolate banana bread

    Tips for the best banana bread

    • Use very overripe mashed bananas. We're talking mega brown and spotty. No yellow bananas here.
    • Use a combination of almond + oat flour. I love almond flour because a) it makes things taste like sugar cookies and b) it's so freaking moist. This flour marriage is my favorite for gluten free baked goods.
    • Go double chocolate! We're using both cocoa powder and chocolate chips for epic chocolatey flavor in every bite. You could add a teaspoon of instant coffee or espresso if you want to enhance the chocolate flavor even more.

    How to store

    The best place to store the bread is on the countertop in an air-tight container for up to four days. It stays moist for a surprisingly long time! If you still have some left, you can store in the fridge for up to a week or more and it will stay moist.

    gluten free chocolate banana bread sideways on small plate

    Can your freeze chocolate banana bread?

    Yes! To freeze bread, simply wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you're ready to eat.

    More banana bread recipes to love

    • Gluten Free Banana Bread
    • Vegan Banana Bread
    • One Bowl Vegan Chocolate Zucchini Banana Bread
    • Carrot Banana Bread
    • Healthy Pumpkin Gingerbread with Maple Glaze
    Print
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    chocolate banana bread loaf sliced

    Healthy Chocolate Banana Bread Recipe

    ★★★★★ 5 from 31 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 10 minutes
    • Cook Time: 55 minutes
    • Total Time: 1 hour 5 minutes
    • Yield: 10-12 1x
    • Category: Dessert
    • Method: Oven
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
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    Description

    Deliciously moist and rich Healthy Chocolate Banana Bread! This easy gluten-free and dairy free treat made with almond and oat flour will become your new favorite snack or breakfast. For the non-chocolate version, try my Gluten Free Banana Bread!


    Ingredients

    Units Scale
    • 3 medium over-ripe bananas (very brown and spotty)
    • 2 large eggs (sub 2 tbsp ground flax mixed with 6 tbsp warm water for vegan)
    • ⅓ cup pure maple syrup
    • ¼ cup avocado oil or melted coconut oil
    • 1 tsp vanilla extract
    • 1 ¼ cups packed super fine blanched almond flour
    • ¾ cup certified GF oat flour*
    • ½ cup cocoa powder
    • 1 tsp baking soda
    • ½ tsp baking powder
    • ½ tsp fine sea salt
    • ½ cup chocolate chips

    Instructions

    1. Preheat oven to 350F. Grease a loaf pan.
    2. Place bananas, eggs, maple syrup, oil and vanilla in a blender or Nutribullet and blend until smooth. Alternatively, you can whisk by hand if you don't have a blender. I like having the banana flavor well incorporated!
    3. Place almond flour, oat flour, cocoa powder, baking soda, baking powder and salt in a large bowl, stirring to combine. Add wet ingredients and mix until smooth. Fold in chocolate chips, reserving a few for topping.
    4. Pour mixture into loaf pan and bake for about 55 minutes, or until a knife comes out almost clean. Allow bread to cool in pan for 15 minutes before removing and transferring to a wire rack to cool.

    Notes

    *TO MAKE OAT FLOUR: If you don't have store bought, make your own by grinding old fashioned oats in the blender until it resembles a fine flour.

    TO STORE: Keep bread on countertop in an air-tight container for up to four days. It stays moist for a surprisingly long time! If you still have some left, you can store in the fridge for up to a week or more and it will stay moist.

    TO FREEZE: Wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you're ready to eat.

    Keywords: gluten free, chocolate banana bread

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats. 

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Nancy says

      March 24, 2022 at 2:25 pm

      What flour can I substitute for the almond flour? My son is allergic to nuts. Thanks.

      Reply
      • Alexis Joseph says

        March 24, 2022 at 5:17 pm

        Hey there! This recipe is formulated specifically for almond flour. I'd try this chocolate zucchini banana bread instead!

        Reply
    2. Elena says

      December 09, 2021 at 10:58 am

      I used almond and coconut flour. It came out excellent. Someone mentioned they have an oat allergy below. Same recipe on a different site but with coconut . Hope that helps

      Reply
    3. Georgia says

      June 27, 2021 at 9:19 pm

      I did try the chocolate banana bread with honey instead of maple syrup and orange zest instead of vanilla.... All i can say is AMAZING 😲 Super easy to make!
      The only problem is that i can't stop my self from grabbing another piece 😆

      ★★★★★

      Reply
      • Alexis says

        June 30, 2021 at 1:55 pm

        Oraneg zest yummmm! You must try my Cherry Orange Bread, too 🙂 Thanks, Georgia!

        Reply
    4. Elaine says

      April 28, 2021 at 8:32 am

      What can l substitute instead of oat flour, which l am intolerant to.
      Thanks
      Elaine

      Reply
      • Alexis Joseph says

        April 29, 2021 at 8:02 pm

        Unfortunately I've only tested this recipe as written so I'm not able to provide an oat flour swap, sorry Elaine!

        Reply
      • Elena says

        December 09, 2021 at 10:59 am

        Coconut flour!

        Reply
    5. Audrey says

      March 27, 2021 at 3:44 pm

      I have been waiting to try this recipe and it did NOT disappoint. My daughter even said she liked it and she's a 6 year old food snob.

      I can't wait to try all of the other recipes because if I can get my picky eaters to eat a bit more healthy, then I've won.

      ★★★★★

      Reply
      • Alexis Joseph says

        March 27, 2021 at 4:34 pm

        Hahaha a food snob, that's hilarious!! Yayyy, let me know what else you try. Thanks, Audrey!

        Reply
    6. Cate Janac says

      March 21, 2021 at 1:23 pm

      I made this without the cocoa powder because my Mom isn't the biggest chocolate fan. I also subbed honey for maple syrup since I didn't have any. I had to leave it in the oven for a bit longer than 55 minutes but it turned out so moist and delicious. Not to mention I love how easy and mess free the recipe was! Using the blender rather than a billion bowls and mixing utensils was sooo nice. Recipes using coconut oil are always my favorite because I love the flavor it adds. My family is always amazed that these "non-traditional" recipes that use almond/oat flour and honey are better than the stuff they usually have. This has probably moved into my staple banana bread recipe. I was wondering if there is a way to use pumpkin puree in place of eggs or oil (or in addition)? I love the pumpkin flavor and moistness that it adds so if you have recommendations let me know! Thanks for another great recipe 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        March 22, 2021 at 6:45 pm

        Amazing! Today I posted a new banana bread recipe that is this one without the cocoa powder and subbing more flour 🙂 Adding the flour to replace the cocoa will help cut down the baking time for ya so the dry ingredients are spot on! You can find the pumpkin version of this recipe here. I'd use that versus trying to change this recipe. It's SO good!!

        Reply
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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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