Super moist and rich Healthy Chocolate Banana Bread that tastes just like classic, decadent version but with a fourth of the sugar! Packed with nourishing ingredients like almond flour, oat flour, and sweetened naturally with pure maple syrup. This gluten free and dairy free treat comes together quickly and is loaded with chocolatey goodness! Kids love this bread and it freezes great.
I figured now is the perfect time to release this divine gluten free chocolate banana bread into the world since everyone and their brother is baking.
This bread is the cousin of my Chocolate Zucchini Banana Bread, Blueberry Banana Bread and Gluten Free Banana Bread, all amazing recipes you must try!
Ingredients
- Almond flour: aim for the super fine blanched kind, not almond meal (which has the skins). I get Kirkland brand at Costco. Make sure to pack it well in the cup!
- 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. We're not packing this flour.
- Bananas: Extra ripe bananas for lots of banana loaf flavor.
- Cocoa powder: a full half cup for extra chocolate flavor. I used the unsweetened baking kind, but I love cacao powder here 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.
- 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!
See recipe card for full list of ingredients and exact quantities.
Substitutions and dietary modifications
- Vegan: I've made this recipe egg-free using 2 flax eggs instead of regular eggs and it works great. The loaf may be less tall. Or make my Vegan Banana Bread!
- Oil: I often use use avocado oil since it doesn't have the extra step of needing to be melted. You could also use melted butter.
- Add coconut: Add ½ unsweetened shredded coconut for a fun chocolate coconut bread.
- Add blueberries: Make blueberry chocolate bread by adding ½ cup blueberries.
- Sweetener: I tested this recipe with honey and it works great in place of maple syrup. I haven't tested this recipe with a dry sweetener.
How to make (step by step instructions)
Blend wet ingredients in a blender until smooth. Whisk dry ingredients in a mixing bowl. Fold in chocolate chips.
Pour wet ingredients into dry and mix with a wooden spoon. Pour into loaf pan.
Bake at 350F for 55 minutes, cool and devour!
Health benefits
As a dietitian, I love making healthy snacks accessible and super tasty! This bread...
- has far less sugar and carbohydrates than classic banana bread and is also made with unrefined maple syrup.
- is packed with brain-boosting healthy fats, energizing whole grains, and fiber.
- is dairy free and gluten free, making them low in cholesterol and perfect for those with allergies.
Expert tips
- 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
Store on the countertop in an air-tight container for up to 4 days. It stays moist for a surprisingly long time! I
If you still have some left, you can store in the fridge for up to 1 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 4 months. You can thaw it on the counter when you're ready to eat.
More healthy quick bread recipes
- Carrot Banana Bread
- Tart Cherry Orange Bread
- Almond Flour Pumpkin Bread
- Apple Cinnamon Bread
- Healthy Pumpkin Gingerbread with Maple Glaze
Moist and Rich Healthy Chocolate Banana Bread
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10-12 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
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
- 3 medium over-ripe bananas (very brown and spotty)
- 2 large eggs
- 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 oat flour* (certified gluten free if needed)
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 350F. Grease a loaf pan.
- 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.
- 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.
- 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
VEGAN: Sub flax egs.
*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 4 days. It stays moist for a surprisingly long time! If you still have some left, you can store in the fridge for up to 1 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
Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats.
Kristy says
It would be helpful to know what size loaf pan to use? I have 3 different sizes! The recipe sounds amazing.
★★★★
Alexis Joseph says
A standard 9 x 5 loaf pan! Enjoy!
Alicia W says
So delicious! I love the oat flour/almond flour combination. So moist and it has a wonderful rich chocolate - banana flavor. Thank you for a great recipe!
★★★★★
Alexis Joseph says
Amazing! You'll have to try some of my other breads with this flour combo 🙂 Thanks for the kind review, Alicia!
Nancy says
What flour can I substitute for the almond flour? My son is allergic to nuts. Thanks.
Alexis Joseph says
Hey there! This recipe is formulated specifically for almond flour, sorry!
Elena says
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
Georgia says
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 😆
★★★★★
Alexis says
Orange zest yummmm!
Elaine says
What can l substitute instead of oat flour, which l am intolerant to.
Thanks
Elaine
Alexis Joseph says
Unfortunately I've only tested this recipe as written so I'm not able to provide an oat flour swap, sorry Elaine!
Elena says
Coconut flour!
Audrey says
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.
★★★★★
Alexis Joseph says
Hahaha a food snob, that's hilarious!! Yayyy, let me know what else you try. Thanks, Audrey!
Cate Janac says
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 🙂
★★★★★
Alexis Joseph says
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! I have a pumpkin version of this recipe--I'd use that versus trying to change this recipe. It's SO good!!
Cara says
This recipe is literally perfect. I wouldn't change anything about it. I made it into muffins and baked for 30minutes and they were awesome.
★★★★★
Alexis Joseph says
Yayyyy, thank you Cara!!
Clarice says
I’m due at the beginning of February and thinking this will be part of my freezer stash! Looks amazing especially when breastfeeding hunger kicks in!
Alexis Joseph says
Yay!! Let me know if you try it!
Zeren says
Very delicious!
★★★★★
Alexis Joseph says
Thanks a ton, Zeren!
nikita kanodia says
If I replace maple syrup with brown sugar do I need to add any extra liquids to make up for the moisture that maple syrup adds to the cake?
nikita kanodia says
Hi, I can’t find certified oat flour near me. Can I replace it with almond flour or any other flour? Let me know the quantity as well please! Thanks!
Alexis Joseph says
Hi! I have only tried this recipe as written--can you grind up old-fashioned oats in the blender to make oat flour? I also have not tried this with brown sugar instead of maple syrup so I'm not sure about the results with dry versus liquid sweetener.
Shelly says
Excellent! Made without the cocoa powder, increased the almond flour to compensate. Will be making again soon, we loved this! Thank you.
★★★★★
Alexis Joseph says
Love that version! One if these days I need to post it 🙂 thanks so much.
Lisa says
I made this the other night and it was delicious! Thanks for a stellar recipe!
★★★★★
Alexis Joseph says
I'm so thrilled you loved it! You'll have to try the pumpkin version I just posted next 🙂
Lisa says
Just popped this puppy into the oven. The batter was delicious so I can't wait for the finished product! Congrats on the baby!
Alexis Joseph says
Thank you so much! If you love the bread, I'd be super grateful if you'd leave a star rating! XO
Janelle says
This is the best banana bread ever. I love that you can swap the cocoa powder for more oat flour to make regular banana bread, too. Thank you!
★★★★★
Jenna Lester says
The best damn banana bread recipe on the internet! I’ve tried a few different recipes since quarantine started, and this one tops them all on texture, taste and even nutritional profile. If you are into dark chocolate, this one is for you. Highly recommend!
★★★★★
Alexis Joseph says
Best compliment ever!! If you want classic banana bread, you can also swap the cocoa powder for more oat flour 🙂
Jenna says
The BEST damn banana bread recipe on the internet! I’m all about dark chocolate, and this curbed my sweet tooth with an added benefit of healthy carbs and fiber. Highly recommend 👏🏼
★★★★★
Jenny says
Alexis does it again!!! I made this bread twice in less than two weeks, both chocolatey like the recipe instructs and as a regular banana bread with walnuts. It is so moist and fluffy and amazing! I love incorporating almond flour and the nutty flavor it gives, and it works so well for this recipe and tastes just like (even better imo) than "regular" banana bread. Soo good!
★★★★★
Amy says
Love this recipe! Super easy and love the dark rich taste.
★★★★★
Alexis Joseph says
Wonderful, thanks tons, Amy!
Julia says
SOOO yummy! I made it vegan, with a chia egg, which I didn't like as much as when I use flax eggs. Other than that (which was just a trial and error thing for me), I loved it!! I added walnuts instead of choc chips and it turned out amazing!!! I also used olive oil and couldn't even taste it
★★★★★
Alexis Joseph says
Mmmm walnuts--amazing idea!
Hope Remick says
Sooo yummy 😄
Alexis Joseph says
Thanks, Hope!
Kate says
My new favorite banana bread! Awesome texture and taste and only takes a matter of minutes to whip up. Perfect for any and all chocolate lovers.
★★★★★
Alexis Joseph says
I'm thrilled you loved it, Kate!
Kelly says
Made this yesterday. Such a treat! And super easy, too.
★★★★★
Alexis Joseph says
Awesome news, thanks Kelly!
Sarah says
Your dessert recipes always turn out to be the best desserts I've ever baked, and this was no exception!!! I was looking for a more chocolatey banana bread, and this worked perfectly as I had almond flour and oat flour on hand! It was so moist and decadent! My husband loved it, too, and he's not a big banana bread guy. I made the vegan version which worked perfectly. I love sharing with people how delicious vegan baking can be (and I always refer them to your site of course 😉 ). Thanks again for another amazing recipe!!
★★★★★
Alexis Joseph says
Heck yes! This truly is one of my favorite dessert recipes ever. So glad it works just as well with flax, too!
Natalia says
HI, can i subsitute the maple syrup for brown sugar?
thanks
xx
Alexis Joseph says
Hi! I don't know how using a dry sweetener instead of a liquid sweetener would work as I have only tested the recipe as written. Let me know if you try it!
Hannah @bananahannie15 says
This recipe is FANTASTIC! I am gluten free and dairy free and also have an egg allergy. The almond flour and oat flour work perfectly and the bread rises! The flax egg alternative works perfectly! My final product looks just like the original. 🙂
★★★★★
Alexis Joseph says
Wonderful! That's always the best feedback. Enjoy, Hannah 🙂
emily says
amazing recipe! who knew it was so easy to make oat flour?! i added a sliced banana on top to bake in more deliciousness!
★★★★★
Alexis Joseph says
Ohhhh I love that! Thanks so much, Emily 🙂
Cheryl says
This looks delicious but I am grain-free and can’t use oat flour. Is there another flour I could sub in, such as coconut or tapioca?
Alexis Joseph says
Hi there! Those flours aren't substitutes unfortunately as they're so different. I have only tested the recipe as written. My best guess would be more almond flour but again I haven't tested that. Sorry I can't be more help!
Liz Durrell says
We have an almond allergy. Can I sub GF all purpose flour for the almond flour in this recipe?
Alexis Joseph says
Hi Liz! Unfortunately I didn't create this recipe with grain based flour in place of almond in mind and since almond flour has so much fat, I don't think that would work.
Allison says
Made this for dessert with friends and everyone asked for seconds. Absolutely delicious.
★★★★★
Alexis Joseph says
That's the best! Thanks, Allison.
Ali says
This is so good! I didn't have any cocoa powder on hand so I subbed more almond flour for the cocoa powder and it turned out perfect! Thanks for the recipe!!
Alexis Joseph says
I'm so glad to hear that worked, Ali! Now I need to post a non-chocolate version! If you'd be up for leaving a star rating next time that would be AWESOME. Thanks again and enjoy!
Keti says
It looks Yummy!! I will try it soon for my family.
★★★★★
Alexis Joseph says
Thanks!
Rachel says
Best Banana Bread I’ve ever had, and so easy to make! Could eat the entire loaf!!
★★★★★
Alexis Joseph says
Wow! That's the BEST news. A reader just told me she subbed more almond flour for cocoa powder in case you want to try a non chocolate version next 🙂
Kelsey says
This looks amazing! I don't have any almond flour on hand. Could I possibly use 2 cups of oat flour instead?
Alexis Joseph says
Hi there! Unfortunately almond flour isn't a one to one swap with grain based flours. I'd recommend making my One Bowl Chocolate Zucchini Bread instead (assuming you have whole wheat or all purpose flour).
Allison says
So excited to make your Chocolate Banana Bread! I have a bag of almond flour that i've been staring down all week trying to figure out the yummiest use for!
Alexis Joseph says
Yay!! It's my favorite 🙂 LMK how it turns out!!
Sierra says
This looks divine! Just curious, why did you choose to add the calorie info back? I personally find it super helpful because I'm trying to gain weight. Please keep adding it! Thanks! <3
Alexis Joseph says
Thank you! I added it because Google wants as much information as possible for users, and it's really helpful for Google traffic to my website. I also get questions about nutrition info from readers all the time. Glad it's helpful for you!
Megan says
I made this in muffin form last night and oh my goodness are they yummy! The texture is spot on and feels so indulgent. I baked mine for ~23 minutes and got 13 muffins out of the batter.
★★★★★
Alexis Joseph says
Love it! I'm thrilled that they worked so well for you as muffins 🙂
Deirdre says
This recipe was easy and delicious!! Of all the times I’ve made banana bread, I’ve never thought to go the chocolate route but I’m so glad I did! Also, I typically stir by hand but I do think combining the wet ingredients into a blender really made this treat moist and flavorful. Great recipe!!
★★★★★
Alexis Joseph says
Yayyyy I love this one, too! Thank you for taking the time to leave such a thoughtful review. It's super helpful for other readers!
Sally says
Wow. We made this yesterday and half of the loaf is already gone - oops. It’s SO good. We subbed in olive oil and dark chocolate cocoa powder as that’s all we had on hand. The dark chocolate cocoa powder took it to a whole new level, and the olive oil is undetectable. I also used your suggestion of making oat flour in the nutritbullet with old fashioned rolled oats - worked like a charm.
This bread incredible. Will for sure be on repeat in our house.
★★★★★
Alexis Joseph says
Wow--what a fabulous review! Honestly, that dark chocolate cocoa powder sound INCREDIBLE. I'm thrilled that olive oil worked, too! Thank you tons for the glowing feedback. It means the world, Sally!
Veronica says
This looks amazing Alexis! I don't have cacoa powder on hand but I do have cacao - can I use cacao instead?
Alexis Joseph says
Definitely! Let me know how they turn out 🙂
Athena says
As usual, hummusapien delivers! Decided to make muffins instead of a loaf, baked them for ~28 minutes and they came out perfectly moist. Super easy to make and delicious to eat 😀
★★★★★
Alexis Joseph says
Wonderful! I'm going to update the post with muffin directions. Thanks tons for the feedback, as alwasys!
Parisa says
The recipe sounds wonderful! If I wanted to leave out the cocoa powder (but keep in the choc chips), would you add more oat flour to compensate? Thank you!
★★★★★
Alexis Joseph says
Hmmm I haven't tried it so I can't be sure which would be better to sub in (almond or oat) but let me know if you try it!
terry parker says
Is there a way to make this vegan? Without the eggs
Alexis Joseph says
Hey Terry! A friend just made this with flax eggs and said it turned out great, so I just updated the recipe to include that modification. Enjoy!
terry parker says
Thank you
Karen says
This recipe is the best!! It’s moist and delicious, and gluten free!! It’s a great way to indulge without feeling bad about it!
★★★★★
Alexis Joseph says
No bad feelings HORRAY!!!
Sarah says
Made this and it's SO MOIST AND AMAZING!!! Does not taste healthy AT ALL. A new staple for our family!
★★★★★
Alexis Joseph says
Best news!! So moist, right?!
Dylan says
Give me all of the chocolate! So good!!!
★★★★★
Alexis Joseph says
All of it please!!! XO