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.
- 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!
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.
- 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
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!
- 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
- 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.
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.