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chocolate banana bread loaf sliced

Moist and Rich Healthy Chocolate Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 31 reviews
  • Author: Alexis Joseph
  • 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


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!


Units Scale
  • 3 medium over-ripe bananas (very brown and spotty)
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 1/4 cup avocado oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 1/4 cups packed super fine blanched almond flour
  • 3/4 cup oat flour* (certified gluten free if needed)
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup chocolate chips


  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.
  3. Place almond flour, oat flour, cocoa powder, baking soda, baking powder and salt in a large bowl, stirring to combine.
  4. Add wet ingredients and mix until smooth. Fold in chocolate chips, reserving a few for topping.
  5. 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.