Print

Chocolate Banana Bread Recipe

Chocolate Banana Bread Recipe
Print Recipe

★★★★★

5.1 from 16 reviews

A moist and delicious Chocolate Banana Bread made with ripe bananas, cocoa powder, and chocolate chips. This recipe uses oat flour and natural sweeteners for a healthier twist, and includes a high-protein option by substituting part of the flour with protein powder. Perfect for breakfast, snack, or dessert.

Ingredients

Scale

Wet Ingredients

  • 3 medium ripe bananas (about 12 oz / 360 g)
  • 2 large eggs
  • ¼ cup (60 g) nut butter (almond, peanut, cashew, or sunflower seed butter)
  • 1 tsp vanilla extract

Sweeteners and Seasonings

  • ⅓ cup (70 g) granular sweetener (monk fruit, brown sugar, or preferred sweetener)
  • ⅙ tsp sea salt

Dry Ingredients

  • 1 ½ cup (150 g) oat flour (or preferred flour)
  • ½ cup (50 g) cocoa powder
  • 2 tsp baking powder
  • ¼ cup (40 g) chocolate chips, plus extra for topping if desired

Optional High-Protein Addition

  • ½ cup (50 g) protein powder (to replace ½ cup (50 g) of flour)

Instructions

  1. Prepare the pan: Preheat the oven to 350°F (180°C). Grease a 20 cm (7.9 inches) loaf pan with oil or line it with parchment paper to prevent sticking.
  2. Mash bananas: In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and free of lumps.
  3. Add wet ingredients: Stir in the nut butter and eggs into the mashed bananas until fully combined and smooth.
  4. Add sweeteners and flavorings: Mix in the granular sweetener of your choice, vanilla extract, and sea salt. Whisk the mixture for about two minutes to ensure all ingredients are well combined and the batter is slightly aerated.
  5. Combine dry ingredients: Add oat flour (or oat flour plus protein powder if using), cocoa powder, and baking powder to the wet mixture. Stir gently but thoroughly to combine without overmixing.
  6. Fold in chocolate chips: Carefully fold in the chocolate chips to distribute them evenly throughout the batter.
  7. Bake: Pour the batter into the prepared loaf pan. Optionally, sprinkle extra chocolate chips on top for a decorative finish. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool: Remove from the oven and allow the bread to cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

Notes

  • You can substitute oat flour with all-purpose or whole wheat flour if preferred, but drying and texture may vary slightly.
  • Using a granular sweetener like monk fruit keeps the recipe lower in sugar and calories.
  • The protein powder substitution increases the protein content, making it more filling and better for a post-workout snack.
  • The bread freezes well; wrap tightly and freeze for up to 3 months.
  • Make sure bananas are very ripe for maximum sweetness and moisture.
  • For a vegan version, substitute eggs with flax eggs and use a plant-based nut butter.

Nutrition

Keywords: chocolate banana bread, healthy banana bread, oat flour banana bread, protein banana bread, easy banana bread, gluten free banana bread option

Find it online: https://leofoster.com/chocolate-banana-bread-recipe/