Got extra ripe bananas? This Healthy Chocolate Banana Bread is the perfect solution! Oil-free, dairy-free, and gluten-free, this super moist bread tastes just like a fudgy brownie, but it’s good for you! Last week, during Black Friday, I scored a deal on bananas at Aldi and walked away with 4 kilos! Naturally, I had to get creative to use them up, and this delicious chocolate banana bread was born. It’s a healthy, guilt-free snack, breakfast, or dessert!
Why It’s So Healthy:
- Oil-Free: Nut butter replaces oil, adding protein and nutrients.
- No Added Sugar: Sweetened naturally with ripe bananas and a sugar-free sweetener.
- Gluten-Free: Made with oat flour, which is rich in fiber and protein.
- Superfood Cocoa: Packed with antioxidants and vitamins from natural cocoa powder.
Ingredients:
- 3 ripe bananas (the more brown spots, the better!)
- 2 eggs (or flax eggs for a vegan option)
- 60g nut butter (almond, peanut, or sunflower seed butter)
- 70g sugar-free sweetener (or coconut sugar)
- 1 tsp vanilla extract
- 150g oat flour (or whole-wheat flour)
- 50g cocoa powder (unsweetened)
- 2 tsp baking powder
- 50g sugar-free dark chocolate chips
Steps to Make It:
- Preheat oven to 180°C (350°F) and line a loaf pan with parchment paper.
- In a bowl, mash the bananas until smooth, then mix in nut butter and eggs.
- Add the sweetener, vanilla extract, and sea salt. Stir until fully combined.
- Mix in oat flour, cocoa powder, and baking powder. Fold in chocolate chips.
- Pour the batter into the prepared pan and top with extra chocolate chips if desired.
- Bake for 30–40 minutes, until a toothpick comes out clean. Let it cool for 15 minutes before slicing.
Storage Tips:
- At room temperature: Wrap tightly and keep for up to 3 days.
- In the fridge: Store in an airtight container for up to 5 days.
- Freezing: Freeze in airtight bags for up to 3 months. Reheat for a fresh taste!
This chocolate banana bread is perfect for anyone craving something sweet and healthy!