Got extra ripe bananas? Turn them into this moist, fudgy chocolate banana bread that’s oil-free, dairy-free, and gluten-free! This easy recipe delivers a delicious, brownie-like treat that’s both indulgent and healthy!
Ingredients:
- 3 ripe bananas
- 2 eggs
- 60g (¼ cup) nut butter (almond, peanut, cashew, or sunflower seed butter)
- 70g (⅓ cup) sweetener (erythritol or coconut sugar)
- 1 tsp vanilla extract
- ⅙ tsp sea salt
- 150g (1 ½ cups) oat flour (or whole wheat, all-purpose flour)
- 50g (½ cup) cocoa powder
- 2 tsp baking powder
- 50g (½ cup) chocolate chips
Instructions:
- Preheat oven to 180°C (350°F) and line a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
- In a large bowl, mash the ripe bananas until smooth. Mix in the nut butter and eggs until combined.
- Stir in the sweetener, vanilla extract, and salt, and mix for about 2 minutes.
- Add the oat flour, cocoa powder, and baking powder. Stir well, then fold in the chocolate chips.
- Pour the batter into the prepared loaf pan, and top with extra chocolate chips if desired.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes, then remove and allow it to cool completely before slicing.
Nutrition (per slice):
- Calories: 185 kcal
- Carbohydrates: 19g
- Protein: 6.3g
- Fat: 9g
Note: Nutritional values are estimates and may vary based on ingredients and portion sizes.