Chocolate Banana Bread (Healthy Recipe) Recipe
Introduction
This Chocolate Banana Bread is a deliciously healthy twist on a classic favorite. Made with overripe bananas, cacao powder, and oat flour, it’s moist, naturally sweetened, and packed with flavor. Perfect for breakfast or an afternoon treat!
Ingredients
- 3 medium over-ripe bananas (the browner the better)
- 2 large eggs
- ¼ cup pure honey
- ¼ cup melted coconut oil
- ½ cup milk (almond milk works well)
- 1 teaspoon vanilla extract
- 2 cups rolled oats (or oat flour)
- ½ cup unsweetened cacao powder
- ⅓ cup mini chocolate chips (plus more for garnish)
- 2 teaspoons baking powder
- Good pinch of salt
Instructions
- Step 1: Preheat your oven to 350°F (180°C). Peel the overripe bananas and mash them with a fork in a large bowl until you have about 1 cup of mashed bananas.
- Step 2: Add the eggs, milk, melted coconut oil, honey, and vanilla extract to the mashed bananas. Whisk all wet ingredients together until well combined.
- Step 3: Stir in the cacao powder, mixing thoroughly with the wet ingredients.
- Step 4: Place the rolled oats in a blender and blitz until they form a fine oat flour. Shake the blender occasionally to ensure no whole oats remain. Work in batches if needed.
- Step 5: Add the oat flour and a good pinch of salt to the wet mixture. Stir well, making sure no dry ingredients are stuck to the bottom of the bowl.
- Step 6: Fold in the mini chocolate chips and baking powder gently with a rubber spatula until evenly distributed.
- Step 7: Line a loaf tin (approximately 8.5 × 4.5 inches or 21 x 11.5 cm) with parchment paper. Pour the batter into the tin, tap gently to settle, and flatten the surface. Sprinkle extra chocolate chips on top and press lightly into the batter.
- Step 8: Bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean or with some melted chocolate but no wet batter.
- Step 9: Remove from oven and let the bread sit in the pan for 10 minutes to set. Then transfer it to a wire rack, remove the parchment paper, and allow it to cool for at least 10-15 minutes before slicing.
Tips & Variations
- Use very ripe bananas for natural sweetness and moist texture.
- Substitute almond milk with any plant-based or dairy milk of your choice.
- For extra texture, add chopped nuts like walnuts or pecans.
- Replace mini chocolate chips with dried fruit for a different flavor twist.
- If you don’t have oat flour, blending oats yourself is an easy and fresh alternative.
Storage
Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze sliced portions for up to 3 months. Reheat slices briefly in a toaster or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of oats?
Yes, you can substitute rolled oats with an equal amount of whole wheat or all-purpose flour, but the texture and flavor will be slightly different. Oats give a more wholesome, chewy crumb.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf near the end of baking. It should come out mostly clean or with melted chocolate but no wet batter. If the toothpick has wet batter, bake for an additional 5-10 minutes and check again.
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Chocolate Banana Bread (Healthy Recipe) Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
This healthy Chocolate Banana Bread is a delicious, guilt-free treat made with overripe bananas, oats, and rich unsweetened cacao powder. Sweetened naturally with honey and enhanced by mini chocolate chips, it’s a moist, flavorful loaf perfect for breakfast or a snack. The recipe uses simple ingredients and a blender to make oat flour, resulting in a gluten-free, wholesome bread that everyone will love.
Ingredients
Main Ingredients
- 3 medium over-ripe bananas (the browner the better)
- 2 large eggs
- ¼ cup pure honey
- ¼ cup melted coconut oil
- ½ cup milk (almond milk used)
- 1 teaspoon vanilla extract
- 2 cups rolled oats (or oat flour)
- ½ cup unsweetened cacao powder
- ⅓ cup mini chocolate chips (plus extra for garnish)
- 2 teaspoons baking powder
- Good pinch of salt
Instructions
- Preheat and Mash Bananas: Preheat your oven to 350°F (180°C). Peel and place the overripe bananas in a large bowl, then mash them thoroughly with a fork until you have about 1 cup of mashed bananas.
- Combine Wet Ingredients: Add the eggs, milk, melted coconut oil, honey, and vanilla extract to the mashed bananas, then whisk everything together until smooth and well combined.
- Add Cacao Powder: Mix the unsweetened cacao powder into the wet ingredients, whisking until fully incorporated and the mixture is smooth.
- Make Oat Flour: Using a blender, add the rolled oats and blend to create a fine oat flour. Shake the blender between pulses to ensure there are no large bits. If needed, work in batches for an even texture.
- Mix Dry Ingredients: Add the freshly made oat flour and a good pinch of salt to the wet mixture and stir thoroughly, ensuring no dry bits are left at the bottom of the bowl.
- Fold in Chocolate Chips and Baking Powder: Add the mini chocolate chips and baking powder, folding them gently into the batter with a rubber spatula.
- Prepare the Loaf Tin: Line a loaf tin (8.5 × 4.5 inches / 21 x 11.5 cm) with parchment paper. Pour the batter into the tin, gently tap it on the benchtop to remove air bubbles, and smooth the top. Sprinkle extra chocolate chips on top and lightly press them into the batter.
- Bake the Bread: Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with possibly some melted chocolate but no wet batter.
- Cool and Serve: Remove from the oven and let the bread sit in the loaf pan for 10 minutes to set. Then transfer to a wire cooling rack, remove the parchment paper, and allow to cool for at least 10-15 minutes before slicing. Serve with tea, coffee, or milk and enjoy your healthy chocolate banana bread!
Notes
- The riper the bananas, the sweeter and more flavorful the bread will be.
- You can substitute almond milk with any milk of your choice, including dairy or other plant-based milks.
- Ensure not to overblend the oats into flour to keep some texture in your bread if preferred.
- For a nut-free version, use a seed oil instead of coconut oil and dairy or nut-free milk options.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slices lightly before serving for a fresh-baked feel.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: healthy banana bread, chocolate banana bread, gluten free banana bread, oat banana bread, cacao banana bread, easy banana bread recipe, healthy chocolate bread
