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Healthy Chocolate Banana Bread Recipe

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4.3 from 10 reviews

This Healthy Chocolate Banana Bread recipe combines ripe bananas with rich cocoa and a hint of sweetness for a moist, flavorful loaf that’s perfect for breakfast or a snack. Made with oat flour and optional protein powder, it offers a wholesome twist on a classic favorite, naturally sweetened and packed with nutrients.

Ingredients

Wet Ingredients

  • 3 medium ripe bananas (about 12 oz / 360 g total)
  • 2 large eggs
  • ¼ cup (60 g) nut butter (almond, peanut, cashew or sunflower seed butter)
  • ⅓ cup (70 g) granular sweetener (monk fruit sweetener or brown sugar)
  • 1 tsp vanilla extract
  • 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
  • ½ cup (50 g) protein powder (optional, replaces ½ cup of flour)

Add-ins

  • ¼ cup (40 g) chocolate chips (+ extra for topping if desired)

Instructions

  1. Preheat oven: Set your oven to 350°F (180°C) and prepare a 20 cm (7.9 inches) loaf pan by lining it with parchment paper or greasing it with oil to prevent sticking.
  2. Mash bananas: In a large mixing bowl, mash the ripe bananas until smooth using a fork. Make sure there are no large lumps for a consistent texture.
  3. Mix wet ingredients: Stir in the nut butter and eggs to the mashed bananas until fully combined. Then add the granular sweetener, vanilla extract, and sea salt. Whisk the wet mixture for about two minutes until everything is well incorporated and smooth.
  4. Add dry ingredients: Add the oat flour (plus protein powder if using), cocoa powder, and baking powder to the wet mixture. Stir until just combined, then gently fold in the chocolate chips to distribute evenly without overmixing.
  5. Bake: Pour the batter into your prepared loaf pan, smoothing the top. Optionally, sprinkle additional chocolate chips on top. Bake in the preheated oven for 30 to 40 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready.
  6. Cool: Remove the bread from the oven and let it cool in the loaf pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing. This helps the texture set and makes slicing easier.

Notes

  • Using protein powder replaces some flour and adds extra protein, making the bread more filling and nutritious.
  • Oat flour can be substituted with whole wheat flour or all-purpose flour if preferred, but oat flour keeps the bread moist.
  • Choose a nut butter you like most for flavor variation (peanut, almond, cashew, or sunflower seed butter).
  • For vegan variation, substitute eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a vegan sweetener.
  • Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://lauracooks.com/healthy-chocolate-banana-bread-recipe-2/