Healthy Chocolate Banana Bread (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
3 super ripe medium bananas with lots of brown spots (about 1¼ cups when mashed)
02 -
3 fresh eggs
03 -
¼ cup pure maple syrup
04 -
1 teaspoon vanilla extract
→ Dry Ingredients
05 -
2½ cups fine blanched almond flour, packed
06 -
½ cup unsweetened cocoa powder
07 -
1 teaspoon baking soda
08 -
½ teaspoon salt
→ Mix-ins & Toppings
09 -
½ cup dark chocolate chips, plus 2 tablespoons for sprinkling on top (dairy-free if needed)
10 -
Flaky sea salt for the finishing touch
# Instructions:
01 -
Heat your oven to 350°F. Line a loaf pan (8½ x 4½ inch) with parchment paper and give it a quick spray with cooking spray to be extra sure nothing sticks.
02 -
In a big bowl, mash those spotty bananas really well. Whisk in your eggs, maple syrup, and vanilla until everything's well combined.
03 -
Now fold in the almond flour, cocoa powder, baking soda, and salt. Stir with a wooden spoon until you've got a smooth batter. Gently mix in your chocolate chips - but save those extra 2 tablespoons for topping!
04 -
Pour the batter into your lined pan and smooth out the top. Sprinkle those reserved chocolate chips over the surface. Pop it in the oven for 50-65 minutes - you'll know it's done when a tester comes out mostly clean from the center.
05 -
Let the bread hang out in the pan for 10 minutes, then lift it out onto a wire rack to cool completely. Once cool, slice into 12 pieces. Pro tip: it actually tastes even better the next day! Top with a smear of nut butter and a pinch of sea salt if you're feeling fancy.
# Notes:
01 -
Try adding ⅓ cup of chopped walnuts or pecans for extra crunch and healthy fats
02 -
Keeps well on the counter for 3 days, then move to fridge or freezer
03 -
Freezes beautifully - wrap well and store for up to 3 months