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Super Moist Chocolate Banana Bread (Gluten-free)
Prep Time
10
mins
Cook Time
50
mins
Total Time
1
hr
Servings:
16
½" slices
Calories:
148
kcal
Course:
Breakfast, Dessert
Cuisine:
American
This Chocolate Banana Bread is the undoubtedly the most luscious chocolate-flavored and perfectly moist loaf you’re ever going to come across, and gluten-free too.
Ingredients
5
medium
Bananas
,
Overripe, 590g
4
Eggs
1
tsp
Vanilla Extract
¼
cup
Coconut Oil
,
Melted
½
cup
Unsweetened Cocoa
,
40g
½
cup
Peanut Butter
,
or other, 128g
½
cup
Coconut Flour
,
64g
4
tsp
Baking Powder
¼
tsp
Salt
2
Tbsp
Stevia Sweetened Chocolate Chips
,
Optional, 28g
Instructions
Preheat the oven to 350°F (325°F for glass pan).
Line an 8" x 4" loaf pan with parchment paper or foil (leave some overhang to lift out of pan later) and grease.
In a large bowl, roughly mash banana with a fork.
Add eggs and vanilla extract, and blend with a hand mixer on low till pureed, 20 seconds.
In a small bowl, stir together coconut oil and cocoa powder.
Add cocoa mixture and peanut butter to banana mixture and blend till combined, 15 seconds.
In a medium bowl, combine and uniformly mix flour, baking powder and salt.
Add dry ingredients to wet, and whisk.
Pour batter into prepared loaf pan, and top with chocolate chips if desired.
Bake for about 50 minutes or until a toothpick inserted into center comes out mostly dry, with maybe a few crumbs attached.
Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 45 minutes and cut into slices.
Notes
Recipe adapted from
Bakerita
.
Make sure the bananas are overripe and browning, or the bread won’t be sweet enough since there is no added sweetener.
To ripen green-slightly yellow bananas, bake at 300°F for 12-15 minutes until skin is black and shiny.
Use almond butter or another nut butter to make it Paleo.
Storage:
Let the bread cool completely before storing so that it remains fresh.
Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container.
Fridge: 1 week in an airtight glass container.
Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags. Loaves can be stored whole or as individual slices.
Product Recommendation:
Lily's
Dark Chocolate Baking Chips
Lily's
Milk Chocolate Baking Chips
Nutrition:
Servings: 16 ½” slices | Serving size: 1 slice
Calories: 148kcal
Fat: 9.5g | Saturated fat: 4.6g
Carbohydrates: 13.8g | Fiber: 3.5g | Sugar: 5.1g
Protein: 4.7g