Remember when I baked up my almond flour banana bread a few months ago? Since it’s gotten such rave reviews from AK readers, I figured it was time to try another version that was just as unbelievably delicious. So I set out on a quest to make a banana bread that tastes exactly like a fudgy brownie. GET EXCITED because you’re going to want to make this recipe ASAP.
That’s right everyone, I made you a healthy chocolate banana bread that tastes just like a fudgy brownie. I was blown away the first time I had a slice, and then immediately ate another one topped with peanut butter + a sprinkle of sea salt.
Yep, it’s that good.
Ingredients in healthy chocolate banana bread
This incredible grain & gluten free chocolate banana bread recipe is naturally sweetened, lower in carbs and made with healthy fats. I love how nourishing it is thanks to almond flour, easy to make, and absolutely perfect for all of my chocolate lovers. Plus, it’s deliciously moist and packed with plenty of chocolate chips. What’s life without chocolate? Here’s what you’ll need:
- Overripe bananas: make sure to use bananas that have lots of brown spots on them. This will give the bread a natural sweetness.
- Eggs: the eggs keep this chocolate banana bread super moist and fluffy. I haven’t tried it with flax eggs but let me know if you give it a shot.
- Pure maple syrup: you’ll just need a bit of maple syrup so that the bread is perfectly sweet. Date syrup would also work well. I would not recommend using honey as it could cause the bread to burn.
- Vanilla extract: just a little vanilla makes a big difference in baking. If you’re out you can also use a splash of bourbon.
- Almond flour: we’re using fine, blanched almond flour in this recipe to keep it gluten & grain free.
- Unsweetened cocoa powder: this give the bread that rich chocolate flavor.
- Baking soda: to ensure that the chocolate banana bread rises.
- Salt: for a boost of flavor.
- Dark chocolate chips: is there anything better than bites of chocolate in every slice? Feel free to use dairy free chocolate chips, too.
- Fancy sea salt: I love sprinkling a little fancy sea salt on top of each slice. Optional, but so delicious!
What makes this chocolate banana bread healthy?
Traditional chocolate banana breads tend to be packed with oil and refined sugars, making them almost like a rich cake. Don’t get me wrong, I love a good slice of cake, but I wanted to lighten up this chocolate banana bread to make it a wonderful snack, easy breakfast or even a healthier dessert. Here’s what makes this bread more nutritious:
- There’s no oil! That’s right, this healthy chocolate banana bread is deliciously moist without having any excess oil.
- It’s naturally sweetened with just ripe bananas and pure maple syrup. Dark chocolate chips add an extra touch of sweetness — feel free to use whatever brand you like.
- It’s gluten free, grain free, dairy free, and paleo. It just uses almond flour + cocoa powder as the dry ingredients and zero butter or other types of dairy.
- There are healthy fats! The almond flour also provides a good amount of healthy fats to keep you feeling satisfied when you enjoy the bread for breakfast or as a snack.
Tips for making this banana bread
Here are some of my best tips for ensuring your gluten free chocolate banana bread comes out perfect:
- Follow the recipe. The best way to ensure the success of this healthy chocolate banana bread is to follow the recipe and use the exact ingredients as written. I haven’t tried this bread with different flour substitutes, so I’m not sure how the bread would turn out when substituting them.
- Use overripe bananas. Using bananas that have LOTS AND LOTS of brown spots and are very soft will help keep this banana bread both sweet, perfectly moist and delicious. Trust me.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
- Enjoy it the next day. Banana bread is always best the day after it’s baked, as the sugars release the bread gets sweeter!
- Add your fav mix-ins. Feel free to add in 1/2 cup chopped walnuts or pecans for additional healthy fats!
Make this healthy chocolate banana bread into muffins
You can absolutely use this gluten free chocolate banana bread recipe and turn it into muffins! Here’s how to do it:
- Spray a 12 cup muffin tin with nonstick cooking spray or use muffin liners. To be safe, I always spray the inside of the liners too.
- Prepare batter as directed, then divide evenly between liners.
- Bake for 18-23 minutes at 350 degrees F or until tester comes out clean.
How to store banana bread
This healthy chocolate banana bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
How to freeze banana bread
This bread freezes well! Simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat.
See how to make healthy chocolate banana bread
If you make this healthy chocolate banana bread recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. xo!
Healthy Chocolate Banana Bread
Ingredients
- 3 very ripe medium bananas (ones with LOTS of brown spots), mashed (1 ¼ cups mashed banana)
- 3 eggs
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 ½ cups packed fine blanched almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ½ cup dark chocolate chips (dairy free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top
- Fancy sea salt, for sprinkling on top
Instructions
-
Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking.
-
In a large bowl, whisk together the mashed bananas, eggs, pure maple syrup and vanilla extract until well combined. Add in the almond flour, cocoa powder, baking soda and salt. Use a wooden spoon to combine. Fold in the chocolate chips.
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Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons of chocolate chips on top. Bake for 50 minutes-65 minutes or until the tester comes out almost clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day (as are all banana breads!) Top with your favorite nut butter or butter and sprinkle with a little sea salt. Enjoy!
Recipe Notes
Feel free to add in ⅓ cup chopped walnuts or pecans for additional healthy fats.
Bread should be kept well-covered at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
This bread freezes well, simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat.
More banana recipes you’ll love
Vegan Banana Bread Cinnamon Rolls
Best Ever Healthy Banana Bread Recipe
Chia Banana Bread Energy Bites
Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
Paleo Double Chocolate Tahini Banana Muffins
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
105 comments
Could an egg replacer be used for this recipe? I know its tricky with almond flour. My baby is allergic to eggs but I want to make this for the whole family, looks delicious!!!
Hi! You could try using flax eggs! Just note that I have not yet tested it 🙂
I made it with a flax egg and it turned out great! Well I did 1.5 flax egg since it called for 3. Not sure if that’s right, but it worked.
Hi
Just wanted to check that instead of 3 flax eggs, you used 1.5 flax eggs? But the remaining ingredient quantities remained the same?
I used 9 Tbsp of aquafaba (liquid from a can of chickpeas) instead of eggs, and they turned out great!
Thank you for this recipe! I made them into muffins and added pecans!
Love love love
The texture is great and it’s so delicious! A healthy brownie treat indeed.
I am currently breastfeeding and have to find dairy free gluten free treats and this couldn’t have come at a more perfect time 😃
Can’t wait to try it with some peanut butter!
Now I have to do my best not to eat all at once 🙈
Amazing! I’m so glad they worked out as muffins 🙂 such a great snack for breastfeeding!
How long did you bake them as muffins?
This will be my new go-to banana bread recipe. Unfortunately, I did not have any chocolate or chocolate chips to add, but I added some crushed walnuts instead and the result is AMAZING (eating a hot slice as I type this review). Thanks for yet another great and healthy recipe!
Perfect! Love the idea of adding chopped nuts 🙂 glad you enjoyed!
Hey Monique, this recipe looks amazing! Is there any change to make it without eggs? Thank you!
Hi! You could try using flax eggs, but please note that I haven’t tested it this way. Let me know if you do give it a try!
Holy cow. I had six frozen bananas so I defrosted and doubled the batch. Cooked both pans together for 60 minutes and they are SO GOOD. I put a little peanut butter on mine and my husband used some fresh berries. Thanks for the best after dinner treat to cure a sweet tooth!
Love it!! So glad you both enjoyed 🙂
Omg! NEW GO TO RECIPE!!! I took it out of the oven and it looked like a healthy brownie. I subbed erythritol for the maple syrup and 1/2 cup oats for 1/2 cup almond flour and it was perfect. Moist, not mush. LOVE
I’m glad that worked out well! My new fav, too 🙂
Hey Monique, Here’s in the UK I struggle to get some of the ingredients for your recipes x However, I can purchase the blanched almond flour in my health food shop for this incredible looking banana bread but not chocolate chips, nor in the grocery shops x Can a smashed up bar of dark chocolate be used instead….would it make the texture too wet? Really NEED to make this!
I made this with chopped up 71% dark chocolate (only had about 1/4 cup) but it turned out great! I think the chocolate flavor of the bread is enough on it’s own to do without the chocolate chips.
Hey Jax! Yes, absolutely feel free to smash up a dark chocolate bar 🙂 Enjoy!
Another great recipe to you! I did not change a thing, everything came out perfect. i only did oven proof glass loaf pan, buttered it up and voila! thanks for another great and healthier recipe!
Amazing! So happy to hear that 🙂
This is SO GOOD! Definitely making it again asap.
So glad you loved it!!
Didn’t have almond flour, so subbed 2/3 cup cassava flour + 2 tbsp coconut flour + 2 tbsp tapioca starch. Baked as muffins (~25 minutes), texture came out great!
I’m glad that worked out well!!
Hi Monique, is cacao powder the same as cocoa powder?
Hi! Cacao powder can tend to be a bit more bitter, but it can be used the same way 🙂
This chocolate banana bread is so good! I subbed a flax egg for one of the eggs. The texture was fluffy, light… delicious!! Also it was v easy to make, which is helpful. Great recipe, will be making it again for sure.
I’m glad that worked out well! New favorite 🙂
Can you please help me with any suggestions and ratios: my son is allergic to all nuts and I cannot use almond flour. I am willing to use traditional flours or accept any alternative ideas!
Hi! Try this banana bread recipe instead 🙂
This is the perfect guilt free combo of banana bread and brownies! I made the recipe almost exactly as it’s written. I did only have two large bananas rather than three, but they were very ripe. I didn’t change any of the other ratios and they turned out moist, soft and insanely delicious. Thanks for the new gluten free banana bread recipe!
Perfect! So glad you loved this one!
I made this recipe into muffins this morning, and substituted the eggs with 9 TBSP of aquafaba (liquid from canned chickpeas) to make them vegan. They were moist and delicious, perfectly sweetened! Great recipe!
Amazing! I’m glad that worked out well!
Delicious!!!! Just made this and my family loved it. My dad is very picky and he kept saying how great it was. If he knew it had almond flour be would have refused, but he loved it!!! All of your recipes are delicious and it gets my dad to eat a little better without him even knowing which is fantastic! Super easy and super chocolatey for that craving you may have.
So happy to hear that, Vivian! Such a great, healthy treat 🙂
I tried to veganize this recipe by using flax eggs.. twice. I wish if turned out but it wouldn’t cook all the way through 🙁 I know it would be sooo yummy if it worked though. Please let us know if you try it!!
Sorry to hear that, Chelsey! I will update if I do try it (and feel free to check the comments if other people have!)
Is the unsweetened cocoa powder raw or Dutch-processed? Thanks!
I use a natural cocoa powder (not Dutch-processed).
This chocolate banana bread was a hit with my 6 year old semi picky eater son! It is so decadent and fudgy!
So happy to hear that! One of my new favs 🙂
Seriously incredible. Perfect amount of sweetness, perfect texture, and I love how tall the loaf baked up. Will definitely be making again and again.
So happy you loved it!!
Absolutely delicious
One of my favs! Glad you loved it 🙂
OMG!! I’m making my second batch this morning it was so good. The moment she shared this recipe on social media, I noticed I had the right amount of browned bananas and got to it. I’m not kidding when I say I’ve had it every morning since she released the recipe. It’s THAT good. Do yourself a favor and make this tasty treat ASAP
Amazing! So happy you love this one!
Simple, quick, healthy and DELICIOUS
Absolutely! Glad you enjoyed!
This is the second recipe of yours I’ve tried, the first came out great but this one was a disaster. I followed the recipe to a T but it just didn’t come out right and the consistency of the batter was so strange and looked nothing like yours. I’m not sure where I went wrong but I think it would help others if you included more descriptive language of what the mixture looks like before its baked.
There is a how-to recipe video above that should help demonstrate what the consistency of the batter should look like. Feel free to check it out!
I made this slightly modified by using 1/2c + 1Tbsp coconut flour instead of almond flour (which I discovered mid-prep that I didn’t have). I also omitted the chocolate chips. The bread turned out moist and mildly sweet, perfect for a dessert fix while trying to watch what you eat.
I’m glad that worked out well!
This was SOOOOO good. Just the unsweetened cocoa powder and chocolate chips make it so decadent. Not sure if I underbaked it (60 min, maybe lower temp oven) but it doesn’t have that sturdiness it has in your photos. Turned out a lot softer and not crumbly but could’ve also been the overripeness of the bananas and the amount. Was more like a gooey brownie which I was not opposed to. MAKE THIS
So delicious! And yes if your bananas were a bit too ripe they could’ve added some extra moisture that changed the texture a bit. I’m glad you enjoyed regardless!
Looking too good, I’ll try definitely…:)
Hope you love it!
These are so moist and absolutely delicious! We made muffins and they are amazing!
Perfect! So glad you enjoyed!
Outstanding recipe! Been looking for a healthier version of banana bread and this one took the cake – or maybe I should say the bread. It was yummy, full of chocolate goodness and we didn’t miss the typical white flour/sugar at all. Slices freezed perfectly using your instructions as well. shared this on Facebook and Instagram three days ago and already several friends have made it as well. Thanks for creating my new favorite baked good recipe.
So glad you found this one! The perfect banana bread (that tastes like chocolate cake!)
Omg…the BEST!!! So easy. Had all of the ingredients on hand. Definitely better the next day, and the day after that…if there is even any left. You’ve got to make this. Whole family loved, even my teenagers.
Perfect! So glad everyone loved it!
Love this recipe! But can I use more banana instead of maple syrup?? Also, can I use 2 yolks instead of 3 or must all 3 be used? Thanks!!
3 eggs should be used and you can try using another banana instead of maple syrup, but I haven’t tested it so I can’t be certain it will work!
Can I substitute whole wheat pastry flour for almond flour and keep all other proportions the same? Thank you!
Hi! I wouldn’t recommend it as the texture will be much different. Try my almond flour banana bread instead 🙂
Hi, I’m trying to lower my sugar intake. Would leaving out the maple syrup mess with the texture? Or do you recommend any substitution for the maple syrup?
To clarify, I meant non sugary substitution, in the case that leaving out the maple syrup does mess with the texture. Thanks!
You could try adding in another 1/2 extra ripe banana instead of the maple syrup!
I love your recipes but have a question. Can you substitute applesauce for bananas in the recipes. Can’t eat bananas. Thank you, wasn’t sure how else to inquire
You can try, but I’m not sure it will always have the best flavor.
So good! Followed the recipe to a t and came out amazing! I cooked it for 55 minutes in my oven. Love that it is naturally sweetened but still satisfies my sweets craving 🙂
Perfect! So glad you love it!
This is amazing! I made it last night and my family loved it! My 8 year old son said it was the most delicious thing ever. Thanks for all you do!
Unfortunately I didn’t end up loving this recipe. After cooking, the edges were super dry, but the center was still almost doughy and overall I didn’t think it was sweet enough. I usually LOVE AK’s recipes, but this one kinda disappointed me :/
Sorry to hear that, as this bread has such rave reviews. Again, it’s best to use very ripe bananas to bring out the flavor, and with chocolate chips there should be no issue on sweetness levels! It also sounds like maybe it wasn’t all the way done, or perhaps not what you expected texture wise. So sorry about that!
This recipe is to die for! Don’t forget the fancy salt and spread a little peanut butter on top of each slice, you won’t regret it!
Absolutely! My fav 🙂
i made this recipe and i must say it was absolutely amazing.This is something i will be baking a lot.
I’m so glad! One of my favs, too 🙂
Hi!! I know you like to use eggs in many of your yummy looking recipes— if there’s ever a substitute you know tastes good, I’d LOVE it. We are GF, DF and egg-free due to many allergies, so I’m always looking for ideas! Thank you so much for considering.
There are often other great substitutes for egg that are not flax eggs— so those are most helpful!
Hi! You can try flax egg if you’d like, but unfortunately I can’t test all my recipes to be egg free/ dairy free/ gluten free, etc. I do my best to provide subs and always give suggestions!
Do you think the use of almond meal instead of almond flour would be okay in this recipe? I’ve noticed in some of your other recipes that you have advised not to. Thanks!
Texture would be a bit different but I think it would still work.
These were delicious! Made them as muffins and baked for about 25 minutes. Such a great grab n go breakfast option. Love how there is only 1/4 cup of sweetener!!
Perfect! Love that idea!
This is really good. I added a few extra tablespoons of maple syrup bc I wasn’t sure if my bananas were ripe enough and I wanted to make sure the bread was slightly sweet. Perfect snack for during the day when you are craving something sweet but also want something nutrient dense
Perfect! Glad you enjoyed!
Made these into muffins. I love how satisfying they are while still feeling indulgent. My husband said they needed more sugar but my son and I love them as is!
Absolutely! Glad they were a hit 🙂
The healthy nut bread was simply amazing luvd it
So happy to hear that!
This banana bread is DELICIOUS. The more chocolate in a recipe, the better. I only had two and 1/4 cups of almond flour so I used about a tablespoon of coconut flour to sub and it turned out amazing. The bread is SO moist (one of my favorite things about almond flour). It is delicious right after it cools a bit – I don’t feel like it even needs butter! It’s almost like a dessert but so, so guiltless because of the nutritious ingredients. Will definitely save the recipe and make again.
Perfect! So glad you loved it!
4 year old approved! He put sprinkles on his half. I put cacao nibs and sea salt on mine. They will be perfect for quick breakfast. Thanks
Love it! Happy to hear that 🙂
Can I use regular flour? Thanks.
I wouldn’t recommend it – sorry!
Easiest and quickest recipe! And it also tastes SO delicious. I can tell I’ll be making this again soon.
So glad you loved it!
Any advice if I were to sub monkfruit for the maple syrup? Curious if that would lower the carb content 🤔