Are you ready to indulge in a decadent treat that’s not only delicious but also guilt-free? Meet the Double Chocolate Banana Bread – a luscious, moist loaf that combines the rich flavors of chocolate with the natural sweetness of ripe bananas. Perfect for breakfast, a snack, or even dessert, this gluten-free, dairy-free, nut-free, and refined sugar-free recipe will satisfy your chocolate cravings without compromising your dietary needs. With just a handful of wholesome ingredients, you can whip up this delightful banana bread in no time. Ready to dive into this chocolatey goodness? Let’s get baking!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or a potato masher until smooth. Make sure there are no large chunks remaining.
- Add 1/3 cup of melted coconut oil to the mashed bananas and mix well until fully combined.
- Stir in 1/2 cup of honey or maple syrup, depending on your preference for sweetness. Mix until the sweetener is fully incorporated.
- Crack in 2 large eggs and add 1 teaspoon of vanilla extract. Whisk the mixture together until it is smooth and well blended.
- In a separate bowl, combine 1 cup of almond flour, 1/2 cup of cocoa powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix these dry ingredients until they are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in 1/2 cup of dairy-free chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the double chocolate banana bread and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots for optimal sweetness.
- Measure Ingredients Accurately: Baking is a science, so be sure to measure your ingredients accurately. Use a kitchen scale for precise measurements, especially for the almond flour and cocoa powder.
- Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf instead of a light and fluffy texture.
- Experiment with Sweeteners: Feel free to adjust the sweetness to your liking by using more or less honey or maple syrup. You can also try adding a splash of vanilla extract for extra flavor.
- Add Extra Mix-Ins: For an extra burst of flavor, consider adding nuts, seeds, or even dried fruit to the batter before baking. Just ensure they fit within your dietary restrictions.
- Check for Doneness: Ovens can vary, so start checking for doneness a few minutes before the recommended baking time. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool Completely: Allow the banana bread to cool completely on a wire rack before slicing. This helps the texture set and makes it easier to cut.
- Store Properly: Keep any leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. You can also freeze slices for a quick treat later!
Nutrition Facts
Calories: 240kcal
Carbohydrates: 22g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 35mg
