The best double chocolate banana bread recipe you’ll ever need! Made with almond flour, it’s gluten free, dairy free, and paleo! Grab the milk and enjoy the chocolatey goodness!!
I love it when I can categorize things both breakfast and dessert. Double chocolate, thick, moist, decadent dessert? Yep! Still a hearty bread that you can get away with having alongside your morning coffee? Yep! I’m sitting here now, forking deliciously chocolate bites into my mouth and it is perfection you guys! Omg, you’ll love it 🙂
I’ve always loved traditional banana bread. Banana chocolate chip muffins are a staple for me. But you know me, any chance to add extra chocolate, I go for it. Like reeeally go for it, you know?
[bctt tweet=”Any chance to add extra chocolate, I go for it. Like reeeally go for it, you know? “]
So I made this Double Chocolate Banana Bread and I know you’ll love it. Maybe too much, but that’s ok!! Beeecause it’s super nutty, sugar free, and deelicious 🙂
So let’s make some Double Chocolate Banana Bread:
In a medium bowl, combine Bob’s Red Mill blanched almond flour, baking powder, sea salt, and cocoa. Mix it up until it’s combined.
In a large bowl, mash the bananas.
Then, whisk the eggs, almond butter, and coconut sugar to the mashed bananas.
Add the dry ingredients to the wet ingredients and whisk until it’s combined.
Fold in the chocolate chips, saving some for the top (always).
Line a bread pan with parchment paper. This is probably my favorite trick ever because you can just lift the bread out of the pan and don’t have to deal with gingerly turning it upside down on a plate and banging on the bottom like five times before it breaks apart in five pieces. Just me?
It works best if you fold and tuck the parchment paper around the edges, really molding it to the pan.
Pour the batter into the lined bread pan, using a spatula to distribute it evenly.
I drizzled some extra almond butter on top (optional) and sprinkle with the chocolate chips.
Bake for 40-45 minutes and allow to cool before slicing.
Prep Time:
Yield:
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PinDescription
The best double chocolate banana bread recipe you’ll ever need! Made with almond flour, it’s gluten free, dairy free, and paleo! Grab the milk and enjoy the chocolatey goodness!!
Ingredients
- 2 bananas + 1/2 for topping
- 3 eggs
- 1/4 cup almond butter
- 3 tablespoons coconut sugar
- 2 cups blanched almond flour
- 1/4 cup cocoa powder
- 3 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup dark chocolate chunks
Instructions
- Preheat oven to 350F.
- In a large bowl, mash the bananas.
- Then, whisk in the eggs, almond butter, and coconut sugar.
- Add the almond flour, cocoa powder, baking powder, and sea salt to the wet ingredients and whisk until it’s combined.
- Fold in the chocolate chips, saving some for the top (always).
- Line a bread pan with parchment paper, folding and tucking the parchment paper around the edges.
- Pour the batter into the lined bread pan.
- Drizzle some additional almond butter on top (optional) and sprinkle with the chocolate chips.
- Slice another half of a banana and lay the slices on top.
- Bake for 40 minutes and allow to cool before slicing.
Notes
Serving (1 slice): Calories 155; Fat 8.6g (Sat 3.2g); Protein 4.4g; Carb 18.3g (net carb 15.6g); Fiber 2.7g; Sodium 116mg
Nutrition
- Serving Size: 8
Enjoy!! xo
Thank you to Bob’s Red Mill for making the most amazing products and sponsoring this post!
I can’t wait to try this!!
definitely happening like now..except that i don’t have eggs. i am pinning this.
It looks yummy but you didn’t put the amount of chocolate chips. Can’t wait to try it!
Whoops! Udating it now!! Thank you!!
Hi Lindsay, it’s Nisha @paleoandplants from Instagram! I just checked out your blog and love it. This chocolate banana bread is so dreamy 🙂 Definitely trying it out soon!
Yay!! I’m so happy to connect over here! I love following you on insta!! 🙂
How would you feel about making this as muffins? Cuz my kids are sooo much more likely to eat things in muffin shape…cuz I call them cupcakes! Haha
I think muffins (cupcakes) would be an awesome idea!! I would keep everything the same but reduce the bake time, for sure! Let me know how you make out!! xo
I just made these in silicone muffin cups. 350 degrees for 25 minutes worked for me! They are delicious!!
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Love that they worked as muffins! I’m glad you enjoyed them!! xo
Just made this and it surpassed my expectations!!! I’m not a great cook or baker by any means and I was able to follow this recipe with no problem. It’s my new favorite healthy dessert! Thank you for sharing this recipe!!!
LOVE HEARING THAT!! Thanks Ashley!! xo
Could I use cacao instead of cocoa?
probably! I’ve never used it before, so you may want to google is there is a measurement conversion, or if they can be interchanged equally. Let me know how you make out! xo
I used cacao and it worked out well! Probably could have used more because it wasn’t too chocoatr my but I still loved the banana flavour!!
In your Instagram video of this you just combine all the ingredients in one bowl at once and just mix basically. Here it says to separate the dry from wet first and then add together. Does the order really matter? I’ve always wondered. Thanks!
haha I don’t think it really matters. I think the traditional way is to separate them first but it worked better for the video not to. I don’t think you can go wrong either way! 😉 let me know how you make out!! xo
Is it possible to substitute the almond flour? Maybe coconut flour?
I would try for hazelnut flour or maybe a gluten free oat flour (if you don’t care if it’s higher carb). The coconut flour will make it a bit more granular and I think will throw the texture off. Let me know how you make out! xo
The only thing I am missing from the recipe is the almond butter. Can I put coconut oil instead?
Do you have peanut butter or any other nut butter? You can experiment with coconut oil, but it may get too liquid-y. Let me know how you make out!! xo
I made mine with peanut butter I love it. Thanks
Yum!! Peanut butter is always a good idea!! 🙌🏻
in your description, you mention using baking soda. In your ingredient list – no baking soda. Which is it and how much? Thanks. Hoping to bake this today!
Whoops! I updated the post. You can just follow the recipe card with only baking powder. Enjoy!! xo
Can i sub maple syrup for coconut sugar?
Yep! The definitely works! Enjoy!!
Made this tonight and oh. my. word. … SO delicious! Thanks for creating a recipe with clean ingredients that tastes decadent!
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Ah Ashley!! You made my day!! I’m so happy you loved it!! xo
Hi this really looks like the greatest recipe i HAVE EVER SEEN. DYING TO TRY THIS! !!
But-
I am on low carb diet.
ANY chance you could print the carb values????
I am currently salivating at the mouth looking at this recipe!!!!!!!!!.
Thank you in advance..Marie
Hi Marie!
I just updated the recipe with the nutritional facts! It’s lower carb compared to other banana breads but definitely not on the same level carbs for a keto diet. So, depends what you’re looking for! Anyway, I hope you love it!! xo
Oooooo I made this exactly as recipe stated and it was scrumptious!!! (Only thing, I left out the sliced bananas in the toppjng). My family loves it.
Thanx Lindsey!
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Can you substitute Swerve for coconut sugar?
I’ve never tried it, but I think it should work! Let me know if you give it a try and how it turns out!! xo
Could you sub out the eggs for flax eggs instead?
Hi Amanda! I think the flax eggs would definitely work! Hope you love it!!
In the video it shows agave nectar and the recipe shows coconut sugar. Which is better? What would be the measurement for agave?
Hi Purvi!
You can use 4 tablespoons of agave nectar (honey or maple syurp works too). I think both ways turn out great! xo
This recipe is amazing. I used honey as the sweetener and baked in 3 mini loaf pans for 30 minutes. Better than cake!
Ahh I agree!! I love how rich and chocolatey it is! I’m so glad you liked it!! xo
Followed this recipe exactly except without adding additional banana and almond butter on top. Taste is good but it sank a lot in the center. Is there an obvious reason this would have happened or is it typical?
Hi Katrina!
It could be your baking powder? Sometimes when my baking powder is a little old or I’m ready for a new one it tends to not work as well. It also could be that your oven wasn’t hot enough when you put it in, so maybe make sure it’s totally preheated, or maybe your oven is a bit different than mine and need to bump up the degrees a bit. I’m glad you liked the taste of it though! xo
For the sake of everyone reading the comments I’m just going to say that this is AMAZZING. I’m not sure if it’s just me but both of the times I’ve made it it’s turned out absolutely amazing, even with variations. I’m not low carb myself so I subbed in 1 cup of whole wheat flour and the other time I made the recipe as it’s written. Using 2 cups of almond flour made it sooo dense and fudgy it kind of tasted like a super dense chocolate cake. If I’m honest I can’t really tasted the bananas…but it’s so good who am I to complain 😉
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Hi Emily!!
Ahh I’m so happy you like this!! I love that it worked with whole wheat flour too! Thanks so much for your feedback and your support!! xo
Tried this recipe today and it is delicious! Had to sub peanut butter for almond butter, and subbed chopped walnuts for the toppings. Thank you for posting it.
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So delish!! I’m glad you enjoyed it!! xo
came out great. added some organic pumpkin also. very moist and almost gone after 1 day. will make again. very easy and I always have the ingredients on hand.
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Sounds soo delicious!!! xo
my 18 year old daughter was diagnosed a few weeks ago with Celiace disease and this was the very first recipe we made the following day….soooo yummy! Only downfall was we should have made more!
aw I’m so happy you guys enjoyed this! It brought tears to my eyes that my recipe could help ease you guys into this new journey. Sending you so much love and I hope you guys find some other yummy treats to make! xo
Made this tonight and it was genuinely terrible. Firstly, recipe per ingredient list, the batter was a ball and could in no way be anything but plopped into the pan- added an extra banana and a good deal of faith, neither of which helped. Both taste and texture disappointed so much that the boyfriend and I didn’t even finish HALF of a skinny piece before the whole loaf was actually trashed.
Incredibly disappointed.
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Hi Ginny,
Aw I’m so sorry yours didn’t turn out! I’ve never experienced the batter ball you’re describing. Could it be a certain brand ingredient that you’re using? This is one of my tried and true recipes. Feel free to shoot me an email with some ingredients details and steps you took, I’d love to figure out what went wrong for you!
Hope you make something else delicious! xo
My partner requested a chocolate banana cake for his birthday and I’ve got this recipe in the oven right now with about 5 minutes cooking time to go. It smells AMAZING! So glad I found an easy cake recipe that I can have on keto yay
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yay!! that is such a fun birthday cake! hope you guys loved it!! xo
I made this recipes as brownies with a number of changes.
I used 2 eggs, 3/4 cup gluten free flour, 1 1/4 cup almond flour, 1/4 cup toasted tahini and 2 bananas (I forgot the 3rd one!), dark mini-chocolate chips in batter and walnuts chunks on top before baking. They were really good, have a more chocolatey flavor and the banana is hardly noticeable. They have improved with time and 2 days later are better than day 0.
Thanks for the inspiration! and greetings from Valencia, Spain.
Hope it’s good without the agava nectar. It wasn’t in the list of ingredients!
It was updated a while back and now uses coconut sugar as the sweetener – does it say agave in the blog post? I cant find it! Let me know and I’ll update it 🙂 Hope you love it!!