Chocolate bread is perfect for any time of day! 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?
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 🙂
If you love baking check out my post of 50+ Gluten Free Dessert Recipes. You’ll find everything from homemade breads like this Seedy Cranberry Flaxseed Bread, this Oat Flour Banana Bread or this Sweet Potato Bread to indulgent breakfasts like Chocolate Overnight Oats and Chocolate Chip Loaf Cake.
If you want to browse recipes by flavor, check out my chocolate recipes, peanut butter recipes, coconut recipes, and raspberry recipes!
If you love using almond flour in your recipes check out my Ultimate List of Almond Flour Recipes and my tutorial for How to Make Almond Flour!
Grab these Ingredients
- bananas
- eggs
- almond butter
- coconut sugar
- blanched almond flour
- cocoa powder
- baking powder
- sea salt
- chocolate chunks
How to Make 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.
Recipe
Rich & Decadent Chocolate Banana Bread using Almond Flour
Double chocolate banana bread recipe is super decadent and chocolatey! Made with almond flour, it’s gluten free, dairy free, and paleo!
Ingredients
- 2 bananas + 1/2 for topping
- 3 eggs
- 1/4 cup almond butter (How to Make Super Creamy Almond Butter)
- 3 tablespoons coconut sugar
- 2 cups blanched almond flour (How to Make Almond Flour)
- 1/4 cup cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
- 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.
Tips
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 Info:
- Serving Size: 8
Enjoy!! xo
I followed the recipe exactly, and made it into muffins instead. They came out super dense and kind of hard. I’m at 5050 ft elevation, do you think I should have baked them for a shorter period of time? I’m a novice paleo baker and find that most recipes don’t work for me at this elevation for some reason. They taste fine, but I really wanted fluffy and light. Any suggestions? Thanks!
Aw I’m so sorry this happened! I don’t really know how to make adjustments based on elevation but I bet there are some bloggers or bakers out there that have posted some tips. Have you tried googling to see if people have shared their experiences? Let me know what you find out so I can share! xo
So Delicious I need to spot myself from eating it!!! Thank you for the recipe it’s delicious!
haha I can definitely relate!! I’m so happy you loved them!! xo
This is so delicious!
Yay!! I’m so happy you love it!! xo
I love this banana bread! I usually forego the double chocolate and leave out the cocoa powder, and I’ve been using 2 eggs vs 3 because #quarantine and I’ve still been really happy with the texture and flavor! I also add chopped walnuts in addition to the chocolate. Yum! Thanks Lindsay!
Yay! I’m so happy you’ve been loving it!! ending you lots of love! xo
This is in my oven right now. I used peanut butter instead of almond. Cant wait to try it. I love all your banana bread recipes so far. I’m sure this one will not fail me.