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    Home » Recipes » Category » Breads » Healthy Double Chocolate Banana Bread with Almond Butter

    Published: Jan 20, 2021 by Ansley Beutler

    Healthy Double Chocolate Banana Bread with Almond Butter

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    Put your overripe bananas to great use with this moist and decadent healthy double chocolate banana bread! It's a chocolate lovers dream with a fluffy chocolate bread, dark chocolate chips scattered throughout, and hints of almond butter in every bite - the perfect excuse to have cake for breakfast!

    Healthy double chocolate banana bread loaf with a slice on a piece of parchment paper and a knife on the side.

    Want to know why I love this banana bread...

    Well, first of all I'm chocolate's biggest fan. So naturally this healthy chocolate banana bread is high on my favorites list. But besides being chocolate heaven, it also:

    • is completely gluten-free and dairy-free
    • made with paleo friendly ingredients
    • has a moist, soft, and fluffy texture
    • contains hints of almond butter nuttiness to compliment the chocolate
    • packs in some serious chocolate flavor (I had to say something else about the chocolatiness)

    If you're not a chocoholic like me, grab my gluten free healthy chocolate chip banana bread recipe and if you are more of a muffin fan, check out my chocolate almond flour banana muffins!

    Jump to:
    • Ingredients
    • Step by step instructions
    • Storing
    • Frequently Asked Questions
    • For more banana goodness, check out my:
    • Recipe
    • Reviews

    Ingredients

    You only need a few simple pantry staples to make this healthy double chocolate banana bread. Here are a few ingredient tips:

    Image of healthy double chocolate banana bread ingredients on a white background labeled.
    • Overripe bananas - the best bananas are slightly brown but not super brown/almost black. If you only have yellow bananas, you can expedite the ripening process by putting them in the oven at 350 F for 7 - 10 minutes. They will turn a dark brown color which is okay. Let the bananas come to room temperature before using them in this recipe.
    • Eggs - make sure your eggs are room temperature. Let them sit out for about 20 minutes before making this recipe or soak them in a bowl of warm water for a few minutes to get the chill of them.
    • Almond butter - any nut butter will work for this recipe. Just make sure it's the 'creamy' style kind and not chunky.
    Healthy double chocolate banana bread slices scattered on a surface with parchment paper.

    Step by step instructions

    You can whip up this healthy chocolate banana bread in no time! All you need is a bowl to mash the bananas, a mixing bowl, and a loaf pan.

    Step 1 : Mash the bananas

    You will need 1 ½ cups of mashed bananas for this recipe. Depending on the size of your bananas, this is 3 - 4 medium sized bananas.

    Place the overripe bananas in a bowl and mash them down with either a stiff whisk or the back of a fork. Mash them enough so there are no large clumps remaining. Then set this bowl aside.

    Image of mashed bananas in a white bowl with a whisk inside.

    Step 2 : Mix the wet ingredients

    In a separate large mixing bowl, mix the eggs, coconut sugar, almond butter, and vanilla together. The consistency should be slightly thin and the sugar should be dissolved. You can test this out by rubbing a bit of the mixture in between your thumb and pointer finger. If you feel sugar granules, you need to keep mixing.

    Similarly, the almond butter should be well mixed as well. If you can still see clumps of almond butter, mix a little more until you reach a thin consistency.

    • Chocolate banana bread ingredients in a glass bowl with a whisk.
    • Chocolate banana bread batter in a mixing bowl with a whisk.

    Step 3 : Add the mashed bananas and flours

    Next, measure out 1 ½ cups of the mashed bananas and add it to the egg mixture. Mix well to distribute the banana throughout the batter. If you come across some clumps, break it up with your whisk or spatula.

    Once the mashed banana is mixed in, add the almond flour, cacao powder, and baking powder. Mix until the flours are disbursed and no flour clumps remain. Be careful not to over mix this step to prevent the healthy chocolate banana bread from being dry.

    • Mashed bananas about to be mixed into the batter.
    • Flours about to be mixed into gluten free banana bread batter.

    Step 4 : Fold in the chocolate chips

    Finally, fold in the dark chocolate chips (these are my favorite vegan chocolate chips) into the batter. This is best done with a rubber spatula, not a whisk. Again, be careful not to over mix.

    Pour the batter into an 8-inch loaf pan lined with parchment paper or greased with oil. Sprinkle some additional chocolate chips on top if desired (there is no such thing as too much chocolate!).

    When baking, place the pan in the middle rack of the oven. To ensure the healthy chocolate banana bread is done, push a toothpick in the center of the bread. If it comes out clean, the bread is done. If there is batter on the toothpick, the bread needs to bake for a little longer.

    Let the gluten-free chocolate chip banana bread cool before cutting it into slices and enjoy!

    Glass bowl with healthy double chocolate banana bread batter and a spatula on a white surface.

    Storing

    This banana bread is best stored in an airtight container. It will keep for 5 days out on the counter or a week in the fridge. If you don't have a loaf container, wrap the bread really tight with saran wrap to ensure it stays nice and moist.

    Healthy double chocolate banana bread loaf on a marble platter with a slice cut.

    Frequently Asked Questions

    What if I don't have overripe bananas?

    If your bananas are still yellow and not soft like overripe bananas, don't worry. You can expedite the ripening process by baking 3 - 4 bananas in the oven at 350 F for 7 - 10 minutes. The bananas will turn dark brown which is okay. Let them cool completely before peeling them and using them in this recipe.

    How do you keep banana bread moist?

    Make sure your bananas are 'overripe'. If needed, refer to the above FAQ to ripen them yourself in the oven. Using bananas that aren't ripe will produce a dry banana bread. Once baked, be sure to store the (uncut) banana bread in an airtight container. When ready to enjoy, warm up a slice in the microwave for about 20 seconds.

    What can I add to my banana bread?

    If you don't want to add chocolate chips or want to add something else to your banana bread you can use chopped nuts, seeds, or dried fruit. Cherries would be awesome in this chocolate banana bread!

    Is it better to bake banana bread in a glass or metal pan?

    Use a metal pan for this recipe. If needed, a glass loaf pan will work however you will need to increase the baking time by about another 15 - 20 minutes. Definitely test it out with a toothpick if baking in a glass dish.

    Slice of chocolate banana bread from the side on a piece of parchment paper.

    For more banana goodness, check out my:

    • Gluten free Banana Sheet Cake
    • Banana Bread Doughnuts
    • Gluten-free Cinnamon Swirl Banana Bread

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Recipe

    Healthy Double Chocolate Banana Bread with Almond Butter

    Put your overripe bananas to great use with this moist and decadent healthy double chocolate banana bread! It's a chocolate lovers dream with a fluffy chocolate bread, dark chocolate chips scattered throughout, and hints of almond butter in every bite - the perfect excuse to have cake for breakfast!
    4.75 from 4 votes
    Print Pin Rate
    Course: Breads
    Cuisine: American
    Keyword: almond butter banana bread, double chocolate chip banana bread, healthy double chocolate banana bread, paleo chocolate banana bread
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 10 servings
    Calories: 264kcal
    Author: Ansley Beutler

    Ingredients
     
     

    • 1 ½ cup mashed bananas - 3 - 4 medium bananas
    • 3 eggs
    • ⅓ cup coconut sugar
    • ½ cup almond butter - sub. any other nut butter
    • 2 teaspoon vanilla
    • 1 cup almond flour
    • ⅓ cup cacao powder
    • 2 teaspoon baking powder
    • ½ cup dark chocolate chips - plus more to sprinkle on top, if desired

    Instructions

    • Preheat oven to 350 F.  In a bowl, mash the bananas with a stiff whisk or the back of a spoon; set aside.
    • In a large bowl, whisk together the eggs, coconut sugar, almond butter, and vanilla until well mixed. The mixture should almost double in size and the sugar granules should dissolve. You can test this by rubbing a bit of the mixture in between your thumb and pointer finger. If you feel sugar granules, keep whisking.
    • Next, measure out 1 ½ cups of the mashed bananas and add it to the batter. Mix well to distribute the banana throughout the batter. If you come across some clumps, break it up with your whisk or spatula.
    • Add the almond flour, cacao powder, and baking powder. Mix until the flour is well disbursed and no clumps remain. Be sure not to over mix the batter.
    • Fold in the dark chocolate chips. This is best done with a rubber spatula. Again, make sure not to over mix. Pour the batter into a 8-inch loaf pan lined with parchment paper or greased with oil. If desired, sprinkle a few extra dark chocolate chips over top. Bake in the oven for an hour. The bread should be cracked on top and you should be able to insert a toothpick into the middle and it come out clean. If not, bake for an additional 5 - 10 minutes.
    • Let cool slightly before cutting into slices. To store the banana bread, keep it in an air-tight container uncut. It will keep for up to 5 days. Warm up a slice in the microwave for 20 seconds when ready to enjoy!

    Notes

    Overripe bananas : If your bananas are still yellow and not soft like overripe bananas, don't worry. You can expedite the ripening process by baking 3 - 4 bananas in the oven at 350 F for 7 - 10 minutes. The bananas will turn dark brown which is okay. Let them cool completely before peeling them and using them in this recipe.
    Storing : This banana bread is best stored in an airtight container. It will keep for 5 days out on the counter or a week in the fridge. If you don't have a loaf container, wrap the bread really tight with saran wrap to ensure it stays nice and moist.
    How to keep banana bread moist : Make sure your bananas are 'overripe'. Using bananas that aren't ripe will produce a dry banana bread. Once baked, be sure to store the (uncut) banana bread in an airtight container. When ready to enjoy, warm up a slice in the microwave for about 20 seconds.

    Nutrition

    Calories: 264kcal | Carbohydrates: 24g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 126mg | Potassium: 335mg | Fiber: 5g | Sugar: 12g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 2mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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    Reader Interactions

    Comments

    1. Erika says

      January 25, 2022 at 4:26 pm

      Can I use xylitolinstead coconut sugar?

      Reply
    2. Pani says

      August 02, 2021 at 12:00 am

      Hey...Such a tempting Recipe... Can I make it eggless?

      Reply
      • Ansley Beutler says

        August 17, 2021 at 7:14 am

        Hi Pani! I haven't tried to make this vegan but if I were to, I would use 1/2 cup unsweetened applesauce in place of the eggs. Hope you love it!

        Reply
    3. Jeannette says

      May 12, 2021 at 3:46 pm

      can I make muffins with this recipe?

      Reply
      • Ansley Beutler says

        May 24, 2021 at 10:45 am

        Yes these also make 12 muffins. Bake them at 425 F for 7 minutes and then drop the temperature down to 350 F and bake fore another 10 - 14 minutes.

        Reply
    4. Jen says

      March 13, 2021 at 10:58 am

      5 stars
      I love this bread! I subbed in 1/2 Swerve granular and 1/2 Swerve brown and Lily's Dark Chocolate chips. I also added pecans and some dried cherries. It was divine! Mine seemed a bit wet at an hour so I left it in for 3 more minutes so my sides browned up a bit. Wondering if anyone else had that result. Looks over a bit, but still moist and delicious!

      Reply
    5. Lucia says

      February 12, 2021 at 12:52 pm

      5 stars
      My 2-year old loves this. It’s so tasty and moist. I’m glad he’s getting his chocolate fix along with bananas, eggs and nut protein.

      Reply
      • Ansley Beutler says

        February 12, 2021 at 11:31 pm

        That makes me so happy! It's one of my favorite recipes. I hope my 5 month old daughter will enjoy it sometime soon!

        Reply

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