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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!
5 from 3 votes
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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


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


  • 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!


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.


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
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