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Healthy chocolate banana bread sliced on wooden cutting board showing moist texture

Extra Moist Chocolate Banana Bread (Healthy & Oil-Free)

Extra rich and chocolatey, this moist chocolate banana bread is surprisingly healthy, oil-free and gluten-free with optional protein boost.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium bananas very ripe, about 12 oz total
  • 2 large eggs
  • 1/4 cup nut butter almond, peanut, or cashew butter
  • 1/3 cup granular sweetener monk fruit or brown sugar
  • 1 teaspoon vanilla extract
  • 1/6 teaspoon sea salt
  • 1 1/2 cups oat flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 cup chocolate chips
  • 1/2 cup protein powder optional, replace 1/2 cup flour

Equipment

  • 7.9-inch loaf pan
  • Large mixing bowl
  • Fork for mashing
  • Whisk or fork for mixing

Method
 

  1. Heat oven to 350°F (180°C) and line a 7.9-inch loaf pan with parchment paper or grease with oil.
  2. In a large mixing bowl, mash three ripe bananas with a fork until completely smooth. Stir nut butter and eggs into the banana mixture until well combined.
  3. Add the granular sweetener, vanilla extract and salt. Stir the wet mixture with a whisk or fork for around two minutes, or until all is well combined.
  4. Stir in oat flour (or oat flour + protein powder), cocoa powder and baking powder. Give it a good stir until all is well combined, then fold through chocolate chips.
  5. Pour the batter into your prepared loaf pan, and if desired top with chocolate chips. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove from the oven and let cool in the loaf pan for about 15 minutes. Take out of the pan and let cool completely before slicing.

Notes

Use overripe bananas with dark brown or black peels for best sweetness and flavor. Don't overmix the batter to keep bread light and fluffy. Bread tastes even better after resting overnight. Store at room temperature for 3 days or refrigerate for 5 days.