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Let me share with you this banana chocolate bread that's been my go-to savior lately. I found it during one of those "maybe I should eat better" moments (we've all been there!) while searching for something to tackle my chocolate cravings without totally wrecking my health goals. This bread is unreal. It's got that deep chocolate cake taste but somehow comes with no oil, works for gluten-free folks, and doesn't leave me wanting to crash afterward. When I first whipped it up, I wasn't hoping for much – those "better-for-you" dessert versions usually fall flat – but this one actually hits the spot.
A few weeks back my sister dropped by with her little ones, and her super picky 7-year-old – who lives on chicken nuggets and turns his nose up at everything else – demolished two pieces. TWO! My sister messaged me just days later wanting the instructions because he kept asking about "that yummy chocolate bread." If that doesn't sell you on this, nothing will.
Ingredients Rundown
- Overripe bananas – We're talking totally spotted or almost black ones. Those forgotten bananas you're about to toss? IDEAL. They get so much sweeter as they ripen, cutting down on extra sugar needs.
- Nut butter – This gives moisture without adding oil. I typically grab almond butter for its subtle flavor, but sometimes use peanut butter when it's all I've got. My son likes the peanut butter version better, but what's he know? He still munches on Play-Doh sometimes.
- Oat flour – Buy it premade or toss some oats in your blender until they look powdery. Don't stress about it. I've used chunky, uneven oat flour and the bread turned out just fine.
- Cocoa powder – This creates all that chocolate goodness. Don't try using hot cocoa mix (my unfortunate mistake). Stick with plain unsweetened baking cocoa.
- Sweetener – The original calls for monk fruit or brown sugar. I've tried both plus maple syrup and honey depending on my pantry situation. They all do the job, though you'll notice slight texture differences.
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Simple Instructions
Start by squashing those spotty bananas with a fork. I usually get sidetracked and leave some lumps, and guess what? It all works out anyway. Mix the nut butter and eggs in until it looks somewhat like baby food – yummy, right? Toss in your sweetener, vanilla, and salt – sometimes I forget the vanilla and it's still tasty, just not QUITE as good. Then add the oat flour, cocoa powder, and baking powder. Feel free to measure if you're precise. If you're more like me, just wing it and hope it turns out. Your batter should look like thick chocolate smoothie. Too watery? Add extra flour. Too stiff? Splash in some milk. Stir in chocolate chips because let's face it, more chocolate always makes things better. Pour everything into a loaf pan – parchment paper lining works best, but greased is fine if your parchment is nowhere to be found (happens to me constantly). Bake at 350°F for roughly 30-40 minutes. How can you tell it's ready? Poke the middle with a toothpick. Wet batter means keep baking. A few crumbs means you're done. The toughest part? Waiting while it cools. It totally breaks apart if you slice it hot – found that out when serving to friends and ended up with a pile of tasty chocolate bits. We still ate it all though.
My first attempt I ran short on cocoa powder so I tossed in some chocolate protein powder too. Surprisingly it turned out pretty good, just a bit less moist. Now I sometimes mix half flour, half protein powder when I'm feeling extra healthy or trying to justify eating most of the loaf as "protein intake."
Serving Suggestions
Real talk, I mostly eat this while standing at my kitchen counter scrolling through my phone. But when I'm trying to be fancier:
- Slightly toasted with a layer of peanut butter for a morning meal
- Heated up with a dollop of vanilla Greek yogurt for an evening treat
- Diced into small pieces in my yogurt to pretend it's not actually cake for breakfast
- Directly from the fridge container during my midnight snack runs (we all do it)
I've served it at brunches too, cut into bite-sized chunks, and everyone thinks I put in tons of work. I never bother telling them how easy it really was.
Fun Variations
Sometimes I toss in cinnamon or a pinch of cayenne for a Mexican chocolate twist. Other times I mix in a handful of raspberries or broken walnuts. Once when I ran out of chocolate chips I just chopped up leftover Easter chocolate – work with what you've got!
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Keeping It Fresh
Store in an airtight container on your counter for a couple days or in your fridge for about a week. It's never stuck around that long in my house, but that's the general idea. You can also cut it into slices and freeze them, then warm a piece for about 20 seconds whenever you need to fix a chocolate craving.
This bread has kept me from ordering dessert delivery more times than I can remember. There's something really satisfying about making something that seems totally indulgent but isn't terrible for you. And it's simple enough to make while helping with homework or watching your favorite shows. That's what I call a total win.
Frequently Asked Questions
- → Can I make this vegan-friendly?
- Absolutely! Swap eggs with flaxseed eggs. Mix 1 tablespoon ground flax with 3 tablespoons water per egg, then let it sit to thicken. Texture might be a tad denser, but the bananas and nut butter keep it moist and tasty.
- → What should I use if I don’t have oat flour?
- No oat flour? No problem! Blend rolled oats until they’re smooth, or sub with almond flour for a grain-free version (note: the texture changes a little). Gluten isn’t an issue? Use all-purpose or a 1:1 gluten-free mix.
- → How ripe should the bananas be?
- The riper, the better! Look for bananas covered in brown spots—softer bananas mean more sweetness and a moister loaf. If yours are not ripe enough, consider adding extra sweetener.
- → What protein powders work for the high-protein swap?
- Vegan protein options like pea, hemp, or rice, or casein powders, are winners since they keep moisture in. Whey isn’t the best—it can dry things out. Chocolate, vanilla, or plain powders all work.
- → Can I use less sweetener?
- Feel free to cut it down, especially if your bananas are sweet! With the addition of chocolate chips, you can use half the sugar and still get great taste. Need alternatives? Try applesauce or mashed dates—just know it might alter the texture.
- → Why is my loaf dry?
- Dryness usually happens with overbaking, too little banana, whey protein, or extra absorbent flours. Double-check your measurements, use vegan protein (not whey), and bake for less time. Spot-check 5 minutes early!