Dessert

Healthy Chocolate Banana Bread Recipe

ByHarper Ellington March 4, 2026March 4, 2026

Introduction

This healthy chocolate banana bread is a delicious twist on a classic favorite. Packed with ripe bananas, cocoa, and a hint of sweetness, it’s perfect for breakfast or a snack. Plus, it’s easy to make and uses wholesome ingredients.

The image shows four thick slices of dark chocolate banana bread stacked flat on a white marbled surface. The top three slices have a shiny, rich layer of melted chocolate covering their tops, dotted with many dark chocolate chips that give a bumpy, textured look. The bottom slice reveals a moist and dense crumb with a deep brown color and small open holes showing the soft texture inside. The chocolate glaze drips slightly over the edges, making the bread look extra rich and gooey. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium ripe bananas (about 12 oz/360 g total)
2 large eggs
¼ cup (60 g) nut butter (almond, peanut, cashew, or sunflower seed butter)
⅓ cup (70 g) granular sweetener (monk fruit or brown sugar)
1 tsp vanilla extract
⅙ tsp sea salt
1 ½ cup (150 g) oat flour (or preferred flour)
½ cup (50 g) cocoa powder
2 tsp baking powder
¼ cup (40 g) chocolate chips
½ cup (50 g) protein powder (optional, replace ½ cup of flour)*

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line a 20 cm (7.9 inch) loaf pan with parchment paper or grease it lightly with oil.
Step 2: In a large mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the nut butter and eggs until well combined.
Step 3: Add the granular sweetener, vanilla extract, and sea salt. Whisk the mixture for about two minutes until smooth and fully mixed.
Step 4: Add oat flour (or a mix of oat flour and protein powder), cocoa powder, and baking powder. Stir until just combined, then fold in the chocolate chips.
Step 5: Pour the batter into the prepared loaf pan. Optionally, sprinkle extra chocolate chips on top. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before slicing.

Tips & Variations

For a nut-free version, use sunflower seed butter instead of nut butter.
Swap oat flour for whole wheat or all-purpose flour if preferred.
Add chopped nuts or dried fruit for extra texture and flavor.
Protein powder can be omitted or substituted with additional flour if desired.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze sliced portions for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

A loaf of chocolate cake is sliced into five thick pieces stacked closely on a white marbled surface covered with white parchment paper. Each slice has a rich dark brown chocolate color with a moist texture inside, and the top of every slice is covered in a shiny, thick layer of melted chocolate ganache studded with semi-sweet chocolate chips. The top side has an uneven, slightly rough texture with glossy chocolate dripping slightly over the edges. The bottom slice shows a detailed crumb with a few small air pockets and some chocolate bits inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unripe bananas for this recipe?

Ripe bananas are best as they provide natural sweetness and moisture. Unripe bananas may result in a dry or less flavorful bread.

Is it necessary to use protein powder?

No, protein powder is optional and can replace part of the flour for added protein. You can omit it and use all flour instead without affecting the texture much.