Extra Moist Chocolate Banana Bread
This rich and moist chocolate banana bread is made with very ripe bananas and nut butter, delivering a healthier alternative to traditional recipes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 medium ripe bananas (about 12 oz/340 g) – mashed until smooth
- 2 large eggs
- 1/4 cup nut butter (almond, peanut, or cashew)
- 1/3 cup granular sweetener (monk fruit or brown sugar)
- 1 teaspoon vanilla extract
- 1/6 teaspoon sea salt (a generous pinch)
- 1 1/2 cups oat flour (used certified gluten-free if needed)
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 cup chocolate chips, plus extra for topping (optional)
- 1/2 cup protein powder (optional)
Instructions
- Preheat the oven to 350°F (180°C). Line a 7.9-inch loaf pan with parchment paper or grease it lightly.
- Mash the bananas in a large bowl with a fork until completely smooth. Add nut butter and eggs; stir until well combined.
- Add the granular sweetener, vanilla, and salt. Whisk or stir the wet mixture for about two minutes until uniform and slightly glossy.
- Stir in the oat flour (or oat flour plus protein powder), cocoa powder, and baking powder until no dry streaks remain. Fold in chocolate chips gently. Do not overmix.
- Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top if desired.
- Bake for 30–40 minutes, starting to check at 30 minutes. A toothpick inserted in the center should come out clean or with few moist crumbs.
- Remove from the oven and cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for maximum sweetness and moisture. Measure oat flour by weight for consistent results.