Are you craving a decadent treat that doesn't compromise your health goals? Get ready to transform your baking game with this mouthwatering Healthier Chocolate Banana Bread! Imagine sinking your teeth into a rich, moist slice of chocolatey goodness that's packed with nutritious ingredients and bursting with flavor. This isn't just another banana bread recipe – it's a game-changing, guilt-free indulgence that will have you coming back for more, without the typical sugar crash or heavy feeling.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with a little coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or a potato masher until smooth. Ensure there are no large lumps left, as this will help create a uniform texture in the bread.
- Add 1/3 cup of melted coconut oil to the mashed bananas and mix well until combined. If your coconut oil has solidified, you can melt it gently in the microwave or on the stovetop.
- Stir in 1/2 cup of honey or maple syrup, followed by 1 teaspoon of vanilla extract. Mix until everything is well incorporated and smooth.
- In a separate bowl, combine 1 teaspoon of baking soda and 1/4 teaspoon of salt. Mix this dry mixture into the wet ingredients, stirring gently until just combined.
- Gradually add 1 cup of whole wheat flour and 1/2 cup of cocoa powder to the mixture, folding them in gently. Be careful not to overmix; it's okay if there are a few small lumps.
- If you are using chocolate chips, fold in 1/2 cup of chocolate chips at this point, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
- Enjoy your healthier chocolate banana bread as a delicious snack or breakfast option!
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots.
- Don't Overmix: When adding dry ingredients, fold gently to keep the bread tender. Overmixing can lead to a tough, dense loaf.
- Check for Doneness: Use the toothpick test – it should come out clean or with just a few moist crumbs when inserted into the center.
- Cool Completely: Resist the temptation to slice immediately. Letting the bread cool helps it set and makes cleaner slices.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container. It stays fresh at room temperature for 3-4 days or can be refrigerated for up to a week.
- Optional Enhancements: Try adding chopped nuts, a sprinkle of sea salt on top, or a drizzle of melted dark chocolate for extra indulgence.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 4g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
