Description
This Chocolate Banana Bread is a moist, rich, and healthier twist on the classic banana bread. Made with ripe bananas, cocoa powder, and sugar-free chocolate chips, it delivers a perfect balance of sweetness and chocolate flavor without the guilt. Sweetened with monk fruit sweetener and featuring egg whites for a lighter texture, this loaf is ideal for a comforting breakfast or snack.
Ingredients
Wet Ingredients
- 4 medium ripe bananas, mashed
- 4 teaspoons neutral oil
- 1 ½ tablespoons egg whites
- 3 tablespoons monk fruit sweetener (or sugar)
- ½ teaspoon vanilla extract
Dry Ingredients
- 1 ¼ cups all purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Add-ins
- 1 cup sugar free chocolate chips (or chocolate chunks)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Spray an 8 1/2 by 4 1/2-inch loaf pan with oil and optionally line it with a piece of parchment paper approximately 8 1/2 by 9 inches to make removal of the bread easier.
- Mix Wet Ingredients: In a medium mixing bowl, combine the mashed bananas, neutral oil, egg whites, monk fruit sweetener (or sugar), and vanilla extract. Mix well until thoroughly blended.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until evenly combined.
- Fold Wet Into Dry: Gently fold the banana mixture into the dry ingredients along with the sugar-free chocolate chips until just combined, taking care not to overmix.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then carefully remove the bread from the pan and slice into 10 even pieces for serving.
Notes
- Using parchment paper makes it easier to lift the bread out of the pan without sticking.
- Ensure the bananas are very ripe for maximum sweetness and moisture.
- You can substitute monk fruit sweetener with an equal amount of sugar if preferred.
- For extra flavor, consider adding a teaspoon of cinnamon or a handful of chopped nuts.
- Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.