I used to be a Banana Bread purist. As in, I didn’t like my ‘Nana Bread with nuts, chocolate chips, crumb toppings, etc. It had to be PURE Banana Bread or NO Banana Bread at all… but things have changed over the last two decades. I like to deck it out now.
Peanut Butter Banana Bread? Hell yeah.
Matcha Green Tea-Swirled Banana Bread? Oooo give me three slices.
Coffee Cake Banana Bread. Ummm, how does such a magical thing exist?
Nutella Banana Bread? OMG am I DREAMING?!
And now, as of May 1st, 2019, my friends, we’ve got a healthy, sugar free, high protein, gluten free, and dairy free DOUBLE Chocolate Banana Bread.
*faints of happiness*
What’s light and fluffy, perfectly moist and rich, and sweet and chocolatey? This Double Chocolate Banana Bread y’all. Mixed in along with the bananas is flavorful cocoa powder, and to take it up a notch, we’ve also got a generous sprinkling of chocolate chips stirred in all throughout the batter.
Every bite is mind-glowingly delicious. This goodness-in-a-loaf doesn’t taste good for you at all.
If you’re craving something sweet, but don’t want something heavy and full of excess calories, fat, and sugar, then this recipe is for you. Yup, absolutely zero white sugar, brown sugar, or butter in this recipe!
This Double Chocolate Banana Bread is sugar free, high protein, high fiber, gluten free, and dairy free too!
Perfectly suitable for breakfast, lunch, dinner, and dessert. Or at least it is in my book because I eat sweets when I want. Whether it’s 8am or 8pm. Or any time in between 😉
This Double Chocolate Banana Bread is light and fluffy, perfectly moist and rich, and sweet and chocolatey. You’d never know it’s sugar free, high protein, high fiber, gluten free, AND dairy free too!
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×5” loaf pan with cooking spray and line one way with parchment paper for easy removal later.
- In a medium-sized bowl, whisk together the sorghum flour, oat flour, cocoa powder, baking powder, cinnamon and salt.
- In a large bowl, whisk together the mashed bananas, almond butter, and erythritol until even. Then whisk in the eggs, vanilla extract, and stevia extract. Lastly, whisk in the almond milk.
- Dump the dry ingredients over the wet ingredients and whisk together until completely combined. Fold in the chocolate chips. Pour the batter into the prepared pan and bake for 75 minutes. Let cool completely, then slice and serve!
Keeps for up to 5 days if stored in an airtight container in the fridge.
If you’re feeling extra, that melt some chocolate and drizzle the loaf with it. If you’re feeling extra, you are so my people 😉
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