Flourless Double Chocolate Banana Bread Delightful Treat

by
To make this tasty Flourless Double Chocolate Banana Bread, gather these ingredients: - 3 ripe bananas, well-mashed - 3 large eggs, at room temperature - 1/3 cup natural peanut butter or almond butter, smooth - 1/4 cup honey or maple syrup, for sweetness - 1 teaspoon pure vanilla extract - 1/2 cup unsweetened cocoa powder, sifted - 1 teaspoon baking soda, to help it rise - 1/4 teaspoon fine sea salt - 1/2 cup dark chocolate chips, plus more for topping You can add some fun flavors to your bread with these extras: - 1/4 cup chopped walnuts or pecans, for extra crunch If you don't have some ingredients, here are some great swaps: - Use sunbutter instead of peanut butter or almond butter. - Swap honey for agave syrup or maple syrup for a vegan option. - Dark chocolate chips can be replaced with milk chocolate chips for a sweeter taste. These choices keep your recipe flexible and fun! Start by preheating your oven to 350°F (175°C). Take a 9x5 inch loaf pan and grease it well. You can also line it with parchment paper. This makes it easy to remove the bread later. In a large mixing bowl, mash the three ripe bananas. Add three large eggs, peanut butter or almond butter, honey or maple syrup, and vanilla extract. Whisk these wet ingredients together until smooth and well mixed. This step is key for a rich flavor. In a different bowl, take your sifted cocoa powder. Add baking soda and fine sea salt. Whisk these dry ingredients together until they are well combined. This will help the bread rise and taste great. Now, slowly add the dry mix into the wet ingredients. Gently fold them together until they are just mixed. Be careful not to overmix. This will keep your bread light and fluffy. Then, fold in the dark chocolate chips and nuts if you chose to add them. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top evenly. Place the loaf pan in the oven, and bake for 30 to 35 minutes. Keep an eye on it during baking. To check if it’s done, insert a toothpick into the center. If it comes out clean with a few moist crumbs, your bread is ready. Once baked, let the bread cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. This step ensures you get nice, clean slices when you cut it. To get the best texture, mix the ingredients just right. Overmixing makes the bread dense. Gently fold the dry mix into the wet mix until just blended. This keeps the bread light and fluffy. You want a nice balance. If the batter is too thick, it may not rise well. Ripe bananas are key for great flavor and sweetness. Use bananas with lots of brown spots. They are sweeter and softer, which makes them easier to mash. The riper the banana, the better your bread will taste. This also helps keep the bread moist. You can control how sweet your bread is. Use honey or maple syrup for sweetness. If you want less sugar, reduce the amount used. You can also add dark chocolate chips for extra sweetness. Just remember, balance is key. Adjusting sweetness can change the bread's flavor. {{image_4}} You can switch up the nut butter in this recipe. While peanut butter adds a nice flavor, almond butter gives a milder taste. Cashew butter works well too, making the bread creamy. You can even try sunflower seed butter for a nut-free option. Each nut butter changes the flavor and texture of the bread. Feel free to experiment and see which one you like best! Mix-ins can take your banana bread to the next level. You can add chocolate chips, nuts, or dried fruits. Chopped walnuts or pecans give a nice crunch. If you love a rich chocolate flavor, add more dark chocolate chips on top before baking. You could also sprinkle sea salt for a sweet and salty twist. Each mix-in adds its own fun surprise! Want to make this bread vegan? Simply replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it gets thick. For the honey, you can use maple syrup. This way, you keep the taste and texture while making it vegan-friendly. Enjoy your delicious treat without any animal products! To keep your flourless double chocolate banana bread fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. This helps prevent it from drying out. Store it at room temperature for up to three days. If you want it to last longer, consider freezing it. Freezing banana bread is simple. First, let it cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Remove as much air as possible before sealing. This keeps the bread fresh for up to three months. When you’re ready to enjoy it, just take out a slice. To reheat your banana bread, use your oven or microwave. For the oven, preheat to 350°F (175°C). Place a slice on a baking sheet and warm for about 10 minutes. For the microwave, heat on medium power for about 15 seconds. This warms it up without making it dry. Enjoy it warm for the best taste! Yes, you can use maple syrup or agave syrup. These sweeteners work well in this recipe. They keep the bread moist and sweet. Just make sure to use the same amount as honey. This keeps the flavor and texture balanced. Yes, this recipe is gluten-free. It uses no flour at all. The bananas and cocoa powder create a soft texture. You can enjoy this treat even if you avoid gluten. This banana bread lasts about 3 to 5 days at room temperature. Keep it in an airtight container. It can last longer in the fridge, about 7 days. You can also freeze it for about 3 months for later enjoyment. Yes, you can add protein powder. Just use a small amount, about 1/4 cup. This will enhance the nutrition without changing the taste much. Mix it in with the dry ingredients. This addition makes your banana bread even more filling! In this blog post, I covered the essential ingredients for making delicious, flourless double chocolate banana bread. I shared clear steps for mixing and baking, along with tips for getting the best texture. You learned about variations and how to store your bread effectively. Remember, using ripe bananas and the right nut butter can elevate your bake. Don’t forget to experiment with mix-ins and substitutions. With these tips, your bread will be tasty and easy to enjoy anytime!

WANT TO SAVE THIS RECIPE?

Looking for a rich, guilt-free treat? My Flourless Double Chocolate Banana Bread is your answer! This easy recipe packs intense chocolate flavor while keeping things light and healthy. You’ll love how ripe bananas blend into a moist, dense loaf. I’ll guide you through every step, from gathering ingredients to perfecting the bake. Get ready to indulge without the flour—let’s dive in!

Jump to Recipe

Ingredients

Complete List of Ingredients

To make this tasty Flourless Double Chocolate Banana Bread, gather these ingredients:

– 3 ripe bananas, well-mashed

– 3 large eggs, at room temperature

– 1/3 cup natural peanut butter or almond butter, smooth

– 1/4 cup honey or maple syrup, for sweetness

– 1 teaspoon pure vanilla extract

– 1/2 cup unsweetened cocoa powder, sifted

– 1 teaspoon baking soda, to help it rise

– 1/4 teaspoon fine sea salt

– 1/2 cup dark chocolate chips, plus more for topping

Optional Ingredients for Extra Flavor

You can add some fun flavors to your bread with these extras:

– 1/4 cup chopped walnuts or pecans, for extra crunch

Suggested Substitutions

If you don’t have some ingredients, here are some great swaps:

– Use sunbutter instead of peanut butter or almond butter.

– Swap honey for agave syrup or maple syrup for a vegan option.

– Dark chocolate chips can be replaced with milk chocolate chips for a sweeter taste.

These choices keep your recipe flexible and fun!

Step-by-Step Instructions

Preparation of the Loaf Pan

Start by preheating your oven to 350°F (175°C). Take a 9×5 inch loaf pan and grease it well. You can also line it with parchment paper. This makes it easy to remove the bread later.

Mixing Wet Ingredients

In a large mixing bowl, mash the three ripe bananas. Add three large eggs, peanut butter or almond butter, honey or maple syrup, and vanilla extract. Whisk these wet ingredients together until smooth and well mixed. This step is key for a rich flavor.

Combining Dry Ingredients

In a different bowl, take your sifted cocoa powder. Add baking soda and fine sea salt. Whisk these dry ingredients together until they are well combined. This will help the bread rise and taste great.

Folding the Batter and Pouring Into the Pan

Now, slowly add the dry mix into the wet ingredients. Gently fold them together until they are just mixed. Be careful not to overmix. This will keep your bread light and fluffy. Then, fold in the dark chocolate chips and nuts if you chose to add them.

Pour the batter into your prepared loaf pan. Use a spatula to smooth the top evenly.

Baking and Testing for Doneness

Place the loaf pan in the oven, and bake for 30 to 35 minutes. Keep an eye on it during baking. To check if it’s done, insert a toothpick into the center. If it comes out clean with a few moist crumbs, your bread is ready.

Once baked, let the bread cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. This step ensures you get nice, clean slices when you cut it.

Tips & Tricks

How to Achieve the Perfect Texture

To get the best texture, mix the ingredients just right. Overmixing makes the bread dense. Gently fold the dry mix into the wet mix until just blended. This keeps the bread light and fluffy. You want a nice balance. If the batter is too thick, it may not rise well.

Importance of Ripe Bananas

Ripe bananas are key for great flavor and sweetness. Use bananas with lots of brown spots. They are sweeter and softer, which makes them easier to mash. The riper the banana, the better your bread will taste. This also helps keep the bread moist.

Adjusting Sweetness Levels

You can control how sweet your bread is. Use honey or maple syrup for sweetness. If you want less sugar, reduce the amount used. You can also add dark chocolate chips for extra sweetness. Just remember, balance is key. Adjusting sweetness can change the bread’s flavor.

Variations

Different Nut Butters to Use

You can switch up the nut butter in this recipe. While peanut butter adds a nice flavor, almond butter gives a milder taste. Cashew butter works well too, making the bread creamy. You can even try sunflower seed butter for a nut-free option. Each nut butter changes the flavor and texture of the bread. Feel free to experiment and see which one you like best!

Adding Mix-Ins and Toppings

Mix-ins can take your banana bread to the next level. You can add chocolate chips, nuts, or dried fruits. Chopped walnuts or pecans give a nice crunch. If you love a rich chocolate flavor, add more dark chocolate chips on top before baking. You could also sprinkle sea salt for a sweet and salty twist. Each mix-in adds its own fun surprise!

Vegan-Friendly Alternatives

Want to make this bread vegan? Simply replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it gets thick. For the honey, you can use maple syrup. This way, you keep the taste and texture while making it vegan-friendly. Enjoy your delicious treat without any animal products!

Storage Info

Best Practices for Storing Bread

To keep your flourless double chocolate banana bread fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. This helps prevent it from drying out. Store it at room temperature for up to three days. If you want it to last longer, consider freezing it.

How to Freeze for Later Use

Freezing banana bread is simple. First, let it cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Remove as much air as possible before sealing. This keeps the bread fresh for up to three months. When you’re ready to enjoy it, just take out a slice.

Reheating Tips for Optimal Enjoyment

To reheat your banana bread, use your oven or microwave. For the oven, preheat to 350°F (175°C). Place a slice on a baking sheet and warm for about 10 minutes. For the microwave, heat on medium power for about 15 seconds. This warms it up without making it dry. Enjoy it warm for the best taste!

FAQs

Can I use other sweeteners instead of honey?

Yes, you can use maple syrup or agave syrup. These sweeteners work well in this recipe. They keep the bread moist and sweet. Just make sure to use the same amount as honey. This keeps the flavor and texture balanced.

Is this recipe gluten-free?

Yes, this recipe is gluten-free. It uses no flour at all. The bananas and cocoa powder create a soft texture. You can enjoy this treat even if you avoid gluten.

How long does Flourless Double Chocolate Banana Bread last?

This banana bread lasts about 3 to 5 days at room temperature. Keep it in an airtight container. It can last longer in the fridge, about 7 days. You can also freeze it for about 3 months for later enjoyment.

Can I add protein powder to the recipe?

Yes, you can add protein powder. Just use a small amount, about 1/4 cup. This will enhance the nutrition without changing the taste much. Mix it in with the dry ingredients. This addition makes your banana bread even more filling!

In this blog post, I covered the essential ingredients for making delicious, flourless double chocolate banana bread. I shared clear steps for mixing and baking, along with tips for getting the best texture. You learned about variations and how to store your bread effectively. Remember, using ripe bananas and the right nut butter can elevate your bake. Don’t forget to experiment with mix-ins and substitutions. With these tips, your bread will be tasty and easy to enjoy anytime!

To make this tasty Flourless Double Chocolate Banana Bread, gather these ingredients: - 3 ripe bananas, well-mashed - 3 large eggs, at room temperature - 1/3 cup natural peanut butter or almond butter, smooth - 1/4 cup honey or maple syrup, for sweetness - 1 teaspoon pure vanilla extract - 1/2 cup unsweetened cocoa powder, sifted - 1 teaspoon baking soda, to help it rise - 1/4 teaspoon fine sea salt - 1/2 cup dark chocolate chips, plus more for topping You can add some fun flavors to your bread with these extras: - 1/4 cup chopped walnuts or pecans, for extra crunch If you don't have some ingredients, here are some great swaps: - Use sunbutter instead of peanut butter or almond butter. - Swap honey for agave syrup or maple syrup for a vegan option. - Dark chocolate chips can be replaced with milk chocolate chips for a sweeter taste. These choices keep your recipe flexible and fun! Start by preheating your oven to 350°F (175°C). Take a 9x5 inch loaf pan and grease it well. You can also line it with parchment paper. This makes it easy to remove the bread later. In a large mixing bowl, mash the three ripe bananas. Add three large eggs, peanut butter or almond butter, honey or maple syrup, and vanilla extract. Whisk these wet ingredients together until smooth and well mixed. This step is key for a rich flavor. In a different bowl, take your sifted cocoa powder. Add baking soda and fine sea salt. Whisk these dry ingredients together until they are well combined. This will help the bread rise and taste great. Now, slowly add the dry mix into the wet ingredients. Gently fold them together until they are just mixed. Be careful not to overmix. This will keep your bread light and fluffy. Then, fold in the dark chocolate chips and nuts if you chose to add them. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top evenly. Place the loaf pan in the oven, and bake for 30 to 35 minutes. Keep an eye on it during baking. To check if it’s done, insert a toothpick into the center. If it comes out clean with a few moist crumbs, your bread is ready. Once baked, let the bread cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. This step ensures you get nice, clean slices when you cut it. To get the best texture, mix the ingredients just right. Overmixing makes the bread dense. Gently fold the dry mix into the wet mix until just blended. This keeps the bread light and fluffy. You want a nice balance. If the batter is too thick, it may not rise well. Ripe bananas are key for great flavor and sweetness. Use bananas with lots of brown spots. They are sweeter and softer, which makes them easier to mash. The riper the banana, the better your bread will taste. This also helps keep the bread moist. You can control how sweet your bread is. Use honey or maple syrup for sweetness. If you want less sugar, reduce the amount used. You can also add dark chocolate chips for extra sweetness. Just remember, balance is key. Adjusting sweetness can change the bread's flavor. {{image_4}} You can switch up the nut butter in this recipe. While peanut butter adds a nice flavor, almond butter gives a milder taste. Cashew butter works well too, making the bread creamy. You can even try sunflower seed butter for a nut-free option. Each nut butter changes the flavor and texture of the bread. Feel free to experiment and see which one you like best! Mix-ins can take your banana bread to the next level. You can add chocolate chips, nuts, or dried fruits. Chopped walnuts or pecans give a nice crunch. If you love a rich chocolate flavor, add more dark chocolate chips on top before baking. You could also sprinkle sea salt for a sweet and salty twist. Each mix-in adds its own fun surprise! Want to make this bread vegan? Simply replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it gets thick. For the honey, you can use maple syrup. This way, you keep the taste and texture while making it vegan-friendly. Enjoy your delicious treat without any animal products! To keep your flourless double chocolate banana bread fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. This helps prevent it from drying out. Store it at room temperature for up to three days. If you want it to last longer, consider freezing it. Freezing banana bread is simple. First, let it cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Remove as much air as possible before sealing. This keeps the bread fresh for up to three months. When you’re ready to enjoy it, just take out a slice. To reheat your banana bread, use your oven or microwave. For the oven, preheat to 350°F (175°C). Place a slice on a baking sheet and warm for about 10 minutes. For the microwave, heat on medium power for about 15 seconds. This warms it up without making it dry. Enjoy it warm for the best taste! Yes, you can use maple syrup or agave syrup. These sweeteners work well in this recipe. They keep the bread moist and sweet. Just make sure to use the same amount as honey. This keeps the flavor and texture balanced. Yes, this recipe is gluten-free. It uses no flour at all. The bananas and cocoa powder create a soft texture. You can enjoy this treat even if you avoid gluten. This banana bread lasts about 3 to 5 days at room temperature. Keep it in an airtight container. It can last longer in the fridge, about 7 days. You can also freeze it for about 3 months for later enjoyment. Yes, you can add protein powder. Just use a small amount, about 1/4 cup. This will enhance the nutrition without changing the taste much. Mix it in with the dry ingredients. This addition makes your banana bread even more filling! In this blog post, I covered the essential ingredients for making delicious, flourless double chocolate banana bread. I shared clear steps for mixing and baking, along with tips for getting the best texture. You learned about variations and how to store your bread effectively. Remember, using ripe bananas and the right nut butter can elevate your bake. Don’t forget to experiment with mix-ins and substitutions. With these tips, your bread will be tasty and easy to enjoy anytime!

Flourless Double Chocolate Banana Bread

Indulge in the rich flavors of Flourless Double Chocolate Banana Bread! This delightful recipe combines ripe bananas, smooth nut butter, and dark chocolate for a guilt-free treat that's perfect for any time of day. Easy to make and naturally sweetened, it's a must-try for chocolate lovers and healthy eaters alike. Click through for the full recipe and transform your baking game today! Enjoy every delicious slice of this irresistible bread!
Print Recipe Pin Recipe

Ingredients
  

3 ripe bananas, well-mashed

3 large eggs, at room temperature

1/3 cup natural peanut butter or almond butter, smooth

1/4 cup honey or maple syrup, for sweetness

1 teaspoon pure vanilla extract

1/2 cup unsweetened cocoa powder, sifted

1 teaspoon baking soda, to help it rise

1/4 teaspoon fine sea salt

1/2 cup dark chocolate chips, plus more for topping

Optional: 1/4 cup chopped walnuts or pecans, for extra crunch

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it well or lining it with parchment paper for easy removal.

    In a spacious mixing bowl, combine the mashed bananas, eggs, peanut butter (or almond butter), honey (or maple syrup), and vanilla extract. Whisk these ingredients together until the mixture is completely smooth and evenly blended.

      In a separate bowl, whisk together the sifted cocoa powder, baking soda, and sea salt until well combined.

        Slowly introduce the dry mixture into the wet ingredients, gently folding just until they are mixed. Take care not to overmix, as this will keep your bread light and fluffy.

          With a spatula, fold in the dark chocolate chips and chopped nuts if you are using them, creating a rich, chocolaty batter.

            Pour the batter into your prepared loaf pan, using the spatula to smooth the top evenly.

              Bake in the preheated oven for 30 to 35 minutes. Keep an eye on it, and perform the toothpick test; it’s done when a toothpick inserted into the center comes out clean with a few moist crumbs.

                Once baked, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 10 slices

                    - Presentation Tips: For a delightful presentation, slice the bread and serve it warm. Lightly dust the top with cocoa powder and sprinkle a few extra chocolate chips for an indulgent touch. Pair with a dollop of creamy yogurt or a drizzle of nut butter for an extra layer of flavor. Enjoy every bite!

                      WANT TO SAVE THIS RECIPE?