This healthy chocolate banana bread is a guilt-free treat, with a moist, tender crust and irresistible chocolate goodness that’s sure to become a crowd favorite. your family. Made with oatmeal instead of flour, this recipe ensures a gluten-free delight that’s friendly to those with specific dietary requirements. We’ve skipped refined sugar completely, opting instead for the natural sweetness of honey, enhancing both flavor and health benefits.
Ingredient
1 ¾ cups (175g) oatmeal
1/2 cup (60g) cocoa powder
1/2 teaspoon (3g) baking soda
1 ½ teaspoons (6g) baking powder
1 teaspoon (3g) cinnamon
1/2 teaspoon (3g) salt
2 eggs
1/3 cup (120g) honey/maple syrup
3 tablespoons (40g) unsalted butter, melted
2 tablespoons (30g) vegetable oil
1 teaspoon (5g) vanilla extract
1/4 cup (60g) yogurt
10 oz (300g) pureed banana, about 3 ripe bananas
1 oz (30g) chocolate chips/piece
Instruct
Preheat oven to 350°F (180°C). Lightly oil a 9×5 inch (23×13 cm) loaf pan and line with parchment paper.
Place bananas in a medium bowl and mash with a fork.
In a medium bowl, mix the oatmeal, cocoa powder, salt, baking powder, baking soda, and cinnamon.
In a large bowl, using a whisk or electric hand mixer, beat the eggs with the honey/maple syrup, butter and oil. Add yogurt and vanilla extract and mix until well combined.
Mix in mashed bananas.
Gently mix the flour mixture.
Pour banana batter into prepared loaf pan.
Top with chocolate chips or small pieces.
Bake for about 40-45 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean. If the cake cooks too quickly, cover it with aluminum foil and continue baking.
Let the cake cool completely and put it in the refrigerator before slicing. This step ensures a clean and easy cut. Enjoy!
