Healthy Chocolate Banana Bread

Healthy Banana Bread
Healthy Chocolate Banana Bread
Serves 8
Healthy Chocolate Banana Bread is perfect for breakfast!
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
347 calories
40 g
47 g
21 g
7 g
11 g
106 g
327 g
18 g
0 g
8 g
Nutrition Facts
Serving Size
106g
Servings
8
Amount Per Serving
Calories 347
Calories from Fat 176
% Daily Value *
Total Fat 21g
32%
Saturated Fat 11g
56%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 3g
Cholesterol 47mg
16%
Sodium 327mg
14%
Total Carbohydrates 40g
13%
Dietary Fiber 4g
18%
Sugars 18g
Protein 7g
Vitamin A
2%
Vitamin C
4%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup plus 2 tablespoons whole wheat flour
  2. 1/2 cup unsweetened cocoa powder, sifted
  3. 1 teaspoon baking soda
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon salt
  6. 3/4 teaspoon ground cinnamon
  7. 1/3 cup coconut sugar (use 1/2 cup for a sweeter loaf)
  8. 1/3 cup coconut oil, melted
  9. 2 large eggs, lightly beaten, at room temperature
  10. 3 teaspoons milk (cow's milk, almond milk, or coconut milk are all fine!)
  11. 2 teaspoons vanilla extract
  12. 1 and 1/2 cups VERY ripe banana, peeled and mashed (about 5 or 6 bananas)
  13. 3/4 cup chopped walnuts, optional
  14. 1/2 cup semi-sweet or dark chocolate, chopped into small chunks, optional
Instructions
  1. Preheat oven to 350 degrees (F). Line a loaf pan with parchment paper and lightly spray with non-stick spray; set aside.
  2. In a medium bowl whisk together whole wheat flour, cocoa powder, baking soda, baking powder, salt, and cinnamon; set aside.
  3. In a large bowl combine coconut sugar, coconut oil, eggs, milk, and vanilla; beat until combined. Stir in the mashed bananas. Add in the dry ingredients and stir just until combined. Fold in the walnuts and chocolate chunks, if using.
  4. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Allow bread to cool in the pan for 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely. Once cool, slice and serve.
Notes
  1. If you cannot find coconut sugar, you can substitute an equal amount of packed light brown sugar.
  2. Use whatever variety milk you have on hand! I’ve made this loaf with cow’s milk, almond milk, and coconut milk
beta
calories
347
fat
21g
protein
7g
carbs
40g
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