Super Soft Chocolate Banana Bread (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
3 medium bananas that are extra ripe and covered in brown dots (around 1¼ cups when mashed)
02 -
3 eggs, fresh and ready to go
03 -
¼ cup of pure maple syrup for natural sweetness
04 -
1 teaspoon of vanilla for that delicious aroma
→ Dry Ingredients
05 -
2½ cups of super fine almond flour (blanched and packed tight)
06 -
½ cup of cocoa powder without sugar
07 -
1 teaspoon of baking soda for some lift
08 -
½ teaspoon of salt to balance flavors
→ Mix-ins & Toppings
09 -
½ cup of dark chocolate chips, plus 2 tablespoons set aside to sprinkle on top (make sure they’re dairy-free if needed)
10 -
A pinch of flaky sea salt for that final touch
# Instructions:
01 -
Set your oven to 350°F to preheat. Line an 8½ x 4½-inch loaf pan with parchment paper and spritz a little cooking spray to prevent sticking.
02 -
Grab a mixing bowl and mash up those brown bananas until smooth. Add your eggs, maple syrup, and vanilla, then whisk until well mixed.
03 -
Add almond flour, cocoa powder, baking soda, and salt into the wet mixture. Stir everything gently with a wooden spoon until the batter is smooth. Toss in the chocolate chips but keep those extra 2 tablespoons for later!
04 -
Pour all that batter into your prepared pan and even out the top. Toss those leftover chocolate chips on top. Bake for 50-65 minutes, or until a toothpick poked in the middle mostly comes out clean.
05 -
Let your loaf cool in the pan for about 10 minutes. Then lift it out and let it finish cooling on a wire rack. Once it’s completely cool, slice into 12 pieces. Pro cooking tip: It’s even better the next day! Add some nut butter and a sprinkle of sea salt if you want to be extra fancy.
# Notes:
01 -
If you're into crunchy texture, try tossing in ⅓ cup of nuts like pecans or walnuts.
02 -
It’s fine on the counter for 3 days, but after that, it should be stored in the fridge or freezer.
03 -
This loaf freezes like a dream. Wrap it up well and freeze for as long as 3 months.