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Best Ever Moist Gluten Free Sugar Free Chocolate Banana Bread

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Best Ever Moist Gluten Free Sugar Free Chocolate Banana Bread

The Best Ever Moist Gluten Free Sugar Free Chocolate Banana Bread made with almond flour. This easy double chocolate banana bread will be the only banana bread recipe that you need. This easy Chocolate Banana Bread is moist, tender, and a chocolate lovers dream!

If you like banana bread you will also love this healthy chocolate chip banana bread and sugar free banana pudding. Of course, I am currently obsessed with this chocolate banana bread recipe right now! I have always positively LOVED banana bread and of course I am a huge chocolate lover to this recipe just makes sense, you can even swirl some peanut butter on top before you put it in the oven for an extra delicious treat. I brought this recipe in for my coworkers and this loaf didn't even last half of the day - talk about a hit recipe. I definitely had to share this loaf, otherwise I would have eaten the entire thing all by myself! Of course, I would try to freeze at least half of it - but let's be honest, I wouldn't.

Ingredients in double chocolate banana bread:

  • 3 very ripe bananas
  • 3 large eggs
  • 1/2 cup sugar free brown sugar replacement
  • 2 tsp vanilla extract
  • 1 1/2 cups almond flour
  • 1/4 cup monk fruit or granulated sweetener of choice
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • optional: 1/2 cup sugar free chocolate chips

Best Ever Moist Gluten Free Sugar Free Chocolate Banana Bread

Instructions to make easy chocolate banana bread:

  1. Preheat oven to 350 degrees F, prepare a 8x4 loaf pan by placing parchment paper in your pan or greasing dish.
  2. In a large bowl mash your bananas, add in your eggs, brown sugar replacement and vanilla extract. Mix until combined.
  3. In a medium bowl, mix together your almond flour, baking soda, and salt until combined.
  4. Pour your dry mixture into your banana mixture and whisk until just combined - do not overmix. Fold in your chocolate chips if you are adding them.
  5. Pour batter into your prepared loaf pan and place in your preheated over for 55-65 minutes, or until a toothpick inserted into the middle comes out clean. Allow your banana bread to cool for 30 minutes before taking out of pan. Allow to cool completely on a cooling rack before slicing. Enjoy!

Best Ever Moist Gluten Free Sugar Free Chocolate Banana Bread
Best Ever Moist Gluten Free Sugar Free Chocolate Banana Bread

Frequently asked questions:

Why is my banana bread not moist?

It could be a number of reasons, but I would say the most common would be you added too much almond flour or you overmixed the batter. Do not use any electric mixer when mixing banana bread batter, I like to use a rubber spatula.

How do I store banana bread?

Store covered at room temperature for 2-3 days, refrigerate in an airtight container the bread should last a week or two, or you can freeze your loaf in an airtight container for up to 6 months.

Can I use more add ins?

Absolutely! I can add in more chocolate, nuts, shredded coconut, fruits, or peanut butter!

Best Ever Moist Gluten Free Sugar Free Chocolate Banana Bread

The Best Ever Moist Gluten Free Sugar Free Chocolate Banana Bread made with almond flour. This easy double chocolate banana bread will be the only banana bread recipe that you need. This easy Chocolate Banana Bread is moist, tender, and a chocolate lovers dream!

PREP:
10
MINS
HOURS
COOK:
55
MINS
HOURS
TOTAL:
65
MINS
HOURS
HOURS

Ingredients

  • 3 very ripe bananas
  • 3 large eggs
  • 1/2 cup sugar free brown sugar replacement
  • 2 tsp vanilla extract
  • 1 1/2 cups almond flour
  • 1/4 cup monk fruit or granulated sweetener of choice
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • optional: 1/2 cup sugar free chocolate chips

Instructions

  1. Preheat oven to 350 degrees F, prepare a 8x4 loaf pan by placing parchment paper in your pan or greasing dish.
  2. In a large bowl mash your bananas, add in your eggs, brown sugar replacement and vanilla extract. Mix until combined.
  3. In a medium bowl, mix together your almond flour, baking soda, monk fruit, and salt until combined.
  4. Pour your dry mixture into your banana mixture and whisk until just combined - do not overmix. Fold in your chocolate chips if you are adding them.
  5. Pour batter into your prepared loaf pan and place in your preheated over for 55-65 minutes, or until a toothpick inserted into the middle comes out clean. Allow your banana bread to cool for 30 minutes before taking out of pan. Allow to cool completely on a cooling rack before slicing. Enjoy!

Shop products and ingredients:

Nutrition Facts Per Serving:

Number of servings: 12 | Calories: 150 | Protein: 6 grams | Fat: 9 grams | Net Carbs: 12 grams | Fiber: 2 grams | Sugar: 5 grams |

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