Try this one-bowl Chocolate Banana Bread – it’s SO delicious, healthy, and chocolatey. The perfect vegan & gluten-free snack, dessert or breakfast.
This week begins on a delicious, chocolaty note. Even though summer is here and I’m craving fresher foods, all things chocolate is still very much welcomed! Especially this one-bowl chocolate banana bread.
Be careful though, it’s slightly addicting.
The batter is so easy to prepare. All you need is one bowl, 11 ingredients and 10 minutes.
Buckwheat and brown rice flour along with cacao powder work as the base, while bananas and applesauce adds sweetness and ensures a moist texture. The peanut butter brings the healthy fats, and the dark chocolate adds a second level of chocolate flavour.
The buckwheat and rice flour keep this bread gluten-free.
You start off by mashing your bananas before mixing them with applesauce, maple syrup, and peanut butter. Then you fold in the dry ingredients, fill your loaf pan, and bake it for about 50 minutes.
This banana bread is super chocolaty, moist, healthy and SO delicious. Definitely a crowd pleaser!
Have a piece of this banana bread as a snack or dessert. Hell, it’d even be okay to have it for breakfast. I definitely did that last week. No shame at all.
I’ll always find an excuse to have banana bread because apparently, I’m a little obsessed with it. This is after all my third banana bread recipe on my blog. Considering my blog is less than two months old, I think it’s safe to say I’m a fan. Chocolate Ginger Banana Cake is my favourite, but Spiced Banana Bread certainly isn’t bad either.
Pro tip: if you’re making this for yourself, wrap individual pieces and freeze them. When you’re craving something chocolaty, simply take a piece out of the freezer and heat it in the oven for 5 minutes.
If you try this Chocolate Banana Bread, let me know! Leave a comment or tag a photo on Instagram with the hashtag #themostlyhealthy. Cheers, friends!
- 3 ripe bananas (about 335 g)
- 1/4 cup maple syrup (60 ml/77g)
- 1/4 cup unsweetened applesauce (60 ml/60 g)
- 2 tbsp smooth peanut butter (37 g)
- 1/2 cup buckwheat flour (60 g)
- 1/2 brown rice flour (66 g)
- 1/2 cup unsweetened cacao powder (37 g)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup roughly chopped dark chocolate (35 g)
Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
In a large bowl, mash the bananas with a fork and mix them with maple syrup, applesauce, and peanut butter.
Add in buckwheat flour, brown rice flour, cacao powder, baking powder, baking soda, and salt. Combine everything well together. Make sure there are no lumps of flour or cacao powder.
Fold in the dark chocolate.
Align a loaf pan with parchment paper and pour in the batter. Even everything out.
Bake in the oven for about 50 minutes or until tooth stick comes out clean.
Allow cooling before serving. It can both be served slightly warm and room-temperature.
Stays fresh in an airtight container for 3-5 days.
Pro tip: This banana bread freezes well. When you need it, simply take it out of the freezer and reheat in the oven.