Double Chocolate Banana Bread with Peanut Butter Swirl (Healthy)
This double chocolate banana bread is the best way to use those overripe bananas that you don’t want to throw out. It has a rich chocolate taste and a peanut butter swirl on top for extra yumminess. This recipe is healthier than traditional banana bread because it doesn’t contain white flour or refined sugar. Instead of all purpose I used whole wheat flour. Also, instead of sugar I used the natural sweetness of the bananas and some maple syrup. The chocolate chips I used in this recipe is sweetened with monk fruit. Therefore, it is also sugar free.
Why should you make this recipe?
You can serve this double chocolate banana bread for breakfast, snack or a dessert. Every slice is so delicious and nutritious. The ingredients for this recipe are affordable and easy to find. They also provide great benefits for you.
- bananas – we always have some in our fruit bowl. They are one of the cheapest fruits. Bananas are great for baking when they are very ripe. They are high in fiber, potassium and other vitamins and minerals.
- whole wheat flour – less processed and higher in nutrients than white flour. Whole wheat flour is also a good source of protein and fiber.
- maple syrup – I love to use it in my recipes because it has lower glycemic index then sugar and it tastes amazing.
- cacao powder – is grounded raw cacao beans. Very high in antioxidants and fiber. It also contains some protein, iron, magnesium and potassium.
Helpful tips
How to measure flour?
Always scoop more flour than you need in your cup and use a knife to level it off. If you have a scale use it, because measuring ingredients by weigh is always more accurate. One cup of flour contains exactly 4 oz or 125 grams of all purpose flour.
Other tips
You can use a stand mixer to make this bread, but don’t worry if you don’t have one. I used a bowl a potato masher (to mash the bananas) a whisk and a spatula.
If you prefer you can substitute the maple syrup with honey or agave syrup.
I use unsweetened cacao powder instead of cocoa powder. The cacao powder is raw and less processed. It is very important to use unsweetened cacao or cocoa powder.
When you shop for peanut butter make sure that the only ingredients in it are peanuts and salt. For this recipe it is best if you use creamy peanut butter, not chunky.
The peanut butter in this recipe can be substituted with almond butter. To make the banana bread nut free you can also use sun butter (made from sunflower seeds). Instead of chocolate chip you can add berries or jam.
Baking time might be different depending on the oven. I recommend using a wooden toothpick or to check if the bread is ready. To do that you insert the toothpick in the middle of the bread and then take it out. If the toothpick is dry your bread is ready to come out of the oven.
This blog post is not sponsored. I love the products of Choc Zero and I use them all the time in my recipes. If you use the link I’ve provided you will get $20 off your first purchase and $15 off any of my furniture purchases.
Double Chocolate Banana Bread with Peanut Butter Swirl
Ingredients
- 4 bananas 1½ cup mashed for the bread and one sliced lengthwise for decoration
- 2 large eggs
- ¼ cup cooking oil I used avocado
- 6 Tbsp maple syrup or honey
- ¼ cup Plain or Greek yogurt whole
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1½ cup whole wheat flour
- ¼ cup unsweetened cacao powder
- 1 tsp baking powder
- 1 cup chocolate chips of choice I used Choc Zero
- 2 Tbsp creamy peanut butter
Instructions
- Preheat the oven to 355F. Line a loaf pan (9×5 inches) with parchment paper or spray with nonstick cooking spray.
- In a deep bowl add 3 small bananas and mash them to a purée. You should have about 1½ cup mashed bananas. Add a teaspoon of baking soda to the yogurt and stir it well.
- To the bowl with the mashed bananas add the eggs, oil, maple syrup, vanilla extract and the yogurt with the baking soda. Stir well. Then add the dry ingredients: flour, cacao powder, baking powder and chocolate chips. Stir until combined.
- Transfer the batter into the bread pan. Add two tablespoons of peanut butter on top and make swirls with the spoon. Slice one banana lengthwise in half and place it in top. Bake for 50-60 minutes.
- Once the bread is baked use oven mitts to remove it from the pan and cool it off on a rack for at least 30 minutes before slicing.
- Store leftover banana bread covered on the counter top for 2-3 days or in the refrigerator for up to a week.
Other recipes you might like
Double Chocolate Whole Wheat Muffins with Ripe Bananas (Video)
The Best Homemade Whole Wheat Banana Waffles
Flourless Banana Peanut Butter Muffins (Gluten and Grain Free)