Let's all say this together Chocolate.Cinnamon.Banana.Bread!! Four sweet sweet words filled with some of the best things in life! The best part is this recipe is also healthy and super easy to make. (vegan, gluten-free, and refined-sugar-free)
This Chocolate Cinnamon Banana Bread came about how most banana breads do. I had bananas sitting around on the shelf turning brown. So I did what any normal person would do. I made yummy banana bread!
I love all forms of banana bread - you can find loads of banana bread inspired recipes on my blog! And this time I wanted to spice things up a little with this banana bread. Literally. So I decided to add some cinnamon to the recipe. And then I took it one step further and added lots of chocolate flavour. And boy do I have no regrets!
How To Make Chocolate Banana Bread
This such a wonderfully easy recipe! Its just a few simple steps and uses just one bowl:
- The first thing to do is preheat your oven to 180ºC/325ºF and grease a loaf tin or spray with non-stick spray.
- Using an electric mixer, mix together the bananas, coconut oil, maple syrup, vanilla essence, and almond milk.
- Add the remaining ingredients, except for ¼ cup of chocolate chunks, and gently mix until just combined. If you want a marbled effect, stir in the cocoa powder at the end.
- Pour the mixture into the prepared tin and top with the remaining chocolate chunks.
- Bake for 50-60 minutes or until a fork inserted comes out clean.
- Allow to cool slightly before serving. Best served warm with a little nut butter.
Top Tips For Making This Healthy Banana Bread
- If you are worried you don't quite have enough mashed banana you can always add some applesauce.
- Scoop and level of your flour. Always fill your measuring cup with flour and then level it off with a flat edge. This will ensure you use the right amount.
- Really mix the bananas, coconut oil, maple syrup, vanilla essence and almond milk together well. You want to reach a completely smooth consistency.
- For a delicious chocolatey topping, sprinkle an extra handful of chocolate chunks on top before baking.
- Bake for 50 minutes and then check if it is cooked through by inserting a skewer or toothpick in the center. If the center is still wet, bake for additional 5-minute intervals until completely baked.
How to Store Your Chocolate Cinnamon Banana Bread
I’m sure this yummy banana bread won’t last long! But this recipe can easily be stored. The best way to store it is to leave the bread unsliced and kept in an airtight container or plastic bag at room temperature. Without slicing it the banana bread has a better chance of not drying out.
If you have sliced it, store it the same way but cover it in in plastic wrap too. This keeps any air from seeping into the bread which will dry it out.
You can also store your banana bread in the fridge. If stored in the fridge it will keep for about one week. And at room temperature, it can keep for about three days before it starts to dry out.
If you give this yummy banana bread a try, let me know what you think of it over on my Instagram 🙂
Chocolate Cinnamon Banana Bread
Ingredients
- ¼ cup coconut oil melted
- 4 ripe bananas mashed
- ¼ cup maple syrup or honey
- 3 tsp vanilla essence
- ½ cup oat flour
- 1 ½ cups gluten-free flour
- 1 tsp baking powder
- ½ tsp baking soda
- 3 tsp cinnamon
- ¼ cup cocoa powder sifted
- 1 cup almond milk
- ½ cup dark chocolate chunks
Instructions
- Preheat the oven to 180ºC/325ºF and spray a loaf tin with non-stick spray
- Using an electric mixer, mix together the bananas, coconut oil, maple syrup, vanilla essence and almond milk.
- Add the remaining ingredients, except for ¼ cup of chocolate chunks, and gently mix until just combined. If you want a marbled effect, stir in the cocoa powder at the end.
- Pour the mixture into the prepared tin and top with the remaining chocolate chunks.
- Bake for 50-60 minutes or until a fork inserted comes out clean.
- Allow to cool slightly before serving. Best served warm with a little nut butter.
