Healthy Dark Chocolate Chip Raspberry Banana Bread
Healthy Dark Chocolate Chip Raspberry Banana Bread is here! It’s super fluffy, perfectly moist, gluten-free, vegan, oil-free and refined sugar-free! You can easily make them into banana bread muffins too!
Now, I know my Chocolate Banana Bread, Birthday Cake Banana Bread, and Strawberry Shortcake Banana Bread are hard to beat. But, I am here to tell you this Dark Chocolate Chip Raspberry banana bread flavor really has my heart! You only need one bowl, some super ripe bananas, and a few other kitchen ingredient staples!
Ingredients for Healthy Chocolate Raspberry Banana Bread
- Eggs (or flax eggs)
- Overripe Bananas
- Honey or Pure Maple Syrup
- Vanilla Extract
- Milk of Choice
- Oat Flour (I make my own in 3 steps!
- Almond Flour
- Baking Powder + Pink Salt
- Raspberries
- Dark Chocolate Chips
(Full measurements listed in recipe below)
How to Make Banana Bread With Oat Flour
Now, oats… I have a love-hate relationship with them. Mostly love. As seen from my numerous baked oatmeal recipes. Oat flour is so awesome for so many of my recipes because it gives baked goods the perfect amount of fluff without drying them out. I talk about all the benefits of oat flour and almond flour in my Top 6 Healthy Flours blog post. I also have a little video with Cam and talking all things healthy flour alternatives! You definitely should check that out!
But, sometimes, when baking with oat flour, the consistency can come out gummy, chewy, bitter, and just down right nasty. That’s why I am so excited about this banana bread recipe! It is NONE of those awful things. This tart and sweet chocolate chip raspberry banana bread is all goodness! It’s super similar to my other banana bread recipes, so I think you’ll enjoy it so much! So how did I do it? How did I achieve the perfect fluffy and moist texture without the oat flour turning the banana bread gummy?
Here’s my secret. Honey/maple syrup and the perfect amount of mashed banana. These two ingredients help hold the banana bread together and give it just the right amount of moisture. Too much of these ingredients, and you may find yourself with a gummy bread. So try to stick as close to the measurements in this recipe as possible to achieve the most glorious banana bread ever.
Easy One-Bowl Raspberry Chocolate Chip Banana Bread
Just like my peanut butter protein bars, this banana bread requires just one bowl! Simply mix the wet ingredients together, then fold in the dry ingredients and blueberries! That’s it! Banana bread doesn’t get any easier than this my friends.
I cannot wait for you to give this healthy dark chocolate chip raspberry banana bread a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
Happy Banana Bread Bakin’!
Must Try Banana Recipes:
PIN FOR LATER
Healthy Dark Chocolate Chip Raspberry Banana Bread
Healthy Dark Chocolate Chip Raspberry Banana Bread is here! It’s super fluffy, perfectly moist, gluten-free, vegan, oil-free and refined sugar-free! You can easily make them into banana bread muffins too!
Ingredients
- 2 Large Overripe Bananas (About 1 Cup Mashed)
- 2 Eggs (See Notes for Egg Substitute)
- 2 Tbs Unsweetened Almond Milk (or milk of choice)
- 1 tsp Vanilla Extract
- ¼ Cup Honey or Pure Maple Syrup (I buy mine in bulk)
- 1½ Cups Oat Flour (I make my own in 3 steps!)
- ½ Cup Blanched Almond Flour (or Cashew Flour)
- Dash of Pink Himalayan Salt
- 3 tsp Baking Powder
- 1 Heaping Cup Fresh Raspberries (lightly tossed in oat flour) + a few extra for topping
- ⅓ Cup Dark Chocolate Chips or Chopped Chocolate Bar + a few extra for topping
Instructions
1. Preheat oven to 350 F. and line a 9x5 loaf pan with parchment paper or grease with coconut oil. In a medium bowl, add the ripe bananas and mash with the back of a fork until smooth. Add in the eggs, almond milk, vanilla, and honey. Mix until smooth.
2. Fold in oat flour, almond flour, and pink salt. Then, fold in baking powder, raspberries and chocolate chips until just combined.
3. Transfer batter to loaf pan and bake at 350 F. for 35-40 minutes until a toothpick comes out with a few moist crumbs and the top is set. (Mine was perfect after 35 minutes).
4. Let cool for 10 minutes before cutting and enjoying! The bread will be super moist right out of the oven because the raspberries (I like it like this), but if you let it sit longer the liquid from the raspberries will absorb a bit more. Store in an airtight container on the counter for 3 days, in the fridge for up to 10 days or freeze for up to 3 months!
Notes
- Egg Replacement: I have not tested this recipe using a flax egg, but if you decide to do this just use 1 Tbs ground flax + 2 Tbs water! It should come out great still! Let me know if you make it this way.
- Flour Replacement: I have not tested this using just oat flour. My chocolate banana bread works well using just oat flour. If you use only oat flour, please let me know how it turns out!
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2 Comments
Melissa Thompson
I subbed the oat flour etc for a 1:1 gluten free flour. Stilly delish!
Claire
So great to know! Yay! I’ll add it as an option for other people too 🙂 So glad you loved it.