January 21

RECIPE: Healthy Chocolate Banana Bread



A delicious banana bread with natural ingredients, low in fat and sugar, and it’s got chocolate in it… yep, this is one of my new favourites!

I’ve been experimenting to create a nutrition-packed cake-type recipe (chocolate-flavoured of course) that’s as natural as possible and also pretty good in terms of calories.

The trouble with a lot of healthy recipes that don’t use refined sugar, butter and flour is that they use lots of high-fat ingredients like coconut oil, nuts and ground almonds instead. This can make a small serving pretty calorie-dense.

Here, the only fats are from eggs and the dark chocolate, which keeps the calories down considerably.

The sweetness comes from the bananas, honey, and dark chocolate.

And the flour is coconut flour, which is gluten-free, lower in carbs, and higher in fibre and protein than normal baking flour.

Most importantly, it tastes delicious, and it’s super easy to make too.



  • 3 ripe bananas
  • 6 eggs
  • 100g coconut flour
  • 3tbsp cacao powder
  • 80g honey
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 80g 70-85 per cent dark chocolate, chopped 
  • ½ banana, sliced to top
  • 2 tbsp cacao nibs (optional) to sprinkle over the top



Preheat the oven to 180C / 350F / gas mark 4.  Line a small loaf tin with baking paper.

Blend the bananas and eggs together, than add the rest of the ingredients (except the chocolate) and blend into a batter.

Melt the chocolate in a bowl in the microwave for one minute, stopping to stir halfway through.

Fold the dark chocolate into the banana bread mixture very gently without over-mixing. so the 2 mixtures form a marbled effect.

Pour the batter into the loaf tin and arrange the sliced banana down the middle on top. Sprinkle on the cacao nibs if you have them.

Bake uncovered for 45 minutes, then cover with a sheet of foil and bake for another 15 minutes, or until a toothpick inserted into the centre comes out clean. 

One cooked and slightly cooled, remove from the tin and allow it to cool for at least 30 minutes on a wire rack before slicing.

The loaf should give you 10 slices.

You can store the bread in the fridge for 3-5 days, or in the freezer for up to 3 months.

Enjoy! 🙂


For 15 FREE Healthy Recipes, download my ebook here:



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