You are going to love this chocolate coffee banana bread recipe. It's so rich and chocolatey and really easy to make. This healthy chocolate banana bread is made with almond flour so it's high in protein and it's also gluten-free, dairy-free, and refined sugar free.
Chocolate desserts made with almond flour like my snickers mug cake recipe, gluten free chocolate chip bars, and peppermint brownies are some of my all time favourite, which is why I am so excited to share another almond flour recipe with you today!
Table of Contents
Why you will love this bread:
- The taste! It tastes like you are eating a delicious chocolate cake.
- It's really easy to make.
- Don't worry, if you don't like coffee it doesn't actually taste like coffee. The coffee just helps enhance the dark chocolate flavour.
- This chocolate banana bread is healthy, gluten-free, dairy-free, paleo, and refined sugar free.
- It's high in protein with 11 grams of protein per slice.
If you love coffee flavoured recipes you will also love chocolate chip coffee cookies, and chocolate coffee smoothie.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Coffee: you can use any type of brewed coffee that you like.
- Dry ingredients: almond flour, tapioca flour, coconut flour, cocoa powder (or cacao powder), baking soda, salt. Be sure to use almond flour and not almond meal which is more gritty. Don't confuse the tapioca flour with cassava flour - they are not the same thing!
- Ripe bananas: be sure your bananas are ripe and not green.
- Wet ingredients: full fat coconut milk, honey or maple syrup, vanilla extract, and melted coconut oil.
- Eggs: these help bind the bread together and help it rise when it bakes.
- Chocolate chips: I like to use dark chocolate chips but you can use any type of chocolate chip that you like.
Recipe variations and add ins:
- Instead of coconut milk you can use almond milk or cashew milk.
How to make chocolate coffee banana bread:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper. While the oven is heating add all the ingredients, except for the chocolate chips, to your standing mixer.
- Step 2: Blend the ingredients until you have a smooth batter.
- Step 3: Stir in the chocolate chips by hand.
- Step 4: Transfer the batter to the parchment paper lined bread pan and spread it evenly until smooth. Bake the bread for 55-60 minutes or until a toothpick inserted into the loaf comes out clean. Let the bread cool and then cut it into pieces and enjoy.
Top Tips:
- Let the bread cool completely before cutting it into pieces.
- To store: store this chocolate coffee banana bread in an airtight container at room temperature for 3 days, or in the fridge for up to 7 days.
Chocolate Coffee Banana Bread FAQs:
This is not a vegan banana bread recipe as it is made with eggs. I have not tried making this recipe without eggs or with any egg replacements and I don't recommend trying it.
Yes it is.
No it doesn't. The coffee just helps accentuate the chocolate flavour of this bread.
Yes this bread freezes really well in a freezer bag for up to 3 months.
Other chocolate recipes you will love:
Recipe
Chocolate Coffee Banana Bread
Equipment
- Loaf pan
Ingredients
- 2 ripe bananas
- 3/4 cup full fat coconut milk
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 1/3 cup brewed coffee
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups almond flour
- 1 cup tapioca flour
- 1/2 cup cocoa powder (or cacao powder)
- 3 tablespoon coconut flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/3 cup chocolate chips
Instructions
- Preheat your oven to 350F.
- Add all the ingredients, except the optional chocolate chips, to your standing mixer and blend until you have a smooth batter.
- Line a bread pan with parchment paper and transfer the batter to the lined bread pan, and spread evenly with a knife or spoon. Then sprinkle the chocolate chips over the top of the bread.
- Place the pan in the oven and bake for 55-60 minutes or until a toothpick inserted into the loaf comes out clean.
- Remove from the oven and let it cool. Then cut it into pieces and enjoy.
Notes
- Let the bread cool completely before cutting it into pieces.
- Store this bread in the fridge for up to 1 week.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Wendy
This is so good! Finally a grain free banana bread recipe that isn't stodgy.
I didn't have any coffee so used diluted home made star anise extract (made by soaking star anise in vodka for a few months) and it was so good. I'm hoping to try it with coffee next. It definitely needs the chocolate chips and I think I'll mix them in instead of putting them on top.
Dr. Erin Carter
I am so happy you liked it!
Erin Carter
Julia! I am so sorry! I don't know how I overlooked that. Totally my mistake. To be honest I am not sure what could be substituted that would be GAPS compatible. Perhaps almond flour but I haven't tried it yet so no guarantees. If I do and it works out I will let you know! Thanks again for pointing out my mistake. I've gone ahead and fixed that!
Julia Wahl
This recipe looks so yummy! I noticed that it says it's gaps approved however tapioca flour is not allowed on the gaps diet. Is there something that can be used instead?
Erin Carter
So glad you liked it Shannon! Thanks so much for making the time to comment. Means a lot! xoxo
Shannon S
Awesome recipe! Finally a cake that isnt brick like or scrambled egg like in texture. Light, fluffy and yummy. Thank you for sharing! ��