Gluten and Dairy Free Double Chocolate Banana Mini Loaves

These double chocolate banana mini loaves taste so decadently delicious that you will not believe they are actually healthy! Can you imagine a refined sugar-free, dairy-free, AND gluten-free loaf cake that tastes like pure heaven? If you can’t, this recipe will surely satisfy your sweet tooth and make you want to ditch the processed sugar in all of your baked goods.

These mini loaves are super moist, naturally sweet, and are the perfect healthy alternative to their refined sugar counterparts. These loaves are naturally sweetened with banana and maple syrup which won't cause spikes in blood sugar, like a traditionally sweetened cake. The hardest part about making this recipe is not eating them all at once.

If you're not a chocolate lover, but love loaf cakes, try my Starbucks Lemon Loaf Copycat cake recipe!

Ingredients

See recipe card for quantities.

• coconut oil 
• pure maple syrup
• almond flour
• vanilla extract
• cocoa powder
• baking soda
• salt
• chocolate chips

Flavor Variations

Although this recipe is written as dairy-free, you may substitute dairy butter (melted) for the coconut oil and try using regular chocolate chips instead of dairy-free chips. Similarly, use any nut flour (e.g. hazelnut or pecan) instead of the almond flour.

Storage

Store leftovers, tightly wrapped in plastic wrap and placed inside an airtight container for up to 5 days. Similarly, loaves may be frozen for up to 2 months.

Looking for a new healthy snack?

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📖 Recipe

Double Chocolate Banana Mini Loaf Cakes

1x2x3x

Healthy chocolate protein banana bread is the perfect addition to breakfast on a busy morning. This banana bread is made grain free using almond flour and free of refined sugars.

5 from 6 votes

Nicole Kendrick

Print Recipe Pin Recipe

1x2x3x

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Appetizer, Breakfast, Dessert, Snack

Cuisine American

Servings 6

Calories 501 kcal

Equipment

• ▢
  Mini Loaf Pans If you're using a standard 1-pound loaf pan, instead of mini loaf pans, increase the cooking time to around 60 minutes

Ingredients

  

1x2x3x

• ▢ 1 tablespoon coconut oil melted
• ▢ 3 medium-sized ripe bananas
• ▢ 3 large eggs room temperature
• ▢ ¼ cup pure maple syrup
• ▢ 2 ½ cups almond flour
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ½ cup chocolate chips

Instructions

 

• Preheat oven to 350°F.
• Coat 3-4 mini loaf pans with non-stick cooking spray. *See recipe notes for details
• In a medium sized bowl, combine all dry ingredients and whisk with a fork until combined.
• Separately, and in large sized bowl, mash bananas with a fork, then whisk together with remaining wet ingredients - and mix until well combined.
• Next, add in dry ingredients and mix until batter is uniform.
• Fold in chocolate chips.
• Fill mini loaf pans ⅔ of the way and add extra chocolate chips on top, if desired.
• Bake for 30 to 35 minutes, or in until toothpick inserted into the center of the loaves comes out clean.

Notes

Rotate pans halfway in between cooking time to ensure even baking.
Baking time may vary depending upon the temperature of your oven. 
Makes 3- 4 mini loaves, depending on the size of the mini loaf pan.

A standard 1-pound loaf pan may be used but increase the baking time to about 50 minutes.

 

Nutrition

Serving: 15gCalories: 501kcalCarbohydrates: 46gProtein: 15gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 93mgSodium: 415mgPotassium: 429mgFiber: 9gSugar: 26gVitamin A: 173IUVitamin C: 5mgCalcium: 150mgIron: 3mg

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