29 Jan Healthy Chocolate Banana Bread (Moist & Naturally Sweetened)
Seasons change quietly, and so do our rhythms.
This healthy chocolate banana bread is one of those recipes I come back to again and again — simple, comforting, and deeply satisfying. Made with wholesome ingredients and naturally sweetened, it’s perfect for slow mornings, quiet afternoons, or a warm slice enjoyed with coffee.
In the video, I pair this bake with time in the studio, starting a new painting — because for me, food and creativity often live side by side. Both ask for patience, presence, and trust in the process.
Why You’ll Love This Recipe
- Naturally sweetened
- Moist and rich without feeling heavy
- Made with simple, everyday ingredients
- Perfect for breakfast or an afternoon treat
- Freezer-friendly and great for meal prep
Ingredients
Dry Ingredients
- 180 -200 g (1½ cups) oat flour
- 30 g (¼ cup) cocoa powder
- 1 tsp baking soda
- ½ tsp cinnamon
- Pinch of salt
Wet Ingredients
- 4 ripe bananas, mashed
- 3 eggs
- 80 ml (⅓ cup) maple syrup or honey
- 60 ml (¼ cup) olive oil or melted coconut oil or butter
- 1 tsp vanilla extract
- 100ml almond milk or regular milk
Optional Add-Ins
- Dark chocolate chunks or chips
- Chopped walnuts or hazelnuts
Instructions
- Preheat the oven to 175°C / 350°F. Line a loaf pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, maple syrup (or honey), oil, vanilla and milk Mix gently.
- In a separate bowl, combine all the dry ingredients.
- Fold the dry ingredients into the wet mixture until just combined — do not overmix.
- Pour the batter into the prepared pan and sprinkle with chocolate or nuts if using or both!
- Bake for 45–50 minutes, until a toothpick comes out mostly clean.
- Let cool completely before slicing.
Tips for the Best Banana Bread
- Use very ripe bananas for natural sweetness
- Avoid overmixing — this keeps the bread tender
- Let the loaf cool fully before cutting for clean slices
Storage & Freezing
- Keeps 3 days at room temperature
- Up to 5 days in the refrigerator
- Freezes well for up to 2 months
- Slice before freezing for easy portions.
Watch the Video 🎥
Watch the full slow, cinematic baking and painting video here:
If you try this recipe, I’d love to hear how it turned out.
You can leave a comment below or explore more slow, seasonal recipes on the channel or the blog here
and of course you are welcome to visit and follow my Instagram page and check out my professional photography 🤍
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