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a slice of chocolate chip banana bread on a white plate with a piece removed and a small cake fork in front

Refined Sugar Free Chocolate Chip Banana Bread

This healthy chocolate chip banana bread recipe is sweetened only with bananas and coconut sugar to make it refined sugar free.

Category Bread, Breakfast, Quickbread
Cuisine American, British, Canadian
Keyword chocolate chip banana bread, chocolate chip banana bread healthy, healthy banana bread, no sugar banana bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serves 10 slices
Author Amanda | Naturally Sweet Kitchen

Ingredients

  • 200 g plain flour
  • 1 tsp ground cinnamon
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • 300 g overripe banana, mashed
  • 50 g coconut sugar
  • 60 g plain Greek yoghurt, room temperature
  • 80 ml rapeseed oil
  • 1 large egg, room temperature
  • 1 ½ tsp pure vanilla extract
  • 100 g dark chocolate chips

Method

  1. Preheat the oven to 170ºC (325ºF). Lightly grease and line a 450g (1 lb) loaf tin with non-stick baking paper. Be sure to leave a couple inches of overhang for easy removal.
  2. Whisk together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. In another large bowl, whisk together the mashed banana, coconut sugar, yoghurt, oil, egg, and vanilla extract until well combined and no lumps of yoghurt remain.
  4. Add the dry ingredients to the wet ingredients and fold together until just a few streaks of flour remain. It’s okay if it’s a bit lumpy.
  5. Fold in the chocolate chips until all the flour disappears and the chips are well dispersed. Try not to overmix the batter.
  6. Scrape the batter into the prepared loaf tin and gently tap the tin on the counter a couple of times to level the batter. Bake the bread for 55-65 minutes, or until a skewer inserted at the centre comes out clean or with just a few crumbs attached. Place the tin on a wire rack to cool for 30-45 minutes.
  7. After 45 minutes, remove the bread from the tin and leave to cool completely on the wire rack before slicing and serving.

Notes

  • This bread will keep wrapped up in aluminum foil at room temperature for up to 3 days. It can be frozen for up to 1 month. Defrost at room temperature.
  • Sugar-free chocolate chips can be used in place of the dark chocolate chips in this recipe if you desire.