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Chocolate Banana Bread Recipe [Sugar & Gluten Free]

Flowing over bananas or just eager to have some naturally tasty snack? Check out this easy Chocolate Banana Bread!

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Baking could seem such a mystery sometimes. Especially when someone just starts out in the kitchen. When we were at school studying chemistry trying to wrap our head around atoms and fusions no one actually told us what that knowledge will be good for.

If we plan to take the reins of our kitchen someday, it’s important to know what the compounds, we use, do in our cakes when we throw them in the mixing bowl. Not because we all want to be recipe developers one day with own cook book and morning show but because getting to know what we do, makes us better in what we cook.

Making banana bread though will not require any of the knowledge or experience we could have accumulated sweating next to the oven over the decades.

Banana bread is the simplest, one could whip up without any notion in the secret arts of kitchen sciences. The hardest bit may be to wait for the bananas to turn brown.

Green or still yellow bananas will not really fly in this cake except of course if we throw a block of sugar into the cake to sweeten it up to our taste as some mindless calorie hoarder recipes like to call.

Banana bread should be sweet enough with the bananas only, without any added sweetener given we use ripe bananas. The browner it is the better it will be but let’s keep the moldy ones out of the batter if possible.

The trickiest part could be to beat the eggs up, as we will need some sort of whip or even better a machine for that but otherwise it’s a mix and bake no fuss cake.

This bread can also be made in different shapes and used as a base for various cakes with a variety of fillings, icings or frostings.



  • 1 cup / 180g Ground nuts of choice
  • 2 oz / 50g Chocolate chips (sugar free)
  • 5 medium / 250g Eggs
  • 4 medium / 500g Bananas (ripe)
  • 2 tablespoon / 15g Cocoa powder (unsweetened)

How to make Chocolate banana bread

  1. Grind nuts and chop the chocolate or use ready made chocolate chips.Keto-low-carb-banana-bread-recipe-Process-1-SunCakeMom
  2. Break eggs into a medium size mixing bowl to beat until yellow and fluffy.Egg-yolk-beat-whisk-whip-pale-light-yellow-fluffy--gp--1-SunCakeMom
  3. Mix in the mashed bananas nuts and cocoa powder.Keto-low-carb-banana-bread-recipe-Process-7-SunCakeMom
  4. Add the chocolate chipsKeto-low-carb-banana-bread-recipe-Process-8-SunCakeMom
  5. Pour mixture into the bread mold then put it in the 350°F / 180°C preheated oven for 30 – 50 minutes.Keto-low-carb-banana-bread-recipe-Process-10-SunCakeMom


What’s the difference between a banana bread and a pound cake? Let’s taste it out:


How ripe should bananas be for banana bread?

Very ripe. There is only not ripe enough banana for banana bread. When there are more brown spots on it than yellow we can start thinking about making a banana bread.

How to quickly ripen bananas for banana bread?

Bananas are best when ripen naturally but in emergency we can try baking them in a 250°F / 120°C oven for 20 minutes. If we have more time placing the bananas into the freezer for a couple of hours will do the trick too.


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Chocolate Banana Bread Recipe [Sugar Free]

Flowing over bananas or just eager to have some naturally tasty snack? Check out this easy Chocolate Banana Bread!
Course Dessert
Cuisine Dairy free, Gluten free, Keto, Low carb recipe, Paleo, Sugar free recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 4 medium Bananas ripe
  • 5 medium Eggs
  • 7 oz Ground nuts of choice
  • 2 tablespoon Cocoa powder unsweetened
  • 2 oz Chocolate chips
  • 1 tablespoon Baking powder follow instructions on packaging


  • Preheat oven to 350° / 180°C.
  • Break eggs into a medium size mixing bowl to beat until yellow and fluffy.
  • Mix in the mashed bananas.
  • Grind nuts and chop the chocolate or use ready made chocolate chips.
  • Pour the nuts and baking powder in and the cocoa powder.
  • Mix everything together.
  • Add the chocolate chips
  • and mix it in with a spoon.
  • Pour mixture into the bread tin and put it in the preheated oven for 50 minutes.


Serving: 100g | Calories: 228kcal (11%) | Carbohydrates: 20g (7%) | Protein: 8g (17%) | Fat: 15g (23%) | Saturated Fat: 3g (21%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 85mg (28%) | Sodium: 167mg (7%) | Potassium: 392mg (11%) | Fiber: 5g (21%) | Sugar: 10g (11%) | Vitamin A: 155IU (3%) | Vitamin C: 5mg (6%) | Calcium: 150mg (15%) | Iron: 2mg (9%)

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