Dark Chocolate Almond Butter Banana Bread

Fluffy and tender banana bread with almond butter and chunks of chocolate and walnuts.

This Dark Chocolate Almond Butter Banana Bread is fluffy and moist and embedded with dark chocolate and walnuts. Pair this with a warm cup of coffee and/or smother with a creamy nut butter.

Banana bread has been one of my favorite desserts for as long as I can remember. I love how creative you can get with the flavors and it’s so easy to make! Also it’s the perfect sweet treat for a cold winter day.

Why you’ll love this Dark Chocolate Almond Butter Banana Bread:

Moist and fluffy. This banana bread stays moist for days and is perfectly fluffy and tender.

Simple and easy to make. Made all in one bowl with simple, easy-to-find ingredients.

Easily adaptable. This recipe can easily be modified to meet your needs, desires, and cravings! Full adaptations below.

Ingredient Breakdown:

• Ripe bananas – it’s crucial to use extra ripe bananas for this recipe for a perfectly moist texture and sweetness level.
• Butter – I recommend unsalted butter. You can use either regular or vegan butter.
• Maple syrup – this, of course, adds sweetness to the recipe, but also a delicious maple flavor that pairs well with the banana and cinnamon.
• Almond butter – adds a delicious nutty flavor that pairs deliciously with the almond butter and walnuts.
• Egg – to help with binding and moisture.
• Brown sugar – for added sweetness and moisture.
• Flour – I recommend all-purpose flour for this recipe.
• Almond flour – after multiple tests, I love the addition of almond flour for extra nuttiness and texture.
• Cinnamon – elevates the flavor, especially paired with walnuts and dark chocolate.
• Walnuts – added crunch and nuttiness.
• Dark chocolate – richness and how can you go wrong with chocolate?

How to make Dark Chocolate Almond Butter Banana Bread:

1. Preheat the oven to 350°F. Grease a 9×5″ loaf pan with nonstick cooking spray.
2. In a large mixing bowl, mash ripe bananas until mostly smooth (a few clumps are ok). Whisk in melted butter, maple syrup, almond butter, brown sugar, egg, and vanilla until creamy.
3. Add flours, cinnamon, baking powder and soda, and salt. Use a wooden spoon or spatula to combine until a smooth and pourable batter forms. Fold in walnuts and chocolate. Pour into prepared loaf pan. (Optional): Sprinkle over more chopped chocolate.
4. Bake for 60-65 minutes until top is golden brown and toothpick inserted comes with a few moist crumbs. If top browns too quickly, you can cover top loosely with foil.
5. Remove from oven and cool in the loaf pan for 10 minutes before transferring to a wire cooling rack. Cool for at least 1-2 hrs before slicing and serving.
6. Cover or tightly wrap in plastic wrap and store at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Modifications + Serving Suggestions:

Make vegan by…

• substitute butter with vegan butter (my favs are Earth Balance or Country Crock)
• substitute egg with 1 flax egg (1 tbsp flax seed meal + 2 tbsp water)

Substitute walnuts for chopped pecans, almonds, or hazelnuts.

Make gluten-free by substituting flour for a gluten-free all-purpose 1-1 flour.

Serving recommendations: toast in a skillet and smother with butter or drizzle of creamy almond or peanut butter.

Storage Instructions:

Cover or tightly wrap in plastic wrap and store at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Banana bread tastes best on day 2 after flavors and texture has settled.

More delicious banana bread recipes…

• Chocolate Coconut Banana Bread
• Dark Chocolate Banana Bread Brownies *my personal fav*
• Chewy Dark Chocolate Banana Bread Cookies
• Pecan Banana Bread Cake

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!