These Double Chocolate Banana Mini Loaf Cakes are a delicious, gluten-free treat made with almond flour, cocoa powder, and chocolate chips. Naturally sweetened with ripe bananas and pure maple syrup, these mini loaves are moist, decadent, and perfect for any chocolate lover. Ideal for healthy desserts, snacks, or breakfast, they are packed with flavor while being gluten-free and grain-free. Easy to make and perfect for on-the-go, these mini banana loaves are a great option for anyone seeking a chocolate banana bread alternative that’s both delicious and nutritious.

Ingredients:
- 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 (plus extra for topping)
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C). Lightly coat 3 to 4 mini loaf pans with non-stick cooking spray (see recipe notes for more details).
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
- Prepare the Wet Ingredients: In a large bowl, mash the ripe bananas with a fork. Then whisk the mashed bananas with the eggs, melted coconut oil, maple syrup, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Add the Chocolate Chips: Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Fill the Pans: Divide the batter evenly among the mini loaf pans, filling each about ⅔ of the way full. Add extra chocolate chips on top, if desired, for extra chocolatey goodness.
- Bake: Place the pans in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
- Cool and Serve: Let the mini loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Recipe
These Double Chocolate Banana Mini Loaf Cakes are the perfect balance of indulgence and health. Made with almond flour, they’re naturally gluten-free, while the ripe bananas add natural sweetness and moisture. The combination of cocoa powder and chocolate chips makes these mini loaves a chocolate lover’s dream. Whether for a quick breakfast, snack, or dessert, these moist and fluffy mini loaves are sure to satisfy your sweet tooth while providing some nutritional benefits from the bananas and almond flour.
Tips, Variations, and Substitutions
- Use Riper Bananas: The riper the bananas, the sweeter your mini loaves will be. Overripe bananas are perfect for baking.
- Chocolate Chips: For an extra-rich treat, use dark chocolate or semi-sweet chips, or even mini chips for a more even distribution.
- Flour Options: If you don’t have almond flour, you can substitute it with coconut flour, but you may need to adjust the liquid ratio.
- Sweeteners: You can swap the maple syrup for honey or another liquid sweetener if desired, though this may slightly change the flavor.
- Add-ins: Consider adding nuts like walnuts or pecans for added texture and flavor, or a pinch of cinnamon for a warm spice twist.
FAQs
Can I make this recipe in a regular loaf pan?
Yes, you can use a regular loaf pan. If using a standard 9×5-inch pan, the bake time will be longer—about 50 to 60 minutes. Be sure to check with a toothpick for doneness.
Can I use frozen bananas?
Yes, frozen bananas work well for this recipe. Just make sure to thaw them before mashing.
Can I substitute eggs?
Yes, you can use egg replacements such as flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water per egg) or a store-bought egg replacer.
Serving Suggestions
- For Breakfast: Enjoy a slice of this moist banana loaf with a cup of coffee or tea for a delicious start to your day.
- As a Snack: These mini loaves make a perfect on-the-go snack or lunchbox treat.
- For Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- With Nut Butter: Spread some almond butter or peanut butter on top for a protein-packed snack.
These Double Chocolate Banana Mini Loaf Cakes are a versatile treat that can be enjoyed at any time of day!
Double Chocolate Banana Mini Loaf Cakes
6
servings10
minutes30
minutesIngredients
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 (plus extra for topping)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C). Lightly coat 3 to 4 mini loaf pans with non-stick cooking spray (see recipe notes for more details).
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
- Prepare the Wet Ingredients: In a large bowl, mash the ripe bananas with a fork. Then whisk the mashed bananas with the eggs, melted coconut oil, maple syrup, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Add the Chocolate Chips: Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Fill the Pans: Divide the batter evenly among the mini loaf pans, filling each about ⅔ of the way full. Add extra chocolate chips on top, if desired, for extra chocolatey goodness.
- Bake: Place the pans in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
- Cool and Serve: Let the mini loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Leave a Reply