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This No Sugar Added Double Chocolate Banana Bread Recipe is so easy, you really just need one bowl and one bread pan to make perfect every time. I always try to keep the sugar content low, even for my kids, and this recipe is sure to please even without the sugar.
If you are like most families, you probably have a banana go brown on you every once in a while… One quick tip that we have been doing is to throw any bananas getting over ripe into a freezer safe bag and keeping them for making banana bread!
No Sugar Added Double Chocolate Banana Bread Recipe
8 tbsp (4 oz) unsalted butter
1/2 cup (1 1/2 oz) natural cocoa powder
3 large very ripe bananas, about 1 cup mashed
1/2 cup Truvia sugar replacement
1/2 cup sour cream
1 large egg
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp table salt
1 cup whole wheat flour
1 1/2 cups sugar free chocolate chips, divided: 1 cup for the batter, 1/2 cup for the top
Preheat oven to 350F.
Grease a 9×5 inch loaf pan and make a parchment sling by cutting a piece of parchment paper to the length of the pan and pressing it into the loaf pan so that the ends of the paper hang over the sides of the pan. Grease both the parchment paper and the loaf pan. (This will help you release the bread from the pan after baking.)
Melt the butter in a small saucepan over medium heat. Once the butter is melted, stir in the cocoa to make a smooth paste.
Mash the bananas with a fork or potato masher in the large bowl. Stir in the butter and cocoa paste until all combined.
Next, add the sugar replacement, sour cream, egg, vanilla, salt and baking soda to the bowl and whisk to combine.
Add the flour to the bowl. Use a large spatula to lightly fold over the batter until just combined. Then add 1 cup of the chocolate chips, and fold them in as well.
Pour the batter into the prepared loaf pan and smooth it out. Then top the batter with the remaining 1/2 cup of chocolate chips, making sure to spread them out as evenly as you can.
Bake the banana bread for 50 minutes at 350F.
Then you want to reduce the temperature to 325F and bake for 10 minutes more, until a toothpick comes out clean of batter (though you may see some melted chocolate).
Cool the bread in the pan on a metal rack for 15 minutes. Then run a knife along the two ends of pan with no parchment and use the sling to pull the bread out onto a cooling rack.
Allow to cool for about an hour before attempting to slice so the bread has time to firm.
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