Tag Archives: banana bread recipe

Dark Chocolate Guilt Free Banana Bread


I love banana bread.  And I’m very particular about banana bread.  It needs to be the right texture, the right density, the right flavor.  So I don’t like to mess with my tried and true banana bread recipe.

However, I work with a group of people with some particular dietary requirements and restrictions.  Some by choice, some by necessity, but I respect them all.  And as a picky eater, it’s always frustrating when there’s food but nothing I like or can eat.  So I try my best to be inclusive when I bring treats to work.

This recipe was born out of a challenge I made for myself – bring a treat everyone could eat and enjoy.  Often I find myself bringing “normal” brownies for most people and bringing something that’s healthier (no processed sugar, etc.), and something gluten-free.  This time I wanted to bring a single thing for everyone.

Tampering with the banana bread recipe was a seriously risky move, but no guts, no glory right?  This one played to rave reviews.  It contains no added fat, no processed sugar, and is gluten free.  I think with a few tweaks you could also make it vegan. It’s packed with flavor, the texture is even better than my standard banana bread, and I was asked several times for the recipe, which you can now find here, or you can add it to your recipe box at AllRecipes.com.


Dark Chocolate Guilt Free Banana Bread
: 8-10
  • 1 cup over-ripe, mashed banana (about 3 bananas)
  • 4 oz apple sauce (1 single-serve cup)
  • 2 eggs
  • ½ C agave
  • 1½ C all purpose, gluten-free flour
  • ½ t salt
  • ¾ t baking soda
  • 1 t baking powder
  • 1 t cinnamon
  • 1 t vanilla
  • 1 C dark chocolate chips or chunks
  • 1½ T King Arthur cake enhancer (optional)
  1. Preheat oven to 350 degrees (reduce to 325 degrees for dark non-stick pans).
  2. Line a large loaf pan with parchment, or spray with non-stick spray and set aside.
  3. In a large bowl, combine applesauce, eggs, bananas, vanilla and agave. Mix until well combined.
  4. Add cinnamon, soda, powder, salt and flour and mix until combined.
  5. Pour mixture into prepared loaf pan.
  6. Sprinkle dark chocolate chips on top of the loaf, and with a knife, gently stir into loaf, leaving some chips visible on top.
  7. Bake for 60 minutes, or until a skewer inserted in the center of the loaf comes out clean (except maybe for melted chocolate on it).


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Not-so-Secret Banana Bread

This weekend the MagicallyDelicious kitchen turned out some oatmeal chocolate chip squares, and this banana bread.  I’d been making the same recipe for years, completely content with it.  I’d added my personal twist to it, and it became a staple recipe.  Whenever I had over-ripe bananas to use up, I trotted out old faithful, and it never let me down.

But this time I got wandering eyes.  I wanted to see if the grass was greener on the other side.  And I wasn’t disappointed.  The texture was much different from my normal recipe, so I was leery as I poured the very liquid batter into the pan.  It took much longer to bake than my normal loaf too.

It’s just so good.  I don’t know if I’ll go back to my old recipe or not.  I may have to make it one more time to be sure this new one is “it.”  I’ll share the new one with you (unlike our man of mystery, keeping his secret recipes to himself), and maybe you’ll also step out on your normal banana bread.  Leave a comment after you make it and let us know what you think.

My personal twist on this recipe is I replaced 1/2 cup of white sugar with brown sugar (though next time I may reduce the overall amount – it’s a rather sweet loaf), and added 1 t of cinnamon, 1 t vanilla.

Check out Best Ever Banana Bread at AllRecipes.com

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