Refined Sugar–Free Chocolate Banana Bread

A naturally sweet, cozy loaf that tastes like dessert but feels like a good decision. There’s something magical about banana bread — it’s the kind of recipe that makes your whole kitchen smell like a comforting hug. This chocolate banana bread is one of those recipes that feels fancy but is secretly super simple. This version is extra special because it’s sweetened only with ripe bananas, a little maple syrup, and Hu Chocolate (no refined sugar). This is the loaf I make when I want something indulgent but still healthy. The bananas keep it moist, the maple syrup makes it rich, and the chocolate chunks melt into little pockets of happiness. It’s perfect for breakfast, snacks, or pretending you’re starring in your own cozy baking show.

Ingredients

Dry Ingredients

• 1 cup King Arthur Gluten-Free all‑purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

Wet Ingredients

• 3 very ripe bananas, mashed

• 2 large eggs

• ¼ cup maple syrup

• ¼ cup melted coconut oil (or butter)

• 1 teaspoon vanilla extract

• ½ cup + extra for sprinkling on top - Hu Gems, Snacking and Baking Chocolate

Directions

Prep

• Preheat your oven to 350°F.

• Line a loaf pan with parchment paper or lightly grease it.

• Mash the bananas in a large bowl until smooth.

Mix the Wet Ingredients

• Add the eggs, maple syrup, melted coconut oil, and vanilla to the bananas.

• Whisk until everything is combined and looks glossy.

Add the Dry Ingredients

• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

• Pour the dry mixture into the wet mixture.

• Stir gently until just combined — overmixing makes banana bread sad.

• Fold in chocolate chips

Bake

• Pour the batter into the prepared loaf pan.

• Bake for 45–55 minutes, or until a toothpick comes out mostly clean (a little chocolate smudge is fine).

• Let it cool in the pan for 10 minutes, then transfer to a rack to cool completely.