Flourless Banana Bread with Chocolate and Nuts Recipe

I absolutely love this Flourless Banana Bread with Chocolate and Nuts Recipe because it’s a heavenly blend of rich peanut butter and natural banana sweetness, all without any flour! It’s one of those recipes that feels indulgent yet wholesome, perfect for when you want a treat that’s a little different from the usual loaf.

When I first tried this recipe, I was amazed at how moist and flavorful it turned out—even without flour. Whether you’re looking for a gluten-free dessert or a quick snack to brighten your afternoon, this flourless banana bread will quickly become one of your favorites.

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Ingredients You’ll Need

Each ingredient in this Flourless Banana Bread with Chocolate and Nuts Recipe plays a starring role, combining natural moisture with hearty nuttiness and a touch of sweetness. Choosing ripe bananas and quality chocolate makes all the difference!

• Ripe Bananas: The riper, the better—they bring natural sweetness and moisture so you can skip flour altogether.
• Peanut Butter: Use the “drippy” kind for best mixing and a creamy texture that keeps the bread moist.
• Eggs: They bind everything together and help the bread rise thanks to the baking powder.
• Baking Powder: Gives the bread a gentle lift so it isn’t dense or heavy.
• Walnuts or Pecans: Chop them coarsely for a satisfying crunch that balances the softness.
• Dark Chocolate: Chop into chunks or chips to sprinkle on top, melting to gooey perfection as it bakes.

Variations

I love encouraging you to personalize this Flourless Banana Bread with Chocolate and Nuts Recipe! Whether you want to play with flavors or adjust it for dietary preferences, swapping or adding ingredients is part of the fun.

• Nut-Free Version: I swapped out nuts for sunflower seeds once, and it worked wonderfully for allergy-friendly baking without losing crunch.
• Chocolate Variations: Sometimes I switch dark chocolate for white chocolate or even add peanut butter chips to boost that nutty flavor.
• Sweetness Level: If your bananas aren’t super ripe, feel free to add a drizzle of honey or maple syrup to sweeten things up.
• Add Spices: A pinch of cinnamon or nutmeg gives the loaf a cozy aroma, perfect for fall mornings.

How to Make Flourless Banana Bread with Chocolate and Nuts Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (or 320°F if you have a fan-assisted oven). While it heats, grease a loaf tin with a light spray of cooking oil—this helps the bread to release easily after baking. Trust me, you don’t want it sticking when it’s warm and delicious!

Step 2: Mix the Wet Ingredients

In a large bowl, mash your ripe bananas until they’re nice and smooth. Add the peanut butter and eggs next, mixing everything until it forms a cohesive batter. The peanut butter really amps up the moisture here, so you’ll notice that lovely, thick texture emerging.

Step 3: Add Baking Powder and Nuts

Sprinkle in the baking powder and gently fold it into the wet mix. This little ingredient gives the bread its bounce. Then, fold in your chopped walnuts or pecans for that signature nuttiness. Stir gently so you don’t break up the nuts too much.

Step 4: Pour, Top, and Bake

Pour your batter evenly into the prepared loaf pan. Top off the batter with the chopped dark chocolate—this melts beautifully and gives you those delightful gooey pockets in each slice. Bake for about 50-55 minutes. A tip I learned: if the top starts browning too fast, cover the loaf loosely with foil to avoid burning while the inside finishes baking.

Step 5: Cool and Slice

Once baked, let the bread cool fully—about 15 minutes—to help it set and make slicing a breeze. I always find the bread tastes even better after resting because the flavors get to meld. Then, slice into thick pieces and enjoy!

How to Serve Flourless Banana Bread with Chocolate and Nuts Recipe

Garnishes

I love sprinkling a little extra chopped nuts on top right before serving to amp up the crunch. Sometimes, a dusting of powdered sugar or a drizzle of honey adds a nice touch for brunch guests without overpowering the natural flavors.

Side Dishes

This bread pairs wonderfully with a dollop of Greek yogurt or a smear of cream cheese on the side. For a full breakfast, serve it alongside fresh fruit or a simple smoothie to keep things light and refreshing.

Creative Ways to Present

For a special occasion, I’ve arranged slices on a wooden board, garnished with fresh berries and mint, making a beautiful and inviting dessert platter. You can even cut the loaf into mini muffins for bite-sized treats at parties or potlucks.

Make Ahead and Storage

Storing Leftovers

Leftover slices keep best stored in an airtight container at room temperature for up to 3 days. I usually wrap the bread tightly in foil first to lock in moisture, which helps prevent it from drying out.

Freezing

I’ve successfully frozen sliced banana bread by wrapping each piece individually in plastic wrap and then placing them in a freezer bag. This way, you can pull out as many slices as you need, and they keep well for up to 2 months.

Reheating

To reheat, I usually pop a slice in the toaster oven or microwave for 20-30 seconds. It brings back that fresh-from-the-oven warmth without drying it out, especially if you add a tiny pat of butter on top.

FAQs

Final Thoughts

This Flourless Banana Bread with Chocolate and Nuts Recipe has become one of my go-to baked goodies for when I want something cozy, simple, and bursting with flavor without fussing over flour and complicated steps. I hope you enjoy it as much as my family and I do—warm, chocolatey, nutty slices that always bring smiles. Give it a try next time you have overripe bananas and a craving for something truly satisfying!

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