Sometimes the best recipes happen when I don’t have the ingredients for what I originally wanted to make.
I meant to make my Choco Raspberry Muffins recipe, but then I realized I was out of raspberries. Instead, I stared into my kitchen and decided we were doing a rich, chocolate banana loaf.
It honestly ended up tasting like one of those expensive “healthy” café desserts that somehow costs $11 and comes served with attitude.
I only had 2 bananas, Trader Joe’s unsweetened cocoa powder, and Trader Joe’s dark chocolate chips, so this recipe had no business being this satisfying. I also added a dash of honey because balance, and a couple scoops of plain nonfat Greek yogurt to thicken everything up and give it that dense, soft texture.
And the best part? It’s clean-ish, low-carb, and somehow still tastes ridiculously decadent.
Chocolate Banana Loaf
- 2 ripe bananas
- 4 eggs
- 1/4 cup butter, melted
- 1/4 cup heavy cream
- 2 Tbsp stevia
- Dash of honey
- 1 1/2 tsp vanilla
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 2 scoops plain nonfat Greek yogurt
- 5 Tbsp Trader Joe’s unsweetened cocoa powder (go overboard!)
- Trader Joe’s unsweetened dark chocolate chips (to taste)
- Pinch of flaky sea salt
Directions
- Preheat oven to 350°F.
- Mash bananas in a bowl, then mix in eggs, butter, heavy cream, vanilla, honey, and Greek yogurt until smooth-ish. Add coconut flour, baking powder, cocoa powder, and stevia. Stir until thick.
- Pour into a lined loaf pan or small baking dish.
- Add dark chocolate chips on top. You can also fold some into the batter before pouring into the loaf pan…but I didn’t because I wanted only on top.
- Bake for about 28–30 minutes or until the center is set.
- Finish with flaky sea salt on top while still warm.
- Let cool slightly if you have self-control. I personally do not.
