Chocolate Banana Bread – No Refined Sugar

In my kitchen lay two ripe bananas, in danger of trashing. At this stage I like to make banana bread or muffins, but that usually requires refined sugar. I had to find a recipe that I could bake using the bananas without the refined sugar. I found a recipe called Chocolate Banana Bread.


I found the chocolate banana bread recipe on The Pretty Bee blog. I used that recipe as my base. As i did not have some of the ingredients, I changed a few to fit what I had available. With these changes this recipe is not gluten free. It is only free of refined sugar.

Chocolate Banana Bread – No Refined Sugar

Category: Baking, Health/Fitness

Servings: 12

Chocolate Banana Bread - No Refined Sugar

A delicious, chocolate, banana bread with no refined sugar


  • 1 1/4 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 3/4 cup honey
  • 1/3 cup melted margarine/oil
  • 2 very ripe bananas
  • 1 teaspoon vanilla extract
  • 2 Tbsp water


  1. Preheat the oven to 350 degrees.
  2. Prepare a pan by either greasing it or lining it with parchment paper so that there is an overhang on both sides.
  3. Place the dry ingredients in a bowl and whisk together.
  4. Place the bananas in a separate bowl and mash with a fork.
  5. Add the honey, melted margarine/oil, vanilla extract, and water to the mashed bananas.
  6. Stir well.
  7. Combine the wet and dry ingredients, stirring until mixed.
  8. Pour the batter into the prepared pan.
  9. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.
  10. Let cool completely in the pan before removing the loaf for slicing.


You can make one large loaf or several small loaves. If you choose to bake small loaves, bake them for only about 25 minutes or until a toothpick comes out clean. You can also add nuts or chocolate chips to the dry ingredients.


I chose to bake mini loaves. Since I was experimenting, I slightly overcooked them but that did not affect the taste. The bread tasted like dark chocolate with a slight banana flavor. The bread was so delicious and chocolaty, I ate most of one mini loaf only sharing a little with my husband and kids. I would recommend eating the bread within a few days, because it can become dry.

When I asked my husband what he thought his response was that it was chocolaty. My children said it tasted good and asked for more. While they often say something I made tastes good, I usually watch for their actions. When they finish something and ask for more, that usually means they liked it. I think this recipe was approved by the whole family.

The chocolate banana bread tasted wonderful. I would definitely make this recipe again. Next time I think I would add chopped nuts to give a slight crunch to the bread.

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