Ingredients
Method
- Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease with coconut oil spray.
- Mix all ingredients except the chocolate. Fold in the chocolate pieces once the batter is incorporated. Transfer the batter to the pan and top with additional chocolate if desired. Bake for 50-55 minutes or until a toothpick comes out clean. Monitor the loaf at the 35-40 minute mark and cover loosely with aluminum foil if the top browns excessively.
- Allow the loaf to cool on a wire rack for 15 minutes before slicing.
Nutrition
Notes
Banana Quality: I always wait until my bananas are covered in brown spots because that extra sugar is what gives this flourless loaf its deep flavor and soft texture.
Nut Butter Variations: You can easily swap the peanut butter for almond or cashew butter if you prefer, just make sure it is the natural, runny kind so the batter mixes smoothly.
Browning Control: I have noticed that the honey can cause the top to darken quickly, so I suggest loosely covering the pan with foil after forty minutes to ensure the middle bakes through without burning the crust.
Storage Secrets: This loaf is so moist that I find it keeps best in an airtight container in the refrigerator, and it actually becomes even fudgier after a day of chilling.
Chocolate Texture: I highly recommend hand-chopping a dark chocolate bar rather than using standard chips, as those irregular chunks create beautiful molten pockets in every single slice.
Patience While Cooling: It is vital to let the bread sit in the pan for the full fifteen minutes after baking, as this resting period allows the structure to firm up so your slices stay perfectly intact.