Dark Chocolate Almond Butter Bread…need I say more? This easy recipe is gluten-free and dairy-free and will blow your chocolate-loving mind.
When I studied abroad in France back in college, I used to love pain au chocolat: literally bread with chocolate inside. And in elementary school, the first “recipe” I created was a cookie sandwich: literally 2 Keebler rainbow chocolate chip cookies in between 2 slices of wonder bread. Yes, I seriously used to eat that.
Now, I’m more of a gluten-free, avocado toast kinda girl, but I used my chocolate-in-bread-loving past as inspiration for this healthier twist on pain au chocolat.
NOTE: For the chocolate chunks, I highly remend buying a bar of your favorite refined sugar free dark chocolate, because I have yet to find a brand of chocolate chips on the market with a good ingredient list. For a list of my favorite dark chocolate bar brand picks, see The Best Dark Chocolate Brands, Updated.
If you try this recipe, let me know! Leave a ment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or on Instagram. I’d love to see what you e up with!
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- 3 ripe bananas
- 3 eggs
- 1/2 cup almond butter (preferably without salt)
- 1 Tbsp. coconut oil, melted
- 1/4 tsp. vanilla
- 1 cup almond flour
- 1/2 tsp. baking powder
- pinch of pink salt (only if your almond butter is unsalted)
- 1 1/2 oz dark chocolate chunks*
- 1/2 banana, sliced (optional)
- 1/2 oz dark chocolate chunks*
- Preheat oven to 350 degrees Fahrenheit.
- If you have a bullet blender, blend the bananas in it until liquified, and pour into a large bowl. If no blender, in a large bowl, mash well with a fork for a few minutes, until they turn into a smooth, lump-free liquid or soup-like texture.
- Add the rest of the wet ingredients to the bowl and stir well until fully bined.
- Next, add the dry ingredients: almond flour, baking powder and 1 1/2 ounces of dark chocolate chunks. Stir well.
- Lightly grease a 9-inch loaf pan with coconut oil. Pour the batter into it.
- If you like, lay the sliced banana down the middle of the loaf, and sprinkle the remaining chocolate chunks on the top.
- Bake for 40 minutes, or until top is golden brown.
- Remove from the oven and let cool before removing from pan.
- Slice and enjoy!
- *For the dark chocolate chunks, I prefer to make my own from a high quality dark chocolate bar sweetened with a gentler natural sweetener, such as coconut sugar. Simply put it on a cutting board, and chop into small chunks.
Webtec is a holistic nutrition and wellness coach who uses real food to help her clients improve their health, weight, and skin. She offers a healthy eating meal plan that teaches you how to batch cook, as well as one to clear up acne. She has ongoing group workshops both in NYC and , and writes healthy and delicious plant-based recipes for her popular blog. She is also the author of the #1 New Release on Amazon, The Real Food Grocery Guide, the most practical guide to selecting the healthiest foods, without going broke, which has been praised by Dr. Oz and InStyle magazines. You can find her on
Share Your Thoughts
Have you tried Lilly’s Brand of chocolate chips? Minimal ingredients and sweetened with stevia!
Saw your Dark Chocolate Almond Butter Bread recipe on Home and Family today. Wrote down your recipe. Love there’s no white flour and you use almond flour, and almond butter, and chocolate chips, and bananas. After writing all the recipe down, excited to try it, and pass on to my daughter-in-law for her, my son, and precious adorable grandson, I noticed there is no sweetener, like a little sugar.
Is this recipe really sweet enough without a little sugar?