served chocolate and hazelnut banana bread slices on the table

Dark chocolate and hazelnut banana bread

Making healthy choices.

The best part about this chocolate and hazelnut banana bread- or should I say cake (because “bread” is just a word tricking you) is that it contains no refined sugars, no dairy and I included a vegan option. To make the banana bread vegan simply use flax eggs  and instead of honey, use maple syrup. It is that simple!

Avoiding processed sugars, trying to use wholegrain flours and ditching loads of butter goes a long way!

Maybe it seems simple, but making healthier choices actually IS that simple.

chocolate and hazelnut banana bread with honey

The riper, the better!

As I perviously mentioned, the bread is naturally sweetened. The sweetnes come from the ripe bananas, so you should really try to find the ripest and spottiest ones. You should be able to mash the bananas with a fork effortlessly. 🙂

Whenever I see overripe bananas in my fruit basket… I know what’s up- banana bread for dessert!

Have you ever tried hazelnut flour?

I can bet you have at least heard of almond flour, let alone used it in your healthy bakes. A superflour for all of those who are on a Paleo diet or avoiding gluten and grains.

But have you ever heard of hazelnut flour?

It has a coarse texture and a nutty taste… well, duuuh Renata!

gluten-free healthy hazelnut flour

It may seem expensive, but you are really using just a bit and there will be plenty more left to make this recipe over and over again. However, if you fail to find hazelnut, almond flour will work just as fine. You do you! 😉 Nut flours are made from nuts which are great “brain food”, contribute to boosting metabolism and are great high-antioxidant food.

Oh- and don’t think you are using too little of the nut flour. It is very strong so it must be milded out by using spelt flour in the banana bread.

If you don’t know what spelt is, it is an ancient grain which is less modified than wheat, therefore a bit healthier. You could swap it for regular wholewheat flour too.

ingredients for banana bread recipe

I have partnered with a Croatian brand Letifico to present you this recipe. If you are from Croatia, check out their webshop where you can get 20% off of your order with the code “lifeinbalance”. You can find this recipe on their recipes section in Croatian.

Why try the chocolate and hazelnut banana bread?

  • this banana bread is simple and easy to make
  • it is loaded with toasted hazelnut and dark chocolate chunks
  • there is no dairy in this recipe… Yay for the lactose intolerant ones!
  • it is super cool to meal prep- you can portion it, freeze and reheat when you need an instant chocolate fix
  • trust me, your friends will be so surprised that it is actually healthy
  • it is a kid friendly recipe… better said everybody friendly, even the dogs love it!

For the chocolate lovers…

For all of you chocolate lovers out there, you definitely need to check out my other chocolate recipes such are these homemade vegan Snickers bars and  this healthy chocolate zucchini smoothie bowl! Let me know what do you think about it using the #lifeinbalance on Instagram😉 Now, let’s get baking some chocolate and hazelnut banana bread, shall we?

Dark chocolate and hazelnut banana bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Category: dessert

Cuisine: american

Yield: 20

Serving Size: 1 slice

Calories per serving: 191

Fat per serving: 12,7 grams

Carbs per serving: 20 grams

Protein per serving: 3,8 grams

Sugar per serving: 5,5 grams

served chocolate and hazelnut banana bread slices on the table

Healthy and wholesome recipe perfect for an afternoon coffee or brunch treat!


    Dry ingredients:
  • 170 grams of wholegrain spelt flour
  • 80 grams of hazelnut flour
  • 10 grams of baking powder
  • 1 tbsp of cacao powder
    Wet ingredients:
  • 3 ripe bananas
  • 2 large eggs or 2 flax eggs*
  • 60 grams of melted coconut oil
  • 80 grams of agave syrup or honey
  • 100 mL dairy-free milk substitution
  • 150 grams of dark chocolate, chopped
  • 100 grams of toasted hazelnuts, chopped


  1. Preheat the oven to 180°C.
  2. In a large bowl mix the hazelnut and spelt flour, the sifted baking powder and cocoa powder.
  3. In another bowl mash the bananas with a fork until they turn into a thick mixture without bigger chunks. Then add the eggs, oil, honey and the milk substitution and combine them.
  4. Mix the flour mixture into the banana mixture. Then add the chopped roast hazelnuts and the chocolate chunks.
  5. Pour the banana bread mixture into a loaf tin lined with baking paper and bake in the oven (180°C with the fan turned on) for 10 minutes, and then 30-35 more minutes with the fan off. Check if the bread is done by sticking a toothpick into the center of the loaf – if there’s wet batter, it’ll need a bit more time.


The banana bread shouldn’t be too moist, because the bananas will already give it plenty of moisture. You will have to wait a bit until it cools down before enjoying it! I usually make a large batch and cut it into slices, wrap the slices and keep in the freezer for “the dark days”… You can serve it with plain, or with a spread of your choice, even with ice-cream.

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