Flourless Chocolate Black Bean Banana Bread

Flourless Chocolate Black Bean Banana Bread made with everyone’s favorite magical fruit! Naturally sweetened, gluten-free, grain-free, moist and fluffy!

loaf of black bean banana bread on a wooden cutting board with a blue striped napkin

If you’ve been following along my site for a number of years, you may be familiar with my classic bean-infused dessert recipes. Just take for instance, my Black Bean Brownies, Vegan Garbanzo Bean Blondies, Dark Chocolate Chickpea Brownies  or my Peanut Butter Chocolate Chip Chickpea Bars. My mouth is watering just typing the words.

Suffice it to say, we are not strangers to treats made with the magical fruit.

I had it in my head for many moons to develop a Black Bean Banana Bread recipe, and finally got around to actioning it. The end result? Ultra moist, fluffy, AMAZING chocolate-y rich banana bread that you’d never in a zillion years guess is made with black beans.

Because I have a ton of dry black beans in my pantry, I cooked a big batch and used 1 and ¾ cup in this recipe. You can easily use a 15-ounce can of black beans (or garbanzo beans) instead!

close up black bean banana bread with slices and chocolate chips visible

My favorite part about this black bean banana bread, aside from the fact that it’s a melt-in-your-face depiction of wildly delicious dreams, is that the batter comes together in seconds in the blender. It’s just so easy to prepare!

Some Recipe Highlights:

  • Gluten-Free
  • Flourless
  • Refined Sugar-Free
  • Grain-Free
  • Chocolatey, moist, rich, delicious!

How about we cut right to it??

How to Make Chocolate Black Bean Banana Bread:

Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

Drain and rinse the black beans of any liquid and pat them dry with a paper towel (they don’t need to be perfectly dry, just not overly saturated). Whether you’re using a can of black beans or beans that you cooked from dry, simply dump them into a colander and rinse with cold water in the sink, then give them a once over with a paper towel. 

Transfer the black beans to a blender along with the rest of the ingredients (except chocolate chips) and blend until smooth. 

Ingredients for Black Bean Banana Bread in a blender

If adding chocolate chips, stir them into the batter.

black bean banana bread batter in a blender with chocolate chips

Transfer the batter to the parchment-lined loaf pan and bake for 40 to 50 minutes, until the bread feels firm when gently poked in the center.

Black bean banana bread batter in a loaf pan with chocolate chips sprinkled on top

Allow bread to cool at least 30 minutes before slicing and serving.

Top down photo of chocolate black bean banana bread on parchment paper with slices cut

Recipe Adaptations:

  • Use garbanzo beans instead of black beans.
  • Add 1 to 2 teaspoons of pure vanilla extract if desired.
  • If you have instant espresso or instant coffee, add 1 tablespoon! It makes the bread richer in flavor.
  • Replace the coconut sugar with granulated cane sugar or brown sugar.
  • Add white chocolate chips, peanut butter chips or butterscotch chips to change up the flavor.
  • Although I suspect you can replace the chicken eggs with flax “eggs” to make the recipe vegan, I haven’t had a chance to test it yet. If you try it, please leave a comment and let us know how it works out!
  • Sprinkle bread with unsweetened shredded coconut if desired.
  • Add ⅔ cup chopped walnuts or pecans for nutty texture.

 

Can I Use Dry Black Beans Instead of Canned?:

Yes! In fact, that’s what I did. Simply cook a batch of dry black beans and measure out 1 ¾ cups. I make my Instant Pot Black Beans using just black beans and water (omitting the oil, onion, jalapeno, seasonings, etc).

More Delicious Gluten-Free Quick Bread Recipes:

Horizontal photo of black bean banana bread on a cutting board with sprinkles of cocoa powder around

Get your bean bread on!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Top down photo of chocolate black bean banana bread on parchment paper with slices cut

Flourless Black Bean Banana Bread

Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: banana bread, chocolate, dairy free, gluten free, grain free, quick bread
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 1 loaf
Calories: 202 kcal
Author: Julia

Grain-free, gluten-free black bean banana bread with chocolate chips. Moist, fluffy, AMAZING!

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Ingredients

  • 2 large ripe bananas peeled
  • 2 large eggs
  • 1 (15-ounce) can black beans 1 3/4 cups
  • 1/3 cup cocoa powder
  • 1/3 cup coconut sugar
  • 1 tsp vinegar or lemon juice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 cup chocolate chips optional

Instructions

  1. Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

  2. Drain and rinse the black beans of any liquid and pat them dry with a paper towel (they don’t need to be perfectly dry, just not overly saturated).

  3. Transfer the black beans to a blender along with the rest of the ingredients (except chocolate chips) and blend until smooth. If adding chocolate chips, stir them into the batter.

  4. Transfer the batter to the parchment-lined loaf pan and bake for 40 to 50 minutes, until the bread feels firm when gently poked in the center.

  5. Allow bread to cool at least 30 minutes before slicing and serving.

Recipe Notes

Nutrition facts calculated without chocolate chips

Nutrition Facts
Flourless Black Bean Banana Bread
Amount Per Serving (1 of 9)
Calories 202 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 39g13%
Fiber 7g29%
Sugar 13g14%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.

collage of two photos of black bean banana bread

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Comments

  1. Laura

    Oh my Lord!!! If only I had bananas. But when I get some bananas, I will make this. I am humble in your presence, your Majesty….
    I will check out the other “magic fruit” recipes. And thank you so very much for all your hard word I know you do.

    Reply
    1. Julia Post author

      LOL thanks so much, m’dear! I hope you love all the magical fruit treats 😀 Thanks for your sweet comment! xoxo

      Reply
  2. Janet

    Being plant-based, I’m wondering if this will be good if I use flax eggs instead of chicken eggs!

    Reply
    1. Julia Post author

      Hi Janet! I think it’s worth a shot but my gut feeling is that it will turn out super dense. I don’t think that’s necessarily a bad thing, but if you’re going for fluffy, I don’t think that will happen using flax eggs. Let me know if you try it!! xoxox 😀

      Reply
  3. Zandra

    Just made this, soooooo good. Hubby has already had two large pieces, will probably be gone by tomorrow. Made sure he had a low cal lunch.

    Reply

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