Celebrating the Healthy Goodness of Chocolate! Creamy Banana Almond and Cacao Bread

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Nora Abbas, a naturopathic medical student, isn’t sure what to call this healthy but decadent treat. Is it a loaf, brownies or breakfast bread? Whatever you call it, we call it plain delicious. She created this recipes one night during her studies when a munchies rampage hit. Abbas let her cravings take charge and viola! The recipe not only satisfied her cravings, but she realized that her cooking skills had reached a new level. She likes it with cacao powder for a chocolate flavor, any flavor vanilla, coconut or whatever will work. Thank you Nora for helping us celebrate the healthy goodness of chocolate!

For more recipes from Abbas, click over to her website. And if you haven’t yet read how and why she is studying naturopathic medicine, she has an incredible story here.

Creamy Banana Almond and Cacao Bread


1½ cup bananas (I used frozen, but fresh/ripe work too)

¼+ cup pure maple syrup*

¼ cup almond butter*

2 eggs

2 tbsp coconut oil

1 tsp vanilla

½ cup almond or oat flour

¼ cup cacao

1 tbsp tapioca flour

1 tsp baking soda

¼ tsp pink salt

Optional: dairy-free chocolate chips, nuts, etc.

For the “Icing”:

3 tbsp coconut oil

4-5 tbsp cacao powder

2-3 tbsp maple syrup

1 tbsp almond butter

pinch of pink salt


Preheat over to 350F/180C and the baking pan(s) with coconut oil. I also like to put a square sheet of parchment paper on the bottom of the pan. In a food processor or blender, add in the banana and mix/blend until smooth. You can also use a regular mixing bowl and fork. Add in the remaining wet ingredients up to the vanilla and mix until combined. Add in the remaining dry ingredients, except the add-ins. Fold in any remaining ingredients if using. Pour the mixture into the pan(s) – I always like to taste test it a little before just incase I want more or less chocolate J Bake for 40-50 minutes or until the top of the loaf is dry and no longer looks wet. The center might be a little gooey, but that’s why this isn’t your normal “loaf”.


  • You may need a little more maple syrup depending on desired sweetness and type of maple syrup.
  • Feel free to use another liquid sweetener. I sometimes like combining coconut nectar with maple syrup for a lower GI.
  • You can also sub in peanut butter if preferred or use sunflower seed butter for a nut-free option.

This article is provided by the Institute for Natural Medicine, a non-profit 501(c)(3) organization, partnered with the American Association of Naturopathic Physicians. INM’s mission is to transform healthcare in America by increasing both public awareness of naturopathic medicine and access to naturopathic doctors for patients. INM believes that naturopathic medicine, with its unique principles and practices, has the potential to reverse the tide of chronic illness that overwhelms existing health care systems and to empower people to achieve and maintain their optimal lifelong health. INM strives to achieve this mission through the following  initiatives:

  • Education – Reveal the unique benefits and outcomes of naturopathic medicine
  • Access – Connect patients to licensed naturopathic doctors
  • Research – Expand quality research of this complex and comprehensive system of medicine

About The Author(s)

INM's team is made up of naturopathic doctors and health journalists.

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