Chocolate and Banana Flatbreads are honestly my saving grace on busy weeknights when my sweet tooth is raging. You know those nights – you want something fun, but baking banana bread just seems like a whole production. I totally get that! I actually stumbled on these after reading about smoothie ideas and then getting distracted by a banana smoothie recipe for weight loss (what a rabbit hole, ha!). And if you love classic bakes, my best reeses peanut butter banana bread recipe is a must too. Anyway, this treat? Ridiculously easy. Hardly any clean-up. Perfect for those of us who ~love~ a shortcut but still crave decadence.
Banana Chocolate Chip Bread Recipe
When people ask for my ride-or-die sweet treat, I blurt out banana chocolate chip bread before they’ve even finished the sentence. That classic combo of ripe bananas and melty chocolate is just unbeatable. Sometimes I double up the chips because you can’t have too much chocolate (seriously, who complains about too much chocolate?). Here’s how I make it for these flatbreads – super simple but, wow, the flavor just pops.
Start with flatbread. Not pizza dough. Not tortillas. Actual flatbread – Naan from the store if you want it easy. Slice a perfectly yellow banana (too much brown, you’ll have soup, bleh). Sprinkle chocolate chips – use dark or milk, whatever’s hiding in the pantry. Whack it all in a hot oven for a few minutes and oh boy, the kitchen smells like you’re running a five-star bakery! No joke, this beats boxed mixes or weird “protein” breads every single time.
My one rule: don’t skimp on the chips. Gotta have that gooey, melty mouthful or what’s the point? Oh, and a little sprinkle of flaky salt takes you right to dessert heaven.
“I never thought you could whip up something this rich in ten minutes. My daughter keeps requesting these for after-school snacks. Absolute life-saver!” – Sandy, hectic mom of three
And if you like chocolate a lot, check out my wild decadent chocolate almond caramel layer cake.
Gluten-Free Baking Tips + Substitutions
Got a gluten thing? Stop stressing. These chocolate and banana flatbreads don’t care about your dietary restrictions, just pick a gluten-free flatbread (there are so many now, which is wild). I’ve used cauliflower flatbreads on a whim and nobody noticed. Chickpea, sweet potato, even some of those oat ones – they all work. Just double-check for “gluten free” on the label so you don’t have any surprises.
Want vegan? Skip the chocolate chips and scatter some pistachio cream for dubai chocolate instead… honestly, it’s shockingly good. For dairy-free folks, try coconut chocolate chips. Vegan butter helps crisp things up if you’re feeling wild.
My favorite trick? Lining the flatbread with almond butter first. Prevents it from getting soggy and lands that sticky, nutty bonus in every bite. You get all the joy of banana bread without slaving over a hot oven. Don’t forget, always taste test – some gluten-free breads are better toasted or need a smidge more chocolate action.
How to Make Chocolate Swirl Banana Bread
This is where I get weirdly excited – I love swirling chocolate into everything. If you want to make your chocolate and banana flatbreads even fancier, gently microwave a couple spoonfuls of chocolate hazelnut spread until it’s drippy. Drizzle this right over the bananas, drag a fork through for a marbled effect. You don’t need a degree in art, trust me. It looks so gourmet.
You can even go rogue by using where to get vlinder chocolate pistachio for a swirl – honestly, guests think you slaved all day. Sprinkle extra cinnamon if you want to feel like a food judge.
I swirl both milk and dark chocolate on my “special occasion” flatbreads. At holiday parties? These are gone before the pie even gets sliced. The hot flatbread makes the chocolate turn all glossy and gooey – best eaten with your hands, obviously, while standing over the kitchen counter with family.
Paleo Double Chocolate Banana Bread
Okay, paleo folks – you don’t need to miss out. I actually love this version, especially after eating one-too-many carb bombs over the holidays. The trick? Use a cassava flour or almond flour flatbread (just make sure it’s unsweetened if you’re being strict). Bananas and chocolate go with basically any base, but in this paleo scenario, I mash the banana all over the bread before popping on the chocolate.
And listen, you deserve both cocoa and chocolate chips, so why settle? Hit your flatbread with a dusting of unsweetened cocoa before you bake. The final bite is so rich, it’s like banana bread met a fancy truffle and had a delicious love child. I’m officially obsessed.
Check out this handy table for easy paleo swaps if you’re new to them. I wish someone made this for me in week one:
| Bread Base | Chocolate | Sweetener (if needed) | Notes |
|---|---|---|---|
| Almond flour flatbread | Paleo chocolate chips | Honey or maple syrup | Rich & nutty, holds up well |
| Cassava flour flatbread | 70% chocolate chunks | Coconut sugar | Fluffy & neutral flavor |
| Sliced sweet potato | Paleo chocolate drizzle | None, just banana! | Super easy, quick bake |
If you’re open to more quirky combos, see my gourds and squashes recipe. Who knew veggies could work in dessert?
Recipe Key
Buckle up – this is super easy, but these are the tweaks and serving tips I wish someone yelled at me across the kitchen when I first started baking. No stress, just have fun playing with flavors.
Serving Suggestions:
- Top your chocolate and banana flatbreads with a scoop of vanilla or coconut ice cream if you’re feeling celebratory
- Sprinkle toasted nuts, like pecans or pistachios, for crunch
- Serve with strawberries and whipped cream for a “brunch gone wild” moment
- If you’re in a major rush, just cut the flatbreads into triangles and serve warm for snacking
Want another brilliant twist? Try adding a drizzle of pistachio cream, or cut into fingers for quick coffee-time treats. That’s a trick I stole from a friend who serves these at book club (they never last long, trust me).
If you’re hunting for more easy desserts, you could get creative with strawberries and cream cookies or maybe explore some next-level ice cream. Hot tip: always have fun – that’s what good food is about.
Common Questions
How ripe should my bananas be?
Go for medium spots. Too ripe? They’ll leak. Rock hard? Not enough flavor.
Can I freeze these flatbreads?
Honestly, better fresh. But you can freeze banana bread for sure. Slice, wrap, and grab on chaotic mornings.
Can I make these ahead for parties?
Totally. Assemble, cover, store in the fridge. Bake right before serving – they’ll be just as good.
Do kids eat these?
They vanish before I get seconds, so, yes! Even picky eaters love melted chocolate.
Are there nut-free options?
For sure. Just skip the nut butters and use a safe flatbread – this recipe is super flexible.
Ready to Make Dessert-So-Easy-It-Feels-Like-Cheating?
That’s really the spirit here: chocolate and banana flatbreads are your quick fix for dessert cravings without the hassle. Mix up the bases, cheat with vegan toppings, swirl in fancier chocolates or add a scoop of ice cream if you’re feeling wild. If you ever get stuck, grabbing a few external dessert inspiration ideas can stir up your next wild combo. Don’t let perfection slow you down. Kitchen “mistakes” often end up as new family hits. Try it, riff on it, and tell me if you don’t fall a little in love!
Chocolate Banana Flatbreads
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Delicious and easy chocolate banana flatbreads made with ripe bananas and melty chocolate, perfect for a quick dessert treat.
Ingredients
- 2 flatbreads (Naan or gluten-free alternative)
- 1 ripe banana, sliced
- 1/2 cup chocolate chips (dark or milk)
- Flaky sea salt for topping (optional)
- Almond butter (optional for spreading)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the flatbreads on a baking sheet.
- Spread almond butter on the flatbreads if using.
- Top each flatbread with sliced banana.
- Sprinkle chocolate chips evenly over the bananas.
- Bake in the oven for 5-7 minutes, or until the chocolate is melty.
- Remove from oven and sprinkle with flaky sea salt if desired.
- Cut into slices and serve warm.
Notes
For a vegan version, substitute the chocolate chips with dairy-free options. Experiment with different flatbreads for unique textures.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg