Chocolate Banana Bread

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This homemade chocolate banana bread is ultra chocolatey and extra fudgy, perfect for breakfast or dessert. The recipe is easy to follow, and the result is irresistibly delicious.

Healthy Chocolate Banana Loaf 

You can make this recipe low-fat, high-fiber, egg-free, gluten-free, oil-free, vegan, and free of refined sugar. It also makes a great gift, and leftover slices can be frozen to enjoy later as a quick chocolatey treat.

Nothing beats the comfort of homemade double chocolate banana bread, available anytime you crave it! This time, I decided to sprinkle a handful of extra chocolate chips on top for both presentation and because, let’s be honest, there’s no such thing as too much chocolate.

Flavor Variations

    1. Chocolate Peanut Butter: Add 1/3 cup softened peanut butter to the batter, replacing the 1/4 cup oil in the recipe.

    2. Mocha Chocolate Chip: Stir 1/2 teaspoon instant coffee granules into the batter, adding more for a stronger flavor if desired.

    3. Coconut Chocolate: Mix in up to 1/2 cup shredded coconut and optionally add 1/4 teaspoon coconut extract. Sprinkle more coconut on top before baking.

    4. Nutella Banana Bread: Replace the oil with 1/3 cup store-bought chocolate hazelnut spread or homemade Nutella. For extra crunch, add up to 1/2 cup crushed toasted hazelnuts.

    5. German Chocolate Bread: Before baking, sprinkle finely chopped pecans, mini chocolate chips, and toasted coconut on top.

Ingredients For Chocolate Banana Bread

• Ripe bananas

• Unsweetened cocoa powder

• Pure vanilla extract

• Baking powder

• Sweetener

• Salt

• Baking soda

• White or apple cider vinegar

• Oil or milk of choice

Optional add-ins include chopped walnuts, almonds, pecans, diced dried dates, cinnamon, or extra chocolate chips for a triple chocolate version. I prefer using coconut oil, but for an oil-free option, you can substitute extra banana, yogurt, sour cream, or nut butter. Various flours like spelt, all-purpose, oat, or gluten-free blends work well in this recipe, though I don’t recommend coconut flour as it’s too dry. I haven’t tried almond flour yet, but I plan to adapt an almond flour banana bread recipe into a chocolate version soon—stay tuned!

How To Make Chocolate Banana Bread?

No stand mixer or blender is needed. Simply mix the ingredients, spread the batter into a pan, and add chocolate chips on top if desired. Bake, slice, and enjoy. The flavor gets even better the next day!

    1. Preheat your oven to 350°F. Grease a 9×5 loaf pan or line it with parchment paper.

    2. In a large bowl, whisk the mashed banana, sweetener, vanilla extract, vinegar, and oil or milk of choice.

    3. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and optional mini chocolate chips.

    4. Combine the wet and dry ingredients until just mixed. Spread the batter evenly into the loaf pan. For presentation, sprinkle more chocolate chips on top and press them lightly into the batter.

    5. Place the pan on the center rack and bake for 45 minutes. Turn off the oven but leave the bread inside for an additional 10 minutes without opening the door.

    6. Remove the bread from the oven. If it still seems undercooked, turn the oven back on and continue baking until a toothpick inserted in the center comes out mostly clean.

    7. Let the banana bread cool before loosely covering it to allow air circulation. If possible, let it sit overnight for the best taste and texture.

Storage Tips

Leftover banana bread can stay out overnight on the counter but should be refrigerated after a day to preserve freshness. It will last 4-5 days in the fridge. If you have extra, slice and freeze the bread for up to three months, placing parchment paper between the slices to prevent sticking.

To thaw, transfer the bread to the refrigerator the night before, then reheat it in the microwave, skillet, or oven.

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