An ultra chocolatey & extra fudgy homemade chocolate banana bread recipe, for breakfast or dessert!
Chocolate Banana Bread For Chocolate Lovers
To cut back on fat without sacrificing moisture, I’ve packed a full two cups of mashed banana into this dangerously chocolatey and secretly healthy banana bread recipe.
The moisture and sweetness from the extra banana combines with rich chocolate for a chocolate banana bread so soft and so sweet that you’d swear it absolutely must be full of fat and sugar.
But it’s not at all!!!
If you love peanut butter, also be sure to try the recipe for Chocolate Peanut Butter Banana Bread.
(Watch Me Make The Recipe, Above)
♥ The recipe can be low fat, oil free, gluten free, high fiber, vegan, and refined sugar free.
It makes a great gift, and leftover slices can also be frozen for a rainy day when you need some instant comfort food. What could be more comforting than homemade chocolate banana bread that’s ready whenever you want it???
I decided to add some extra chocolate chips to the top this time, both for presentation and because there’s absolutely no such thing as too much chocolate.
So sinfully chocolatey…
Chocolate Banana Bread
Adapted from my Healthy Banana Bread Recipe
Chocolate Banana Bread
- 2 cups overripe mashed banana, loosely packed (460g)
- 2 1/2 tsp pure vanilla extract
- 1 tbsp vinegar
- 1/4 cup oil OR milk of choice
- 2/3 cup pure maple syrup or agave
- 1/8 tsp uncut stevia OR 1/4 cup sugar
- 1 3/4 cup spelt, white, or bob’s gf flour, loosely packed (210g)
- 1 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp baking powder
- 1/2 cup plus 2 tbsp cocoa powder
- optional, 1/2 cup mini chocolate chips in the batter, plus regular chips for decoration
Note: The oil version will be richer and will have a better texture; the oil-free version will be lower-calorie… So it depends on what you’re going for and to whom you are serving the bread. I recommend using the oil if you can! To make the chocolate banana bread: Be sure that the banana is 2 cups after mashing, not before. Preheat oven to 350 F and grease a 9×5 loaf pan very well. In a large mixing bowl, whisk together first six ingredients. In a separate bowl, combine all remaining ingredients and stir well. Pour dry into wet, and stir until just evenly combined. Transfer to the loaf pan and spread out evenly. If desired, sprinkle chocolate chips over the top and press down. Bake 35 minutes, then turn off the oven but don’t open the door! Let sit 10 additional minutes in the closed oven before removing and slicing. (Some readers have reported their bread needed additional baking time. If this happens, just turn the oven back on after the 10 minutes are up and continue baking until a toothpick inserted into the center of the bread comes out clean.) This tastes even sweeter the next day.
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