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Chocolate Banana Bread

This ultra chocolatey, extra fudgy homemade chocolate banana bread recipe is super easy to make, and it’s great to serve for breakfast or dessert!

The Best Dark Chocolate Banana Bread Recipe
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The Best Chocolate Banana Bread

This recipe seriously feels like you’re eating actual chocolate cake… yet it’s secretly good for you at the same time!

To cut back on calories without sacrificing taste or texture, I’ve packed a full two cups of mashed banana into this decadently rich and dark chocolate banana bread.

The moisture and sweetness from the extra banana makes the recipe so soft and delicious that you’d swear it absolutely must be full of fat and sugar.

But it’s not at all!!!

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Healthy Chocolate Banana Bread

♥ The recipe can be low fat, high fiber, vegan, gluten free, oil free, 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 chocolate comfort food!

What could be more deliciously comforting than moist homemade double chocolate banana bread, 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.

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How To Make The Banana Bread

No stand mixer or blender required – you simply combine the banana bread ingredients, spread the batter into a pan, and add chocolate chips on top if you wish. Bake in the oven, then slice and enjoy. It tastes even better the next day!

Optional add-in ideas include chopped walnuts, almonds, or pecans, shredded coconut, dried dates, 1/2 tsp cinnamon, or the aforementioned chocolate chips (triple chocolate banana bread!). I love using coconut oil, but if you want to make it oil-free, you can easily sub additional banana, yogurt, sour cream, milk of choice, or even almond or peanut butter instead.

Also Try This Chocolate Zucchini Bread

How To Make The Best Chocolate Banana Bread
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Above – watch the video how to make chocolate banana bread!

Healthy Chocolate Banana Bread Recipe (The best easy vegan recipe)
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Pin it now to save for laterPin Recipe

Chocolate Banana Bread

Soft, moist, dark chocolate banana bread, perfect for breakfast or a healthy dessert.
4.95/5 (79)
Total Time 40 minutes
Yield 1 loaf

Ingredients

  • 2 cups overripe mashed banana
  • 2 1/2 tsp pure vanilla extract
  • 1 tbsp white or cider vinegar
  • 1/4 cup oil OR milk of choice
  • 2/3 cup pure maple syrup, honey, or agave
  • 1 3/4 cup spelt, white, oat, or bob’s gf flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tbsp dutch cocoa or additional regular
  • 1/8 tsp uncut stevia OR 1/4 cup sugar
  • 1 tsp baking soda
  • 3/4 tsp each: baking powder and salt
  • optional 1/2 cup mini chocolate chips

Instructions

  • *The oil version will be richer and better textured; the oil-free version will be lower in calories. So it depends on your own personal preference.
    Preheat oven to 350 F. Grease a 9×5 loaf pan. Line with parchment. Whisk first five ingredients in a bowl. Whisk remaining ingredients in a separate bowl, then pour wet into dry. Stir until just evenly combined. Spread evenly into the loaf pan. If desired, sprinkle more chocolate chips on top and press down. bake 45 minutes, then turn off the oven but do not open the door even a crack! Let sit an additional 10 minutes in the closed oven before removing. (If still undercooked at this time, turn oven back on and continue baking—checking every five minutes—until a toothpick inserted in the center comes out mostly clean.) Let cool, then very loosely cover or refrigerate overnight before slicing and serving if you can wait, because the taste and texture are ten times better the next day!
    View Nutrition Facts
     

Notes

Leftover banana? Make Banana Ice Cream!
 

Have you made this recipe?

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More About The Cookbook

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The Best Vegan Brownies

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4.95/5 (79)

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Published on October 13, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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Reader Interactions

297 Comments

Leave a comment or reviewLeave a rating
  1. Jill says

    Katie, I love your blog and everything you make!! For the chocolate banana bread, can I sub unsweetened apple sauce in place of the oil ? I am so making this tonight!

  2. Kramer says

    Love your blog!! I’m on a very restricted diet, though. So do you think almond flour or rice flour would work in this? I know I’ll have to experiment myself, but I just wondered what you thought

  3. Alison @ Sweetly Petite says

    Wow, Katie! This looks absolutely amazing. You can never go wrong with dark chocolate 😀

  4. Joanna says

    Imagine that: 6.30 am, breakfast time, and I’m eating banana bread toasts before work 🙂
    I’ve been baking with bananas and chocolate chunks recently too…I’m just afraid my cake would not fit into any toaster! 🙂

  5. Maggie J says

    This looks great! I know everyone’s bananas are different, but could you give me an idea of roughly how many bananas equals two cups? I can’t wait to try and want to make sure I have plenty. Thanks!

  6. Claire B says

    Banana bread is why I started buying up big on bananas when on cheap, waiting until almost completely black, peeling and freezing them. I just made my choc chip recipe yesterday, but I might just have to give this one a go when it has been devoured.

  7. Elena says

    Oooooh woooooww this is sooooo good! I didn’t even add the extra chocolate chips and it’s still so addicting! Katie I love you for posting this recipe!!!!

  8. easypeasy says

    We love banana bread at our house and chocolate but we have never tried chocolate banana bread! This looks delicious we will have to give it a try! 🙂

  9. Mischelle says

    You inspire me so much! Now I can vegan(ise) my favourite bread in the world! So much yum! Thank you Katie!

  10. Nick says

    This stuff is wicked. I just got back to WW after a veerrrry long holiday indulgence season. This will definitely make it less painful!! Thank you
    Nick

  11. Liz says

    This looks amazing! Any subs for the maple syrup/agave? I don’t have either and don’t know how to alter the liquid and sweetness amount…I may just experiment anyway but am very open to suggestions to start from!

  12. Patti S says

    I’m trying this now. Looks fantastic, love your Blog! I have one question: Are there no eggs in this recipe?

  13. Julie says

    Made this last night, but made muffins instead. I also used the oil option, and used 1/2 spelt and 1/2 whole wheat pastry flour. Fabulous! And the muffins (12 of them) turned out big and fluffy! This recipe will be in regular rotation at our house!

  14. Onlyessential says

    The pictures of your recipes look very delicious, it attracts me. I also love your recipes. Can’t wait to taste it…Thanks for this healthy recipe. Perfect

  15. Sarah says

    I got this recipe emailed to me yesterday and I had 4 overripe bananas, so I made this for dessert last night! I used regular flour and sugar since that’s what I had on hand. Fabulous recipe, turned out great and I definitely plan to add this to my list of favorite recipes for the next time I have bananas I need to use!

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