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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!

The BEST Healthy Chocolate Banana Bread Recipe (Vegan, Easy 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 (73)
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!
 

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More About The Cookbook

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4.95/5 (73)

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Published on October 13, 2019

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277 Comments

Leave a comment or reviewLeave a rating
  1. Holland says

    Can you freeze the whole loaf or do you need to cut it in slices? I made this yesterday and it was amazing. I’d like to make double the batch and freeze one. How did you wrap it from getting frost bite? Any suggestions?

  2. Sol says

    I made this Chocolate Banana Bread and OMG!!!
    I definitely recomend this recipe to anyone that wants to give it a try. It is easy to make, and turns so moist and delicious!!
    I used coconut oil, but it gave the cake a strong flavour and the chocolate flavour banished a little.
    For next time I will use a different oil, to get a better chocolate flavour !!

    Thanks Chocolatecoveredkatie for such a delicious recipes!!

    • Jason Sanford says

      It would! Just use whatever the amount is that’s equivalent in sweetness to 1/4 cup sugar. I think it should probably have a chart somewhere on the box of stevia.

  3. miranda says

    can you please sign me up for email for some reason it won’t let me do it seems like you have an old address of mine. thank you e miranda

    • Jason Sanford says

      Hi, absolutely! We just sent a subscription request, so let me know if you don’t see it, and thank you!
      Jason (media relations)

  4. Charmaine says

    What is the best oil to use? I’m thinking that maybe olive oil, especially cold pressed might be overpowering? Do you use a nut oil by any chance?

    • Jason Sanford says

      I’d go with something neutral, personally I like sunflower oil! But melted coconut oil, non gmo canola or vegetable oil would also work!

    • Jason Sanford says

      Hi! 120g = 1 cup of regular or spelt flour, 5g = 1 tbsp cocoa powder, 120g = 1/2 cup of most liquids such as any milk of choice. 120g is also about 1/2 cup mashed banana. Hopefully that gives you a good baseline for this recipe!

    • Jason Sanford says

      It would probably taste good but look really dense/not rise. If you experiment, be sure to report back!
      Jason

  5. Pat says

    This looks so good, but I’m wondering can I omit the sugar and just stick with the honey for the sweetness?
    Thanks

  6. Teresa Giordano says

    I made this and decided to make 3 mini loaves – I used coconut oil and they were sooo delicious! I’m making again today
    I stored in refrigerator and it was just as yummy cold☺️

  7. Samantha says

    I made this with Olive oil, stevia, black cocoa powder and a spoonful of peanut butter. It came out pretty good! Definitely satisfies that chocolate craving without all the guilt.

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