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Chocolate Banana Bread

4.98 from 335 votes

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

Chocolate Banana Bread

The best chocolate banana bread

One taste of this chocolaty recipe, and you’ll seriously feel like you are eating actual chocolate cake. And yet it is 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 the 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!

You may also like this Vegan Lemon Bread

Healthy chocolate banana loaf

The chocolate banana recipe can be low fat, high fiber, egg free, gluten free, oil free, completely 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 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 a handful of extra chocolate chips to the top this time, both for presentation and because there’s absolutely no such thing as too much chocolate.

Try it for breakfast with an Avocado Smoothie or Tofu Scramble

The Best Dark Chocolate Banana Bread Recipe

Five new flavor ideas

Chocolate Peanut Butter: Add a third cup of softened peanut butter to the batter and omit the fourth cup of oil in the recipe below.

Mocha Chocolate Chip: Stir half a teaspoon of instant coffee granules into the banana bread batter. Taste, then stir in additional coffee if you want a stronger flavor.

Coconut Chocolate: Add up to half a cup of shredded coconut to the mixture. You can also add a fourth teaspoon of coconut extract if you want. Sprinkle more coconut on top right before the chocolate loaf goes into the oven.

Nutella Banana Bread: Instead of the oil, use a third cup of either store bought chocolate hazelnut spread or this Homemade Nutella Recipe. For a fun and crunchy texture boost, you can also throw in up to half a cup of crushed toasted hazelnuts.

German Chocolate Bread: Just before baking, sprinkle finely chopped pecans, mini chocolate chips, and toasted coconut over the top of the chocolate banana bread loaf.

Double Chocolate Banana Bread Recipe

Recipe ingredients

Here’s what you need to make the chocolate bread: ripe bananas, unsweetened cocoa powder, pure vanilla extract, baking powder, sweetener, salt, baking soda, white or apple cider vinegar, and oil or milk of choice.

Optional add-in ideas include a handful of chopped walnuts, almonds, or pecans, diced dried dates, half a teaspoon of cinnamon, or the aforementioned chocolate chips to turn it into triple chocolate banana bread.

I love using coconut oil. But if you want to make it an oil free recipe, you can easily substitute additional banana, plain or Greek yogurt, sour cream, milk of choice, or even almond butter or peanut butter instead.

Spelt flour, white all purpose flour, oat flour, or gluten free flour baking mixes like Bobs Red Mill work in the recipe. I do not recommend coconut flour here, because it is much too dry.

I have not tried the bread with almond flour so cannot recommend it here. However, the almond flour banana bread mentioned in the recipe below is wonderful. I’m hoping to adapt that one into a chocolate version in the near future. Stay tuned!

Readers also love these Healthy Chocolate Chip Cookies

Soft Moist Vegan Chocolate Banana Bread

How to make chocolate banana bread

There’s 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!

To make the recipe, start by preheating your oven to 350 degrees Fahrenheit. Grease a 9×5 loaf pan or line it with parchment paper. Set the prepared baking pan aside.

Whisk the mashed banana, sweetener, pure vanilla extract, vinegar, and oil or milk of choice in a large mixing bowl.

Stir the flour, cocoa powder, baking soda, baking powder, salt, and optional mini chocolate chips together. I like to do this in a separate bowl to ensure the most even mixing, but you honestly can make it a one bowl banana bread if you prefer.

Combine the wet ingredients and dry ingredients until just evenly mixed. Then spread the dough evenly into the loaf pan. For presentation, I like to sprinkle more chocolate chips on top and press them down into the top of the chocolate loaf cake.

Place the pan on the oven’s center rack, and bake for 45 minutes. Turn off the oven but do not open the door at all. Let the chocolate banana bread sit an additional 10 minutes in the closed oven.

Remove from the oven. Mine is always done after this time. Depending on the elevation and climate where you live and if your oven is calibrated or not, yours might still look under-baked. If this is the case, turn the oven back on and continue to cook until a toothpick inserted into the center of the banana loaf comes out mostly clean.

Let the banana dessert cool before loosely covering it, leaving a space for air and moisture to escape. If you can wait, I highly recommend letting it sit overnight, either on the counter or in the refrigerator, because the taste and texture are ten times better the next day.

Also try this Chocolate Zucchini Bread

How To Make The Best Chocolate Banana Bread

Storage tips

Leftover banana bread is fine to leave out overnight on the counter. Cover the bread, making sure to leave a small opening for air to escape, because there is a big difference between super moist and gummy.

Due to the perishable ingredients, it is best to store leftovers in the fridge after a day. Just like traditional banana bread, this recipe should last about four to five days.

If you still have leftover chocolate banana bread after this time, slice and freeze the loaf for up to three months in a covered container. Place a piece of parchment between layers so the slices do not stick together.

The best way to thaw frozen banana bread is to transfer the container to the refrigerator the night before. In the morning, remove the chocolate slices and heat them in the microwave or a skillet or in the oven.

Carrot Banana Bread

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Vegan Banana Bread

Above, watch the chocolate banana bread recipe video

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

Chocolate Banana Bread

This soft and moist dark chocolate banana bread recipe is perfect for breakfast or a healthy dessert.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 1 loaf
5 from 335 votes


  • 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
  • 3/4 cup pure maple syrup, honey, or agave
  • 1 3/4 cup spelt, white, oat, or bob’s gf flour (or make this Almond Flour Banana Bread)
  • 1/2 cup unsweetened cocoa powder
  • 2 tbsp dutch cocoa or additional regular
  • 1 tsp baking soda
  • 3/4 tsp each: baking powder and salt
  • optional 1/2 cup mini chocolate chips


  • 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


Leftover banana? Make your own Banana Ice Cream!

Have you made this recipe?

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Published on April 24, 2022

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.

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  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

      • Elena says

        I subbed 1 cup quinoa flour and 3/4 cup almond flour and it turned out great! I bet oat flour in place of the quinoa flour would work as well.

      • Becky says

        The site I am on does NOT have oil or applesauce on this recipe so I have no idea what you’re talking about. I just made the whole thing but am lost about oil!!!!

        • sue says

          Please go back and look at the recipe if you haven’t already. It does have the option of oil or plant milk. It does not have applesauce but some are using it as a sub for oil.

        • Roni says

          5 stars
          I have just made these. It’s 9pm and my children have woken up and asked why the house smells of ‘yummy chocolate’.

          Used milk today (am watching the calories) but will be using applesauce next time.


  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.

    • Liz says

      I throw my brown bananas in the freezer with the peel still on. When I need them, I defrost in the microwave, pull the top off and squeeze the outside like a tube of toothpaste. It works really well.

  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

  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!

  16. Nicole says

    I made this recipe this morning. I used 2 large ripe bananas. I don’t exactly measure all the ingredients from any recipe (I eyeball vanilla, vinegar, and ect) but this banana bread is awesome. Thanks Katie!

  17. Michaell @ Foodscape says

    Wow this looks like a moist cake that I’ll be eating at breakfast AND dinner! I love all the options you provide and the explanations you provide with the taste differences. I will be back!

  18. Deena says

    Made this last night – SUPER tasty! Great recipe! My feedback, however, is that it takes WAY more than 40 minutes to bake… for me it took around an hour and it still wasn’t completely done. Only after it cooled overnight did everything really set. Granted, my friend and I ate it anyway when it was warm and it was delicious, but it was a little more like bread pudding. If I made this again, I would definitely use a more shallow pan; perhaps a 9×9 cake pan. Regardless, I highly recommend this recipe to everyone !

    • Chocolate Covered Katie says

      Thank you for reporting back! Another commenter also said hers took a little longer, so I edited the post to reflect this. Possibly a difference in climate or oven calibrations. I’m glad it turned out well in any case!

      • Chef Ilona says

        Temperature of bananas can throw baking time off. I let my frozen, overripe bananas thaw in warm to hot water. Get all ingredients together then squeeze them out… mashed on-call ; D.

  19. Marie says

    Just popped one of these in the oven!! Fantastic baking smell is filling the house. I’ve subbed a little of the flour for ground almonds so fingers crossed it tastes as good as it smells! x

  20. Sarah Jane says

    I made the recipe last night and NO JOKE it is already half gone just with me and my roommate eating it.

    I just found your blog and I cannot for the life of me understand how I survived without it for so long!

  21. Karrie says

    Anybody else tweak these recipes to omit refined or excessive sugar? I’m wondering what liquid to replace the maple syrup with since it’s sweet enough with all the banana. 🙂

    • Marie says

      I made one of these yesterday and totally omitted the added sugar/stevia. I used 1/4 cup of ‘Sweet Freedom’ syrup instead of the 3/4 maple syrup and replaced some of the flour with about 100g of ground almonds. Came out great! Really tasty and moist, plenty sweet enough. Only change next time would be to turn down my oven temp a little as the top browned a bit too quickly.

  22. Summer says

    My youngest daughter is allergic to eggs and dairy. I made this today with Enjoy Life dairy-free chocolate chips, and it’s amazing! Between me and my girls, it won’t last long! Thank you!

  23. jori says

    I am totally going to try this recipe and just wanted to offer applesauce as another potential substitute for the oil. My mom taught me to make banana bread that way and it keeps the moisture. =)

  24. Laina says

    Dear Katie,

    I’m fairly new here and wanted you to know that I love browsing through all these healthier recipes! I’m sure it takes a lot of testing and retesting to get the recipe just right, so thanks for your dedication and hours spent in the kitchen to brings us these tantilizing recipes that are vegan!

    I just made this chocolate banana bread and the aroma drifting into the living room is unbelievable!

    I ate some of the batter from the bowl and this is going to be a winner and one that I will be making often. I loved seeing the chemical reaction when the batter foamed. And my bread rose so perfectly – it’s beautiful!

    Haven’t tasted it yet. I just let it set for 10 minutes in the oven and tested for doneness. It looked like it was a tad undone so I’m leaving it in the oven for another ten minutes.

    I can’t wait to bathe my taste buds into this wonderfully delicious chocolate banana bread.

    Thank you, thank you, thank you!!!

  25. Teena A. Ray says

    I made two loaves of this bread today. (I had MANY bananas in the freezer and that was the only reason, HA HA.) I used spelt, skim milk instead of oil, maple syrup instead of agave, 1/4 cup coconut sugar for the sweetener, and dark cocoa powder, plus sugar free mini chocolate chips . The batter was DELICIOUS & I loved licking the bowl. I questioned the 30 minute baking time (+ 10 minutes) for a loaf but followed as instructed. I would definitely bake it much longer next time, as my loaves were not done. I followed up by placing the loaves (which were in glass pans) in the microwave until the center was set, about 10 minutes. I love your recipes & make them often & have never commented before but wanted to pass this along. I will probably bake my loaf closer to an hour next time. And there will definitely be a next time!

    • Chocolate Covered Katie says

      Thank you so much for the feedback! One other person also said hers needed to cook longer, so I edited the recipe to mention that, depending on climate, oven calibration, etc, some breads might take longer… I’m glad it worked out in the end though!

        • CCK Media Team says

          Some people have tried it and reported that it technically works (and tastes delicious), but it doesn’t rise and sometimes is a bit delicate. So taste is good, but probably not something to serve to company!

  26. Heidi says

    Just made this as directed and the center was uncooked. I put it back in for 15 minutes checked, added another 10 minutes and then it was almost done so I turned the oven back off and let it sit in there 10 minutes again. Let it cool in the pan 15 minutes and now it’s on a rack cooling. Smells fabulous and can’t wait to try this in the morning. Hopefully I can wait that long.

  27. Laura says

    Thanks for the amazing recipe!
    Just to give others an idea, in case they decide to jump into this recipe knowing they don’t have all the ingredients.
    I used raw honey instead of agave
    Added an extra 1/4 tsp of baking soda because I was out of baking powder.
    I also (by surprise) was out of vanilla… I didn’t substitute anything.
    And if bananas start to get to ripe, I always toss them in the freezer for baking ventures. I used 5 frozen bananas, let them thaw a bit, peeled them then blended them with my hand held shake blender.
    I was also a bad baker and poured all the ingredients in together…
    I didn’t have a clean loaf pan, so I used a 9 x 9 metal baking pan and baked for 20 mins, turned off oven, and left in oven 10 more minutes.
    …I was really wanting some chocolate banana bread!

    It turned out great! Held up, evenly cooked. It was a little marbly inside from having mixed everything together at once and the cocoa and flour not mixing entirely but otherwise, texture and moisture and everything else was wonderful!

    Thanks again for the recipe, Katie! Sorry for butchering it! …But bakers should know how to improvise if needed 😉

    • Nancy Nurse says

      Thanks Laura for explaining in such great detail… because I was wondering if we could use frozen bananas as I, too, have so many of them!

  28. kaytee says

    Wow Katie I only discovered your blog recently but now I am a bit obsessed with trying your recipes! I have your large back catalogue to catch up on lol!

    I just made this as 12 cup’cakes’ as I don’t have a loaf tin. I cooked it for 30 mins + 10 with the oven switched off and that was plenty. They are BIG! 🙂 I’m impressed with how well they rose. The smell and taste is amazing!

    I used 1/4 cup of dates soaked in water and blended, in place of the sugar (I’m not keen on stevia). I think the recipe comes out quite sweet so I think I could get away with less maple syrup and maybe just add some more water to my dates to up the liquid next time.

    Did I mention my husband does not like bananas so these are all mine 😀

  29. Beatriz Rudisill says

    I just made the Cauliflower (Secret ingredient) Chocolate Cake from your cookbook.
    In the recipe says that liquify the previously frozen cauliflower with the honey, milk of choice and vanilla. The recipe says that it should be free of lumps. I run this for several minutes in the food processor and got the consistency of applesauce. I then mix it with the dry ingredients. My question for you is the consistency of applesauce the right one?
    Thank you Beatriz.

    • Unofficial CCK Helper says

      There is no cauliflower chocolate cake in her cookbook. Do you mean from the website? In any case, you want puree like thick cream, not chunks.

  30. Leslie says

    I just made this and it is fantastic. Thank you also for putting the exact measure of banana and other ingredients in the recipe in both cups and grams. I find so many banana bread recipes ask for just a certain number of bananas, mashed, and the size of the bananas could change the amount by quite a bit. I often use jars of baby food bananas when I want to make banana bread and I either have no bananas or the ones I have aren’t ripe enough.

  31. Heather says

    Hi Katie… SO LOVE your blog and your fat free recipes when I am in a cut phase for a figure competition! (ie-bodybuilding). Anyway, Do you use dutch processed cocoa or the regular non-dutch processed…? I know it makes a difference in my cakes. Thanks.

  32. kaya says

    Hi katie!
    I made this recipe and ate a whole 2/3 of it in one day, yep by myself! I suppose i was sick so i had a bit of an excuse 😉
    I think its one of my favourites, if not my favourite, on your blog and i love a lot of recipes on your blog so thats saying something!
    When i first took it out it was a little gooey but when i tried it the next morning the texture was perfect – and so much sweeter, just like you said!
    By the 3rd day the little bit that hadn’t devoured was even sweeter. So, to all fellow cck blog readers, if you’re able to help it, wait an extra day, but i won’t blame you if you can’t!
    Thanks for another amazing recipe, Katie!

  33. Devon Greathouse says

    Can I replace the syrup or agave with something else? And could I use almond, coconut or oat flour instead?

  34. Nicole says

    I just made this and it was so yummy! I did oil, agave nectar, regular white flour, added mini chocolate chips, but I did not add the extra stevia or sugar. 🙂

  35. Laura says

    This was very good. I used cassava flour and coconut oil. I also left out the extra sugar/stevia. It did need extra time in the oven after the 10 minutes.

  36. Michaela C. Samonte says

    I made this last Saturday and it came out great. I subbed 1 Tbs liquid stevia for the agave. For flour I used 1 cup white and 3/4 cup oat flour. Love it. I didn’t bother with the chocolate chips, it was chocolatey enough for me. Thanks!!!

  37. Diana says

    Delicious, but a bit gooey on the inside. My toothpick came out clean, but maybe I should have baked it for longer. Would cutting the bananas to 1.5 cups work? I also added a dash of cinnamon, and I sprinkled the top with one tablespoon of miniature chocolate chips (no chocolate chips mixed in with the batter). The flavor was perfect.

  38. Angela says

    Hey Katie!
    I made this today with the mashed bananas I was hiding in the cupboard! I measured 240g of the banana but after mashing and measuring into the cup it only came out as one cup! Lucky I had some applesauce on me and a few more bananas (although not quite so ripe) on me! Maybe Aussie bananas are denser? Im not sure!!
    This was delicious! I used probably a tablespoon of maple syrup and made up for the sweetness with choc chips! Amazing!!!!! Keep up the good work I’ve been following you four four years now and it’s my first comment but I hope I can make heaps more contributions!

    Ps your blogs been so helpful for venting year 12 stress without feeling too much guilt (ie baking binge) 😉

    Lots of love,
    Angela xx

    • Chocolate Covered Katie says

      Wow, that was definitely a typo, and you are the first person to notice! The funny thing is that it seems to work both ways! If you only use 240g banana, it still tastes delicious.

      So sorry for the typo, and thank you for pointing it out. And I’m so glad it worked anyway!!

  39. Hilde says

    I’ve made this recipe twice already now: 1st as a big loaf, second time in cupcape form (shortened on baking time). It was a bit of a challenge to get the baking time correct, so it didnt get to dry, but it’s delicious!

  40. punifa says

    this is definitely the best chocolate banana bread i’ve ever had! i always weigh my ingredients and sub half of the maple syrup for milk or coffee and it turns out perfect every time.

  41. Nati says

    This was amazing!! I made it with Bobs GF flour for a vegan gf dessert for a dinner party SO GOOD and so chocolately. It took a little longer to bake but after 35 minutes I lowered the temp to 325 for about 7 minutes, then let it hang out in oven for 10. WOW I want to always make this for dinner parties.

  42. Cara says

    My family loves this bread. My husband, who isn’t a fan of dark chocolate, devoured it the first time I made it – so did my kids. The first time I made the bread it was very mushy and I am not sure if I didn’t cook it long enough (didn’t use the same pan size as suggested) or the bananas weren’t mashed enough. The second time making it I made sure to mash the bananas really well and it came out perfect!

  43. Megan says

    Delicious!!!! My boys and I made this today. We’ve all enjoyed it, and it’s almost gone!! Thank you 🙂

  44. Heidi Lyn says

    I made this recipe using GF baking mix and it was phenomenal!! Was still slightly raw in the middle so I suggest extending the baking time by 10-15 mins. Great recipe Katie!

  45. Tee says

    I’m planning meals for the upcoming school year. Hoping to make several loaves for chocolate peanut butter sandwiches as freezer lunches. Thanks for the recipe! I’m going to hunt around your site for a regular banana bread recipe, too : )

  46. Margot says

    Delicious!!!! I halved the recipe, baked for 25 mins/cooled for 5 in muffin tins. I also made some substitutions, so that could affect baking time. Thank you for the great recipe!

  47. Neelam says

    Made this today with wholewheat flour and without the vinegar. It tasted amazing and love this recipe! I added chocolate chips and used dark chips with cacao nibs to sprinkle over the top. Tasted wonderful and especially fresh out of the oven!


  48. Kubskin says

    5 stars
    What a delicious ‘bread’. So moist and so much flavor. I made it for my husband’s birthday and we attacked it warm out of the oven. We look forward to tomorrow to see how it changes. And it was my first time using spelt flour….a success all the way!

  49. Vicky says

    5 stars
    I made this for a Labor Day family gathering, it was a big hit. My 2 year old great nephew is allergic to eggs and I wanted him to be able to have the dessert that everyone else was eating. He loves chocolate and really liked this treat. Your recipes are fabulous Katie, keep up the good work.

  50. Anna says

    5 stars
    I made this last night for breakfast this morning. It is amazing!!! Perfect texture, dreamy chocolately taste, with just the right amount of sweetness. Thank you Katie!! 😀

  51. Barbara says

    Whoa, mama! I made this today and it is totally delicious!!! I cooked it in a 8×8 square cake pan and used chocolate cashew milk instead of oil. Thanks for a super recipe 🙂

  52. Melissa says

    I LOVE LOVE LOVE this recipe. :). I modified it a little to hit WW 3pts plus and it was still great. I used only 1/3 cup of maple syrup (I’ll even used less next time), 2 tiny drops of stevia (comes in a liquid dropper), 1/3 cup more bananas just cause they were left over and 1/4 milk cup of milk (instead of oil). Oh and I also just added 1/3 cup chocolate chips to the top of the loaf instead of throughout the bread. So delicious. 🙂 thank you for a great recipe.

  53. Gwen says

    5 stars!! Kids loved it. Not sure that any will are it until tomorrow. I made mine with coconut oil and a little coconut milk and bobs gf flour. Definitely a keeper. Thank you! ?

  54. Candace says

    5 stars
    This bread is delicious! I’ve made it twice now. The first time, I used oil, maple syrup, and white whole wheat flour. The bread tasted great, but I did need to turn the oven back on to finish cooking after the 10 minutes. The second time, I didn’t have enough maple syrup so I used 1/3 cup (all I had) and increased the sugar a little to 1/3 cup. I cooked it for 40 minutes right away and let it sit in the over another 10 min. It was perfect and still plenty sweet for us! Thanks for another great recipe Katie!

  55. nataloon says

    Hi Katie,

    I was thinking of making this for a Christmas gift for some friends. Do you know how it would bake up in the smaller bread pans?


  56. Cynthia M. says

    5 stars
    This looks delicious. Thank you for giving so many choices on ingredients so people can make it meet there personal food choices.

  57. sandi says

    5 stars
    i do not normally post comments but this one i just had to. just made this today. i must say, IT IS DELICIOUS!! made it with the oil. will try it with the milk next time.

    thank u, Katie, for such delicious recipes.

  58. Jaclyn says

    5 stars
    This looks like a great recipe. I’d like to use a cake tin (21 cm diameter) instead as I want to make a birthday cake. Is it possible to alter this recipe to make it into a cake? Many thanks.

  59. Brittney says

    Hi. I just found your site on pinterest while looking for eggless banana bread recipes for my son who is allergic to eggs. I have made regular banna bread before, but never had any with vinegar as an ingredient. Why does this recipe use vinegar? Is it possible to leave it out? Thanks and I look forward to trying this recipe out!

  60. Makayla says

    5 stars
    Just made this today for my chocoholic man.. HOLY YUM!! Both him and I ate three slices! I used applesauce instead of oil/milk and baked it for about two extra minutes after the ten min cool down. Texture is perfect. Reminds me of a gooey brownie. Definitely recommend the extra 1/2 cup chocolate chips in the batter. Thank you for the recipe!

  61. Cassir says

    4 stars
    This bread tastes great. I did have to bake it an additional 15 minutes, however, and after cooling it the bread is still undercooked in the middle.

  62. Emmie G. says

    Hi! I plan to use the silk cashew milk. Were the nutritional facts for cashew milk, what syrup (agave or maple,) and would they be the same with regular whole wheat flour (200 calories for 1/4 cup?)

  63. Louise says

    5 stars
    I came to the site looking for carrot cake muffins and got all the ingredients together and then got distracted by this banana chocolate marvel. I just has the first slice, warm from the oven and it is incredible. THANK YOU!
    Carrot cake muffins are next on the list to try, if they are anywhere near as good as this recipe I will be one happy vegan baker 🙂

  64. Tiffany says

    5 stars
    I LOVE this chocolate banana bread. It tastes like cake, but is so healthy! I follow the recipe exactly as written and measure the banana and flour with a scale to get the exact gram amounts. I also add the chocolate chips. It does require an hour of bake time, though, at least for me. Thanks Katie for the delicious recipe!!!!

  65. DYANE says

    Love your recipes Katie, (haven’t tried this one yet), but I would like to replace all your flours called for in all your recipes with Almond Flour (trying to cut out all wheat), was wondering if you knew if the ratios would be 1 to 1…oats are also another dilemma, not sure that can be replaced with anything. Thank you for any response you might have.

  66. Nina says

    5 stars
    Hi Katie,

    Greetings from the UK.

    Thanks for yet another fab recipe. I have just made this and it in the oven right now on its 10 minute cooking time in the switched off oven. My kitchen smells divine!

    I wanted to ask you a few questions please. Here in the UK we measure by metric or in pounds and ounces. I know often you give both cup and metric measurements which is greatly appreciated.

    Excuse my ignorance but does 2/3 rd cups mean 2 x 1/3rd cups which is what I have interpreted it as or two thirds of a one third cup? if that makes sense! Trying to get used to cup measurements!

    I only had enough maple syrup left for 1/3 rd cup maple syrup (I’ve been making so many of your recipes just lately and not had chance to shop for more yet) I managed to find a sugar conversion chart and substituted the other 1/3rd cup of maple syrup for one half cup of organic soft brown sugar.

    My last question for you is that I have recently purchased some organic cacao powder do you know if this would work in this and other chocolate recipes that use cocoa powder. Do you have any idea how much I would use in place of cocoa powder? From what I have read and understand it has a more intense in flavour but is lower is saturated fat.

    Thank you Katie.


    ps Taken out of oven now p, it looks truly amazing can’t wait to taste. Also looking forward to your new cookbook covering sweet and savoury dishes, sounds fab.

  67. Aeva says

    The instructions say we should leave the bread in the oven for ten minutes after turning it off. Why is that?

  68. Dana says

    I am out of maple syrup and I’d like to try to make this tonight. Anything I could use to substitute the syrup?

  69. Laurie Simon says

    5 stars
    I had several bananas that were almost at the point of no return, the perfect state for baking!, and needed to make something ASAP.

    This recipe is outrageous! I feel like I’m eating pure chocolate decadence! Thank-you Katie!!!

    Freezing slices turns out really well too. I just defrosted them for one minute at 50% power in the microwave (mine is 950 watts), let them sit for 5 minutes on a plate, and voilà, I had an instant treat for a friend who stopped by!

    (….I did make one small substitution. I’ve been experimenting with whole wheat pastry flour, and so I used 1 cup spelt and 3/4 cup pastry flour. I think it sneaked in a little added cake-like experience!)

  70. Stephanie says

    5 stars
    Hey! I was wondering, for this chocolate banana bread that looks and sounds phenomenal!!! Can I use oat flour or chickpea flour?

  71. Chris says

    5 stars
    Just made this (photo on Instagram!) and couldn’t wait for it to cool down, had to have a slice while still really warm ? It was fab! I didn’t have enough maple syrup but it still came out fine. Really easy to make too. Thanks Katie!

  72. Renske says

    Since English isn’t my native language, I’m wondering what you mean when you say ‘loosely packed’?

  73. Michelle says

    5 stars
    I think I want to eat this for breakfast. Every day. Forever. 🙂 Thanks!!!!!! Made my first loaf of it yesterday. It’ will NOT be the last!

  74. Jen Gibbs says

    I ended up making 12 muffins and 12 mini muffins. This happened because I realized I do not have a loaf pan and barely had enough muffin cups in each size to make those amounts. So the cook time ended up being for the regular muffins 25 min plus the 10 with the oven off but 12 min in I added the mini muffins on the top rack but both went through the oven off 10 minute cooking together. First time making these and they are really good and my 4 year old loves them (she’s the reason I have mini muffin pans and mini muffin cups lol). We love your recipes!!

  75. Helen says

    This worked really really beautifully for me. I cut back on the sweetness a little as my bananas were black as soot. I also felt that 1 tsp baking soda together with the vinegar would provide enough leavening so I omitted the baking powder. I’m unsure if UK baking powder is the same as yours anyway and didn’t want to muck things up. I’ve asked you about the baking powder issue elsewhere.

    Thank you for sharing such a delightful recipe. It is much appreciated.

    Keep it coming!


  76. Mark Barnett says

    @Katie. This was exceptionally good without oil. Great moist texture. We also used Bob’s Red Mill GF 1 to 1 Baking Flour. I thought it might come out dry but I was sooooo wrong. 🙂 Thank You, and looking forward to trying more of your recipes. BTW, we are on an oil-free diet so we can’t use oils for the time being. 🙁 Cheers!

  77. Sondra says

    My husband absolutely love this banana bread! He raves about it every time I make it, so thank you! 😀 I find 45mins baking + the 10 minute rest is perfect for my oven.

  78. Stefanie says

    Wow, what an amazing dish! I made this with the oil and the consistency of the banana bread came out fantastic- light, super chocolatey, almost cakey. I’d like to try it again using milk or apple sauce in the future. I’m recommending this to people 🙂 Thanks for posting this!

  79. Raji says

    Best Banana bread ever! It was super yummy. I made it with spelt flour and used only 1/3 cup maple syrup and skipped the sugar completely since I wanted it to be low on sweetness. Also I used only 1/4 cup of cocoa powder balancing the low sugar! It was absolutely divine! Thanks a lot for your super good recipes.

  80. Diane T. says

    This bead was AMAZING!!!!! Made it with coconut oil and sprouted spelt flour. I also baked it for 45 minutes and then turned off the heat since I’ve been having trouble lately with my breads not being totally done in the center (maybe my oven temp is off?). Everything turned out PERFECT!!!! Ate a huge slice warm out of the oven. Nice and spongy and chocolatey good. Great the next day too. I will definitely be making this again and passing it around to all my friends (including non-vegans) as I’m sure that nobody will be able to tell that this is vegan bread with only 1/2 cup sugar per the whole loaf : ) !

  81. Lindsay says

    Can shredded zucchini be substituted for the bananas in this recipe? I am not a fan of bananas but love the composition of the rest of the ingredients. If they can, how much? Same as the amount of bananas?

  82. Susan says

    Your recipes are really good. They are easy, tastes great and most people do not realize that there is no sugar or flour. Wow how could it get any better? Thank you for sharing your treasure.

  83. Mary says

    my banana bread has been in the oven for over 10min and i just realised that i didn’t add vinegar. if i take it out now it’ll already be like half cooked. what do i do?????

  84. amlgzd says

    When I put this recipe into MyFitnessPal, it shows that, with the oil, each piece is 211 calories, 4.8 g fat, 40.8 g carbs, and 4.1 g protein. This is totally different than the nutritional information provided.

  85. collee says

    Hi, Katie:

    I need to watch my sugar level. How can the recipe be adjusted to reduce the sweeteners: maple syrup and white sugar? I don’t like stevia.

  86. Karl says

    As someone on a sugar free diet at the moment, I subbed 1/2 a cup of honey for the maple syrup and sugar in total, and used carob powder instead of cocoa. Tasted great. Just hope the kids don’t pinch it all.

  87. Ankitha says

    Planning to use wheat flour + almond flour! Think it’ll work? Anyone tried this combination? Do let me know! 🙂

  88. Ally says

    I probably messed up everything in the recipe and it still turned out amazing. I used a mixture of pancake syrup, brown sugar, and applesauce instead of the agave. I halved the recipe. I ended up with a beautiful chocolate banana bread that I swear is actually cake. Mine is sort of dense and not very sweet, but I love it, and it would be absolutely amazing with chocolate chips.

  89. Michelle says

    This bread is absolutely delicious! I used Bob’s GF flour. I also cut the syrup in half and skipped the stevia/sugar, and it was still super sweet and moist. The second time I made it, I added about 1/2 cup chocolate chips to the batter and stirred them in – tasted amazing, again! I really apprexiate recipes like this because I’m trying to cut out sugar, and my daughter can’t have wheat, egg whites, dairy or soy and I’m so happy when I find a recipe that fits all those requirements but still tastes great. All 4 f my kids love this bread. Thank you, Katie!!!

  90. Megan Kloster says

    Just found this recipe and tried it. SO good!! And no processed sugar?! Yeeeees. I am now going to spend my day scowering your entire website for more recipes to make. Thanks for sharing!

  91. Mary Fisher-Smith says

    This is fantastic! Definitely fudgy! I had a bit extra banana, put in a 1/2 cup of maple syrup instead of 2/3, omitted any additional sweetener, and I did use oil. Wil definitely make again, especially when I have lots of bananas to use up. (I think I put in 5 small bananas.) Thanks!

  92. Angela says

    Substituted unsweetened applesauce for oil and substituted chocolate brownie protein powder for cocoa powder to add some protein. Used partial whole wheat flour and white flour, because it’s what I had on hand. Turned out great!

  93. Libie Motchan says

    Hi Katie,

    I would love to try this recipe, but what was wondering if I could sub 1 cup of flour with rolled oat? Would i need to alter any other part of the recipe?


    • Jason Sanford says

      You can always experiment! Be sure to report back with results if you do, as to whether it works!

  94. Erin says

    I love love every recipe of yours that I’ve made, but I think this one is my (and my husband’s) favorite! Thank you so much for the delicious healthy-ish goodies. And you are so adorable! Have a great day!☺️

  95. Brenna says

    Thank you, but I didn’t ask where I went wrong… I left my review in the hopes that other people see this and save themselves the time by opting for a different recipe. If one is looking for a healthy/reduced calorie option and don’t care about flavor much then this should work fine for them. Again, not inedible… just teally meh. Typically when I find recipes with high ratings they end up tasting bakery quality, you know? So I was let down by this.

    And for your curiosity, the oven is new as in a year old. I bake in it all the time with no issue. I used vegetable oil and white sugar.

    Looking through the reviews, a lot of them are actually just saying things like “wow this looks delicious! I can’t wait to try it! Great recipe!” So I’m wondering if some of those people are contributing to the 5 star rating. I notice that unfortunate trend on a lot on independent food blogs.

    • Jason Sanford says

      I can’t speak for the other commenters, only for myself to say I’ve had a lot of success serving it to people who are not “health food” eaters, so it is a good recipe as is, but as I mentioned, maybe it’s just not for you and that’s completely okay. People have different tastebuds of course, and just because I like it definitely doesn’t mean you have to!
      Also just a note about how this particular blog is set up, it gets a lot of comments so the first page is usually people that haven’t tried the recipe but if you click to the 3rd or 4th page of comments and beyond, you’ll start seeing the reviews. Hope that helps!


    • Elizabeth Braun says

      I just made this and it was delicious. My husband and two boys scarfed it down and they’re not particularly into healthy eating. I just wanted to leave my feedback to offer a different point of view from the comment above mine.

  96. Lindsay says

    I’m not sure what that last reviewer wss going on about (maybe their bananas weren’t ripe enough?!) I am (sadly) all out of vanilla and the bread still turned out amazing. Normally I have trouble just following a recipe “as is”, but here I made it to-a-t, (minus the vanilla,) and used two smaller bread pans, instead of one 9 x 5. Because I have a smaller, counter top oven, I didn’t find I needed more time like other reviewrrs were saying, and didn’t rest them in the oven for 10 more mins because they were cooked through at 30mins. I saw this on insta recently and wasnt going to be able to get it out of my head until I made it. I wrapped it in saran wrap and just had some for breakfast. Its like a moist chcolate cake. Delicious!

  97. Debbie says

    I agree with Katie. This is the best chocolate banana bread I have ever eaten. I have made it several times. Thanks for the recipe!

    • Jason Sanford says

      Either works, just be sure your other ingredients aren’t cold if using coconut oil, so it doesn’t harden when mixed with the other ingredients 🙂

    • Kat says

      (For anyone looking to make substitutions, I used half whole wheat flour, half all-purpose. I also omitted the extra sugar and only used 1/4tsp sea salt. I still could have cut down on some of the maple syrup – I think 1/2cup would have been more than enough – but otherwise, it was perfect.)

  98. Tamara says

    I made this today Katie and it was delicious! I am always amazed at the taste of healthy desserts especially when they taste great! I will definite make this again. I also made your pumpkin banana bread today. I will comment under that recipe.
    Thanks so much for this posting. I enjoyed the bread.


  99. Susan says

    I just made these! They were great! I adjusted the recipe slightly by adding an individual container of Greek yogourt instead of oil-used 1/4 cup of Greek yogourt (I used a chocolate and raspberry flavour). I also omitted the 1/4 cup of extra sugar. Then used the recipe in a mini loaf pan (holds 8 mini loaves). They tasted amazing! Thanks Katie for another wonderful recipe!

  100. Tina says

    35 minutes plus the ten afterward wasn’t nearly enough to cook this. I would have just let them bake longer but I needed to run out the door and get somewhere! I’m very disappointed to have what I’m calling “fallen souffle banana bread.” And I doubled the recipe so I have a LOT of it. The flavor was good; I love the addition of vinegar – it balances out the sweetness, but I thought with all that cocoa powder it actually ended up being fairly bitter, so I added more sugar. NOT a health food! It’s basically cake – and considering that it’s basically cake, it’s not nearly as satisfying as actual cake. Not gonna lie, kinda bummed.

  101. Eva says

    I made this at with this baking time the enter center was completely unbaked, I had to throw the entire thing out. The toothpick seemed clean when inserted but apparently I didn’t put it far enough into the center. The part that is baked tastes good, but only about 1/5 of the bread is sufficiently baked.

    • Jason Sanford says

      Why would you throw it out? Oven temperatures can vary (especially if it’s not calibrated or if the temperature outside is especially humid), but you could just have baked it longer and it would have been ok!

  102. Natasha says

    Delicious! We let it cool some, but cut into it while still warm. SO GOOD! It was so rich & hit the spot. Can’t wait for a slice tomorrow!

  103. Emma says

    Just made this, smells delicious & tastes delicious ? My choccy chips & bits of the edges of the bread got a bit dark tho. Will keep a closer eye towards the end next time, or cook it a little lower ? Maybe cause I used some honey? That burns v easily in baked goods.

  104. CHRISTINE says

    Hello Katie, I just found your website and would love to make this banana bread but need a couple of clarifications. What type of vinegar should I use, for example, apple cider? What type of sugar, brown or white? Thanks!

    • Jason Sanford says

      White or apple cider vinegar are both fine to use here 🙂
      I’ve used regular white sugar with good results but brown sugar sounds like it would be amazing too.


  105. Allie says

    I’m in awe. This is so goood! I made it with half soymilk half oil… delicious! I used truvia baking blend for the sugar or stevia. I can’t say how much I love this recipe!

  106. Cassie says

    I started following this blog recently. Conclusion? I love it! I’m obsessed with this chocolate banana bread, and have actually made it three times. I love Katie’s recipes and would like to tell her ‘thanks!’ But seriously, if you’re scrolling through the comments, deciding whether or not to make this, do it now. Go. Make it. Now.

  107. Karmel says

    Thank you for this amazing recipe! I substituted sugar for date puree and used almond flour and oat flour instead of regular gf flour, everything worked out great! Love!

  108. Melissa says

    Yum! I really love this take on traditional banana bread and as an added bonus, I already have many of the ingredients in my pantry! Thanks so much for sharing!

  109. Kristen says

    Made 2 loaves yesterday, one to keep and one to give away. IT. IS. DELICIOUS! I baked exactly as you wrote in the recipe and it was just a little overdone. Next time I’ll try a little less baking time. Thank you for a delicious recipe and an amazing way to use up brown bananas ?

  110. Audrey Eugénie Schlegel says

    Just did these with 3 bananas, in cupcake form. It yielded so many cupcakes, about 18! And is truly delicious (I did half oil and half applesauce, and a splash of milk at the end, because working with a mix of oat flour and whole spelt flour, the batter was a bit too dense… I would recommend it to anyone!

  111. Stephanie says

    In your intro and after the recipe it mentions using coconut oil, but the recipe itself does not have that as an ingredient. Is that an error? Should the recipe have oil? If so, how much?
    Sorry if I missed this somewhere in the comments, I tried to skim them all.
    Excited to make this!

  112. Amy Jean says

    I am so grateful I found your website. I was on another site & someone recommended you! I just put this amazing bread in the oven, & NO eggs this time! I added a few roasted walnuts & used cacao powder, a bit of cinnamon, & 1/4 cup of coconut sugar! Excited to see how it turns out, as I am always looking for new versions of Banana Bread! 🙂

  113. Kitten says

    I may be a few years behind to try this recipe, but I am moved to comment because I used a few substitutions and it still came out wonderful! I had been hunting for a flax meal banana bread when I stumbled upon this one and thought it might work with flax meal instead of flour. It did! We are on a low glycemic diet, so I used Sucanat dissolved in the banana puree, vanilla, and vinegar before adding oil. I increased the bananas by 1/2 cup to make up for the liquid loss. Also, I only had dutch processed cocoa, so I couldn’t use any regular cocoa. I added about 1/16 more stevia in case all dutch process cocoa would need more sweetener. I chose to stick with oil, so used avocado oil. Lastly, since most baking powder contains corn and we generally avoid processed corn, I used 1/4 tsp baking soda and 1/2 tsp cream of tartar to make my own baking powder. I’m not sure how all of these substitutions made it different than the original recipe, but the result was wonderful! Since we also use sprouted grains since they are low glycemic, I will try this again when I get more sprouted buckwheat flour. I can’t wait! Lastly, I didn’t have a loaf pan, but did have a 6.25 x 7 storage/baking dish. It took a bit longer than 45 minutes, but still did the job.
    Thanks, Katie!

  114. CindyKay Clark says

    Hi Katie. I just love your recipes. It’s great to be able to eat g f and yummy at the same time. I have a question. I want to make your chocolate banana bread in my instant pot. Do you have any hints as to how I might be able to do that? It is a 6qt. Thank you.

    • Jason Sanford says

      Hi, sorry we have never tried something like that so honestly have no idea/recommendations at all! But be sure to report back if you experiment 🙂
      Jason (media relations)

  115. Christine says

    I read the comments many times. Many suggested changes. My grandsons think I make the best banana bread. But never made chocolate. When they had a slice of this , they all loved it. Now I have to remember, based on the reviews ,what are the best change that I incorporated. By accident I did eat a piece out of the oven and it definitely tasteS so much better the next day, as suggested.

  116. Amanda says

    This recipe used to have weight measurements. I’m curious why you took them off? I loved being able to use my scale. This is one of our favorites. I’m bummed that the weights are gone.

  117. Sarita says

    I made this and it was epic. Amazing recipe! (Added clicked bananas on top, and some raw peanut butter). Delicious. Thank you!

  118. Suebhoney says

    That is one sexy loaf of bread. Tastes amazing! I subbed in a 1/4 cup of gf oats in place of the same amount of flour, for texture. I’m also out of df chocolate chips at the moment, but we didn’t miss them. Thank you for a fantastic recipe!

  119. Zain says

    I made this and although batter tasted great and it rose well but after taking out of oven it sank and I made with oat flour and it was not very moist and little chewy. I used oil also. I baked 30 mins and it was over cooked. Please let me know what I did wrong.

    • Jill says

      I saw other comments and mine came out moist, I used oil instead of milk, baked 45 and off for ten, no problems

  120. Patty says

    Katie’s not kidding. This is even better the next day. And even better still two or three days in. It’s like it just tastes better as the days go on. Sadly, it’s almost gone. I might have to make another. Delicious! Thank you, Katie!

  121. 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?

  122. 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.

  123. 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)

  124. 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!

  125. Pat says

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

  126. 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☺️

  127. 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.

  128. Kate says

    I followed the exact recipe using measurements in cups and the bread turned out fine in terms of the texture and sweetness, except that it was extremely salty at the same time. I used 3/4 tsp baking soda and 3/4 tsp of fine himalayan sea salt in my bake, exact to the recipe so I’m not sure why it tasted so salty

  129. Sana says

    Thanks for this am gonna try it right now. My husband HATES vinegar. Would it work without? and should I substitute with smthg else for any reason? Thanks again

  130. Colleen says

    I made this yesterday and it is wonderful. Super moist. I also added walnuts to mine.
    Thanks for the recipe!!!

  131. Owen says

    Hi everyone! Did anyone tried to use Almond flour on this recipe instead of Bob gf flour or oat flour? Thank you

    • CCK Media Team says

      It would *probably* work but just not rise much and would be denser. I know with some of Katie’s other bread recipes, you can use almond flour; it might just not look very pretty at all but still tastes good. Be sure to report back if you try it here!

  132. Alistar says

    I just tried the recipe with oats, bananas, cocoa powder, milk and baking powder. It tasted so good. Thanks so much for this. I will definitely try other recipes

  133. Kitana says

    Hi. I’m making this for a friend who is allergic to honey / maple and generally avoids sweet syrups (except for liquid Stevia). Instead of the 2/3 cup pure maple syrup, honey, or agave, can I use coconut oil? Or is that completely not a comparable substitution?

  134. Ashy says

    Hi Katie,
    Love your blog and have tried a number of recipes and they turned out delicious! I tried the banana bread twice and both times although very tasty, the top of the bread has big cracks. I was wondering if you could let me know what I could do differently. I used all purpose flour, almond milk instead of oil, skipped the stevia or sugar and used walnuts instead of chocolate chips.

  135. Sharon says

    I found this recipe while looking for a healthy banana choc cake. I use white flour, 1/4 full fat Greek yogurt instead of oil, 2 tbsp of flax seeds meals instead of Dutch cocoa, 1/2 cup of Godiva hot cocoa powder & 3.5 tbsps of maple syrup for sweetness. It turned out delicious and my chocolate lover husband loves it. Thank you Katie!

  136. Marie says

    Hello Katie , I try to bake the best chocolate banana bread. Just to ask , can I use all- purpose flour? Thank you

  137. Tenille Elias says

    Literally the best receipe I have ever had…not only was it simple to make but this banana bread tasted like I was eating the most indulgent chocolate cake at a restaurant…will never use another recipe again …im sold !!! Thank you!!!

  138. Hannah says

    Amazing recipe! Thank you so much! I have used this many times with slight changes and substitutions and it always comes out great! I’ve done regular and oat flour, sugar free maple syrup, and even red wine vinegar when it was my only option, and its always delicious. Can’t recommend enough.

  139. Sonia Woldow says

    I couldn’t wait to eat this so I sliced the loaf while it was still hot. So good! Definitely my new favorite banana bread recipe and it will replace a higher calorie less healthy recipe. Thank you Katie! I used unfiltered apple cider vinegar, unbleached all purpose flour, natural cocoa, 1/3 cup maple syrup, 1/3 cup honey and 1/4 cup white sugar. I added the 1/2 cup chocolate chips but did not sprinkle any extra on top. Beautiful loaf!

  140. Arianne says

    Thank you for the recipe! This was my 1st time baking gluten-free & it turned out pretty good! I used gluten-free almond flour. My hubby enjoyed this recipe!

  141. Miriam says

    Hello. This banana bread looks amazing! Could you tell me if the nutrition facts were calculated with stevia or sugar? Thanks!

  142. Adriana says

    My chocolate banana bread rose up and after 1 hour I took it out to test the center and it was not done so I put it back to cook longer and it caved in on the middle.

  143. Brittany says

    I used 1/2 cup almond flour, 1/2 cup GF 1:2 flour, and 3/4 cup oat flour because that’s what I had. Used 1/4 cup coconut sugar and reduced the honey to 1/3 cup. Topped with mini chocolate chips. I cooked mine for 50 mins and then let it rest for 10 mins in the oven. I also waited until the next day to cut into it. So perfect!! Thanks Katie!!!

  144. Farah Q says

    What an amazing recipe! i ended up making it for my kids whenever i have ripe bananas with trying many variations of flour depending on what i have on hand (tried combinations of almond flour, almond pulp, coconut flour or flakes, buckwheat flour and even ground sesame!) for sure the texture varies but they just liked it every time! Many thanks 🙂

  145. Jess says

    Great recipe! I only had 1.5 cups of banana so I topped it off with unsweetened applesauce. Came out perfectly. Thanks for another winner!

  146. Mindy says

    Hi Katie,

    I have followed your blog for many years. I absolutely what you are doing. I use these recipes to make healthy alternatives to unhealthy desserts for my children. My children love these, I cannot wait to make this chocolate banana bread for them. Keep up the good work.

  147. Lynda says

    I made this recipe with oat flour, almond milk, 100% maple syrup and enjoy like dark mini morsel’s. It came out amazing. I was shocked how moist and healthy. Can you please post nutritional facts

  148. Paul Sconfienza says

    I plan on making this as soon as some of my bananas get riper. You’re right. Can’t have too much chocolate! I really appreciate that you have options for everyone especially the oil free versions which I always use.

  149. KB says

    Wow…….delicious! My boyfriend and I made this last night………turned out fantastic. We didn’t even realize this site was all healthy desserts. You would never know……this bread tastes so rich! The chocolate banana flavor is perfect. We will be saving this recipe for sure.

  150. Stephanie says

    I was wondering if i omitted the 1/4 cup of sugar or lowered the 2/3 cup of maple syrup if it would still turn out?

    • CCK Media Team says

      Katie’s recipes already have been formulated to have less sugar than traditional versions, so cutting back even further would probably yield results that are not sweet enough and taste bitter from the chocolate not being balanced with sweetener.

  151. Eirini says

    I have made this countless times now and it turns out delicious every single time. I’ve even made it into muffins when I have only one cup ripe bananas at hand. Half the recipe yields exactly 12 muffins. It’s so easy to whip up, like 15 minutes, and I dont mind giving it to my 3 yo daughter as breakfast or snack. If the bananas are really black and sweet I omit the sugar completely and just add the honey and I cut back on those choc chips, put only a few on top for decoration. Still delicious! A big THANK YOU for this amazing recipe. Greetings from Greece.

  152. Cindy says

    Made with Bob’s GF flour, just 1/2 cup of maple syrup and coconut sugar. We ate this straight out of the oven and it came out like an ooey gooey mud cake. Sooo delicious! Can’t wait to try it tomorrow if it’s meant to taste even better.

  153. Nicki says

    This chocolate banana bread is delicious! I used the oil, maple syrup, white flour, and white sugar options because these are what I had on hand. I only had two bananas, so I made half a batch and it still turned out so good! I baked it in a 7inch by 7inch baking dish for 45 minutes and let it sit in the oven for an extra 10 minutes like the recipes suggests. I was too excited to wait until tomorrow to try it, but did wait until it cooled completely before cutting and wow, it’s just perfect! Thank you Katie for another yummy recipe!! 😁

  154. Kristen says

    5 stars
    I made this today with vanilla soy milk, agave, added cinnamon and instant coffee. This stuff is so very, very good. Thank you for the recipe and the optional swaps. I love it!

  155. Amber says

    5 stars
    Made this yesterday and I absolutely love this! It actually does taste like chocolate cake, so very happy with this recipe 🙂

  156. Hillary says

    I have a question regarding a recent CCK email that went out with this recipe: there was something white in the middle of the bread and I’m curious what it was and how it got there. Looked delish! I clicked on the pic of it and it brought me to this recipe.
    Thank you

  157. Sharon Schroeter says

    5 stars
    What is the tan layer on the picture of your banana bread on the main page?
    Thanks for your great recipes–keep up the good work.

  158. jmvan says

    5 stars
    Wonderful, rich recipe! Consistency of a decadent brownie, and it still tastes delicious after a couple of days! However, it takes 40 minutes to prepare, not ten!! And I have made this several times!

  159. Kylie says

    5 stars
    This is my favorite chocolate banana bread recipe. I found it a few years back and have been returning to it over and over again. Thought it was time to say thank you!

  160. John says

    In the video, the woman is going my weight for most ingredients, which I prefer. But the recipe doesn’t provide weight equivalents.

  161. Elly says

    5 stars
    I made a few of your recipes, including this Chocolate Banana Bread. WOW! Not only did it look beautiful, it tasted GREAT! I followed the recipe exactly except for the sugar – didn’t use sugar. Instead, I stuck a few of the chocolate chips (organic dark chocolate) within the bread and on top. Just perfection!

  162. Katherine says

    5 stars

    I halved the recipe and made 8 muffins last night. I used milk instead of oil, and white flour. Its not bad, but I will try it with the oil next time. Katie is right that this recipe is so much better the next day! I’m definitely making this again!

  163. Kathy says

    5 stars
    I love this recipe. The first time I made this I made it just as recipe states with milk, no oil. It was very good not at all dry. The second time I didn’t have a full 2 cups of banana so I used greek yogurt to make the full 2 cups. This substitution worked very well, the taste was good and texture was a little more dense.
    I will definitely make again.

  164. Coby says

    5 stars
    Wow, this is delicious! So soft and moist and chocolatey, and so easy to make. I’m definitely coming back to this recipe!

  165. Sherry says

    5 stars
    Hi Katie, Will it hurt anything to use a hand mixer! I’m not fond of chunks of banana (even though it’s banana bread) 😉 I’m just wondering if it would dry out the bread to use a mixer.

    • CCK Media Team says

      Hi Sherry, you can blend the banana before adding it to everything else. This way the banana is fully mashed but the flour mixture doesn’t get overmixed.

  166. Terry says

    5 stars
    This is my absolute favorite Chocolate Covered Katie recipe. It tastes just like a dense, fudge slice of chocolate cake, but it’s only 125 calories a slice. I’ve lost track of how many times people have asked for the recipe. I keep slices in the freezer, and take a handful out when I’m running low. No need to feel deprived of chocolate or a dessert-fix with this recipe. I keep a stash of over-ripe bananas on hand in the freezer so I never run out.

  167. Russell Badessa says

    5 stars
    Hi Katie, this looks delicious! Thanks for posting! I would love to make this but I’m doing keto, so I imagine it’s the bananas being the major carbohydrate contributor right? So my question is, have you tried this recipe with a low-carb filler instead of bananas?

    Also is there a set of filters I could use for your emails so I only get keto recipes … very low carb?

    Thanks again for a great looking recipe, -Russ

    • CCK Media Team says

      We don’t recommend it for best taste, as salt-free baked goods will taste flat and not chocolatey. However if you are used to salt-free baking then you might not mind it!

  168. Jody says

    5 stars
    I just made this. There’s no way it would last overnight to be saved for the next day. And there was really no need to improve the taste or texture anyway.
    It was absolutely delicious! Moist, flavorful, not too sweet.

    One thing to note–The printable version is different than the blog recipe. The printable version calls for ⅔ cup maple syrup and ¼ sugar. Maybe Katie’s team can sort that out.

    I made the printable version using coconut oil, spelt and oat flour, maple syrup, and coconut sugar (for the ¼ cup sugar). It was moist and delicious! A group ate it and loved it–it does not taste like any sort of deprivation. Way to go Katie on another amazing recipe!

    • CCK Media Team says

      Thank you so much for making it. Your comment made us so happy! As for the difference, over the years readers kept commenting that they were confused about why it called for two different types of sweeteners and some thought it meant that you were supposed to substitute one or the other (which definitely would not work well). So Katie reformulated the recipe to only use the one sweetener, and we just republished the recipe recently. Guessing the printable version needs a few weeks to catch up from the cached version, which still works too! 🙂

  169. Lisa says

    5 stars
    We made the vegan no-oil version, and it is spectacular! We had a bit right out of the oven for dessert then again for breakfast. Thank you for this beautiful recipe—satiates the sweet tooth without guilt!

  170. Jan says

    5 stars
    Can you use banana flour for this recipe? Do you have any recipes where you have used banana flour? I bought some and am wondering how versatile it is.

    • CCK Media Team says

      Hmm, honestly we have never tried that flour in anything so don’t know how it works in recipes at all. If you experiment, be sure to report back!

  171. susan m says

    5 stars
    Found this last week and had to wait for bananas to turn black- so now ready! If you make as muffins- how long would they bake? And then sit?
    thank you

    • CCK Media Team says

      Hi! We have seen some of the commenters here say you can do muffins. But we have never tried it with this recipe so don’t know how long it would take. If you try, be sure to report back!

  172. Amanda says

    5 stars
    This recipe is hard to mess up! I didn’t have enough bananas so did a cup of banana and a cup of apple sauce. I realized I forgot the vinegar and the Dutch chocolate. I subbed pb for the oil and I used oat flour. Somehow it still came out great!

  173. D.E. says

    This is soooo good. I used the maple syrup for my sweetener, opted for the coconut oil and added pecans, and cocoa nibs. No refined sugar or dairy .

  174. Smith says

    5 stars
    Hey Katie,

    Thanks for sharing this awesome recipe with us. I must say that this is one of the most popular food blog in terms of chocolate. I also runs a food blog and i have a dream of taking that blog to whole another level.
    Keep sharing the recipes with us. Love you.

  175. VickiD says

    5 stars
    This is my new favorite banana bread recipe!! I used King Arthur flour triple chocolate cocoa powder, a little espresso powder and dark chocolate chips. I also used 1/2 gluten free flour (I’m always nervous it will be dry) but next time I’ll use all GF flour because it was so moist and decadent. Love it!

  176. VickiD says

    5 stars
    This is my new favorite banana bread!! I used King Arthur Flour’s triple chocolate cocoa powder, a little espresso powder and dark chocolate chips. I also used half gluten free flour because I always worry it will be dry. Next time I’ll use all GF flour because it was so moist and decadent. I love this recipe!!

  177. Nest says

    Hi! In the photo that you click to get to this page, the banana bread has a layer of lighter coloured chocolate cream at the top – what was that then? Did you decide to change that? Thank you. xx

  178. elena lewis says

    5 stars
    I made it at home this banana bread, it’s healthy food for my husband and my son love them thank you for sharing dear.

  179. Alison says

    5 stars
    Katie this is a yummy recipe. I made & tried it same day then stored overnight in fridge then tasted it again only to prove the flavor is deffo better next day.
    My only comment is that it was a wee bit dry so next time ( and there will be a next time) I will add more fluids. WELL DONE this is a Magic recipe

  180. Kristen Loves Lower Sugar says

    Katie, could a substitution of mashed banana work for the maple syrup/honey/agave replacement?

  181. Madeline says

    5 stars
    I don’t love bananas in general, but this recipe is soooooo good. First made it when I was trying to avoid oil (subbing applesauce instead) but would recommend it to anyone, oil or not. Tastes like pure chocolate decadence.

  182. L.A. says

    5 stars
    Thank you, Katie for another great recipe! This was my first banana bread I’ve ever made….after looking for a way to use up all of my ripe bananas!
    It was absolutely delicious and super easy to make!….only complaint is that I didn’t have an additional pan to made another loaf :-).

  183. b.f. says

    5 stars
    Wife (she’s the Gluten Free one here) made this using GF flour and she really loves it. I like it even though i’m not crazy about Banana Bread. The chocolate ‘saves’ it for me. lol

  184. Chaya says

    This is light and fluffy! I made the recipe as written, just reduced sweetener to 1/2 cup bc I was low on agave/maple syrup, and figured it would be sweet enough with all that banana.
    Next time I’ll try it with white whole wheat flour and maybe applesauce subbed for the oil.

  185. Vicki McNiel says

    5 stars
    I need to know what the serving size is and how many calories per serving.
    I made it and it is indeed delicious!

  186. Mary says

    5 stars
    This banana bread recipe is great. I ran short of cocoa so topped up the quantity with ground almonds and it came out really well….another cracker! I’m in the u.k. so getting used to converting cups to grams!!

  187. Mary Ortwine says

    I just pull this out of the oven. It overflow pan. It is cooling now and I intend to frigerate it overnight but you don’t say if it should be left in the pan or taken out either to cool or refrigerate. Help!

  188. marty says

    5 stars
    Thanks for all the recipes! I really enjoy them! I have this recipe in the oven right now. Do you have a recipe like this that uses stevia instead of honey? I was tempted to try subbing honey out with stevia in this one and adding more oil/milk to keep the moisture….but what would you suggest? Thanks.

  189. Sherin says

    5 stars
    Hi Katie,
    Thank you so much for the recipe, I made your cake 2 days ago, I used
    1/2 cup oat flour
    1/2 cup quinoa flour
    ( grinded in my grinder)
    1/2 cup almond flour
    1/4 cup buckwheat flour
    1/2 cup agave
    1/4 cup oil
    And I used the German topping. Then I used the rest of your recipe.I baked it on parchment paper. I released the paper after it cooled, then i put it in the fridge over night, It turned out so yummy 😋 so moist and everyone loved it. Definitely it’s a keep.
    Thank you so much.♥️
    * (usually I don’t leave a comment but this one it’s a must.)

  190. JM Guy says

    5 stars
    Our family loves this recipe. It’s dense, moist, and delicious!
    I substituted apple sauce for the oil and it worked well.

  191. Tamara Greaves says

    5 stars
    This has been my go to banana recipe for years now. I just realised I have never left a review but have made it so many times it’s basically an essential.
    Sometimes I look at other recipes, but always come back to this one because it’s healthier and just so yummy.
    I started using it when I was vegan, and now i eat eggs again I still stick with this one. Everyone always loves it. Thank you.

  192. Mattias says

    5 stars
    Perfect! I tried the peanut butter variation and found it needed the stated 1/3c peanut butter and an additional 1/3c milk. Other than that, this recipe was perfect. I used a round pie plate as well, as I didn’t have a loaf pan, and baked for 35 minutes.

  193. Christy says

    5 stars
    After reading reviews about this loaf not cooking in the middle, I decided to make muffins. I used almond butter in place of oil, spelt flour and more chocolate chips. I baked in a silicone muffin pan at 350° for 25 minutes and left in the turned off oven for 5 minutes. These turned out amazing!

  194. Christy says

    Also I used 4 bananas. I didn’t wait for them to ripen. I ripened them in the oven. 300° 15 minutes or less with skins on. When skins are black take out and let cool a bit. Works perfectly.

  195. Jane says

    5 stars
    I followed the recipe to a T and my entire family could not get enough, including two picky eater kids. Ten stars!

  196. Christy says

    5 stars
    Making these yet again because they are the best muffins I have ever had. So moist and practically guilt free except for maple syrup and almond butter for the oil. I highly recommend these as muffins. I have never made it as a loaf. Thanks Katie for all of your great recipes. I have been a bit obsessed with them. I have made these, your applesauce muffins, pumpkin muffins, black bean brownies and white bean Blondies. Only one recipe was a bit of a failure. Everything else was a hit! Keep on doing what you are doing!

  197. Mary A. says

    5 stars
    My favorite chocolate banana bread recipe! Rich and fudgy to the last slice! Could this recipe be baked as muffins?

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