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Chocolate Banana Bread

Soft, moist, dark chocolate banana bread, perfect for breakfast or a healthy dessert.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 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 9x5 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!