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Blackout Banana Bread

This blackout banana bread is so deeply rich and chocolatey.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Total Time 55 minutes
Yield 10 - 12 slices


  • 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 or agave
  • 1/8 tsp uncut stevia OR 1/4 cup sugar
  • 1 3/4 cup spelt, white, or oat flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup + 2 tbsp dutch cocoa, such as HERSHEY’S SPECIAL DARK Cocoa Powder
  • optional 1/2 cup mini chocolate chips in the batter, plus regular chips for decoration


  • *Note: The oil version will be richer and will have a better texture; the oil-free version will be lower-calorie… So it depends on what you’re going for and to whom you are serving the bread.
    Preheat oven to 350 F. Grease a 9×5 loaf pan, and line the bottom with parchment paper. In a large mixing bowl, whisk together the first six ingredients. In a separate mixing bowl, combine all remaining ingredients. Stir well. Pour dry into wet, and stir until just evenly combined. Spread batter evenly into the loaf pan. If desired, sprinkle chocolate chips over the top, and press down. Bake 45 minutes, then turn off the oven but don’t open the door! Let sit 10 additional minutes in the closed oven before removing. If your bread is still undercooked at this time, simply turn the oven back on and continue baking—checking every 5 minutes--until a toothpick inserted into the center of the bread comes out clean. Let the bread cool, and I recommend very loosely covering (or refrigerating) overnight before slicing, because the taste and texture are ten times better the next day!
    View Nutrition Facts


The recipe was adapted from my Healthy Banana Bread Recipe.