Chocolate Banana Bread

The most rich and decadent chocolate banana bread! It’s made with oat flour and dairy-free friendly, and the perfect way to use up your spotty bananas. 

Double Chocolate Banana Bread

Decadent and fudgy chocolate banana bread has been on my to-do list forever! I wanted a bread that wasn’t overly sweet, was crisp on the outside, and just melts in your mouth.

This delicious chocolate banana bread is made from just 10 simple ingredients. It’s the perfect way to use up ripe bananas, and an easy snack to have around to pair with your cup of coffee.

What you’ll need to make chocolate banana bread

Wet ingredients:

• Spotty bananas– the more spots, the better! Brown bananas are the ideal bananas to bake with because they’re a lot sweeter. 
• Eggs
• Light brown or coconut sugar
• Coconut oil– or you can swap vegan or regular butter
• Vanilla extract

Dry ingredients:

• Cocoa powder- I like using a special dark, like this one
• Oat flour
• Baking soda
• Salt
• Semi-sweet chocolate chips

How to store your chocolate banana bread

This banana bread is freezer friendly, so can be prepared and stored in the freezer, fridge or on the counter.

1. Freezer– slice your banana bread and freeze it in an airtight container or bag for up to 3 months.
2. Fridge– If you wanted to enjoy it throughout the week, you can store it in the fridge for up to 1 week. Warm it in the microwave for a melt-in-your-mouth treat!
3. On the counter– if you plan on eating your banana bread rather quickly, it’ll stay fresh in an airtight container on the counter for 3-4 days.

This recipe is truly so easy to make, and has the perfect texture. Enjoy it with your breakfast or as a snack throughout the day. It’ll satisfy all of your chocolate cravings!

Other banana recipes you’ll love:

Peanut Butter Banana Overnight Oats

Cinnamon Banana Muffins

Gluten-free Chocolate Chip Banana Bread

Chocolate Banana Bread

4 from 9 votes

Course: Snacks

Servings

8

servings

Prep time

10

minutes

Cooking time

55

minutes

Total time

1

hour 

5

minutes

Ingredients

• 3 medium ripe bananas, mashed

• 1 cup oat flour

• 1/2 cup light brown or coconut sugar

• 1/2 cup unsweetened cocoa powder,
  I used special dark

• 1/3 cup melted coconut oil or butter

• 1 egg, at room temp

• 1 tsp vanilla extract

• 1 tsp baking soda

• 1/4 tsp salt

• 1/2 cup semi-sweet chocolate chips

Directions

• Preheat your oven to 350 F
• In a large bowl, whisk together the mashed bananas, egg, oil, vanilla and light brown sugar until smooth.
• Add in the oat flour, cocoa powder, baking soda and salt and stir well until no clumps remain. Fold in the chocolate chips, saving some for the top
• Line a 9 x 5 loaf pan with parchment paper and pour the batter into the pan. Sprinkle the top with the extra chocolate chips.
• Bake for about 50-55 minutes, or until the top is firm to touch and a toothpick comes out clean.
• Keep stored in an airtight container for up to 3 days, or refrigerate for up to a week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!