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.
- Freezer– slice your banana bread and freeze it in an airtight container or bag for up to 3 months.
- 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!
- 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
Serves: 8 servings
Prep Time: 10 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 3 medium ripe bananas- about 1 1/4 cups 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.
This has turned out amazing in the past but I am currently baking a loaf now and it is still raw in the middle and getting burnt on the edges. I followed the recipe as written do you think I could have had too much moisture from the bananas or they were too big? That’s the only thing I can think that caused it.
Hi Mary, it could be the banana size. Did you bake it in the same pan you normally do? If this happens, I suggest covering the pan with foil and continue to bake so that the center cooks through.
Super yummy and moist. In addition to lining the pan with parchment paper i also used a little baking spray made it extra easy to take out of the pan
great idea! so glad you tried it 🙂
I highly recommend making this recipe. It came out so flavorful and moist. I love anything with banana and chocolate. You can’t go wrong here. Next time I think I’ll add some Walnuts for some crunch.
Thank you so much, Aida!