Chocolate Banana Bread Recipe
on May 24, 2021, Updated Jun 29, 2024
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This double Chocolate Banana Bread recipe is so decadent and moist (yes, moist!), it’s almost like cake. In Canada, we call this 🍌 “banana bread” simply because it’s baked in a loaf pan, but it’s definitely a cake to me. Here, I’ve lightened up the traditional ingredients with healthier alternatives, including lower glycemic 🥥 coconut sugar and avocado oil (an unsaturated fat source).
Why You’ll Love This Chocolate Banana Bread Recipe
It’s great as a little snack for the week, but special enough to serve to guests. I’ve used a lot of better-for-you ingredients here, so you can feel better about this little treat. But don’t worry, it’s still luscious and 🍫 chocolatey, so soft, gooey and absolutely irresistible. These would be great baked as mini muffins for the 🎒 kids’ lunchbox snack.
How to Prepare This Chocolate Banana Bread Recipe
🔥 Preheat the oven to 375F (190C) and line a loaf pan with parchment paper.
🍌 In a big bowl, mash the bananas with a potato masher, a wooden spoon, or a fork.
🥚 Add the sugar, egg, vanilla extract, avocado oil, nut milk, cocoa, flour, and baking soda and stir to combine.
🧑🍳 Pour the batter into the prepared loaf pan. Shake the pan a little bit to distribute the batter.
🍫 Sprinkle the top with chocolate chips.
⏲️ Bake for 40 to 45 minutes, depending on your oven.
😋 Let the bread cool, then slice and enjoy.
Nonna’s Tip 😋
To test if your bread is fully baked, stick a toothpick into the center. The toothpick should come out clean.
Variations and Substitutions for This Chocolate Banana Bread Recipe
- You can also replace the 🥥 coconut sugar with cane sugar.
- You can also use any non-dairy milk, such as oat milk or flax milk, or whole cow’s milk in place of nut milk.
- If you follow a dairy-free diet or are lactose intolerant, be sure to purchase dairy-free 🍫 chocolate chips or omit them altogether.
- In place of avocado oil, you can also use a mild 🫒 olive oil, virgin or refined coconut oil, or any other neutral-tasting oil.
- To lower the sugar even more in this recipe, opt for sugar-free chocolate chips.
- You can substitute the all-purpose flour with a gluten-free flour blend. Ensure it’s a 1:1 replacement to maintain the proper texture.
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Best Served With
- Serve this Chocolate Banana Bread recipe for dessert with ☕ coffee or tea.
- Spread a slice of banana bread with a spoonful of 🥜 peanut butter or my luscious Homemade Nutella.
Common Questions
You can use any type you love: cow’s milk, soy milk, oat milk, or any non-dairy milk.
Yes, you certainly can. Bake the muffins at the same temperature, but check them around the 20 or 25-minute mark.
The banana bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Wrap up any leftovers in plastic wrap or aluminum foil and then store on the counter for a few days.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure it’s a 1:1 replacement to maintain the proper texture.
Chocolate Banana Bread Recipe
Ingredients
- 3 ripe bananas
- ¾ cup coconut sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅓ cup avocado oil
- ¼ cup nut milk, plain, unsweetened
- ¼ cup unsweetened cocoa powder, or cacao powder
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup chocolate chips
Instructions
- Preheat the oven to 375F (190C). Line a loaf pan with parchment paper.
- In a big bowl, mash the bananas with a potato masher, a wooden spoon, or a fork. Add the sugar, egg, vanilla extract, avocado oil, nut milk, cocoa, flour, and baking soda. Using a wooden spoon, stir until all the ingredients are fully combined into a batter.
- Pour the batter into the prepared loaf pan. Shake the pan a little bit to distribute the batter. Sprinkle the top with chocolate chips.
- Bake for 40 to 45 minutes, depending on your oven (some ovens run hotter or cooler, and will affect the total baking time). To test if your bread is done, stick a toothpick into the center of the bread. The toothpick should come out clean.
- Let the bread cool, then slice and enjoy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Family approved!!
💕
I made this today, using coconut milk, white sugar, and canola oil for substitutions and turned out amazing!
What a beauty! Thanks for sharing Jasmine!
everyone loved it sm best banana bread ive ever had😭
Love to hear it, Rachel! Thank you!! 🥰❤️
Loved this recipe!! I actually did not have baking soda on hand, so tripled the amount of baking powder and it turned out great. Also used regular sugar. Will definitely be making this again! 🙂
Yum! Thanks for sharing your substitutions, Lara! Love it! And thank you for the rating!! 😍💗