Chocolate Banana Bread Recipe

5 from 4 votes

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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.

Chocolate Banana Bread Recipe

Variations and Substitutions for This Chocolate Banana Bread Recipe

  1. You can also replace the 🥥 coconut sugar with cane sugar.
  2. 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.
  3. If you follow a dairy-free diet or are lactose intolerant, be sure to purchase dairy-free 🍫 chocolate chips or omit them altogether.
  4. In place of avocado oil, you can also use a mild 🫒 olive oil, virgin or refined coconut oil, or any other neutral-tasting oil.
  5. To lower the sugar even more in this recipe, opt for sugar-free chocolate chips.
  6. 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.

Similar Recipes

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

what type of milk can I use in this chocolate banana bread recipe?

You can use any type you love: cow’s milk, soy milk, oat milk, or any non-dairy milk.

Can I bake this recipe into muffins?

Yes, you certainly can. Bake the muffins at the same temperature, but check them around the 20 or 25-minute mark.

how do I know when the banana bread is cooked?

The banana bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

how long will this chocolate banana bread last?

Wrap up any leftovers in plastic wrap or aluminum foil and then store on the counter for a few days.

can I make this recipe gluten-free?

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

Chocolate Banana Bread Recipe

This one-bowl wonder comes together quick and easy, and is healthier than traditional chocolate loaves by using lower glycemic coconut sugar and avocado oil.
5 from 4 votes
Course: Dessert, Snack
Cuisine: American
Servings: 10 slices
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Ingredients 

  • 3 ripe bananas
  • ¾ cup coconut sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 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

Serving: 1slice, Calories: 264kcal, Carbohydrates: 40g, Protein: 3g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.002g, Cholesterol: 19mg, Sodium: 144mg, Potassium: 215mg, Fiber: 2g, Sugar: 18g, Vitamin A: 62IU, Vitamin C: 3mg, Calcium: 24mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

5 from 4 votes (1 rating without comment)

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6 Comments

  1. 5 stars
    I made this today, using coconut milk, white sugar, and canola oil for substitutions and turned out amazing!

  2. 5 stars
    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! 🙂