Chocolate Banana Bread

This double chocolate version of banana bread is so moist and decadent, it’s almost like cake. In Canada, we call this “banana bread” simply because it’s baked in a loaf pan, but it definitely tastes like 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). You will love the one bowl wonder that is my chocolate banana bread.

Chocolate Banana Bread

themodernnonna

This one-bowl wonder comes together quick and easy, and is healthier than traditional chocolate loafs, with the use of lower glycemic coconut sugar and avocado oil.

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Course Dessert, Snack

Servings 1 loaf

Ingredients

  

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• 3 ripe bananas
• ¾ cup coconut sugar (see notes)
• 1 large egg
• 1 teaspoon pure vanilla extract
• ⅓ cup avocado oil (see notes)
• ¼ cup plain nut milk (see notes)
• ¼ cup unsweetened cocoa/cacao powder
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• handful of chocolate chips

Instructions

 

• Preheat the oven to 375F. 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.

Notes

This recipe is endlessly adaptable, so use what you have on hand or what you prefer. Coconut sugar can be replaced 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 all together. 

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 on this recipe, opt for sugar-free chocolate chips. 

Any leftovers can be wrapped in plastic wrap or aluminum foil and stored on the counter for a few days. 

Tried this recipe?Let us know how it was!