This homemade chocolate banana bread recipe is great for breakfast or a healthy dessert, and it’s so easy to make!
The best chocolate banana bread
One taste of this extra chocolaty recipe, and you will seriously feel like you are eating actual chocolate cake.
And yet it is secretly loaded with nutrition at the same time.
To cut back on calories without sacrificing taste or texture, I’ve packed a full two cups of mashed banana into the decadently rich dark chocolate banana bread.
The moisture and sweetness from the added banana makes the recipe so soft and delicious that guests swear it absolutely must be full of fat and sugar.
But it’s not at all!
You may also like this Vegan Lemon Bread
Healthy chocolate banana loaf
The chocolate banana recipe can be low fat, high fiber, egg free, gluten free, oil free, completely vegan, and refined sugar free.
It makes a great gift, and leftover slices can also be frozen for a rainy day when you need some instant chocolate comfort food.
What could be more deliciously comforting than moist homemade double chocolate banana bread, ready whenever you want it?
I decided to add a handful of extra chocolate chips to the top this time, both for presentation and because there’s absolutely no such thing as too much chocolate.
Try it for breakfast with an Avocado Smoothie or Tofu Scramble
Five new banana bread flavor ideas
Chocolate Peanut Butter: Add a third cup of softened peanut butter to the batter and omit the fourth cup of oil in the recipe below.
Mocha Chocolate Chip: Stir half a teaspoon of instant coffee granules into the banana bread batter. Taste, then stir in additional coffee if you want a stronger flavor.
Coconut Chocolate: Add up to half a cup of shredded coconut to the mixture. You can also add a fourth teaspoon of coconut extract if you want. Sprinkle more coconut on top right before the chocolate loaf goes into the oven.
Nutella Banana Bread: Instead of the oil, use a third cup of either store bought chocolate hazelnut spread or this Homemade Nutella Recipe. For a fun and crunchy texture boost, you can also throw in up to half a cup of crushed toasted hazelnuts.
German Chocolate Bread: Just before baking, sprinkle finely chopped pecans, mini chocolate chips, and toasted coconut over the top of the chocolate banana bread loaf.
Recipe ingredients
Here’s what you need to make the chocolate bread: ripe bananas, unsweetened cocoa powder, pure vanilla extract, baking powder, sweetener, salt, baking soda, white or apple cider vinegar, and oil or milk of choice.
Optional add-in ideas include a handful of chopped walnuts, almonds, or pecans, diced dried dates, half a teaspoon of cinnamon, or the aforementioned chocolate chips to turn it into triple chocolate banana bread.
I love using coconut oil. However, if you want an oil free recipe, you can easily substitute additional banana, plain or Greek yogurt, sour cream, milk of choice, or even almond butter or peanut butter instead.
Spelt flour, white all purpose flour, oat flour, or gluten free flour baking mixes like Bobs Red Mill work in the recipe. I do not recommend coconut flour here, because it is much too dry.
I have not tried the bread with almond flour so cannot recommend it in this loaf. However, the almond flour banana bread mentioned in the recipe below is wonderful. I am hoping to adapt that one into a chocolate version in the near future. Stay tuned!
Readers also love these Healthy Chocolate Chip Cookies
How to make chocolate banana bread
The recipe could not be easier, and there’s no stand mixer or blender required.
You simply combine the banana bread ingredients, spread the batter into a pan, and add chocolate chips on top if you wish. Bake in the oven, then slice and enjoy.
It tastes even better the next day!
Step One: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×5 loaf pan or line it with parchment paper. Set the prepared baking pan aside.
Step Two: Whisk the mashed banana, sweetener, pure vanilla extract, vinegar, and oil or milk of choice in a large mixing bowl.
Step Three: Stir the flour, cocoa powder, baking soda, baking powder, salt, and optional mini chocolate chips together. I like to use a separate bowl to ensure the most even mixing, but you honestly can make a one bowl banana bread if you prefer.
Step Four: Combine the wet ingredients and dry ingredients until just evenly mixed. Then spread the dough evenly into the loaf pan.
For presentation, I sprinkle more chocolate chips on top and press down into the top of the chocolate loaf cake.
Step Five: Place the pan on the oven’s center rack, and bake for 45 minutes. Turn off the oven but do not open the door at all. Let the chocolate banana bread sit an additional 10 minutes in the closed oven.
Step Six: Remove from the oven. Mine is always done after this time.
Depending on the elevation and climate where you live and if your oven is calibrated or not, yours might still look under-baked. If this is the case, turn the oven back on and continue to cook until a toothpick inserted into the center of the banana loaf comes out mostly clean.
Step Seven: Let the banana dessert cool before loosely covering it, leaving a space for air and moisture to escape. If you can wait, I highly recommend letting it sit overnight, either on the counter or in the refrigerator, because the taste and texture are ten times better the next day.
Also try this Chocolate Zucchini Bread
Storage tips
Leftover banana bread is fine to leave out overnight on the counter. Cover the bread, making sure to leave a small opening for air to escape, because there is a big difference between super moist and gummy.
Due to the perishable ingredients, it is best to store leftovers in the fridge after a day. Just like traditional banana bread, this recipe should last about four to five days.
If you still have leftover chocolate banana bread after this time, slice and freeze the loaf for up to three months in a covered container. Place a piece of parchment between layers so the slices do not stick together.
The best way to thaw frozen banana bread is to transfer the container to the refrigerator the night before. In the morning, remove the chocolate slices and heat them in the microwave or a skillet or in the oven.
More Banana Bread Recipes
Chocolate banana bread recipe video
Above, watch the helpful step by step video.
Chocolate Banana Bread
Ingredients
- 2 cups mashed banana
- 2 1/2 tsp pure vanilla extract
- 1 tbsp white vinegar
- 1/4 cup oil or milk of choice
- 3/4 cup pure maple syrup or honey
- 1 3/4 cup flour (or make Almond Flour Banana Bread)
- 1/2 cup unsweetened cocoa powder
- 2 tbsp Dutch cocoa powder or additional unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp baking powder
- 1/2 cup mini chocolate chips (optional)
Instructions
- *This recipe works well with white, spelt, oat, or Bob's gluten free flour.To make the chocolate banana bread, first preheat your oven to 350 F. Grease a 9×5 inch loaf pan. Stir all ingredients until just evenly combined. Spread evenly into the loaf pan. If desired, sprinkle more chocolate chips on top and press down. Bake 45 minutes, then turn off the heat and leave an additional 10 minutes in the closed oven before checking for doneness with a toothpick. Let cool, then very loosely cover or refrigerate overnight before slicing and serving if you can wait, because the taste and texture are even better the next day.View Nutrition Facts
Video
Notes
Healthy chocolate recipes
My youngest daughter is allergic to eggs and dairy. I made this today with Enjoy Life dairy-free chocolate chips, and it’s amazing! Between me and my girls, it won’t last long! Thank you!
Thank you for trying it! 🙂
I am totally going to try this recipe and just wanted to offer applesauce as another potential substitute for the oil. My mom taught me to make banana bread that way and it keeps the moisture. =)
Dear Katie,
I’m fairly new here and wanted you to know that I love browsing through all these healthier recipes! I’m sure it takes a lot of testing and retesting to get the recipe just right, so thanks for your dedication and hours spent in the kitchen to brings us these tantilizing recipes that are vegan!
I just made this chocolate banana bread and the aroma drifting into the living room is unbelievable!
I ate some of the batter from the bowl and this is going to be a winner and one that I will be making often. I loved seeing the chemical reaction when the batter foamed. And my bread rose so perfectly – it’s beautiful!
Haven’t tasted it yet. I just let it set for 10 minutes in the oven and tested for doneness. It looked like it was a tad undone so I’m leaving it in the oven for another ten minutes.
I can’t wait to bathe my taste buds into this wonderfully delicious chocolate banana bread.
Thank you, thank you, thank you!!!
Thank you!!
I made two loaves of this bread today. (I had MANY bananas in the freezer and that was the only reason, HA HA.) I used spelt, skim milk instead of oil, maple syrup instead of agave, 1/4 cup coconut sugar for the sweetener, and dark cocoa powder, plus sugar free mini chocolate chips . The batter was DELICIOUS & I loved licking the bowl. I questioned the 30 minute baking time (+ 10 minutes) for a loaf but followed as instructed. I would definitely bake it much longer next time, as my loaves were not done. I followed up by placing the loaves (which were in glass pans) in the microwave until the center was set, about 10 minutes. I love your recipes & make them often & have never commented before but wanted to pass this along. I will probably bake my loaf closer to an hour next time. And there will definitely be a next time!
Thank you so much for the feedback! One other person also said hers needed to cook longer, so I edited the recipe to mention that, depending on climate, oven calibration, etc, some breads might take longer… I’m glad it worked out in the end though!
Can I use almond flour instead Bob GF flour?
Some people have tried it and reported that it technically works (and tastes delicious), but it doesn’t rise and sometimes is a bit delicate. So taste is good, but probably not something to serve to company!
Just made this as directed and the center was uncooked. I put it back in for 15 minutes checked, added another 10 minutes and then it was almost done so I turned the oven back off and let it sit in there 10 minutes again. Let it cool in the pan 15 minutes and now it’s on a rack cooling. Smells fabulous and can’t wait to try this in the morning. Hopefully I can wait that long.
Just wanted to add that everyone loved it! Thanks for another delicious recipe Katie!
Thank YOU for making it!
Thanks for the amazing recipe!
Just to give others an idea, in case they decide to jump into this recipe knowing they don’t have all the ingredients.
I used raw honey instead of agave
Added an extra 1/4 tsp of baking soda because I was out of baking powder.
I also (by surprise) was out of vanilla… I didn’t substitute anything.
And if bananas start to get to ripe, I always toss them in the freezer for baking ventures. I used 5 frozen bananas, let them thaw a bit, peeled them then blended them with my hand held shake blender.
I was also a bad baker and poured all the ingredients in together…
I didn’t have a clean loaf pan, so I used a 9 x 9 metal baking pan and baked for 20 mins, turned off oven, and left in oven 10 more minutes.
…I was really wanting some chocolate banana bread!
It turned out great! Held up, evenly cooked. It was a little marbly inside from having mixed everything together at once and the cocoa and flour not mixing entirely but otherwise, texture and moisture and everything else was wonderful!
Thanks again for the recipe, Katie! Sorry for butchering it! …But bakers should know how to improvise if needed 😉
Thanks Laura for explaining in such great detail… because I was wondering if we could use frozen bananas as I, too, have so many of them!
Wow Katie I only discovered your blog recently but now I am a bit obsessed with trying your recipes! I have your large back catalogue to catch up on lol!
I just made this as 12 cup’cakes’ as I don’t have a loaf tin. I cooked it for 30 mins + 10 with the oven switched off and that was plenty. They are BIG! 🙂 I’m impressed with how well they rose. The smell and taste is amazing!
I used 1/4 cup of dates soaked in water and blended, in place of the sugar (I’m not keen on stevia). I think the recipe comes out quite sweet so I think I could get away with less maple syrup and maybe just add some more water to my dates to up the liquid next time.
Did I mention my husband does not like bananas so these are all mine 😀
Katie:
I just made the Cauliflower (Secret ingredient) Chocolate Cake from your cookbook.
In the recipe says that liquify the previously frozen cauliflower with the honey, milk of choice and vanilla. The recipe says that it should be free of lumps. I run this for several minutes in the food processor and got the consistency of applesauce. I then mix it with the dry ingredients. My question for you is the consistency of applesauce the right one?
Thank you Beatriz.
There is no cauliflower chocolate cake in her cookbook. Do you mean from the website? In any case, you want puree like thick cream, not chunks.
Katie,
I just made this and it is fantastic. Thank you also for putting the exact measure of banana and other ingredients in the recipe in both cups and grams. I find so many banana bread recipes ask for just a certain number of bananas, mashed, and the size of the bananas could change the amount by quite a bit. I often use jars of baby food bananas when I want to make banana bread and I either have no bananas or the ones I have aren’t ripe enough.
Hi Katie… SO LOVE your blog and your fat free recipes when I am in a cut phase for a figure competition! (ie-bodybuilding). Anyway, Do you use dutch processed cocoa or the regular non-dutch processed…? I know it makes a difference in my cakes. Thanks.
I just made this and IT IS SO GOOD. How do you do it.. witch craft? 😀 Another great recipe! I used half dutch processed and half regular cocoa… btw. Wasn’t sure and didn’t want to wait! 🙂
I usually use non-dutch, but I’m glad to know it works both ways! 🙂