A healthy Double Chocolate Banana Bread that is sweetened with bananas, maple syrup, gluten-free friendly, and loaded with melty chocolate chips! Best enjoyed with a cup of coffee and doubles as a muffin recipe.
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If you love banana recipes, check out my Healthy Banana Muffins, Zucchini Banana Bread, and my 5 star Almond Flour Banana Bread!
Why You’ll Love This Recipe
- Made with simple pantry ingredients from our Healthy Baking Pantry.
- Sweetened with maple syrup for a lighter, healthier banana bread recipe.
- A quick bread with rich chocolate flavor and soft, fudgy texture!
- Perfect for all the chocolate lovers in your life.
Ingredients for Chocolate Banana Bread
So this chocolate and banana bread is kind of amazing. It’s easy to make and requires ingredients you probably already have at home. Here’s what we need:
- 1:1 gluten-free baking flour – use a 1:1 gluten-free baking flour that includes xantham gum, if you need this recipe to be gluten-free. You can also make this bread using whole wheat pastry flour, white whole wheat flour, or even half all-purpose flour, half whole wheat flour.
- unsweetened cocoa powder – I have only ever used unsweetened cocoa powder and cacao powder. I do not recommend using Dutch process cocoa powder here.
- baking soda – the leavening agent that gives us just the right rise.
- fine sea salt – salt to balance the banana flavor.
- mashed bananas – for the best flavor, use overripe bananas, the ones with lots of spots (or those that you’ve let go black on the counter). This will give the bread the right amount of sweetness.
- maple syrup – we’re using pure maple syrup to help sweeten the bread. You can also sub agave syrup, honey, or date syrup. I do not recommend subbing with a granulated sugar or the wet-to-dry ratio of ingredients will be off.
- granulated sugar (optional) – I found I preferred the taste of this chocolate banana bread with an additional ¼ cup of granulated sugar for the perfect amount of sweetness (i.e. cane sugar, brown sugar, coconut sugar).
- oil – you can use avocado oil or light olive oil. Coconut oil may also be used, just be sure your eggs are at room temperature to avoid the coconut oil solidifying as you mix the batter.
- vanilla extract – to bring out the sweetness in this chocolate and banana loaf.
- eggs – you’ll need two large eggs for lift and structure. If you prefer an egg free / vegan recipe, swap out the eggs for 2 tablespoons flaxseed meal mixed with 1/3 cup water and soaked for 5 minutes.
- non-dairy milk – feel free to use the milk of your choice such almond milk, cashew milk, or soy milk or oat milk to keep this recipe nut-free.
- chocolate chips – use dietary friendly chocolate chips as needed. I like mini dark chocolate chips, but chocolate chunks, milk chocolate chips, or peanut butter chips work, too!
NOT ENOUGH BANANAS? You can replace up to 1/2 cup mashed bananas for either applesauce, Greek yogurt, or sour cream.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
Banana cocoa bread is so easy and comes together in no time. The hardest part is waiting for it to bake in the oven. Here are the step-by-step instructions:
preheat oven
Preheat the oven to 350ºF. Line a 9 x 5-inch loaf pan with parchment paper or grease with nonstick spray.
mix dry ingredients
In a medium bowl, mix together flour, cocoa powder, baking soda, and salt.
whisk wet ingredients
In a large bow, whisk bananas, maple syrup, granulated sugar (if using), and oil until smooth. Then, whisk in eggs and vanilla until combined.
make banana bread batter
Add half of the dry ingredients to the banana mixture and stir gently.
Then, pour in the milk and the remaining flour mixture. Stir with a rubber spatula until just combined. Fold in chocolate chips.
bake
Pour batter to the prepared loaf pan. Sprinkle extra chocolate chips on top.
Bake for 45-55 minutes, or until inserted toothpick comes out clean. For best results, tent bread with foil at the 30-minute mark.
Start checking bread at 45 minutes. Inserted toothpick should come out with no wet batter.
cool completely
Cool bread in the pan on a cooling rack. Bread should be completely cool before slicing.
Recipe Tips & Notes:
Here are my expert tips for the best double chocolate banana bread recipe:
- baking pan matters: a glass and ceramic loaf pan bakes differently than a metal pan and can cause a large difference in the baking time.
- sweetener: using brown bananas (black even) will help with not needing additional dry sweetener.
- oven thermometer: every oven is different, but if you feel your oven is off from baking other recipes, you might want to invest in an oven thermometer.
- toothpick test: baking chocolate loafs or chocolate muffins can be a little tricky. I like to tent the loaf pan with foil at the halfway mark, then check the middle for doneness using an inserted toothpick. The bread will be done if the toothpick comes out almost clean, moist crumbs are okay. But wet batter covering the toothpick means you need additional baking time.
How to Make Chocolate Banana Bread Muffins
Don’t want to wait around for the chocolate banana loaf to bake? Make muffins!
This chocolate chocolate chips banana bread recipe will yield about 15 muffins. Fill your muffin pan about 3/4 full. Bake at 375ºF (a touch higher than what is used for the bread) for 20-25 minutes.
Start checking at the 18-minute mark. If the inserted toothpick comes out with wet batter, add another 3-5 minutes. Mine took 23 minutes.
Want my Top 5 Muffin Recipes?
How to Store & Freeze
Leftover banana bread can be stored in an airtight container on the kitchen counter for 5 days or in the fridge for one week.
FREEZE: Cool completely, wrap the whole loaf in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge or right on the kitchen counter. You can also do the same freezing method with individual slices.
Recipe FAQs
Is it better to use oil rather than butter when making banana bread?
I have always used oil in banana bread recipes, but I suppose an equal amount of cooled melted butter will also work.
Can you make banana bread in a cake pan?
Yes, you can bake the banana bread in a cake pan, but the baking time will be significantly different. I would stick to a loaf pan or muffin pan (metal pans) for best results.
Why does banana bread not cook in the middle?
Banana bread will not cook in the middle if it has not been baked long enough, the oven temperature is inaccurate, or the batter contains too much moisture.
What goes great with banana bread?
Banana bread is best served with a cup of coffee or tea either for breakfast, an afternoon snack, or even a healthy dessert!
Let me know if you make my Double Chocolate Banana Bread recipe by leaving a comment and rating below the recipe card. It helps others learn more about the recipe too! Xx Ashley
Double Chocolate Banana Bread
Ingredients
DRY INGREDIENTS
- 1 cup + 2 TBSP* gluten-free 1:1 baking flour, see notes
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
WET INGREDIENTS
- 1 1/4 cups mashed bananas, equal to 3 medium extra ripe bananas
- 1/3 cup pure maple syrup
- ¼ cup granulated sugar, optional, see notes in post
- 1/4 cup avocado oil, or light olive oil or coconut oil
- 2 large eggs, room temperature if using coconut oil
- 1 tablespoon vanilla extract
- 1/2 cup non-dairy milk of choice
- 1/2 cup mini chocolate chips, plus more for topping or add in chunks too
Instructions
- Preheat oven to 350ºF and line 9×5 metal loaf pan with parchment paper; set aside.
- Mix dry ingredients: In a medium bowl mix together dry ingredients; set aside.
- Mix wet ingredients: In a large bow whisk mashed banana, maple syrup, sugar (if using), and oil until combined. Whisk in eggs and vanilla until combined.
- Combine: Begin to add about half of the dry ingredients to batter, gently stirring. Then pour in milk and rest of flour and stir until just combined, then fold in chocolate chips. Be careful not to over-mix, especially if using whole wheat flour.
- Bake: Pour batter in lined pan and add more chocolate chips/chunks for topping; bake for 45-55 minutes, or until inserted toothpick comes out clean. Cover bread with foil at 30 minutes. Check bread at 45 minutes. Inserted toothpick should come out with no wet batter when done. My bread took 50 minutes, uncovering for the last 5 minutes.
- Cool: Allow bread to cool in pan on wire rack completely before slicing. Store bread at room temperature or fridge in covered container, about 3-5 days.
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