Double Chocolate Banana Bread

chocolate banana bread on white platter

4.9 from 25 reviews

Healthy Chocolate Banana Bread made with whole grain flour, gluten-free friendly, sweetened with bananas, maple syrup and chocolate chips. Dairy-free recipe and also makes about 15 muffins!


Units Scale


  • 1 cup gluten-free 1:1 baking flour + 2 tablespoons* (see notes)
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt


  • 1.25 cups well mashed banana, equal to 3 medium extra ripe bananas
  • 1/3 cup pure maple syrup
  • 1/4 cup granulated sugar (optional, see notes in post)
  • 1/4 cup oil (melted and cooled coconut oil, avocado oil or light olive 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)


  1. Preheat oven to 350ºF and line 9×5 metal loaf pan with parchment paper; set aside.
  2. Mix dry ingredients: In a medium bowl mix together dry ingredients; set aside.
  3. Mix wet ingredients: In a large bow whisk mashed banana, maple syrup and oil until combined. Whisk in eggs and vanilla until combined.
  4. 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.
  5. 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.
  6. 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. 


*If using whole wheat pastry flour, whole wheat white or half all-purpose and half whole wheat, use 1 1/4 cups flour.

To make muffins: fill muffin pan 3/4 full with batter – I got 15 muffins. Bake at 375ºF for 20-25 minutes, until inserted toothpick comes out clean.

To make egg-free / vegan: You can likely sub the eggs for flaxseed meal. Use 2 TBSP flaxseed meal + 1/3 cup water and sit for 4-5 minutes. I did not test this way but this method works for many of my quick bread and muffin recipes. Let me know if you try!  


Keywords: chocolate banana bread, healthy banana bread recipes, gluten free banana bread