Double Chocolate Banana Bread

Course: Breakfast

Cuisine: American

Keyword: chocolate and banana bread, chocolate banana bread, chocolate banana bread recipe

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings:

Calories: 203kcal

Author: Ashley

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!

Print Recipe

Ingredients

DRY INGREDIENTS

1 cup, plus 2 tablespoons gluten-free 1:1 baking flour see notes
⅔ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon fine sea salt

WET INGREDIENTS

1 ¼ cups mashed bananas equal to 3 medium extra ripe bananas
⅓ cup pure maple syrup
¼ cup granulated sugar optional, see notes in post
¼ cup avocado oil or light olive oil or coconut oil
2 large eggs room temperature if using coconut oil
1 tablespoon vanilla extract
½ cup non-dairy milk of choice
½ cup mini chocolate chips plus more for topping or add in chunks too

Instructions

Preheat oven to 350ºF and line 9x5 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.

Video

Notes

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

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.

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!

STORAGE - store 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.

Nutrition