Get the Recipe: Chocolate Banana Bread
This chocolate banana bread is soft, fluffy and moist! It has the best rich and decadent chocolate flavor. This quick and easy recipe is made in one mixing bowl. Great for breakfast, an afternoon snack with coffee or tea, or even dessert!
Ingredients
- 1 ½ cups mashed bananas
- 1 egg
- ½ cup melted coconut oil, or vegetable oil
- 1 tsp vanilla extract
- 1 cup flour, all purpose or gluten free flour
- ¾ cup light brown sugar, or coconut sugar
- ½ cup cocoa powder
- 1 tsp baking soda
- pinch sea salt, optional
- ¾ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
- In a mixing bowl, add mashed bananas, egg, melted coconut oil and vanilla. Stir to combine.
- Then, add in flour, brown sugar, cocoa powder, baking soda and sea salt. Stir to combine.
- Fold in chocolate chips.
- Transfer batter to the lined loaf pan. Spread into an even layer.
- Bake for 45 to 55 minutes, until toothpick inserted comes out with only moist crumbs.
- Finally, remove from oven. Allow bread to fully cool before slicing.
Notes
- Use ripe bananas for the best results.
- Feel free to replace melted coconut oil with vegetable oil or melted butter.
- Both regular all purpose flour and gluten free 1 to 1 flour can be used.
- Both light brown sugar and coconut sugar work well. I actually prefer the version with coconut sugar.
- The banana bread batter will be somewhat thick.
- Do not bake too long. Once a toothpick inserted comes out with only moist crumbs, remove from oven.
- Allow bread to fully cool before slicing.
- Store covered at room temperature for up to 4 days.
Calories: 383kcal, Carbohydrates: 55g, Protein: 3g, Fat: 20g, Saturated Fat: 15g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 10mg, Sodium: 148mg, Potassium: 281mg, Fiber: 5g, Sugar: 25g, Vitamin A: 42IU, Vitamin C: 4mg, Calcium: 30mg, Iron: 3mg