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Chocolate Banana Bread Recipe

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4.3 from 33 reviews

This delicious Chocolate Banana Bread combines ripe bananas, rich cacao powder, and a touch of honey for natural sweetness. Using rolled oats or oat flour makes it a wholesome treat perfect for breakfast or a snack. The addition of mini chocolate chips adds bursts of melty chocolate throughout, while coconut oil keeps it moist and tender. This bread is dairy-free and can be made with almond milk for a vegan-friendly option.

Ingredients

Wet Ingredients

  • 3 medium over-ripe bananas – the browner the better
  • 2 large eggs
  • ¼ cup pure honey
  • ¼ cup melted coconut oil
  • ½ cup milk – almond milk recommended
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups rolled oats or oat flour
  • ½ cup unsweetened cacao powder
  • ⅓ cup mini chocolate chips, plus extra for garnish
  • 2 teaspoons baking powder
  • Good pinch of salt

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
  2. Mash bananas: In a large mixing bowl, mash the over-ripe bananas thoroughly until smooth with some small lumps remaining for texture.
  3. Combine wet ingredients: Add the eggs, pure honey, melted coconut oil, almond milk, and vanilla extract into the mashed bananas. Whisk together until fully incorporated and smooth.
  4. Mix dry ingredients: In a separate bowl, combine the rolled oats (or oat flour), cacao powder, baking powder, and a pinch of salt. Stir well to distribute everything evenly.
  5. Combine wet and dry: Gradually add the dry ingredients into the wet ingredients bowl. Fold gently using a spatula to combine well without overmixing.
  6. Add chocolate chips: Stir in ⅓ cup of mini chocolate chips into the batter, reserving some for topping if desired.
  7. Pour batter into pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle remaining chocolate chips on top for garnish.
  8. Bake: Place the pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool and serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack. Let it cool completely before slicing for best texture.

Notes

  • Use very ripe bananas for natural sweetness and moisture.
  • Oat flour can replace rolled oats if you prefer a finer texture.
  • You can substitute almond milk with any other plant-based or dairy milk.
  • Honey adds natural sweetness, but you may reduce quantity or substitute with maple syrup for variation.
  • This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Freezing slices is also an option for longer storage; thaw before serving.
  • For a vegan version, replace eggs with flax or chia egg substitutes.

Find it online: https://justsosavory.com/chocolate-banana-bread-recipe/