Chocolate Banana Bread is the perfect way to elevate your typical banana bread. This recipe combines the richness of chocolate with the natural sweetness of ripe bananas, creating a moist, flavorful bread that’s hard to resist. Perfect for breakfast, a snack, or dessert, this Chocolate Banana Bread will become a favorite in your household.
In our home, weekends often mean baking days, and this Incredible Chocolate Banana Bread is always a hit. The smell of chocolate and bananas fills the house, drawing my husband and kids to the kitchen like magnets. Watching their faces light up as they take their first bite is pure joy. This recipe has become a cherished tradition, reminding us that sometimes the simplest ingredients can create the most incredible moments.
Why This Chocolate Banana Bread
- Rich and Moist: The combination of ripe bananas and unsweetened cocoa powder ensures a moist and flavorful bread.
- Healthier Ingredients: Using white whole wheat flour and unsweetened almond milk makes this a healthier treat without sacrificing taste.
- Easy to Make: With straightforward steps, this recipe is perfect for bakers of all skill levels.
Ingredients
Dry Ingredients:
- 1 cup (120 g) white whole wheat flour
- 1/2 cup (100 g) light brown sugar or coconut sugar
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 teaspoon (5 g) baking soda
- 1/8 teaspoon (1 g) salt
- 1/2 cup (90 g) chocolate chips plus more for topping
Wet Ingredients:
- 2 large eggs
- 3 medium ripe bananas, mashed (~1.25 cups/300 g)
- 1/2 cup (120 ml) unsweetened almond milk
- 2 teaspoons (10 ml) vanilla extract
- 1/4 cup (60 ml) melted coconut oil
Directions
- Preheat and Prepare:
- Preheat your oven to 350ºF (175ºC). Grease a standard-size bread pan with nonstick cooking spray and set it aside.
- Mix Dry Ingredients:
- In a medium-sized bowl, combine the flour, light brown sugar, unsweetened cocoa powder, baking soda, salt, and chocolate chips. Set aside.
- Prepare Wet Ingredients:
- In a separate large mixing bowl, mash the ripe bananas with a fork. Mix in the eggs, almond milk, and vanilla extract until well combined.
- Combine Ingredients:
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the melted coconut oil and mix again until fully incorporated.
- Bake:
- Pour the batter into the prepared bread pan. Sprinkle a few additional chocolate chips on top. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Substitutions: Feel free to use regular milk or any other plant-based milk if you don’t have almond milk on hand.
- Additions: For a nutty twist, add a handful of chopped walnuts or pecans to the batter.
- Storage: This bread keeps well at room temperature for up to 3 days, or you can refrigerate it for up to a week. It also freezes beautifully for up to 3 months.
