Indulgent Yet Healthy (Ish) Chocolate Banana Bread
I’ve been loading up homemade banana bread with chocolate chips and marbling it with chocolate batter for years. Now, though, I’m finally sharing a fully chocolate banana bread recipe. In this recipe, chocolate cake (or brownies) meets banana bread for an indulgent breakfast, snack, or dessert worthy of any chocolate lover. Every bite of this banana and chocolate loaf is loaded with sweet banana, decadent cocoa, and ooey gooey chocolate to make it taste truly delicious. However, whereas traditional recipes are loaded with refined sugars and oil, this somewhat healthy chocolate banana bread can be made refined sugar-free and uses almond flour to add natural fats and moisture. It’s also naturally vegan (no egg alternatives necessary). Best of all, it’s so easy to throw together in just a couple of bowls (no mixer necessary), and you can even make an extra loaf to freeze for later!
Ingredients
The Dry Ingredients
Flour: I used buckwheat flour for gluten-free chocolate banana bread, but all-purpose flour (or 50/50 of AP + whole wheat flour), or spelt flour should work too. An all-purpose GF blend (like Bob’s Red Mill) might work, but I haven’t tried it. 180 grams of oat flour can also be used, though the bread will be more crumbly on the first day. Almond flour: Use almond flour (store-bought or home-ground in a high-speed blender) for a moist, rich cake. Other ground nuts or sunflower seeds (for a nut-free loaf) will also work. Sugar: I used unrefined coconut sugar, but regular sugar or brown sugar works, too. You could also use a sugar alternative, but the cake may be slightly drier. Cocoa powder: Use high-quality, unsweetened cocoa powder for a rich chocolatey flavor. Baking powder: To provide lift and fluffy texture. Ensure it’s in date. Salt: A little salt balances and enhances the sweet, chocolatey flavors. Chocolate chips: Use your favorite chocolate chips/chunks (semi-sweet or bitter-sweet, regular or sugar-free). I use dairy-free chocolate chips for vegan chocolate banana bread.
The Wet Ingredients
Bananas: Use soft, ripe bananas with plenty of brown spots. The riper they are, the sweeter (and more flavorful) they’ll be. Dairy-free milk: Any. E.g., almond milk, oat milk, soy milk, etc. For the moistest vegan chocolate banana bread, use canned coconut milk. Vinegar: You can also use lemon juice or lime juice. Vanilla extract: Use natural vanilla for the best flavor.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
Recipe Variations
Spices: Add warm depth with cinnamon and/or nutmeg. Espresso/coffee powder: Just a tsp enhances chocolate flavor. Add more for a mocha loaf. Nuts: Add chopped raw or toasted walnuts, pecans, almonds, etc., for crunch. Chocolate spread/ peanut butter: Swirl some into the batter before baking for decadence. Orange zest: For subtle citrus flavor and brightness. Shredded coconut: Add a few tablespoons for flavor and texture. Berries: Add 1/2 cup fresh/frozen blueberries, raspberries, cherries, or chopped strawberries.
How to Make Chocolate Banana Bread
First, preheat the oven to 360F/180C, and line an 8-inch loaf pan with parchment paper. Then, add all the dry ingredients (except the chocolate chips) to a large bowl and stir.
In a separate bowl, mash the bananas with a fork until smooth. Then, add the milk, vinegar, and vanilla extract and stir well.
Pour the wet ingredients into the bowl of dry ingredients and mix until combined before folding in the chocolate chips with a spoon.
Be careful not to overwork the batter. Mix it only until it is just combined for the best texture.
Pour the batter into the prepared loaf pan and sprinkle it with more chocolate chips. Then, bake the banana and chocolate bread for about 40 minutes, or until a toothpick inserted into the center comes out clean/ with a few sticky crumbs.
The toothpick may hit a melted chocolate chip on the way (and look like wet batter), so it may be best to test in a couple of spots.
Transfer the banana and chocolate loaf to a wire rack to fully cool. Remove it from the pan, slice it, and enjoy!
Enjoy a slice alone or with vegan whipped cream, yogurt, or vanilla ice cream and berries or lashings of vegan butter, chocolate spread, or nut butter.
Storage Instructions
Store: Once cooled, store the loaf loosely covered at room temperature for 2-3 days or in an airtight container in the refrigerator for 5-7 days. Freeze: You can also store it whole or sliced (with parchment paper between the slices so they don’t stick) wrapped in plastic wrap or in a Ziplock in the freezer for up to 3 months. Leave it to thaw in the fridge overnight, at room temperature for several hours, or reheat a slice from frozen in a toaster or microwave.
Can I use frozen bananas?
Allow them to thaw and drain any excess liquid. Then, continue with the recipe as written.
Can I use Dutch-process cocoa powder?
Yes, it works great.
How do you ripen bananas quickly?
There are a couple of tricks to getting bananas ripe for this chocolate banana bread recipe. If you have a day or two, slip them into a paper bag with ethylene-producing fruit (like apples). For more immediate results, bake the whole bananas for 15-20 minutes at 300F/150C until the peel has completely blackened.
Can I make mini loaves/Chocolate banana muffins?
Yes. Divide the batter between several of your chosen loaf tins and adjust the baking time accordingly until a toothpick inserted into the center comes out dry. For muffins, divide the batter into a lined muffin tray and bake for about 18-23 minutes.
Recipe Notes
Mash the bananas thoroughly: So they evenly distribute throughout the batter for the best flavor, sweetness, and moisture throughout. Don’t omit the nut flour: It’s the only source of fats in this oil-free, healthy chocolate banana bread recipe. Measure the flour properly: Using a scale is preferable, but if you’re using cup measurements, fluff it up in its bag first, spoon it into the cup, then level the top with the back of a knife. This ensures you don’t end up with a dense, dry loaf. Don’t over-mix the batter: Especially if using flour that contains gluten, as you can end up with dense, tough bakes. Only mix until just incorporated (a few tiny lumps are fine). Leave it cool fully: And only then slice the banana cake so it doesn’t crumble apart.
Other Vegan Banana Recipes
Blueberry banana loaf Chocolate chip banana muffins Sugar-free banana bread No-bake chocolate banana pie Vegan banana pudding Banana baked oatmeal
If you try this vegan, gluten-free chocolate banana bread recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
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