Chocolate Banana Bread

5 from 11 votes

This chocolate banana bread is rich, tender, perfectly moist and packed with lots of chocolatey goodness. It's easy to make and is sure to satisfy your sweet tooth!

Prep Time10

Cook Time50

Total Time1

Course: Bread, Breakfast/Snack, Dessert

Cuisine: American

Servings:

Author: Brittany Mullins

Equipment

loaf pan

Ingredients

1 cup all-purpose flour or whole wheat pastry flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon sea salt
¾ cup coconut sugar
¼ cup melted coconut oil
2 large eggs
1 ½ cups mashed ripe bananas 3 large or 4 medium
⅓ cup plain full-fat Greek yogurt
1 teaspoon vanilla
⅓ cup chocolate chips plus more for topping

Instructions

Preheat oven to 350°F and grease a 9″x5″ loaf pan or line with parchment paper.
In a medium bowl, stir together flour, cocoa powder, baking soda and salt.
1 cup all-purpose flour or whole wheat pastry flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon sea salt
In a large bowl, whisk together eggs, coconut sugar, oil, mashed bananas, greek yogurt and vanilla.
¾ cup coconut sugar, ¼ cup melted coconut oil, 2 large eggs, 1 ½ cups mashed ripe bananas, ⅓ cup plain full-fat Greek yogurt, 1 teaspoon vanilla
Add dry ingredients into the bowl with the wet ingredients and stir together until just combined, making sure to not over-mix!
Gently stir in the chocolate chips.
⅓ cup chocolate chips
Pour the batter into the prepared loaf pan and top with extra chocolate chips.
Bake for 50-60 minutes, until a toothpick inserted in the middle comes out clean.
Let cool in pan for 10-15 minutes, then remove and let cool completely on a wire rack before slicing.

Notes

Storage: Store in an airtight container at room temperature for 2 days, or in the fridge for up to a week. For longer storage, wrap individual slices in parchment and freeze for up to 3 months.

Nutrition