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Chocolate Banana Bread

This Chocolate Banana Bread is deliciously moist and the perfect healthy breakfast or snack to use up your spotty bananas. This quick bread recipe is easy to make with gluten-free flour, coconut sugar and bursting with a rich chocolate flavor. It's also gluten-free, dairy-free and refined sugar-free.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana bread, chocolate banana bread, quick bread
Prep Time 10 minutes
Cook Time 5 hours 50 minutes
Servings 10 servings
Calories 242 kcal
Author Kelly

Ingredients

  • 1/2 cup unsweetened almond milk , or preferred milk of choice
  • 1 tsp apple cider vinegar
  • 3 large ripe bananas , mashed well (the spottier the better for optimal sweetness / moisture)
  • 1 cup coconut sugar , or preferred granulated brown sugar of choice
  • 1/3 cup dairy-free or regular unsalted butter or refined coconut oil, melted and slightly cooled
  • 1 tsp vanilla extract
  • 2 cups gluten-free all purpose flour , we recommend Bob’s Red Mill Gluten-free 1:1 Baking flour or finely ground gluten-free oat flour (Bob’s Red Mill)
  • 1/3 cup cacao powder , or unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ - ⅔ cup dairy-free chocolate chips , plus more for topping (you can also sub with preferred chocolate chips of choice if not dairy-free)

Instructions

  1. Preheat the oven to 350 F. Lightly grease an 8” or 9” loaf pan with cooking spray or oil and line with parchment paper, leaving a slight overhang for easier removal.
  2. In a large bowl whisk together the milk and vinegar and let it sit for 5 minutes, until the mixture curdles. Add in the mashed banana, sugar, melted butter (coconut oil) and vanilla, and mix until combined.
  3. In a medium bowl, whisk together the flour, cacao powder, baking powder and baking soda.
  4. Carefully add in the dry ingredients with the wet ingredients and stir / mix until the mixture is just combined.
  5. Fold in the chocolate chips, being careful not to over mix.
  6. Transfer the batter into the loaf pan, smoothing out the top and top with additional chocolate chips. Bake in the preheated oven for 65-78 minutes, or until a toothpick comes out clean.
  7. Remove the loaf pan from the oven, and allow the bread to cool in the pan for 15-20 minutes. Use the parchment paper to remove the bread from the pan and cut into slices. Serve and enjoy.

Recipe Notes

How to store:

You can store this bread by tightly wrapping it in plastic wrap or keeping it in an airtight container. It will stay fresh on the counter for up to 3 days. If you store it in the fridge, it will stay good for a few extra days.

How to freeze:

We recommend wrapping it in a layer of aluminum foil followed by a layer of plastic wrap. It will stay good in the freezer for up to 2 months. When you're ready to enjoy your frozen banana bread, just thaw it on the counter overnight before serving.

Nutrition Facts
Chocolate Banana Bread
Amount Per Serving (1 slice)
Calories 242 Calories from Fat 108
% Daily Value*
Fat 12g18%
Sodium 1mg0%
Carbohydrates 17g6%
Fiber 6g24%
Sugar 15g17%
Protein 9g18%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.