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chocolate banana bread

Double Chocolate Banana Bread

An easy banana bread recipe that's moist, fluffy, and loaded with chocolate chips. Easy to make, dense, fudgy, and perfect chocolatey indulgence in every bite.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 10
Calories 265kcal
Author Rena


  • 1 Cup Whole Wheat Flour
  • Nonstick cooking spray, for greasing pan
  • ½ Cup Dutch-process Cocoa Powder or any cocoa powder
  • 1 tsp Baking Soda
  • ½ Tsp Fine Sea Salt
  • 3 Large Very Ripe Bananas peeled
  • Cup Coconut Oil melted
  • ½ Cup Maple Syrup
  • 1 Large Egg at room temperature
  • 1 Tsp Pure Vanilla Extract
  • ¾ Cup Sugar-free dark chocolate chips Divided


  • Preheat oven to 350° F. Lightly grease a 9x5-inch loaf pan with nonstick cooking spray. Set
  • In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set
  • In a blender, add the bananas, coconut oil, maple syrup, and egg. Pulse, scraping down the inside of the blender as necessary until the ingredients are well combined.
  • Add the dry ingredients to the banana mixture and pulse a few times, until the dry ingredients are incorporated. Do not over mix. Fold in 1/2 cup of the chocolate chips.
  • Pour the batter into the prepared loaf pan, and smooth the top with a rubber spatula. Sprinkle the remaining 1/4 cup chocolate chips over the top.
  • Transfer to the preheated oven and bake for 50-65 minutes, or until a toothpick inserted into the center comes out mostly clean, without any moist batter. A few crumbs and melted chocolate are fine, as long as there is no raw batter.
  • Remove the pan from the oven and allow it to cool on a wire rack for 15 minutes. Run a knife along the edges of the pan to loosen the banana bread, and carefully invert it onto the wire rack.
  • Cool the banana bread on the wire rack until slightly warm before cutting it into slices.



Note: If wrapped in plastic wrap, the banana bread will keep on the counter for 3-4 days. To freeze it, wrap it in plastic wrap, then aluminum foil, and freeze unsliced for up to 1 month.


Calories: 265kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 21mg | Sodium: 237mg | Potassium: 299mg | Fiber: 5g | Sugar: 15g | Vitamin A: 57IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg