Crafted with three super ripe bananas, this chocolate banana bread boasts tenderness, fluffiness, and a rich chocolate flavor!
Get ready to indulge in the most delightful chocolate banana bread you’ve ever had! It’s incredibly chocolatey, moist, and feels like a sweet treat.
This chocolate banana bread consistently earns rave reviews, time after time! With its chocolatey goodness, fluffy texture, and wholesome ingredients, it’s a winner!
Much like our healthy banana bread recipe, this chocolate banana bread features white whole wheat flour and coconut oil for a nutritious twist.
We just can’t resist the irresistible combination of banana and chocolate flavors!
Incredible Chocolate Banana Bread
Ingredients
**Dry Ingredients:**
- 1 cup white whole wheat flour
- 1/2 cup light brown sugar or coconut sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup chocolate chips plus more for topping
**Wet Ingredients:**
- 2 large eggs
- 3 medium ripe bananas mashed (about 1.25 cups)
- 1/2 cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 1/4 cup melted coconut oil
Instructions
- Preheat the oven to 350°F and grease a standard-size bread pan with nonstick cooking spray. Set aside.
- In a medium-sized bowl, combine the dry ingredients. Set aside.
- In another mixing bowl, mash the bananas using a fork. Then, add the remaining wet ingredients except for the coconut oil.
- Gradually add the dry ingredients to the wet mixture and stir until well combined. Then, pour in the melted coconut oil and mix thoroughly.
- Transfer the batter into the greased bread pan, sprinkle some chocolate chips on top, and bake at 350°F for 45-50 minutes or until the center is fully cooked.
- Once done, remove the banana bread from the oven, allow it to cool for 10 minutes, and then take it out of the pan to finish cooling.
- Enjoy your scrumptious chocolate banana bread!
Notes
- **Almond milk**: If the batter seems too thick, add a little more almond milk as needed. The thickness can vary based on the bananas used.
- For a vegan option, **substitute the eggs with 1/3 cup of unsweetened pumpkin puree**.