Healthy Chocolate Banana Bread | Foolproof 1-Bowl Recipe

This healthy chocolate banana bread recipe turns brown bananas into a decadent, chocolatey breakfast that is refined-sugar-free and kid-approved. If you have 5 minutes and a blender, you have breakfast for the week!

Got overripe bananas? This Caramelized Banana Bread is my favorite banana bread recipe because it’s whole grain, naturally sweetened, and REALLY yummy.

But when my daughter said she was getting tired of banana bread (after having it for breakfast for 3 weeks straight), I had to come up with an alternate plan that was still just as healthy and delicious, but different enough to appease her.

So, I did the most logical thing I could think of: I added chocolate.

If you like classic banana bread, this chocolate banana bread recipe is going to knock your socks off!

HEALTHY CHOCOLATE BANANA BREAD

I know there are a lot of banana bread recipes on the internet, but here’s why I like this healthy chocolate banana bread the best:

• One bowl + blender = minimal dishes
• Batter comes together in less than 5 minutes
• Freezer-friendly
• Easy to double or triple
• Converts to chocolate banana bread muffins easily
• Made with whole grain flour and naturally sweetened
• Guilt-free morning chocolate fix

CHOCOLATE AND BANANA BREAD RECIPE INGREDIENTS

Here are the simple pantry staples you’ll need for chocolate chip chocolate banana bread:

• Bananas. Choose fully ripe or brown bananas. See my note below for picking the perfect bananas for your banana cocoa bread.
• Coconut Sugar. Coconut sugar gives this the right smooth sweetness without overdoing it. You can also use granulated sugar or light brown sugar instead if that’s what you have on hand.
• Coconut Oil. Melted butter works as well. Cocoa powder absorbs moisture, so adding fat like coconut oil to the batter keeps the chocolate banana bread from drying out.
• Flour. Choose all-purpose or whole wheat flour, or try a gluten-free all-purpose flour substitute for gluten-free chocolate banana bread. You can even use freshly milled flour.
• Unsweetened Cocoa Powder. It wouldn’t be CHOCOLATE banana bread without the chocolate flavor! Dutch-process cocoa or natural cocoa powder works well here.
• Baking Soda. Baking soda is for lift, so your cocoa banana bread isn’t too heavy.
• Salt. A bit of salt helps bring out the sweetness in the bread.
• Large Eggs. Help hold everything together and add to the light-and-fluffy factor.
• Vanilla Extract. Learn how to make your own here.
• Dark Chocolate Chips (optional). Fold these into the batter before baking, or sprinkle mini chocolate chips onto the top of the batter for a pretty chocolate chocolate chip banana bread.

If you’re interested in milling your own grains or making your own flour, I highly recommend Mockmill. For my full review, check out this post.

BANANAS FOR CHOCOLATE CHOCOLATE BANANA BREAD

How ripe should bananas be for banana bread?

Most banana bread recipes call for “brown bananas,” which could range anywhere from small brown spots to big brown spots to nearly completely brown and soft.

The darker your banana, the sweeter the bread will be, but I’ve made this banana bread with barely ripe bananas (without any brown spots), and it was absolutely delicious.

Unless your bananas are still green, I say it doesn’t matter what your bananas look like – make this chocolate banana bread recipe anyway!

Can you use frozen bananas for banana bread? You can as long as you thaw bananas first, and drain off the extra liquid. And you don’t even need to mash bananas first since we’re putting everything in the blender!

HOW TO MAKE CHOCOLATE CHIP CHOCOLATE BANANA BREAD

I’ve made this chocolate and banana bread recipe dozens of times, yet it always surprises me at how quick and easy this recipe is to make!

Step 1: Preheat the oven to 350F.

Step 2: In a blender, combine the bananas, coconut oil, eggs, vanilla, and sugar. Process until everything is smooth.

Step 3: In a large mixing bowl, whisk together the remaining dry ingredients, except the chocolate chips.

Step 4: Add the banana mixture to the dry ingredients and stir together until just combined. Pour into a prepared loaf pan (I recommend a 9”x5” pan). Sprinkle with chocolate chips, pressing them slightly into the batter so they don’t detach as the chocolate banana bread bakes.

Size matters! An 8”x4” loaf pan is too small for this amount of batter, and you’ll end up with a loaf that sinks in the middle. If you only have that size of pan, bake the extra batter as muffins rather than overfilling the pan.

Step 5: Bake for 42-47 minutes, until a toothpick inserted into the center comes out clean.

Step 6: Cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing. This helps the bread slice smoothly and keeps the melty chocolate chips intact. 

To make chocolate banana bread muffins, scoop the batter into a prepared muffin pan and bake for 18-24 minutes.

Store leftover chocolate and banana bread in an airtight container at room temperature for up to 4 days, or slice and freeze for up to 3 months.

CHOCOLATE BANANA BREAD VARIATIONS

HOW TO FREEZE CHOCOLATE CHOCOLATE CHIP BANANA BREAD

Because this double chocolate banana bread recipe is so easy to make and comes together so quickly, I almost always make a double or triple batch, especially if everyone decided they hate bananas this week and I ended up with a whole bunch of ripe ones!

Here’s how I make multiple batches of chocolate banana bread:

1. I make one batch and pour it into the loaf pan.
2. Then, WITHOUT CLEANING OR RINSING, I re-use the blender and bowl to make a second batch.
3. When that one is in my second loaf pan, I re-use the blender and bowl AGAIN WITHOUT RINSING OR CLEANING and make a third batch.
4. Repeat this process until you’re out of bananas or loaf pans (or muffin pans!) and pop them all in the oven at the same time.
5. THEN you can wash the two dishes.

To freeze the chocolate chocolate chip banana bread recipe:

• Cool the loaf completely and cut it into slices.
• Wrap the entire sliced loaf in plastic wrap and place it in a resealable freezer bag.
• Then it’s easy to just thaw what you need.

Read more about freezing bread and other baked goods here.

BANANA BREAD COCOA RECIPE MISTAKES TO AVOID

I’ve had my share of fails, but following this recipe for banana chocolate bread has cleared them right up! If you run into issues, you might have one of these problems.

• The chocolate banana bread turned out gummy. This is likely due to using too many bananas in one loaf or not baking the bread long enough.
• Banana bread didn’t rise. How old is your baking soda? If it’s been lurking in your cupboard for a while, it’s probably time to grab a new package at the store.
• Why did my chocolate banana chocolate chip bread fall in the center? This has happened to me too! I figured out that chocolate banana bread will sink in the center if the pan is too small or if it is overfilled.
• The chocolate banana bread is dry and crumbly. It’s most likely overbaked. Check the loaf by inserting a toothpick into the center – you should see moist crumbs, but it shouldn’t be wet and gooey.
• My banana bread is dense and chewy. Over-mixing the batter can cause these problems, since you start to develop the gluten in the flour. Good for bread-baking, but not so good for quick breads like this.

WHAT TO SERVE WITH BANANA LOAF CHOCOLATE RECIPE

Whether you enjoy this banana bread cocoa recipe for breakfast or a snack, it’s a delicious addition to your day!

Enjoy your slice of chocolate and banana bread with these yummy toppings:

• Butter (salted is better than unsalted butter for toppings)
• Melted peanut butter and/or jam with walnuts and pecans sprinkled on top
• Chocolate hazelnut spread with chopped hazelnuts and fresh sliced strawberries

This homemade chocolate and banana bread also pairs nicely with a hot beverage:

MACRO-FRIENDLY CHOCOLATE BANANA BREAD

On its own, this chocolate banana bread gets its calories mostly from carbohydrates, with some fat and a little bit of protein.

Make it a meal:

BANANA BREAD AND CHOCOLATE FAQS

OTHER EASY QUICK BREAD RECIPES

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Chocolate Banana Bread

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This healthy chocolate banana bread recipe turns brown bananas into a decadent, chocolatey breakfast that is refined-sugar-free and kid-approved. If you have 5 minutes and a blender, you have breakfast for the week!

• Author: Tiffany
• Prep Time: 10 minutes
• Cook Time: 42-47 minutes
• Total Time: 52-57 minutes
• Yield: 1 loaf 1x
• Category: Breads
• Method: Oven
• Cuisine: American

Instructions

1. Preheat the oven to 350F.
2. Line a 9”x5” loaf pan with parchment paper, or spray with cooking spray and lightly dust with flour.
3. In a blender, combine the bananas, coconut oil, eggs, vanilla, and coconut sugar. Blend for 30-60 seconds, or until everything is smooth. Set aside.
4. In a large bowl, combine the flour, cocoa powder, baking soda, and salt.
5. Pour the wet ingredients into the dry ingredients and stir together using a spatula until JUST combined.
6. Pour the batter into the prepared loaf pan. If desired, sprinkle chocolate chips down the center of the loaf and press them into the batter slightly. (Note: If you don’t press them in slightly, they’ll fall down to the sides of the loaf as the loaf bakes, and possibly burn.)
7. Bake for 42-47 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the loaf cool in the pan for 10 minutes, then remove to a cooling rack and let the loaf cool completely for one hour.
9. Slice and serve.
   

Notes

• To make chocolate banana bread muffins, scoop the batter into a prepared muffin pan and bake for 18-24 minutes.
  
• If you want to freeze the loaf for later, I recommend slicing the loaf before wrapping it for the freezer.
  
• Store leftover chocolate and banana bread in an airtight container at room temperature for up to 4 days, or slice and freeze for up to 3 months.