5.0 from 30 votes
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 chocolate indulgence in every bite.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 10
Calories: 265 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 Cup whole wheat flour
- nonstick cooking spray for greasing pan
- ½ Cup Dutch-process cocoa powder or any cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 Large very ripe bananas peeled
- ⅓ Cup coconut oil melted
- ½ Cup maple syrup
- 1 Large egg at room temperature
- 1 teaspoon pure vanilla extract
- ¾ Cup Sugar-free dark chocolate chips Divided
Instructions
- Preheat oven to 350° F. Lightly grease a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
- In a medium mixing bowl, whisk together the 1 Cup Whole Wheat Flour, ½ Cup Dutch-process Cocoa Powder, 1 teaspoon Baking Soda, and ½ teaspoon Salt. Set aside.
- In a bowl, add the 3 Large Very Ripe Bananas (mashed), ⅓ Cup Coconut Oil, ½ Cup Maple Syrup, 1 teaspoon Pure Vanilla Extract, and 1 Large Egg. Mix well to combine until the ingredients are well combined. (you can also blend all these ingredients in a blender)
- 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 ¾ Cup Sugar-free dark chocolate chips. See notes*
- Pour the batter into the prepared loaf pan sprayed with Nonstick cooking spray 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.
Cup of Yum
Notes
- Note:
- Instead of mixing it all in a blender, you can mix the dry ingredients in a bowl, then pour the wet ingredients over the dry, and mix well with a spatula. Then add the chocolate chips. Mix to combine and then bake.
- If wrapped in plastic wrap, the banana bread can be kept 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.
Nutrition Information
Calories
265kcal
(13%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
10g
(50%)
Cholesterol
21mg
(7%)
Sodium
237mg
(10%)
Potassium
299mg
(9%)
Fiber
5g
(20%)
Sugar
15g
(30%)
Vitamin A
57IU
(1%)
Vitamin C
4mg
(4%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 265
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 237mg | 10% |
| Potassium | 299mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.