5 11 Published Feb 07, 2024, Updated Oct 04, 2024 It’s so rich and chocolatey, while also being perfectly moist and tender. This loaf is truly a chocolate lover’s dream and I can’t wait for you to try it!
Why You’ll Love This Recipe
Easy to make – This recipe is straight forward and made with simple ingredients that you probably already have in your kitchen. Chocolatey – It has double the chocolate thanks to the cocoa powder and chocolate chips! Moist and fluffy – The loaf comes out perfectly fluffy and super moist thanks to the addition of Greek yogurt. Versatile – It’s healthy enough to enjoy for breakfast or a mid-day snack, but is also decadent enough to have for dessert.
Chocolate Banana Bread Ingredients
As I mentioned above, you don’t need any fancy ingredients. You probably already have everything you need to make this recipe in your kitchen right now!
all-purpose flour – provides the base structure for the bread. You can also use whole wheat pastry flour if you prefer. cocoa powder – what gives this bread its rich, chocolatey flavor. baking soda – helps the bread rise and become light and fluffy. sea salt – enhances the flavors of all the other ingredients. coconut sugar – adds a deep, caramel-like sweetness to this loaf. If you don’t have coconut sugar I recommend using cane sugar as it’s less processed than white granulated sugar, but if you only have granulated sugar on hand use that! coconut oil – helps to keep this loaf moist. If you don’t have coconut oil you can use melted butter or another neutral oil instead. eggs – helps to bind the ingredients together and gives the loaf structure. ripe bananas – the star ingredient, offering natural sweetness and moisture. Make sure you’re using ripe bananas with brown spots for the best results. The riper the better! Many times I’ll freeze bananas when they’re perfectly ripe so I can use them for banana bread later. Just thaw and use! Greek yogurt – this adds a little protein and helps to keep the bread moist without the need for more oil. I used full-fat Greek yogurt, but low-fat yogurt will also work. vanilla extract – a dash of vanilla complements the chocolate and banana flavors nicely. chocolate chips – you can’t forget about the chocolate chips! I really like Lily’s chocolate chips because they’re dairy-free, lower in sugar and still have a great flavor. I also like the Enjoy Life dark chocolate chips which are vegan + allergen-friendly.
Dietary Substitutions
Gluten-Free: I haven’t tested this recipe with a gluten-free all-purpose flour option, but if you try it let me know how it turns out in the comments below. You could also try my coconut flour banana bread or almond flour banana bread which aren’t chocolate, but they’re both gluten-free. Dairy-free: To make this banana bread dairy-free swap the Greek yogurt with a dairy-free yogurt. Vegan: I also haven’t tested a vegan version of this recipe, but you could use a vegan yogurt and try using flax eggs in place of the regular eggs. Again, I haven’t tried it, so I’m not sure how it’ll turn out, but if you do try it let me know how it turns out for you. You can also just make my vegan banana bread instead. That might be your best bet!
How to Make Chocolate Banana Bread
Step 1: Mix together your flour, cocoa powder, baking soda and salt in a medium mixing bowl. In a large bowl, whisk together your eggs, coconut sugar, coconut oil, bananas, Greek yogurt and vanilla until smooth and combined. Step 2: Gently add your dry ingredients to the wet ingredients and stir until just combined. Don’t over-mix! Once the batter is combined add in your chocolate chips. Step 3: Pour the batter into your prepared loaf pan and top with remaining chocolate chips. Place in a preheated oven and bake for 50-60 minutes or until a toothpick or butter knife inserted in the center comes out clean or with a few crumbs. After removing the loaf from the oven, let it cool for about 10 minutes in the pan. Then, transfer it onto a wire rack to cool completely before slicing.
Ways to Serve Banana Bread
Few things are better than fresh, warm banana bread! I love eating a slice for breakfast toasted with butter or nut butter. Here are some ideas:
Enjoy a slice for breakfast alongside your morning coffee with a little butter and a dash of cinnamon. Or spread on some jam (this strawberry chia jam would be delish) and nut butter. For a more protein-packed breakfast serve a slice alongside two hardboiled eggs, baked egg cups and/or a protein shake. Serve this banana bread for brunch alongside my dairy-free spinach quiche, fruit salad and mimosas. So yummy!
How to Store
At room temperature: Wrap the banana bread in foil or plastic wrap or store in an airtight container at room temperature for up to 3 days. In the fridge: For longer storage, refrigerate in an airtight container for up to a week. This helps maintain freshness and prevents mold. In the freezer: Banana bread stores wonderfully in the freezer. Wrap the loaf or individual slices in plastic wrap and then aluminum foil or place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
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Be sure to check out all of the quick bread recipes on EBF!
