Chocolate Banana Bread
A rich, moist chocolate banana bread made with simple pantry ingredients, naturally sweetened with maple syrup, and perfect for breakfast, snacks, or dessert.
Ingredients
- 1 cup + 2 TBSP gluten-free 1:1 baking flour with xanthan gum; or substitute with whole wheat flour
- 2/3 cup unsweetened cocoa powder do not use Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/4 cups mashed bananas about 3 medium overripe bananas
- 1/3 cup pure maple syrup
- 1/4 cup granulated sugar optional
- 1/4 cup avocado oil can substitute with light olive oil or coconut oil
- 2 large eggs room temperature
- 1 tablespoon vanilla extract pure vanilla works best
- 1/2 cup non-dairy milk almond, oat, soy, etc.
- 1/2 cup mini chocolate chips plus extra for topping
Instructions
- Preheat the oven to 350°F and line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy removal.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, mash the bananas until smooth and creamy. Add maple syrup, granulated sugar (if using), and oil, mixing until well combined.
- Whisk in the eggs and vanilla extract until smooth.
- Gradually add half of the dry ingredients to the banana mixture, stirring gently with a spatula. Add non-dairy milk, then the rest of the dry ingredients, mixing just until combined.
- Fold in chocolate chips, reserving some for the top.
- Pour batter into the prepared loaf pan, smooth the top, and sprinkle reserved chocolate chips on top. Bake for 45-55 minutes, covering with foil at 30 minutes to prevent excessive browning. Check for doneness with a toothpick – it should come out with a few moist crumbs.
- Cool in the pan for 10 minutes, then lift the bread out using the parchment overhang. Cool completely on a wire rack before slicing.
Notes
For gluten-free: Ensure your 1:1 flour includes xanthan gum. For vegan: Replace eggs with 2 tablespoons ground flaxseed meal mixed with 1/3 cup water (let sit for 5 minutes). For muffins: Bake at 375°F for 20-25 minutes, checking at 18 minutes. For extra chocolate, add 1/4 cup more chocolate chips and 1 tablespoon cocoa powder for a double chocolate version.
