Chocolate ChocolateĀ Chip Banana Bread – the loaf recipe that keeps on giving. If you love classic banana bread, then this healthy chocolate chocolate chip banana bread recipe is going to knock your socks off!
To all of the carb-loving ladies out there, get ready because this chocolate chocolate chip banana bread recipe is LIFE. I have a soft spot in my heart for banana bread because my mom made it weekly growing up…and always a double batch.
It was always a race to grab the first slice between my siblings and me. We have a healthier version of my mom’s recipe on Fit Foodie Finds called Coconut Oil Roasted Banana Bread, where we actually roasted the bananas to make them a little bit sweeter. SO GOOD.
Today we’re sharing a spin-off of our healthy banana bread, but with the addition of both chocolate and chocolate chips. Double the chocolate, yasss. What I love about this particular recipe is that it uses mostly mashed banana for the sweetener with a little bit of brown sugar. If you want, you can even sub the brown sugar for coconut sugar to make it 100% unrefined. Let’s start with the wet ingredients…
Wet Ingredients
- eggs – we haven’t tried this recipe, eggless, but you can always try to sub 2 flax eggs!
- mashed banana – the riper the better when it comes to bananas and banana bread!
- almond milk – I love the nutty flavor of almond milk, but feel free to use any kind of milk.
- vanilla –Ā we used 2 whole teaspoons in this recipe and I absolutely adore the flavor it adds.
- coconut oil –Ā coconut oil is a great sub for vegetable oil, but you can always swap if you don’t have any coconut oil on hand!
Coconut Oil Tip!
I want to make a note about coconut oil and baking. We almost ALWAYS add the melted coconut oil last once all ingredients (wet and dry) have been mixed together. We do this because when you melt coconut oil and mix it with other cold ingredients, it will firm up and create lumps of hard coconut. This is why we have had the most success with adding the melted coconut oil to the batter last.
Once you’ve got all of your wet ingredients mixed together this delicious chocolate chocolate chip banana bread, it’s time to mix together the dry and then combine them together. Here’s what else you need:
Dry Ingredients
- white whole wheat: this is our absolute favorite flour to make any kind of bread loaf with. We haven’t tested this recipe specifically with anything else, but I’m sure you could sub normal whole wheat, white flour, or even a gluten-free flour blend!
- brown sugar: A little bit of brown sugar goes a long way! Classic banana bread calls for brown sugar and that’s why we kept it in this recipe. If you’re looking for a substitution, I’d use coconut sugar or another granular sugar!
- cocoa powder:Ā since this is CHOCOLATE chocolate chip banana bread, the cocoa powder is essential! Make sure you look for cocoa powder that is unsweetened for the best results.
- chocolate chips: Don’t skimp on the chocolate chips…is a rule when making banana bread. Just trust me.
Now that you’ve got your batter made (and the coconut oil whisked in), it’s time to transfer into a bread pan! We used a standard loaf pan, but if you don’t have one, you can absolutely try baking in a 9-x9-inch cake pan or even turning it into muffins! Just make sure you watch your baking time.
Here are some other helpful tips in making the perfect loaf of chocolate chocolate chip banana bread!
Chocolate Chocolate Chip Banana Bread Tips
- The bananas matter! The riper the banana, the sweeter! They are also easier to mash. One thing we’ve learned is that if you don’t mash your bananas enough, they will sink to the bottom, so just keep that in mind!
- The pan you use matters, too! There is no wrong answer, but if you use a metal loaf pan, it distributes the heat more evenly, where there is more of a chance of uneven cooking in ceramic pants.
- Add the coconut oil last! I know I mentioned this once before, but it’s the best tip I ever received. Make sure that you add the coconut oil last so that it doesn’t firm up when it mixes with the other cold, wet ingredients.
And there you have it my friends, an easy, wholesome chocolate chocolate chip banana bread recipe that is PERFECT for an afterschool snack, a mid-morning treat, or breakfast any day!
Chocolate Chocolate Chip Banana Bread
Chocolate ChocolateĀ Chip Banana Bread – the loaf recipe that keeps on giving. If you love classic banana bread, then this healthy chocolate chocolate chip banana bread recipe is going to knock your socks off!
Ingredients
Dry Ingredients
- 1 cup white whole wheat flour
- Ā½ cup brown sugar (or coconut sugar)
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup chocolate chips (+ chips for the top of bread)
Wet Ingredients
- 2 large eggs, beaten
- 3 medium bananas, mashed (~1.25 cups)
- 1/2 cup unsweetened almond milk*
- 2 teaspoons vanilla extract
- 1/4 cup coconut oil, melted
Instructions
- First, preheat oven to 350ĀŗF and spray a bread pan with nonstick cooking spray. Set aside.
- Mix dry ingredients together in a medium-sized bowl. Set aside.
- In a separate mixing bowl, mash 3 bananas with a fork. Then, mix in the rest of the wet ingredients.
- Slowly add dry ingredients to wet. Fold chocolate chips into the batter and mix again.
- Pour batter into greased bread pan, sprinkle a few chocolate chips on top, and bake for 45-50 minutes.
- Remove banana bread from oven, let cool for 10 minutes, and remove from pan to finish cooling.
- Enjoy!
Tips & Notes
- If the batter is unusually thick, add a little bit more almond milk. Thick batter can be due to the bananas you used!
Nutrition Facts
Serving Size: 1/8 Calories: 327 Sugar: 28 Sodium: 228 Fat: 14 Carbohydrates: 49 Fiber: 7 Protein: 7Keywords: chocolate chip banana bread
Thanks for the recipe! I’ll definitely not cook in my ceramic pants š
This came out great! I used vegetable oil instead of coconut oil but only because I didnāt have any. Iām happy with how it turned out!
Made this once and definitely with make it again.
Question, do you use bottom and top heat all the time or only bottom? I used bottom heat only for 40mins + top-and-bottom heat at the last 15 minutes. Find it still a bit too soggy, though..
Advise please? Thank you š
★★★★★
If it’s soggy because it’s too dense, try using 1/2 tsp baking soda + 1 tsp baking powder (or so)–I actually needed even more than that because I baked this using einkorn flour. If it’s not the density that’s the root of the issue (or adding more leavener doesn’t make it any less dense), try using 2 bananas instead of 3, and/or add less coconut oil (maybe 2 tbsp).
Can I use olive or canola oil?
Either should work!
For GF friends – Iām Celiac and used Krusteaz all purpose flour for the gluten free alternative. Worked great!! Loved this recipe!
★★★★★
Thank you for your comment!
This bread is very good! I made muffins out of it and it only took about 20-25 minutes to bake them! I did not have vanilla so I used vanilla soy milk and used 1/2 cup of white flour and 1/2 cup of whole wheat flour. The only thing is they didn’t taste as banana-y as traditional banana bread if that’s what you are looking for, but overall great recipe!
★★★★
Made this last week! Great recipe. What a decadent, fun, chocolately way to make banana bread, felt like I was eating a healthy dessert… because I was!
★★★★★
Best chocolate banana bread. Will be my go to from now on!
★★★★★
I gave this recipe a try yesterday and I loved it! Definitely for chocolate lovers.
★★★★★
INCREDIBLE! My first time making this recipes during this crazy corona crisis and it was the perfect pick me up!
★★★★★
The flavor is extremely good, but just to nitpick, as another reviewer suggested, you can definitely substitute 2 tbsp apple sauce for 2 tbsp of the coconut oil, and going strictly on a calorie basis, you can use 2 tbsp butter instead of the remaining 2 tbsp coconut oil for even lower calories. Also, if you use einkorn flour like I did, use 1/2 tsp baking soda plus 1 1/2 tsp baking powder instead of the 1 tsp baking soda, and bake for 1 hr 15 min, not 45-50 min.
★★★★
This was delicious. I substituted Swerve for the sugar, and super dark chocolate chips. I wanted to add some walnuts, but forgot. Next time. Talk about being moist and taking care of my chocolate craving? This is my go to bread. Perfect!!!
Is this 350 fan/convection or normal oven?
Normal oven!
The BEST chocolate-banana bread Ive ever
had!!! I cut the oil in half by adding 2 TBSP applesauce and cut the sugar by 1/2 using
Truvia brown sugar blend. I also topped with
Slivered almonds. Its more like a brownie-bread! Absolutely delicious!!!
★★★★★
I love this recipe .I usually cut the brown sugar in half. It is still sweet and tastes amazing.
★★★★★
I made it and it was quite moist and not heavy at all. One comment only ; coconut sugar, which I used instead of brown sugar, is not as sweet and for those who want this bread to taste sweeter, it would be best to use brown sugar. I used 70% cocoa solids chocolate drops, smelled and tasted amazing, definitely making it again.
★★★★
Thanks for your recommendations, Sandy!
This recipe is chocolate banana perfection! A fantastic recipe! So tasty!
★★★★★
Glad you loved it!
Iād give this recipe 5*! Super moist, riched with chocolate chips and cocoa powder!!
Used milk instead of almond milk and sunflower oil in place of coconut oil. Thnx for the recipe!!
Super good! One slice makes a hearty breakfast that keeps me going. Thank you for giving me something my family and I love!
★★★★★
If I could give this recipe 10 starts, I would!! This banana bread is so good, and super easy to make. I discovered this recipe a week ago and already made it three times. Also, one time I didn’t have cacao, so I subbed toasted ground walnuts, and worked out perfect!
★★★★★
Thank you so much for the 5 stars! This is one of my favorites, too!
I tried this recipe, it turned out awesome. Was so moist and yumšš„°ā¤
Perfection!!! Not too sweet, the cocoa seems to replace some flour and sugar of a typical banana bread recipe?! I added a few walnuts to mine.
★★★★★
Glad you loved it!
Hi, I’m a carb-lover, a chocolate fanatic, and a recently banana-bread-addict, so I’m totally here for this recipe! Definitely will have to substitute the eggs for flax eggs in my recreation. My mother also made banana bread often growing up–she added in almonds, coconut, chocolate chips, and loved using almond flour and multi-grain pancake mix as the dry ingredient base. SO delicious. Most certainly ready to get baking again!
#Made without eggs using 1 Tbl of finely ground flax meal and 3 Tbl of warm water per egg. Beat together with fork to make thicker like an egg.
Tasted fine.
My families new favorite banana bread!
★★★★★
So good, right?!
I just made this tonight and I have to say this is just what this pregnant lady needed!! I added walnuts because thatās what I was craving. I have to say I and my little craving maker are incredibly happy with how this came out. I would recommend this recipe to anyone who likes chocolate and naners.
★★★★★
YAY! Pregnant lady approved š
Oooo- came out absolutely delish! Did everything as recipe said. My 3.5 year old devoured emā. Thanks Lee!!
★★★★★
YAY!! I love this bread as well!
Sorry, I forgot to rate it in my comment!
★★★★★
These were fudgy and delicious! I did make some substitutions…I used 1/2 cup each of all purpose and whole wheat flour, and subbed melted unsalted butter for the coconut oil, because I too have a family member allergic to coconut. I made them into muffins (17 minutes @ 350). Thank you for the terrific recipe inspiration.
This looks absolutely delicious!! It’s been WAY too long since I’ve made homemade banana bread
Could I substitute applesauce for the bananas? I was thinking of adding a little mint extract. Would that work?
Hello! Those subs would work, but then it wouldn’t really be banana bread anymore š
My kids loved this! Thanks for sharing.
★★★★★
Oh my goodness, I am drooling over this recipe! Can’t wait to try it!
Is there any good gluten-free substitute for the flour? Do you think an 1:1 AP flour mix would work? Thanks!
Looks good, thanks for posting. I’ve been obsessed with chocolate chocolate chip banana bread recently.
Exermom, I’m sure canola oil would work. Personally, I always use unsweetened applesauce in place of oils in quick breads and muffins (it’s a 1 to 1 swap), you could try that as well.
My daughter is SEVERLY allergic to coconut, so using coconut oil is out of the question. Can I use canola oil instead?