Double Chocolate Banana Bread
What’s better than chocolate? Healthy Double Chocolate Banana Bread made with simple ingredients and is great for breakfast, brunches, and even dessert!
If you are one of my usual followers you will know that lately I have been creating more savory recipes, which is kind of not like me. So we are shifting gears back to sweet treats and I am a little excited!
This double chocolate banana bread is gluten free, dairy free, nut free, and refined sugar free! I know its hard to believe, but baking with real ingredients doesn’t have to be hard, and yes it is absolutely delicious!
Even if you aren’t a breakfast person, this bread goes with a morning cup of coffee like peanut butter and jelly if I do say so myself!
I really love using bananas when I bake because they add so much natural sweetness and I usually have these around the house all of the time.
More Banana Recipes:
- Banana Breakfast Bars (Vegan + Gf)
- Dairy Free Carrot Cake Banana Bread
- Healthy Pumpkin Banana Bread
- Almond Flour Banana Muffins – No Added Sugar
- Vegan Banana Chocolate Chocolate Chip Muffins
Ingredients for Double Chocolate Banana Bread
Bananas – these need to be ripe!
Oats – we are going to use these as flour, so you can blend them yourself or swap these for oat flour
Gluten free flour – Be sure you use 1 to 1 baking flour! You can also use white whole wheat or all purpose flour if not gluten free.
eggs
maple syrup
cocoa powder
unsweetened applesauce
coconut oil
Vanilla extract
salt
baking soda
Chocolate chips
How to Make Banana Bread: the Double Chocolate Version
Start by preheating your oven and line a loaf pan with parchment paper.
Add the ripened bananas into a large mixing bowl and use a fork to mash them up
Add in the eggs and oil, then mix together well.
Pour the remaining ingredients in and continue mixing until the batter is well combined.
Our the batter into the lined loaf pan, topping with extra chocolate chips if desired
Bake for around 45 minutes, then sprinkle a dash of sea salt over the top before removing the loaf from the pan.
Slice and serve!
How to Freeze Banana Bread
Once the loaf has completely cooled, wrap it in saran wrap, then in aluminum foil. Add to a freezer bag and freeze for up to 2 months.
To thaw, place it in the fridge or reheat for a few seconds in the microwave. It can be served warm or cold!
Can You Make this Vegan?
I haven’t tested the recipe as a vegan version, but the only thing you would need to swap would be the eggs.
You can replace these with flax eggs if you would like!
If you love this double chocolate banana bread as much as I do, go to Instagram and snap a pic then tag me so I can share to my stories!
More Yummy Healthy Bread Recipes:
- Gluten Free Lemon Poppyseed Bread
- Paleo Pumpkin Bread (Gluten Free, Dairy Free, Grain Free, Oil-free)
- Whole Wheat Chocolate Chip Zucchini Bread
- Addicting Healthy Cinnamon Apple Banana Bread | Dairy Free + Clean Ingredients
- Healthy Whole Wheat Double Chocolate Pumpkin Bread
PIN ME FOR LATER
Double Chocolate Banana Bread
Ingredients
- 1 1/3 Cup bananas, mashed
- 2 eggs
- 1/2 Cup Unsweetened Applesauce
- 1/3 cup coconut oil melted and cooled
- 1/2 cup Pure Maple Syrup
- 2 Tsp Vanilla Extract
- 1 cup Oat flour
- 1/3 Cup Flour Can use 1:1 GF baking flour, all purpose, or white whole wheat
- 1/3 cup Cocoa powder unsweetened
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 Cup Chocolate chips
Instructions
- Preheat oven to 350°F. Line and grease a bread tin with parchment paper.
- Add bananas to a large bowl and mash with a fork. To the bowl, whisk the eggs, applesauce, melted coconut oil, maple syrup, and vanilla extract.
- Fold in flours, cocoa powder, baking soda, and salt until completely combined. Lastly, fold in your chocolate chips.
- Pour batter into the greased bread tin and sprinkle extra chocolate chips on top.
- Bake for 50–55 minutes, or until a toothpick comes out clean.
OMG this is so decadent!
I made my version with chocolate chips and crushed toasted pecans.I also used solid EV coconut oil, melted.
My birthday cake wasn’t as good as this bread! This will be put into regular rotation in our household.
Great recipe! I used 1 1/2 cups oat flour and 1/4 cup Cassava flour. Lightened up a lot. I also swapped the coconut sugar for monk fruit sweetener and it fits perfectly with my diet! I’m returning to gluten-free after many years so this was a great sweet treat for me. Love the ease of this recipe as well.
Thank you so much for the kind words, Renee! I’m glad those swaps worked for you and you enjoyed it!
I was super lazy and after I blended the oat flour, I just tossed the remaining ingredients into the blender too! Super easy, moist, light and delicious 🙂 definitely a keeper!
I love that! Thank you so much and I’m glad you enjoyed it 🙂
This looks yummy! I had a question about the oat flour. Is it 2 cups of oats- then grind them into flour, or two cups of ground oat flour? The measurement will be different depending on which way it’s done. I’ll let you know how it turns out. I can’t wait to make it!
It is for two cups of oats! So a little less than 2 cups oat flour. Sorry if that was unclear in the post! I will try to word it more clearly 🙂
It has almond milk, so not really nut free. Dissapointed as I was excited to make a healthier version of chocolate banana bread for my nut- allergy family.
Hi! I have a note in the recipe card that says which milks to use based on allergies. If you are nut-free you can use oat milk or soy milk. If not nut-free, then almond milk is what I used. Hope this helps and you are able to make it for your family 🙂
This was very good. I’ll make it again. I used 1 and a 1/2 cups of oat flour I had on hand. Thanks for sharing!
I’m so glad you enjoyed it!! Thank you for the kind review and rating! Have a great Sunday 🙂
The recipe says to use a dairy-free milk it suggests oat for a nut free recipe or almond milk if you do not mind the nuts
Absolutely delicious recipe! I substituted with flax eggs and added cinnamon, a pinch of espresso and walnuts! This recipe is a keeper!!
Thank you so much for the kind review! I’m so glad you enjoyed it and I love the idea of adding espresso and walnuts for a crunch! Yum!!