Double Chocolate Banana Bread
Brown spotty bananas in your fruit bowl? This double chocolate banana bread recipe is perfect to give those bananas a second lease of life!
Why This Recipe Works
- Basic ingredients
- Simple steps, no cake mixers or electric beaters needed
- Egg and Dairy Free: A vegan chocolate banana bread recipe.
- Delicious!
Ingredients you will need
To make my vegan chocolate banana bread recipe you will need:
- Plain flour
- Cocoa
- Cinnamon
- Ripe bananas
- Vanilla extract
- Mild olive oil
- Brown sugar
- Baking soda
- Hot water
- Dark chocolate drops
Ingredient Notes and Substitutes
- Cinnamon: This can be left out
- Ripe bananas: Very ripe bananas are the key, if your bananas aren't super ripe the banana bread won't be nice and sweet.
- Mild olive oil: Be sure to use a mild flavoured oil, coconut oil or rice bran oil would work too. You can also substitute for melted butter if you don't need this recipe to be vegan.
- Brown sugar: I love the flavour brown sugar adds to banana bread, but white sugar will work just fine too.
- Dark chocolate drops: Most dark chocolate drops and chips are dairy free, but always check the label. Or if you don't need this recipe to be dairy free you can use your favourite chocolate drops (milk, dark or white)
How to make vegan chocolate banana bread
Below are illustrated step-by-step instructions to make my Double Chocolate Banana Bread Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Heat your oven to 180 degrees Celsius. (360 Fahrenheit).
Line and or grease a loaf tin. I use a silicone loaf tin for this chocolate banana bread recipe
Step one: Start with the dry ingredients. Whisk or sift, or even fork together the flour, cocoa, and cinnamon.
Step two: Now for the wet ingredients. In a second bowl, mash your bananas.
Step three: Add the oil, vanilla extract and brown sugar to the bananas, mix until combined.
Step four: Mix the baking soda with 2 Tablespoons of hot water. Add this to the wet ingredients and stir well.
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Step five: Add the wet ingredients to your dry ingredients. Combine them gently and fold through the chocolate chips.
Step six: Spoon the chocolate banana bread batter into a loaf tin. Bake at 180 degrees celsius for 40 mins, Or until the loaf has risen and when a skewer is inserted into the centre of the banana bread it comes out clean.
Cool on a rack before removing from the tin.
Enjoy!
Top Tips
Here is how you can make these double chocolate banana bread perfectly every time!
Baking Soda: Dissolve your baking soda in hot water and add it to your wet ingredients. I find this eliminates any risk of having that horrible taste of unmixed baking soda infiltrate your baking.
FAQs
Once cooled this recipe can be stored in an airtight container for up to 3 days.
Chocolate banana bread can absolutely be frozen. Wrap in cling film or place in an airtight container and freeze for up to four months.
Related recipes section
I absolutely love baking with bananas, if you are looking for other banana recipes try my:
- Zucchini Banana Bread - Banana bread but a little healthier
- Healthy Waffle Recipe - Banana Oat & Blueberry
- Easy Banana Cake Recipe
- Banana Bran Muffins
- Banana Oatmeal Cookies- be warned these are highly addictive!
- Banana baby cookies - A no added sugar baking recipe for baby led weaning.
- Banana bread balls
Double Chocolate Banana Bread
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Ingredients
- 120 grams flour 1 cup
- 3 Tablespoons cocoa
- 1 teaspoon cinnamon
- 250 g banana approximately 3 ripe medium
- 1 teaspoon vanilla extract
- 120 ml mild olive oil ½ cup
- 110 grams brown sugar ¾ cup
- 1 teaspoon baking soda
- 2 Tablespoons hot water
- 70 g dark chocolate drops ½ cup
Instructions
- Heat your oven to 180 degrees celsius. (360 Fahrenheit).
- Line and or grease a loaf tin. I use a silicone loaf tin for this chocolate banana bread recipe
- Start with the dry ingredients. Whisk or sift, or even fork together the flour, cocoa, and cinnamon.
- Now for the wet ingredients. In a second bowl, mash your bananas.
- Add the oil, vanilla extract and brown sugar to the bananas, mix until combined.
- Mix the baking soda with 2 Tablespoons of hot water. Add this to the wet ingredients and stir well.
- Add the wet ingredients to your dry ingredients. Combine them gently and fold through the chocolate chips.
- Spoon the chocolate banana bread batter into a loaf tin. Bake at 180 degrees celsius for 40 mins, Or until the loaf has risen and when a skewer is inserted into the centre of the banana bread it comes out clean.
- Cool on a rack before removing from the tin.
Notes
- Once cooled this recipe can be stored in an airtight container for up to 3 days.
- Wrap in cling film or place in an airtight container and freeze for up to four months.
Ingredient notes and substitutions
- Cinnamon: This can be left out
- Ripe bananas: Very ripe bananas are the key, if your bananas aren't super ripe the banana bread won't be nice and sweet.
- Mild olive oil: Be sure to use a mild flavoured oil, coconut oil or rice bran oil would work too. You can also substitute for melted butter if you don't need this recipe to be vegan.
- Brown sugar: I love the flavour brown sugar adds to banana bread, but white sugar will work just fine too.
- Dark chocolate drops: Most dark chocolate drops and chips are dairy free, but always check the label. Or if you don't need this recipe to be dairy free you can use your favourite chocolate drops (milk, dark or white)
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
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This double chocolate banana bread is sooo good! Dangerously good in fact...I'd better hide it quick! I love your recipes, thanks so much.
My family love this, I sway olive oil for coconut oil, only thing I find is I get barely any rise..
Made this recipe over the weekend for the freezer to pull out for lunchboxes…only about half made it there!!It’s so yummy and moist! Nice and simple ingredients. We will be making this one again!
I’d call this a chocolate cake with bananas and it took me about 5 minutes to make with the “help” of a 1 and a 4 year old. I decided to ignore two instructions - my 2 bananas were 310g and I used them all, and also sliced it straight from the oven (rather than cool down first), result was a bit crumbly as it’s VERY moist, but still very delicious. Next day (cooled) it had the perfect texture for slicing. Very rich so not your healthy banana bread, but hits the spot when you want something chocolatey! I’ll be saving the recipe for another time when I need a quick cake fix with minimal effort.
Awesome easy recipe! 1st bach only just lasted a day. Had to whip up a 2nd for the lunchboxes.
I made this recipe into muffins, delicious!
Thank you for sharing the recipe. My banana bread turned out so moist and yummy ?
Thank you for sharing the recipe. My banana bread turned out so moist and yummy ?