This double chocolate version of banana bread is so moist and decadent, it’s almost like cake. In Canada, we call this “banana bread” simply because it’s baked in a loaf pan, but it definitely tastes like cake to me. Here, I’ve lightened up the traditional ingredients with healthier alternatives, including lower glycemic coconut sugar and avocado oil (an unsaturated fat source). You will love the one bowl wonder that is my chocolate banana bread.
Chocolate Banana Bread
- 3 ripe bananas
- ¾ cup coconut sugar (see notes)
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅓ cup avocado oil (see notes)
- ¼ cup plain nut milk (see notes)
- ¼ cup unsweetened cocoa/cacao powder
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- handful of chocolate chips
- Preheat the oven to 375F. Line a loaf pan with parchment paper.
- In a big bowl, mash the bananas with a potato masher, a wooden spoon, or a fork. Add the sugar, egg, vanilla extract, avocado oil, nut milk, cocoa, flour, and baking soda. Using a wooden spoon, stir until all the ingredients are fully combined into a batter.
- Pour the batter into the prepared loaf pan. Shake the pan a little bit to distribute the batter. Sprinkle the top with chocolate chips.
- Bake for 40 to 45 minutes, depending on your oven (some ovens run hotter or cooler, and will affect the total baking time). To test if your bread is done, stick a toothpick into the center of the bread. The toothpick should come out clean.
- Let the bread cool, then slice and enjoy.