This tasty chocolate banana bread is moist, deeply chocolate, and rich! We make this bread in two bowls -- no stand or hand mixers required. This banana bread also utilizes better-for-you ingredients -- less sugar than most banana breads, Greek yogurt, dark chocolate, coconut oil, blended up oats, and bananas of course!
Course Breakfast, Dessert, Snack
Cuisine American, Healthy, Vegetarian
Keyword Chocolate Banana Bread
Prep Time 30minutes
Cook Time 1hour
Resting Time 15minutes
Total Time 1hour45minutes
Servings 12servings (1 loaf of chocolate banana bread)
1/3cup (52g)old fashioned oats,blended (measured to 1/3 cup after being blended)
3/4teaspoonfine sea salt
1cup (94g)white whole wheat flour(or plain white all-purpose flour)
1/2cup (38g)special dark cocoa powderNote 1
1/2cup (99g)chocolate chips(we use dark chocolate; any type of chocolate works)
1/4cup (39g)miniature chocolate chips(we use dark chocolate; any type of chocolate works)
1/2cup (85g)honey vanilla Greek yogurt(must use full fat/Greek yogurt)
1/2cup (95g)melted coconut oil
3/4cup (174g)white, granulated sugar
1cup (256g)mashed overripe bananas(~2-3 bananas)
PREP: Preheat the oven to 350 degrees F. Generously grease and then lightly dust a 9x5-inch bread pan with flour (or cocoa powder) and set aside. Alternatively line the pan with parchment paper (leaving an overhang for easy removal). Coconut oil prep: Make sure to measure the coconut oil in LIQUID (melted) form. Melt the coconut oil, measure, and then allow to slightly cool so it doesn't "cook" the egg
WETINGREDIENTS: In a large bowl, whisk 1 large egg with a fork. Add in the vanilla Greek yogurt, cooled coconut oil, vanilla extract, and white sugar.
BANANAS: Mash 2-3 overripe bananas until well mashed and the consistency of a thick applesauce. Measure to ensure you have 1 full leveled cup of banana. Add to the wet ingredients and mix until well combined.
OATS: Blend up oats. To do this: put old fashioned or quick oats in a blender or food processor and pulse them until they resemble flour. Measure after blending to get a leveled 1/3 cup.
DRYINGREDIENTS: In a separate bowl add the oat flour, salt, baking soda, white or white whole wheat flour, cocoa powder, regular and miniature chocolate chips. Stir to combine.
COMBINE WET & DRY: Add dry to wet ingredients. Mix together, very gently, until just combined (over-mixing will yield a denser bread). Use a spatula to scrape every bit of the mixture into the prepared pan. If desired, sprinkle 1 tablespoon white sugar on top of the bread for a nice "crust"
BAKE: Bake in fully preheated oven for 50-65 minutes or until a fork or toothpick when inserted into the center comes out clean (or with a few moist (not wet) crumbs or the bread starts to pull away from the edges. (I test the bread at 50 minutes) If needed, tent the top with tin foil if the top of the bread is baking faster than the rest.
COOLBREAD: Remove from the oven and allow to cool for 15 minutes and then remove from the bread pan onto a cooling rack. Let fully cool before cutting into the bread (it's a bit crumbly right out of the oven). Cut with a very sharp serrated knife.
STORAGE: This bread stores 1-2 days at normal room temperature (wrapped tightly/stored in an airtight container). After 3-4 days, this bread is more prone to molding because of the ingredients used and the overall moistness of the bread. Warm refrigerated (unwrapped) slices in the microwave for 5-10 seconds. Freeze any leftover slices for up to 3 months (individually wrapped and then in another zip-top bag). To thaw, set out wrapped slices at room temperature for about an hour.
Note 1: Any dutch process cocoa works well. If you don't use dutch process cocoa, the bread can turn out fairly dry.