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Chocolate Banana Bread

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You will want to bake this moist, tender Chocolate Banana Bread now bursting with semi-sweet chocolate chips, Dutch-processed cocoa, and mashed bananas. This sweet quick bread is so good! It will satisfy your chocolate cravings, plus use up ripe bananas on the countertop.

And this recipe doesn’t get any easier because you can thaw frozen bananas from the freezer or use up ripe, dark bananas off the countertop.

Either way, you will end up with a moist on the inside, crispy edges on the outside, irresistible bread with tons of dairy free chocolate chips.

A metal loaf pan with a dark brown bread in it and chocolate chips on top. You can also see 2 bananas next to the loaf pan

This recipe is wonderful to enjoy for breakfast with loved ones or a crowd. Plus it can be a delicious after-school snack for the kids, or a snack for yourself over breaktime at work with a cup of coffee.

Also add this quick bread to the brunch or baby shower menu for a treat everyone will enjoy.

And we have even prepared this bread ahead of time and enjoyed it in hotels while on vacation and work trips.

Just find a reason… any reason, to bake this Chocolate Banana Bread. You will be glad you did.

You will notice this recipe calls for ingredients you most likely have stocked in your pantry or refrigerator. So grab the ingredients, and get your chocolate fix with this cozy bread.

chocolate banana bread

kitchen utensils and gadgets for this recipe

  • large mixing bowls
  • spatula
  • loaf pan– 9×5-inch loaf pan works perfect. You can also use a smaller loaf pan and fill up cupcake liners with remaining batter.
A metal loaf pan with a dark brown bread in it and chocolate chips on top. You can also see 2 bananas next to the loaf pan

frequently asked questions

is it ok to use frozen bananas

Frozen bananas are much easier to mix into a batter than fresh bananas are, and my freezer nearly always has an abundance of them, so it’s pretty easy to mix up a fresh loaf whenever we are craving this gluten and dairy free quick bread.

Remove the bananas from the freezer and allow to thaw in the refrigerator overnight on a plate or in a Ziploc bag. The bananas will release some juice and that is fine. This won’t change the flavor or moisture content of the bread.

can bananas be too ripe for banana bread

No. Let bananas ripen {and overripen} on the counter at room temperature. This could take a few days or up to a week.

The best bananas for banana bread aren’t yellow; they’re almost black. And again, the darker the better.

There’s no such thing as a too-ripe banana when you’re making chocolate banana bread, or any banana bread recipe for that matter.

We adapted this recipe from a similar traditional recipe on the Stephanie Sweets website. And using the safe gluten and dairy free substitutions we suggest, you can enjoy this favorite recipe of ours.

more quick bread recipes

  • pumpkin bread with cream cheese frosting— moist pumpkin-flavored bread with a thick cream cheese frosting you can even top with chopped walnuts
  • apple fritter bread— you won’t believe how tender these apple cinnamon sugar chunks are in this bread recipe. And a sweet cinnamon sugar topping with sweet drizzle adds extra glam and flavor to this old-fashioned quick bread recipe. 
  • chocolate loaf cake— rich and fudgy, this is the perfect easy cake for special events like birthdays and anniversaries. Top with vanilla buttercream frosting or chocolate ganache.
  • pumpkin chocolate chip bread— thick, rich, and tender bakery-style slices loaded with mouthwatering fall flavor and our favorite semi-sweet chocolate chips
  • lemon poppy seed loaf— tender slices of bread bursting with lemon flavor and poppy seeds galore, topped with a thick lemon icing
  • apple spice loaf— deliciously flavored with apple butter and all the best fall spices, this recipe is incredibly quick and easy to prepare

lastly

Pin this gluten and dairy free Chocolate Banana Bread now before you get busy with something else. Our quick bread recipe is easy to prepare, and its thick bakery-style slices are delicious to enjoy at breakfast or after dinner if you’re craving chocolate before bed.

Or maybe you’re not a chocolate fan. Then bake a loaf of our cozy Banana Bread recipe without the chocolate.

Plus did you know we have our TSA approved Food List to get you through security hassle-free with a packed cooler full of food? You can even travel with slices of this banana bread. This is must-read if you are flying anytime soon.

Keep up with our latest recipes, new product alerts, and brand giveaways by following along on Facebook, Pinterest, and Instagram. Be sure to like and comment often so our posts keep showing up in your scroll.

We don’t want you to miss the very best of eating gluten and dairy free.

Eat well and feel well,

Jill

Chocolate Banana Bread

Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Breakfast, Brunch, Dessert, Snack
Keyword: Dairy Free, Gluten Free
Servings: 8 slices
Author: Eating Gluten and Dairy Free

Ingredients

Dry Ingredients

  • 1 c gluten free all-purpose flour spoon and level method, suggestion in post
  • 1 tsp xanthan gum omit if your all-purpose flour contains this or guar gum
  • ½ c unsweetened or Dutch-processed cocoa
  • 1 tsp baking soda
  • ½ tsp kosher salt

Wet Batter Ingredients

  • 3 large ripe bananas mashed; thaw frozen bananas
  • ½ c dairy free butter melted, suggestion in post
  • ¾ c brown sugar packed
  • 2 large eggs room temperature
  • ½ c dairy free sour cream suggestions in post
  • 1 tsp vanilla extract
  • c semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray; set aside.
  • Sift together the dry batter ingredients; set aside.
  • Whisk the melted butter and brown sugar.
  • Then add in the mashed bananas, sour cream, and vanilla extract. Combine well.
  • Next add in the eggs one at a time. Mix until incorporated, but don't over mix.
  • Lastly stir in the chocolate chips. You can keep a few chocolate chips out of the batter to add to the top of the loaf just before you transfer it to the oven if you like.
  • Pour the quick bread batter into the loaf pan and add any extra chocolate chips to the top. Keep in mind the batter will be lumpy because of the mashed bananas. Bake for 50-60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
  • Transfer to a cooling rack and allow to cool completely before cutting and serving.
  • Cover and store leftovers at room temperature up to 3 days.

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