In my last food delivery order, I got 5 bananas, with the sole purpose of letting them get overripe so I could make banana bread. I did exactly that with 3 of them. And then I had 2 bananas leftover. I’m not a fan of smoothies and neither of us eat bananas, so something had to happen. Alas, this Double Chocolate Banana Bread was born.
Double Chocolate Banana Bread is the perfect not-too-sweet, chocolatey treat.
There is a lot of pressure out there to do something great with all this newfound time: Learn to knit! Start doing yoga every day! Learn a new language! Get chickens for eggs! (I wish we could do this one, honestly. But alas, we have a murder dog)
If you want to do any or all of those things, great. I might be inspired to do some of them, too. But for now, I’m baking. And working on puzzles.
How about you? I’m genuinely curious how you’re handling these strange and scary times.
Not a chocolate fan? Check out my Classic Banana Bread over on the Otto’s Naturals site.
double chocolate banana bread (gluten-free, grain-free, nut-free, dairy-free)
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-80 minutes
- Yield: 1 9×5 loaf
- Category: sweet breads
- Method: bake
- Cuisine: American
Description
The perfect not-too-sweet chocolatey treat
Ingredients
- 2 very ripe large bananas
- 3 large eggs
- 3/4 cup coconut sugar
- 1/2 cup avocado oil
- 1 teaspoon vanilla extract
- 3/4 cup cassava flour (90 grams)
- 1/4 cup cocoa powder (22 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon finely ground sea salt
- 1 cup chocolate chips (any kind of fine, I used half dark and half milk from Guittard. Please try to purchase fair trade chocolate)
Instructions
- Preheat the oven to 350ºF. Lightly grease a 9×5-inch bread pan with oil and line with parchment paper, leaving the sides to hang over the side to allow the bread to be easily removed. Lightly grease the parchment paper.
- In a large bowl, mash the bananas with a fork until somewhat smooth.
- Whisk in the eggs, coconut sugar, oil, and vanilla until well mixed.
- In a medium bowl, whisk the cassava flour, cocoa powder, baking powder, baking soda, and salt.
- Stir the dry ingredients into the wet until smooth.
- Stir in the chocolate chips.
- Pour into the prepared pan and bake for 50-60 minutes, until the top springs back when you lightly touch it, and/or a toothpick inserted into the center comes out clean.
- Allow to cool completely in the pan before removing and slicing.
Keywords: banana bread, chocolate banana bread
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Stacie says
Can I sub almond flour? Cassava doesn’t sit well with my digestive system.
zenbelly says
You can try! I can’t say for sure without testing it, and I’m out of bananas 🙂 Please report back if you try it, in case anyone else is wondering/
Carolyn says
You can but it’ll be more wet so you’ll have to bake it longer and it won’t fluff up as much.
binyamina says
Hi! If I don’t have a bread pan is there anything else I can use?
zenbelly says
Do you have a muffin pan? This would make great muffins. OR you can cook it in an 8×8 baking dish and cut it into squares? Baking time would be less for both of those so keep an eye on it.
Heather says
I just made muffins yesterday and was thinking these might be my next batch. Having trouble finding baking powder, of all things (!!) so I’m on the hunt! Hopefully someone will get it back in next week. Such weird new shopping habits; I’m so spoiled!
zenbelly says
Isn’t it so weird not being able to buy whatever we want whenever we want it? It’s been such a wake up call. Here’s a post about subs, in the event you have any of these things!
Marissa Farrell says
delicious! I made using date sugar and olive oil instead of avocado as my ingredient swap and it is moist and fabulous!
A special breakfast bread for me this week.
★★★★★
zenbelly says
Thanks, Marissa, so glad you loved it!
Colleen says
Made this yesterday and it is fabulous. I subbed regular sugar (omg! The humanity!) 1:1. Also the batter sat in the fridge overnight so I could bake it in the morning. My husband and 3 year old also love this recipe.
★★★★★
zenbelly says
hah! I fully support the use of regular sugar, I use it too! I’m glad everyone loved it 🙂
Dana Koefoed says
Absolutely loved this recipe! It came out so moist, chocolate filled, and absolutely delicious. I made a double batch and used 1/2 the oil but didn’t notice the difference at all. Thank you and enjoy!
★★★★★
Terry Carrillo says
D-E-L-I-C-I-O-U-S! I made this today (I have never baked with Cassava flour) and used a 9″ cast iron pie pan, so it baked for about 44 minutes. I didn’t use parchment paper just oiled the pan with the avocado oil. It baked perfectly without sticking to the pan. Thank you so much for sharing this scrumptious keeper. I am going to bake another one to freeze and have on my cheat days, but for the one I just baked, well, since we are quarantined and stuck at home my husband and I will enjoy this for the weekend! Hoping for better days to come.
★★★★★
Tom Karon says
nice sharing.
★★★★★
Phyllis says
Yum! I made this bread this afternoon and we just tasted it – it’s absolutely delicious! Not “delicious for a paleo dessert,” just plain delicious. It’s moist, it rose beautifully, and with the Guittard extra dark chips, it’s super-chocolatey without being too sweet. Thanks Simone!
★★★★★
Caroline says
This is our new go to recipe and it is so good! I make it with regular flour for the kids….and they love it so much we make it into cakes for their birthday! So nice that it is lower sugar and flour. Thank you! I also made it without cocoa and it makes a great regular cake too with almond extract and extra vanilla 🙂