Chocolate Banana Bread Recipe

Bake this Chocolate Banana Bread Recipe for a moist, chocolatey loaf. Chocolate Banana Bread Recipe that delights breakfast and snacks.

Ingredients

• 3 medium bananas, ripe (about 12 oz/360 g in total)
• 2 large eggs
• ¼ cup (60 g) nut butter, almond, peanut, cashew or sunflower seed butter
• ⅓ cup (70 g) granular sweetener, monk fruit, or brown sugar
• 1 tsp vanilla extract
• ⅙ tsp sea salt
• 1 ½ cup (150 g) oat flour, or preferred flour
• ½ cup (50 g) cocoa powder
• 2 tsp baking powder
• ¼ cup (40 g) chocolate chips

High protein option

• ½ cup (50 g) protein powder, as a replacement for ½ cup (50 g) flour (see notes*)

Instructions

Step 1: Preheat and Prepare the Loaf Pan

Heat the oven to 350°F (180°C) and prepare a 20 cm (7.9 inches) rectangular loaf pan by lining it with a sheet of parchment paper that hangs over the edges or by brushing the pan with a thin film of neutral oil. This small staging move makes removing the finished loaf effortless and keeps the crust clean and even. Place the prepared pan on the painted pine wood surface so it’s ready when the batter is mixed.

Step 2: Mash Bananas and Combine Wet Ingredients

In a large mixing bowl, use a fork to mash three very ripe bananas until completely smooth, silky and without large lumps; you should see pale yellow streaks and tiny brown speckles from the fruit. Stir in the nut butter until the mixture becomes glossy and slightly elastic, then crack in the eggs and whisk just until the mixture is homogeneous. The wet mix should look glossy, slightly thick, and fragrant with banana and nut butter.

Step 3: Sweeten and Season the Wet Mixture

Add the granular sweetener of your choice, the vanilla extract and the pinch of sea salt to the wet bowl. Whisk or stir energetically for about two minutes so the sugar mostly dissolves, the vanilla perfumes the batter, and the salt rounds the sweetness. You’ll notice the wet batter becoming smoother and slightly looser in texture as air is incorporated.

Step 4: Fold in the Dry Ingredients and Chocolate Chips

Sift or spoon in the oat flour, cocoa powder and baking powder over the wet mix and fold gently until there are no dry streaks—aim for a thick, fudgy batter with a dense ribbon-like fall. If using a protein powder swap, incorporate it with the flour so the texture stays balanced. Finish by folding in the chocolate chips so they’re dispersed throughout the batter in little pockets of shine.

Step 5: Transfer to Loaf Pan and Bake

Pour the rich, thick batter into the prepared rectangular loaf pan, smoothing the top and scattering a few extra chocolate chips for an attractive finish. Slide the pan (no hands shown) into a preheated oven and bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean and the top develops a matte, slightly cracked crust that feels springy when gently pressed.

Step 6: Cool, Slice, and Serve

Remove the loaf from the oven and let it cool in the pan for about 15 minutes, then lift it out using the parchment overhang and transfer to the painted pine surface to cool completely. Once cooled, slice into thick pieces revealing a moist, chocolatey crumb flecked with banana. Arrange slices on a rectangular serving platter, optionally drizzle with a glossy chocolate icing and top with extra semi-sweet chips for texture before serving.

Notes

• Use very ripe bananas for maximum sweetness and moisture.
• Line the loaf pan with parchment for easy removal.
• For a nut-free version, swap nut butter for sunflower seed butter.
• If using protein powder, replace only up to 1/2 cup of flour and expect a firmer texture.
• Store cooled slices wrapped and refrigerated or freeze for longer storage.