Chocolate Banana Bread

Soft and moist Chocolate Banana Bread with chocolate chips inside and out for double the chocolate. There’s no butter or oil in this recipe, and no mixer needed. Easy and delicious!

Author Amber Brady

Prep Time 10

Cook Time 1

Total Time 1 10

Yields slices

Ingredients

1 cup (125 g) all-purpose flour, (stir, spoon & level)
½ cup (40 g) unsweetened cocoa powder, natural or Dutch-process (or half of each)
1 tsp baking soda
½ tsp salt
1 ⅓ cups (315 g) mashed bananas, (about 3 small ripe bananas)
¾ cup (150 g) light brown sugar, gently packed
½ cup (122 g) unsweetened applesauce*
1 large egg, room temperature
1 tsp vanilla extract
1 cup (170 g) semi-sweet chocolate chips
1 Tbsp (14 g) mini chocolate chips, for topping (optional)

Instructions

Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8×4-inch (1 pound) loaf pan with cooking spray or line with parchment paper, leaving a couple inches of overhang to lift the bread out of the pan and lightly grease any exposed sides. (I use metal clips to hold my paper in place, but that’s optional.)
Stir together the flour, cocoa powder, baking soda and salt in a bowl. Set aside.
In a separate bowl, mash the bananas well with a fork. Add the brown sugar, applesauce, egg and vanilla. Mix to combine.
Add the dry ingredients to the wet ingredients and mix until incorporated. Then fold in the semi-sweet chocolate chips.
Pour batter into the prepared loaf pan and sprinkle the top with mini chocolate chips.
Bake at 350˚F for 55-60 minutes or until a toothpick inserted into the center comes out mostly clean, with only a few moist crumbs. Test in several places, so you don't confuse a melted chocolate chip with the batter.
Allow the chocolate banana bread to cool in the pan for 10 minutes before removing, then cool on a wire rack. This chocolate banana bread is best eaten warm with the melty chocolate chips inside. Go ahead and let it cool just enough to handle it, then slice and serve while still warm.

Notes

Applesauce Substitute: You can substitute the applesauce with any neutral tasting oil (canola/vegetable). You can also use sour cream or plain Greek yogurt. But don't just leave it out.
TO STORE: Store slices in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
TO FREEZE: Double-wrap the full loaf or individual slices with plastic wrap and then place inside of a freezer-safe zip-top bag. Freeze for up to 3 months.

Nutrition