Double Chocolate Banana Bread

This double chocolate banana bread recipe is a chocolate lover's dream come true. Loaded with fresh banana flavor and chocolate chunks, every bite tastes incredible. Plus, it’s vegan and gluten-free!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings Slices

Calories 124kcal

Author Arman Liew

Ingredients

2 1/4 cups Rolled oats * See notes
1/2 cup cocoa powder
1/2 cup sugar white, brown, coconut, or sugar-free ** See notes
2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups mashed bananas approximately 4 medium bananas
1/4 cup milk I used oat milk
1 teaspoon vanilla extract
1/4 cup coconut oil melted *** See notes

Instructions

Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
In a high-speed blender or food processor, add your rolled oats and blend until a very fine consistency.
In a large mixing bowl, add your blended oats, cocoa powder, sugar of choice, salt and baking powder and mix well. Add the rest of your ingredients, except for your chocolate chips, and mix until fully incorporated and smooth. Fold through your chocolate chips.
Transfer your chocolate banana bread batter into the lined pan and bake for 50-60 minutes, or until a skewer comes out 'just' clean from the center.
Remove from the oven and let cool in the pan completely, before slicing up.

Blender/Food Processor method

Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
In a blender or food processor, add all your ingredients, except for the chocolate chips, and blend until smooth and combined. Fold through your chocolate chips.
Transfer into the baking pan and bake for 50-60 minutes, or until a skewer comes out 'just' clean from the center.
Remove from the oven and let cool in the pan completely, before slicing up.

Notes

* Alternatively, you can use pre-made oat flour (Scant 2 1/4 cups).

** White sugar, brown sugar, coconut sugar, or keep it sugar free, by using monk fruit sweetener

*** The 1/4 cup is the melted amount

TO STORE. Leftover banana bread can be kept at room temperature, covered, for at least 3 days. If you’d like the bread to keep longer, store it in the refrigerator for up to 1 week.

TO FREEZE. Place slices of the bread in a freezer-safe bag and store it in the freezer for up to 6 months. Let the bread thaw overnight before enjoying it.

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