Chocolate Chunk Banana Bread

This weekend, whilst studying for a calculus test (typical), I started to daydream of chocolate banana bread. Eventually my brain could not handle any more math and decided to take a much-needed break. I immediately reached for the ripe bananas in my fruit bowl and the 75% cocoa chocolate in my cupboard and whipped up this bad boy. This chocolate chunk banana bread is seriously addictive. It’s been in the house for under two days, and there is only one slice remaining. I may or may not have eaten half the loaf… I’ll never tell. If you’re feeling overwhelmed, stressed, and just straight up exhausted, then you need this banana bread in your life. Seriously, banana bread is therapeutic and delicious.

Table of Contents

• Chocolate Chunk Banana Bread Ingredients
• Step One—Prepare the Banana Bread Batter
• Step Two—Fold in the Chocolate
• Step Three—Bake the Banana Bread
• Step Four—Cool, Slice, & Serve
• More Snack Breads to Make
• Chocolate Chunk Banana Bread Recipe

Chocolate Chunk Banana Bread Ingredients

To make this recipe, you will need the following ingredients:

• 400 grams (1½ cups) mashed ripe banana, approximately 4 large bananas
• 115 grams (1/2 cup) plain Skyr yogurt, at room temperature
• 1/2 cup olive oil
• 2 large eggs, at room temperature
• 80 grams (1/2 cup) coconut sugar
• 1 teaspoon pure vanilla extract
• 50 grams (1/2 cup) oat flour
• 65 grams (1/2 cup) millet flour
• 135 grams (1 cup) light buckwheat flour
• 14 grams (2 tablespoons) cocoa powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 100 grams (2/3 cup) dark chocolate, chopped

Step One—Prepare the Banana Bread Batter

Preheat the oven to 350°F and line a 9 x 5 inch loaf pan with parchment paper.

In a large mixing bowl, mash the ripe banana until smooth. Add the yogurt, olive oil, eggs, vanilla extract, and coconut sugar, then whisk well to combine. Set aside. Whisk together the oat, millet, and buckwheat flour in a medium mixing bowl along with the cocoa powder, cinnamon, baking soda, baking powder, and sea salt. Using a baking spatula, fold the dry ingredients into the wet until just combined. 

Step Two—Fold in the Chocolate

Add the roughly chopped chocolate to the bowl and give the batter a couple of folds with the baking spatula to incorporate.

Step Three—Bake the Banana Bread

Pour the banana bread batter into the lined loaf pan, smoothing down the batter with the baking spatula. Bake the banana bread for 1 hour and 10 minutes, or until a toothpick inserted in the centre comes out clean.

Step Four—Cool, Slice, & Serve

Remove the banana bread from the oven and allow it to cool in the pan for 20 minutes before transferring the loaf to a cooling rack to cool completely. Store the loaf at room temperature in a Ziploc bag or wrapped in cling film for up to five days.

More Snack Breads to Make

If you loved this Chocolate Chunk Banana Bread recipe, be sure to check out these other snack bread recipes:

Pumpkin Bread

Lemon Pistachio Loaf with Lemon Glaze

Strawberry Rhubarb Crumble Loaf

Ginger Molasses Loaf

If you make this recipe, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.

Feel free to leave any questions, comments, or reviews below. I love to hear from you!

Chocolate Chunk Banana Bread

I think I've finally perfected how to make a perfectly moist gluten-free banana bread. This Chocolate Chunk Banana Bread is moist, decadent, and delicious, plus it's gluten and refined sugar free, but you'd never know if I didn't tell you. It's also one of my favourite snacks to keep on hand for a mid-morning pick-me-up.

Author: Ashley

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Servings: 1 loaf

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Equipment

• Digital kitchen scale
• 9 x 5 inch Loaf pan
• Parchment paper
• Mixing bowls

Ingredients

• 400 grams mashed ripe banana (1½ cups, about 4 large bananas)
• 115 grams plain Skyr yogurt, at room temperature (1/2 cup)
• 1/2 cup olive oil
• 2 large eggs, at room temperature
• 80 grams coconut sugar (1/2 cup)
• 1 teaspoon pure vanilla extract
• 50 grams oat flour (1/2 cup)
• 65 grams millet flour (1/2 cup)
• 135 grams light buckwheat flour (1 cup)
• 14 grams cocoa powder (2 tablespoons)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 100 grams dark chocolate, chopped (2/3 cup)

Instructions

• Preheat the oven to 350℉ and line a 9 x 5 inch loaf pan with parchment paper.
• In a large mixing bowl, mash the ripe banana until smooth. Add the yogurt, olive oil, eggs, vanilla extract, and coconut sugar, then whisk well to combine. Set aside.
• Whisk together the oat, millet, and buckwheat flour in a medium mixing bowl along with the cocoa powder, cinnamon, baking soda, baking powder, and sea salt.
• Using a baking spatula, fold the dry ingredients into the wet until just combined. Add the roughly chopped chocolate to the bowl and give the batter a couple of folds with the baking spatula to incorporate.
• Pour the banana bread batter into the lined loaf pan, smoothing down the batter with the baking spatula. Bake the banana bread for 1 hour and 10 minutes, or until a toothpick inserted in the centre comes out clean.
• Remove the banana bread from the oven and allow it to cool in the pan for 20 minutes before transferring the loaf to a cooling rack to cool completely. Store the loaf at room temperature in a Ziploc bag or wrapped in cling film for up to five days.

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: Bananas, Chocolate, Easy Recipe, Healthy, Refined Sugar Free