Rich Double Chocolate Chip Banana Bread (High Fiber!)

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 204kcal

Author: Lauren

Every bite of this Double Chocolate Chip Banana Bread tastes just like a fudgy brownie. It’s the ultimate chocolatey snack—and you’d never know it’s lightened up or high in fiber!

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Ingredients

3 medium overly ripe bananas (310g) ~1.25 cup mashed
2 large eggs
1/2 cup canned pumpkin (120g)
1/2 cup unsweetened almond milk (120g) or milk of choice
1 Tbsp vanilla extract
1 cup whole wheat pastry flour (120g) or all-purpose flour
1/2 cup sugar (96g) or sugar alternative
1/2 cup dark cocoa powder (40g)
1/4 cup dutch black cocoa powder * (27g) or more cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips (80g)

Instructions

Preheat the oven to 350 degrees F. Spray a 8.5x4.5-inch bread pan with cooking spray and line with parchment paper.
To a large bowl, add the bananas and mash with a fork. Add the rest of the wet ingredients (eggs through vanilla) and whisk well to combine.
To a separate medium size bowl, add all the dry ingredients (flour through salt); whisk to combine.
Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are mixed in. You can also use a hand mixer for this.
Add the chocolate chips and fold into the batter I like to save a few for topping!)
Pour batter into the bread pan and sprinkle with any remaining or extra chocolate chips.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean (a toothpick inserted in the center should still be slightly gooey for a more moist texture!)
Let cool. Sprinkle with flake salt if desired then slice and enjoy!

Notes

This bread is great warm and fresh out of the oven but also insanely delicious after chilling in the fridge overnight. I love serving this bread up chilled with some greek yogurt, nut butter and berries!

Dutch cocoa: The dutch black cocoa powder really brings an intense chocolate flavor to the bread. I recommend using it if you have it, but if you need to replace it, you can do so with more dark cocoa powder.

Sugar: Nutrition calculated using real sugar. If using sugar alternative, each slice is 168 calories with 27g carbs and 9g sugar. Everything else remains the same.

To make gluten-free: use gluten-flour like Bob's Red Mill 1:1 or King Arthur Measure for Measure

To make dairy-free: use dairy-free milk and dairy-free chocolate chips (my go-to chips are Enjoy Life!)

How To Store

To maximize the shelf life of the bread, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.

Bread at room temperature will last 1-2 days.
Bread in the fridge will last 1 week.
Bread in the freezer will last 3-4 months.

Make sure your bananas are overly ripe! If you need to quickly ripen your bananas, you can ripen your bananas in the oven in just 20 minutes!

Nutrition