This 4-ingredient chocolate bread is my answer to "we need something chocolatey, fast." It's rich, moist, and naturally sweet from ripe bananas, with melty dark chocolate chips in every bite. The ingredient list is short on purpose: eggs for lift, bananas for sweetness and moisture, a little coconut flour for structure, and plenty of chocolate chips. I walk you through it step by step so the loaf turns out tender and sliceable every time.
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I tested this recipe until the crumb stayed plush without extra sugar or dairy. Use very ripe bananas with lots of spots, whisk the eggs until frothy, and let the batter sit a minute so the coconut flour hydrates. Fold in the dark chips, line the pan for easy release, and pull it when the center springs back and a tester has a few damp crumbs. If you need it fully dairy free, choose dairy-free dark chocolate chips.
If you're on a banana bread kick, try my blackberry banana bread for a fruity twist, my chocolate buckwheat banana bread for a toasty, nutty vibe, or my paleo gluten free banana bread made with coconut flour for a grain-free option. For today, four ingredients and a loaf pan are all you need.
Jump to:
- Why This Chocolate Banana Bread Recipe Works
- Chocolate Bread Recipe Ingredients
- How to Make This Banana Bread Recipe with Chocolate Chips
- Chocolate Banana Bread Recipe Tips
- How to Store this Banana Chocolate Chip Bread Recipe
- FAQ
- Suggested Breakfast and Snack Ideas
- More Sweet Bread Recipes to Try
- 📖 Recipe
- 💬 Comments
Why This Chocolate Banana Bread Recipe Works
Easy: Only 4 simple ingredients: eggs, bananas, dark chocolate chips, coconut flour. All mixed together in one bowl. This chocolate chip loaf recipe is rich, decadent and super moist without extra add-ins.
Wholesome: No yellow cake mix and no self-rising flour. This recipe is gluten-free, grain-free, dairy-free, vegan and oil-free. There is no added sugar as the sweetness comes from the bananas and coconut flour.
Swipe on a dollop of my Quick and Easy Homemade Almond Butter, or Homemade Peanut Butter to bump up the protein. For more great breakfast or snack recipes try my Double Chocolate Carrot Zucchini Muffins, my Best Paleo Banana Bread with Coconut Flour my Apple Buckwheat Pancakes with Diced Maple Apples and my Dark Chocolate Roasted Chickpeas (3-Ingredient).
Chocolate Bread Recipe Ingredients
- Large eggs: Must be at room temperature so the melted chocolate doesn't harden when combining. Eggs are used as a binder to produce a tender crumb.
- Overripe bananas: Add sweetness to this quick bread recipe.
- Dark chocolate chips: Or mini chocolate chips are melted and combined into the chocolate chip banana bread batter. You cannot substitute with unsweetened cocoa powder but you can add a tablespoon for a double chocolate effect (reduce coconut flour by 2 tablespoons).
- Coconut flour: Adds more natural sweetness to this easy recipe. Coconut flour is your only dry ingredients and is unique and cannot be easily substituted in this recipe.
See recipe card below for all ingredients and quantities.
How to Make This Banana Bread Recipe with Chocolate Chips
- In a large mixing bowl add eggs and whisk with an electric mixer on high speed until frothy, light, and fluffy.
- Add mashed banana and mix on medium speed, just until fully blended.
- Drizzle in melted dark chocolate and mix until just incorporated.
- Sprinkle coconut flour into wet ingredients and mix until evenly spread throughout batter, do not overmix.
- Pour the batter into parchment lined loaf pan. Put in preheated 350°F oven and bake for 40 minutes.
- Remove from oven and let cool in pan for 5 minutes before transferring to wire rack to cool completely.
Top Tip: Allow the batter to rest for 5-10 minutes before placing in the oven. This gives the coconut flour a chance to absorb some of the liquid and soften before baking.
Chocolate Banana Bread Recipe Tips
Double the recipe: Make a big batch of quick breads and freeze a few loaves in thick slices. Thaw, toast or warm and add a swipe of gooey peanut butter or almond butter for an easy breakfast or afternoon snack.
Variety with add-ins: A pinch of cinnamon, allspice, nutmeg or cloves can give the loaf a pop of warm spice. Or a teaspoon of espresso powder and vanilla extract can amp up the rich chocolate flavor.
Storage: This quick chocolate bread recipe can be stored in an airtight container on the counter for up to 3 days. Freeze as a full loaf or in thick slices in plastic wrap for up to 3 months.
How to Store this Banana Chocolate Chip Bread Recipe
- Room temperature: Cool completely. Store the chocolate loaf tightly wrapped or in an airtight container for 1 to 2 days. Keep it in a cool spot out of sunlight.
- Refrigerator: For longer storage, refrigerate up to 5 days. Wrap well so it doesn't dry out. Let slices come to room temp or warm briefly before serving.
- Freeze: Slice the loaf, place parchment between slices, and freeze in a freezer bag or airtight container for up to 2 months. Thaw a slice at room temp or warm in a low oven for a few minutes.
- To refresh: Warm slices in a 300°F oven for 5 to 8 minutes or in a toaster oven until the chips are just melty.
- Prevent sogginess: Always cool the loaf fully on a rack before wrapping. If you notice condensation, crack the container lid for a few minutes to release moisture, then reseal.
FAQ
The darker the banana ripens, the more natural sugars and sweetness that develop. Your bananas should be super ripe with brown spots or darkening patches, and a little soft. I prefer not to use bananas that have gone completely black because I find they taste slightly off-putting.
Moisture is the key ingredient to the perfect banana bread recipe. If your chocolate banana bread is not moist enough then try weighing your ingredients next time. Coconut flour absorbs a ton of moisture so if you add too much coconut flour to the recipe you will end up with a dry crumb.
More Sweet Bread Recipes to Try
📖 Recipe
Banana Chocolate Chip Bread Recipe
Equipment
- 1 4x6-inch loaf pan lined with parchment paper
- 1 large or medium mixing bowl
- 1 hand-held mixer
Ingredients
- 3 (3) large eggs room temperature
- 5 (4-5) overripe bananas, mashed about 370 grams peeled
- ⅓ cup (60 grams) dark chocolate chips melted, plus extra for topping
- ⅓ cup (40 grams) coconut flour
Instructions
- Heat oven to 350°F and prepare a 4x8-inch loaf pan with parchment paper.
- In a large mixing bowl, add eggs and with a hand held electric mixer, whisk on high speed until frothy, light and fluffy. About 2-3 minutes.3 large eggs
- Add mashed banana and mix on medium speed just until fully blended.5 overripe bananas, mashed
- Drizzle in melted dark chocolate and mix until just incorporated.⅓ cup dark chocolate chips
- Add the coconut flour and mix until evenly spread throughout the batter, do not overmix. Allow batter to rest for 5-10 minutes to allow coconut flour to absorb moisture.⅓ cup coconut flour
- Pour the batter into the prepared loaf pan and top with extra chocolate chips. Put in preheated oven and bake for 35-40 minutes.
- Transfer to wire rack, wait 10 minutes then removed from prepared loaf pan to cool completely.
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Charlie says
This loaf is INCREDIBLE! I really can’t believe it is gluten-free and only 4 ingredients. Nice healthy option to treat you and your family!
Jacqui Wilson says
Hi Charlie, I'm so glad you and your family enjoyed this recipe!