Chocolate Banana Bread Recipe

There is something about fall that really makes me feel like baking. The warmth of the oven. The delicious smells. It’s all so cozy and inviting. Bananas are a staple in my house and it makes me so happy when we have a few spare ripe ones I can bake with. I wanted a baked good I could give to my kids or pack in their lunches that wasn’t full of added sugars, but still tasted good. This chocolate banana bread was a hit. In fact, the only added sugar in this recipe is a few dark chocolate chips, which I simply put in there to make the banana bread a little more exciting. The chocolate chips are completely optional and you can omit them if you wish, although I do love the touch of sweetness they add to the bread.

The chocolate banana bread is gluten-free. Plant based dishes are what feel like home for me so the vast majority of what I share is vegan, however this recipe does contain 2 eggs. Occasionally I will use eggs from a trusted source. What I believe is more important than trying to fit into any box or label is what I like to call intuitive eating. Your own intuition is your best guide for what you should eat, and that may change from day to day or month to month. I encourage you to explore trusting yourself above all else in your food choices. I have not tried a flax egg version yet to make the bread vegan, but if you do please let me know how it turns out.


Chocolate Banana Bread

Yields: 12 servings


  • 3 ripe bananas
  • 2 eggs
  • ¼ cup avocado oil
  • 1 Tbsp. peanut butter
  • 2 tsp. pure vanilla extract
  • ¾ cup brown rice flour
  • ⅓ cup coconut flour
  • ½ cup raw cocoa powder
  • ½ tsp. baking soda
  • ¼ tsp. sea salt
  • ¼ cup + 12 dark chocolate chips (optional)


  1. Preheat oven to 350 degrees F.
  2. Lightly grease a muffin pan or bar pan.
  3. In a large bowl mash bananas thoroughly. Add eggs, avocado oil, peanut butter, and vanilla extract. Stir until well combined.
  4. In a medium bowl sift together dry ingredients – brown rice flour, coconut flour, cocoa powder, baking soda, and sea salt using a whisk.
  5. Add dry ingredients to wet ingredients and stir until well combined.
  6. Stir in ¼ cup chocolate chips if desired for added sweetness.
  7. Divide batter evenly among 12 muffin cups or bars.
  8. Optional – place remaining 12 chocolate chips, 1 on the center of each muffin or bar.
  9. Bake for approximately 12 – 14 minutes until an inserted toothpick comes out mostly clean.

Happy baking my lovely friends! Enjoy your day.

“Everyone must take time to sit and watch the leaves turn.” ~ Elizabeth Lawrence

Sending you warm wishes and lots of love,

Wendy Irene