Chocolate Banana Bread and Muffins
If the bananas sitting on your counter are destined to end up as banana bread, give this chocolate version a try! It’s easy to make, full of chocolate flavor, and works well as a breakfast treat or an afternoon snack.
What You’ll Need for Chocolate Banana Bread:
- 3 bananas– adds moisture and acts as a binder– no eggs needed!
- 6 tbsp vegetable oil– doesn’t impart flavor like butter and adds enough liquid so no milk is needed
- 1 tsp baking soda– gives rise but also keeps a dense crumb
- Sugar, flour, cocoa, vanilla, and salt– on-hand staples make baking any time easy!
- Chocolate Chips if you’re feeling extra chocolate-y
Chocolate Banana Bread and Muffins
Delicious, moist banana bread or muffins with chocolate. Great snack or on-the-go breakfast treat. Dairy and egg free (vegan). Recipe makes 1 loaf or 12 muffins. Freezes well.
- 1 and 2/3 cup AP flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 bananas, mashed
- 1 cup sugar
- 6 Tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 1/2 cup chocolate chips (optional)
For Chocolate Banana Bread Loaf: (Yield 12 slices)
Preheat oven to 350°F. Prep/line a 9 x 5 loaf pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, mash bananas until smooth. Stir in sugar, oil, and vanilla.
Stir dry ingredients into banana mixture until just combined. If using, fold in chocolate chips.
Fill loaf pan and bake on 350°F for 50 to 60 minutes, or until top springs back when touched and/or a toothpick inserted comes out clean.
Rest in pan for 5 minutes. Remove from pan and let cool for an hour for easier cutting. Store covered at room temperature for up to 3 days.
To make into muffins: (Yield 12 muffins)
Scoop batter into 12 lined muffin tins, filling each 3/4 full.
Bake muffins for 25 minutes, or until tops spring back when pressed or toothpick inserted comes out clean. Let sit in pan for 5 minutes then enjoy.
Store, covered, at room temperature for up to 3 days.
For Freezing:
Wrap individual slices or muffins then place in freezer safe bags, removing as much air as possible. Freeze for up to 2 months.
How to Customize Chocolate Banana Bread and Muffins:
- Swirl a little peanut butter or other nut butter into top of the muffin batter–be careful not to overfill muffin tin as muffin tops will spread
- Sprinkle with decorating sugar
- Use peanut butter chips instead of chocolate
- Add walnuts with chocolate chips for a delicious combo
So which do you prefer for a quick snack? A slice of banana bread or a banana bread muffin? I’m probably team muffin because they’re portable already but I also love a piece of banana bread with an afternoon coffee so really, both are winners!