Chocolate Banana Bread and Muffins

We’re back to the busy season and it’s the perfect time of year to have something easy and tasty on hand. Quick breads and muffins are always a good option! They’re made with staple ingredients and don’t require a lot of hands on time. Plus, if you’re a small family like ours, they freeze well for later 🙂

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
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5 from 1 vote

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.
Course Breakfast, Brunch, Snack
Cuisine American, Southern
Keyword Banana Bread Muffins, Chocolate Banana Bread, Vegan Chocolate Banana Bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 225kcal
Author Emma Watling

Ingredients

  • 1 and 2/3 c AP flour
  • 1/3 c cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 bananas, mashed
  • 1 c sugar
  • 6 Tbsp vegetable oil
  • 1/2 tsp vanilla
  • 1/2 c chocolate chips optional

Instructions

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 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.

Nutrition

Calories: 225kcal

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!

I hope your week is off to a great start and you’re ready for fall (I almost can’t believe we’re into late September!)– I’m planning to give our front porch a seasonal face lift and make pumpkin puree to celebrate 🙂 How are you embracing the first day of fall? Let me know in the comments!

-Emma



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