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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


  • 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


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.


Calories: 225kcal