Description

This rich and moist Chocolate Banana Bread combines the natural sweetness of ripe bananas with deep cocoa flavor and melty chocolate chips. Enhanced with a hint of espresso powder and topped with a sprinkle of flaky sea salt, this loaf is perfect for breakfast, dessert, or an indulgent snack. Made with Greek yogurt and avocado oil for added moisture and tenderness, it’s an easy-to-make treat that delivers a delicious balance of chocolate and banana in every bite.

Ingredients

Dry Ingredients

1 cup all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon espresso powder (optional, but recommended)
1 teaspoon baking soda
1/2 teaspoon fine kosher salt

Wet Ingredients

1 1/2 cups mashed bananas (3 large ripe bananas)
1/2 cup plain Greek yogurt (whole milk or low-fat Greek yogurt)
2 eggs (at room temperature)
1/3 cup granulated sugar
1/3 cup brown sugar
3 tablespoons unsalted butter (melted and cooled)
3 tablespoons avocado oil
1 1/2 teaspoons vanilla bean paste (or vanilla extract)

Add-ins and Toppings

3/4 cup chocolate chips (divided: 1/2 cup for batter, 1/4 cup for topping)
Flaky sea salt for sprinkling on top (optional)

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Instructions

Prepare Oven and Pan: Preheat the oven to 350° F. Lightly spray a 9×5-inch loaf pan with cooking spray and set it aside. Melt the unsalted butter and allow it to cool while you measure and mix other ingredients.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, espresso powder (if using), baking soda, and kosher salt until evenly combined.
Combine Wet Ingredients: In a large mixing bowl, mash the ripe bananas thoroughly. Whisk in the plain Greek yogurt, brown sugar, granulated sugar, eggs, cooled melted butter, avocado oil, and vanilla bean paste or extract until the mixture is smooth and homogenous.
Incorporate Dry Ingredients: Pour the dry ingredient mixture into the wet banana mixture. Gently fold them together using a rubber spatula just until combined – be careful not to overmix to avoid tough bread. Stir in half (1/2 cup) of the chocolate chips evenly into the batter.
Transfer and Top Batter: Pour the batter into the prepared loaf pan, smoothing the top gently. Evenly sprinkle the remaining 1/4 cup of chocolate chips over the batter’s surface. Optionally, add a light sprinkle of flaky sea salt on top to enhance the chocolate flavor.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick in the center – it should come out clean or with just a few crumbs attached.
Cool the Bread: Remove the pan from the oven and let the bread cool inside the pan for about 10 minutes. Then carefully transfer the loaf onto a wire cooling rack to cool completely for 1 to 2 hours before slicing. This cooling step helps set the texture and flavor.

Notes

For best results, use very ripe bananas with lots of brown spots for maximum sweetness and moisture.
Using Dutch-processed cocoa powder gives a richer chocolate flavor and better color compared to natural cocoa powder.
Espresso powder is optional but intensifies the chocolate notes without adding coffee flavor.
Do not overmix the batter to prevent dense or tough bread.
You can substitute avocado oil with any neutral oil like vegetable or canola oil.
Storing the bread in an airtight container at room temperature keeps it moist for up to 3 days; refrigerate for longer storage.
Feel free to add nuts like walnuts or pecans for extra texture.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American