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Dairy-Free Chocolate Banana Bread Recipe

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4.3 from 11 reviews

This Dairy-Free Chocolate Banana Bread is a moist and delicious treat made with ripe bananas, rich cocoa powder, and dark chocolate chips, perfect for those seeking a dairy-free dessert option. It’s a simple recipe that combines the natural sweetness of bananas with deep chocolate flavors, baked into a tender loaf ideal for breakfast or snack time.

Ingredients

Banana Bread Ingredients

  • 12.5 oz medium overripe bananas
  • 2 eggs
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup dark chocolate chips, divided (3/4 cup for batter, 1/4 cup for topping)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350℉ (175℃). Lightly grease and line an 8.5×4.5 inch or 9×5 inch loaf pan with parchment paper, allowing the paper to overhang the sides for easier removal.
  2. Mash Bananas: In a medium bowl, mash the overripe bananas with a fork to your preferred texture, either chunky or smooth.
  3. Mix Wet Ingredients: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the eggs, brown sugar, and vanilla extract together until the mixture becomes pale and fluffy.
  4. Add Oil and Bananas: With the mixer running, slowly drizzle in the vegetable oil. Then incorporate the mashed bananas and mix until fully combined.
  5. Sift and Combine Dry Ingredients: Sift the flour, cocoa powder, baking soda, and salt into the wet mixture. Beat gently until just combined to avoid overmixing.
  6. Add Chocolate Chips: Fold 3/4 cup of the dark chocolate chips into the batter using a spatula until evenly distributed.
  7. Fill Pan and Add Topping: Pour the batter into the prepared loaf pan. Evenly sprinkle the remaining 1/4 cup of chocolate chips on top of the batter.
  8. Bake: Bake the banana bread in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Allow the banana bread to rest in the pan for 10 minutes to set, then remove it from the pan and transfer to a cooling rack to cool completely before slicing and serving.

Notes

  • Ensure bananas are well overripe for maximum sweetness and moisture.
  • Do not overmix the batter after adding flour to keep the bread tender.
  • You can substitute dark chocolate chips with dairy-free semi-sweet chocolate chips.
  • Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a nuttier flavor, consider adding 1/2 cup chopped walnuts or pecans to the batter.

Find it online: https://bitezly.com/dairy-free-chocolate-banana-bread-recipe/