This Dreamy Dark Chocolate Chip Banana Bread is packed with bananas, oats, and chocolate. Hellooooo match made in heaven! This easy peasy recipe is sure to leave you wanting more.
My daughter always does a little dance whenever bananas on the counter turn spotty since she knows a big loaf of banana bread is sure to follow.
Dreamy Dark Chocolate Chip Banana Bread
Feel free to make a second loaf to freeze for later – the best part of banana bread (aside from how delicious it is) is how easy it is to freeze, thaw, and faceplant whenever the craving strikes!
I also adore it lightly toasted the next day and slathered with peanut butter or drizzled with honey. YES PLEASE!
Dreamy Dark Chocolate Chip Banana Bread
- 1 flax egg (or 1 large egg)
- 5 TBSP unsalted butter
- 1 cup super ripe banana (2 medium bananas)
- 1/4 cup unsweetened applesauce
- 1/4 cup honey or pure maple syrup
- 2 tsp coconut oil
- 1 TBSP lemon juice
- 1 cup unbleached white whole wheat flour or all-purpose flour
- 2/3 cup ground oat flour [see notes]
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1/2-3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 to 3/4 cup dark Choc 60% caco chips
- Pre-heat your oven to 325 degrees F and whip up your flax egg, if using one.
- To make a flax egg, simply combine 1 tablespoon of ground flax with 3 tablespoons of water, whisk, and refrigerate for 15-20 minutes. No need to time it, just pop it in the fridge until you’re ready to add it to the mix.
- Next grab 5 tablespoons from a stick of butter and slice. Slicing is optional, but will help the butter melt faster and more evenly. Add the butter to a small saucepan on medium-low heat and whisk occasionally, keeping an eye on the pot to prevent burning. A few minutes later, once the butter fully melts, it will start to froth and bubble at the top. Keep whisking repeatedly at this point, as the butter takes on a caramel brown-sugar smell. You’ll start to notice tiny brown flecks at the bottom of your pan. Whisking those little specks will give the butter a golden-brown hue and signal when it’s time to remove the butter from heat. Pour into clean bowl to prevent further cooking and set aside to cool to room temperature.
- In the same pot you browned your butter in, add the banana, honey and coconut oil and applesauce, scraping up any leftover golden flakes of deliciousness into the banana for added flavor. Leave the burner on medium-low heat, sauteing the banana to further develops the sweetness and flavor. A few minutes is all you’ll need. Once you’re ready, pull from heat and add to a large mixing bowl to cool.
- Next, in a medium bowl, mix dry ingredients and whisk to distribute evenly.
- Add approximately half of your browned butter, lemon juice, and flax egg to the banana mixture and stir.
- Sift in your dry ingredients [sometimes the oats try to hang out in the sifter, just pour them in slowly if that happens] while stirring the two together with a fork until just moistened. Add your dark chocolate chips, fold into the batter, and pour into a 9×5 loaf pan lined with parchment paper.
- That remaining brown butter? Pour/swirl it into the top of the loaf using a toothpick, then bake at 325 F for 45-55 minutes until a toothpick comes out clean from the center.
- Mine is typically done around 50 minutes but ovens are testy little appliances and times may vary just a tad.
tools to on hand
special diets and swaps
An egg will easily work in place of flax egg, if needed.
Whole grain flour can sub for all-purpose and for those of you babystepping your way from white flour to whole grains, unbleached white wheat is a soft alternative to help you transition!
Looking for a GF banana bread? Simply use your favorite gluten-free all purpose blend!
No honey? You can substitute pure maple syrup, agave nectar, or 1/4 cup of sugar. Those of you rocking a mondo sweet tooth can add a little extra, I’ll look the other way! You can also sneak in some walnuts or pecans in addition to the chocolate chips for a nutty boost of protein.
As for the oats, you can purchase oats pre-ground into flour, but it’s ridiculously easy to make your own by pulsing plain rolled oats in a food processor until they’re fluffy and powdery. They’re delicious sprinkled into baked goods and veggie burgers too!
I’ve made this bread with a zillion and one little add-ins and swaps and it’s so good any which way. You can even go nuts and spread peanut butter or nutella on a slice and satisfy a mondo sweet tooth!
so… how was it?
This chocolate chip banana bread is dah-reamy! Bananas, oats, and chocolate are really quite perfect for each other. I’m not sure who the third wheel would be in this scenario but they’d make one baller tricycle.
Pretend that made sense. I’m super sleepy and a bit famished after writing this up so… someone make this bread and bring me a slice or three?
If you get a chance to try this Dark Chocolate Chip Banana Bread, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!