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Chocolate Banana Bread

mighty fine chocolate banana bread recipe

Like anything else, banana bread gets even better with chocolate. Guess I’ve mastered the obvious. In fact, I just finished a loaf of the obvious and miss it already.

Unsweetened cocoa powder is like an old friend to ripe bananas; it adds a satisfying depth without making the bread overly sweet. Is it semicolon or semi-colon? Either way, that punctuation mark always makes me feel weird.

All’s right with the world.

chocolate banana bread

Chocolate Banana Bread


1 Loaf

Because fruit! Easy to mix by hand, this moist gluten free chocolate banana bread is full of flavor. Not overly sweet, so it's great any time of day. Perfection, thy name is chocolate banana bread.


  • 8 tablespoons coconut oil, melted
  • 1 cup brown sugar, packed
  • 1 1/3 cups mashed ripe bananas (3 big ones should do the trick)
  • 1/4 cup unsweetened applesauce
  • 2 eggs, lightly beaten
  • 1 tablespoon vanilla bean paste
  • 2 cups gluten free flour (see notes)
  • 1/3 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup chocolate chips


Preheat oven to 325 degrees. Line a 9" x 5" bread pan with parchment paper.

In a medium bowl, combine oil or butter, sugar, bananas, applesauce, eggs, and vanilla.

In a large bowl, combine gf flour, cocoa, baking soda, cinnamon, and salt. Add liquid ingredients to dry and blend thoroughly. Fold in chocolate chips, reserving a few to sprinkle on top. How could you not?

Pour batter into prepared pan. Bake for about 1 hour, until toothpick inserted in center is mostly clean. Let bread cool slightly (about 10 minutes) before removing from pan onto a cooling rack.

It's best to let bread cool before slicing. Good luck with that.



Ripe bananas are essential for baking. When bananas are on sale, grab a bag or two. After the bananas ripen, throw them in the freezer, peel and all. Defrost at room temperature or in the microwave as needed.

I used the Artisan Flour Blend from Pamela’s. If you sub a different all-purpose gluten free blend, you may need to add a small amount of guar gum.

Extra bread can be frozen to defrost as needed. By the way, whoever said “out of sight is out of mind” never had chocolate banana bread in the freezer.

great crack in banana bread




  1. It looks very delicious, but I’m worried about 1/2 teaspoon of salt. I usually just add a pinch or 1/4 of a teaspoon to recipes or they taste too salty for me.

    We generally are advised not to use semicolons in dialogue because we don’t speak in semicolons. Since you’re mostly speaking to us, given the tone of the blog post, the semicolon may seem out of place, but the usage and punctuation were used properly. We know that “it” refers to the cocoa powder, so a period would have been just fine. If the connection was not obvious from the writing, an em dash could also be appropriate.

    However if this were strictly instructional, a semicolon would seem less out of place.

  2. Hi interesting recipe!! Can I substitute coconut oil with canola oil?

  3. D Stuyven says:

    Would wheat flour work in this recipe?

    • Hmm. Maybe, but you might need slightly less flour. It’s probably easiest to find a recipe that fits your needs. Then again, a little experimentation can be fun.

  4. YUM!!! Always love your writing here, Linda. It would be a semi-colon. I actually love semi-colons myself. Probably due to being an English major. 😉 But more importantly, this recipe is awesome! Another amazing way to use up my never-ending banana supply!