Chocolate Banana Bread is deliciously dense, mouthwateringly moist, and chock full of cocoa flavor! Our chocolate chip banana bread recipe has a secret ingredient — creamy, fatty avocado — for a texture so indulgent you won’t be able to stop after just one slice!! So be sure to make two loaves and be ready to share!
Chocolate Banana Bread
One of the trickiest things about homemade breads is getting that texture and moisture just right — but it’s not tricky at all with the right recipe!
Using perfectly ripe bananas is a widely known baking hack, but have you ever tried throwing in a ripe avocado?
It’s creamy as can be, and the fats in the flesh are actually really good for you!
But the flavor of avocado banana bread is all chocolate with that fruity, honey-like aroma from the bananas.
Chocolate and bananas… Is there a yummier combination?
You can mix the two for a super simple, easy homemade ice cream or enjoy classic chocolate covered bananas for a cool, nostalgic treat.
Ingredient Notes and Substitutions
- Avocado – ½ of a large fruit (you read that right — it’s a fruit!) or 1 small one.
- Bananas – Mash them up to make them easy to mix in! I’ve found the easiest way to do this is just with a fork.
I also like to freeze ripe bananas for use later. If this is something that you do too, just let them thaw in the fridge first!
- Granulated Sugar – You don’t want to use powdered sugar (it’ll dry out the batter) or a liquid sweetener (it’ll make the batter too wet).
Stick to regular white or brown granulated sugar for avocado banana bread.
- Unsweetened Cocoa Powder – Some interesting possible substitutions for cocoa powder include powdered peanut butter and hot cocoa mix.
I haven’t tried either in this recipe, so do so at your own risk!
- Semisweet Chocolate Chips – Semisweet matches the sweetness of chocolate banana bread overall, but feel free to use milk or dark chocolate chips if those are your favorite.
Chocolate Chip Banana Bread Recipe Tips
- Need to ripen bananas quickly?
Stick ‘em in a brown paper bag a day or so before you’re going to make chocolate banana bread!
This will trap the natural gasses released by ripening fruit and will actually help it brown faster.
You can do the same thing with avocado, actually — try it out by bagging both together!
- Use the spoon and level method with the flour.
Ever heard of this technique? You’ve probably used it before — you get a heaping scoop of your dry ingredient and then level it off with a knife.
It’s the best way to get the exact amount of flour every time and avoid adding so much flour that you end up drying out the batter.
- Add pops of flavor and texture with fun extras.
In case those chocolate chips aren’t enough, I have a few extra recommendations for add-ins!
Super sweet white chocolate chips or toffee bits, nutty shredded coconut or chopped walnuts, or even bits of fruit could be really nice.
But the sky’s the limit for this! Make my chocolate chip banana bread recipe your own… it’s already a mouthful, so you may as well fill it just the way you like!
Storing and Freezing Avocado Banana Bread
Your loaf of chocolate banana bread can stay right on the countertop for up to 3 days.
Just keep it out of direct sunlight or the chips will melt! It keeps for a little bit longer in the fridge.
If you want to freeze your leftovers, wrap slices completely in plastic wrap and then wrap in foil as well.
Store for up to 3 months and thaw as many slices as needed in the fridge before serving.
Kitchen Tools You Will Need
- 9×5 Pan – Keep in mind that glass and dark pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these.
- Wire Rack – Great for cooling all kinds of baked goods.
- Large Bowl – This one is my go-to!
Chocolate Banana Bread FAQ
Adding too many eggs is actually detrimental to your avocado banana bread. Too many will make the flavor less intense, and it’ll also make the texture more spongy than dense. That’s the opposite of what we’re going for here!
Instead, if you want to make avocado banana bread more moist (but I promise, it’s moist enough!), just add an egg yolk and remove one egg white to prevent the batter from getting too wet.
First, you want to make sure it’s fully cooled. It’s up to you whether to wrap individual slices or the whole loaf.
Either way, wrap it at least twice with plastic wrap to make sure it’s totally airtight!
It helps the chocolate banana bread rise! It’s found in a lot of quick bread recipes like this one.
With love, from our simple kitchen to yours.
Other Easy Bread Recipes
Chocolate Banana Bread (Made With Avocado)
- 1/2 ripe avocado, chopped
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup semisweet chocolate chips, plus more to top the banana bread with before baking
- Preheat the oven to 350 degrees F.
- Spray a 9×5” loaf pan with nonstick cooking spray. Set aside.
- In a large bowl, mash together the avocado, egg, and vanilla. Do not overmix, it’s OK if it has a chunky texture.
- Stir in the mashed bananas.
- In another bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, cinnamon, and salt.
- Stir the dry flour mixture into the avocado mixture. Gently fold in the semisweet chocolate chips.
- Pour the batter into a greased loaf pan. Sprinkle the top of the batter with more semisweet chocolate chips.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Let cool completely on a cooling rack.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2023
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