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  • Stephanie Wharton

Chocolate Banana Bread

By Stephanie Wharton


  • 2-3 ripe bananas, mashed

  • 2 tsp pure vanilla extract

  • 1 egg

  • ⅓ cup butter, melted

  • ¾ cup coconut palm sugar

  • 1 ½ cup bread or regular flour

  • ½ cup unsweetened cocoa powder

  • 1 tsp baking soda

  • ¾ tsp baking powder

  • ¾ tsp salt

  • ½ cup mini chocolate chips


  1. Preheat oven to 350 F. Grease a 9x5 loaf pan. Line with parchment or grease pan.

  2. Whisk bananas, vanilla, egg, butter, and sugar in a bowl. Whisk remaining dry ingredients in a separate bowl, then pour wet into dry. Stir until just evenly combined. Spread evenly into the loaf pan.

  3. If desired, sprinkle additional chocolate chips on top and press down firmly with fingers.

  4. Bake for 50-60 minutes or until a toothpick comes out clean. Remove from oven and allow to sit in pan for a few minutes until cool enough to handle. Remove loaf from pan while still warm, but wait until loaf is room temperature before slicing. Enjoy!


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