Double Chocolate Banana Bread with Avocado

A close up picture of two slices of the chocolate banana bread stacked on top of each other.

5 from 6 votes

Double Chocolate Banana Bread with Avocado

Cocoa Powder and semisweet chocolate chips help this Double Chocolate Banana Bread earn its name. In addition, the bread is made healthier using avocado instead of butter or oil.

Prep Time15

Cook Time1

Cooling Time2

Total Time3 15

Course: Bread, Breakfast, Dessert

Cuisine: American

Keyword: banana, bread, chocolate chips

Servings: people

Calories: 252kcal

Author: Jess Jankowski

Cost: $3.39

Equipment

mixing bowls
mixing spoon
wire whisk
9x5-inch loaf pan

Ingredients

½ ripe large avocado chopped
1 large egg
1 teaspoon vanilla extract
3 ripe bananas mashed
1 ¼ cup all-purpose flour
¾ cup granulated sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
½ cup semisweet chocolate chips plus more for garnish

US Customary - Metric

Instructions

PREP OVEN AND PAN:

Move the oven rack to the middle position. Preheat the oven to 350 degrees F.
Spray a 9x5” loaf pan with nonstick cooking spray.

MIX BATTER:

In a large bowl, mash together the avocado, egg, and vanilla. Do not overmix. It’s OK if the batter has a chunky texture.
Stir in the mashed bananas.
Whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, cinnamon, and salt in another bowl.
Stir the dry flour mixture into the avocado mixture.
Gently fold in the semisweet chocolate chips.

BAKE:

Pour the batter into the prepared 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.
Cool the bread for 15 minutes in the pan, and then remove the bread from the pan to cool completely on the wire rack, about another 1 hour and 45 minutes.

Notes

To ripen bananas quickly, add them to a brown paper bag overnight.

Nutrition