What is better then fresh warm banana bread!? Add in some chocolate and top with a peanut butter crumble to take it to the next level. You get the melty chocolate in the middle of the sweet bread and a crunchy topping to finish it off. I am almost always a sweet breakfast fan, and this Chocolate Banana Bread paired with a cup of coffee is my favorite.
This is a simple one bowl banana bread recipe. So all you have to do is mix everything in one bowl for minimum clean up. I love layering the chocolate in the middle of the bread for a great melty surprise. Then the topping is so simple with just some oats, peanut butter, coconut sugar, and a little coconut oil. It creates a perfect crunchy topping, and is honestly probably my favorite part of the bread.
This Chocolate Banana Bread is not overly sweet, but perfectly moist and fluffy. There is just something about banana bread that is so nostalgic and comforting. With so many varieties and so many recipes now, I am super happy with how this lighter version turned out. It taste decadent, but light enough to have for breakfast. I usually make a loaf on Sunday to have during the week for a wonderful but simple breakfast. Or I will even make two batches and slice one, wrap up the slices in plastic wrap, and put them in the freezer for later. I love topping it with some additional nut butter for an even more satisfying snack or breakfast. You could also crumble up a slice over some greek yogurt to add some protein. I know there has been a lot of banana bread making happening over the last year, but I hope you find this recipe super delicious and simple.
In a large bowl mash the bananas and all the wet ingredients in the bowl. Mix till evenly combined.
Fold in the dry ingredients until everything is evenly combined
In a small microwave safe bowl, melt the chocolate and the coconut oil in 20 second increments. Stir consistently until chocolate and smooth.
Pour half the banana bread batter in the loaf pan, and add half the chocolate. Gently swirl the chocolate into the banana bread batter.
Spoon the remaining batter over the chocolate and spread gently. Then add remaining chocolate over the top and swirl.
In a small bowl combine the crumble ingredients and stir until evenly mix
Sprinkle crumble over the batter and gently press down.
Place the pan in the oven and cook for about 35 minutes. Take out the bread and cover with foil for the remaining 15-25 so the crumble does not burn. Bread is done when a tester comes out clean.
Makes about 10 large slices. Store up to 4 days on the counter or freeze for up to 3 months
Notes
Nutritional facts calculated using lakanto monk fruit sweetener, medium bananas, and sugar free syrup
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Ingredients in a different colour are products I use for my cooking/baking and recommend. Some are affiliate links and I do earn from qualifying purchases at no cost to you. Thank you for supporting cokocooks
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