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Black Banana Bread

Prep: 5 min
Cook: 45 min
Total: 50 min


Ingredients for 15 slices

I used a 9-inch by 5-inch pan

  • Dry
    • 2 cups whole wheat flour
    • 3/4 cup cacao (or 60% dark chocolate) powder
    • 3 tablespoons black cacao – IF YOU CANNOT FIND IT, SIMPLY REMOVE
      • Note: if you replace this with more dark chocolate powder, it will slightly increase the bitterness, which may be too much for some, so you’ll need to add more sugar or Stevia to compensate.
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • pinch of salt
  • Wet
    • 5 ripe bananas, chopped
    • 3 eggs
    • 1/3 cup coconut oil
    • 1 cup 2% Greek yogurt
    • 1 teaspoon Stevia in the raw
  • 3/4 cup dark chocolate chunks (optional but recommended; just add less if needed)


Step 1

Set oven to 350F/177C.

Step 2

Mix together the dry ingredients in a bowl.  Set aside.

Step 3

Add ripe bananas to a larger bowl and blend together using a hand mixer.  Blend until smooth with only a few small chunks, about 3 to 5 minutes.

Step 4

Add remaining wet ingredients to the bowl, then blend until smooth.

Step 5

Slowly add the dry ingredients to the wet ingredients and continue stirring so it doesn’t clump.  If the mixture is too dry, add tablespoons of (almond) milk until it thins out some. It should be a thick, smooth and somewhat sticky batter.

Step 6

Fold in the chocolate chunks – but reserve about 2 tablespoons for the topping garnish – using a spatula.

Step 7

Spray a baking dish (or muffin pan) with nonstick baking spray or olive oil, then add the batter.  Top it off with the remaining chocolate chunks.

Step 8

Bake in the oven for 40 to 45 minutes, or until the top has hardened and splintered, and you can pierce the bread with a toothpick and it comes out clean.

Step 9

Allow it to cool for a few minutes before removing it from the baking dish and slicing.