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Double chocolate banana bread cooling on a wire rack
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Double Chocolate Banana Bread With Avocado

Double chocolate banana bread is super moist with the addition of avocado, but don't worry, you won't even know it's there! Freezer friendly.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Bread
Cuisine: Anytime
Keyword: double chocolate banana bread
Servings: 9 serves
Calories: 271kcal


  • 3 ripe bananas
  • ½ ripe avocado chopped
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose (plain) flour
  • ¾ cup granulated sugar of choice
  • 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 topping)


  • Preheat the oven to 350F (175C) and spray a 9x5 loaf pan with nonstick cooking spray.
  • In a large bowl, mash together the banana, avocado, egg, and vanilla. Do not overmix, it’s OK if it has a chunky texture.
    3 ripe bananas, ½ ripe avocado, 1 large egg, 1 teaspoon vanilla extract
  • In another bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, cinnamon, and salt.
    1 ¼ cups all-purpose (plain) flour, ¾ cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon fine sea salt
  • Add the dry flour mixture to the banana mixture and stir to combine. Again, do not overmix.
  • Gently fold in the semisweet chocolate chips.
  • Pour the banana bread batter into the prepared loaf pan. Sprinkle the top of the batter with more semisweet chocolate chips and pop into the preheated oven.
  • Bake for about 1 hour, or until a toothpick or skewer inserted into the centre of the loaf comes out clean.
  • Remove from the oven and allow to cool in the load pan for about 5 minutes before transferring to a wire cooling rack and allowing to cool completely.


Measuring Flour
Use the spoon and level method to measure the flour. This means you with spoon the flour into a measuring sup and use a knife to level it off before adding to the mixing bowl.
Storing Tips
Leftover banana bread will store for about 3 days at room temperature if stored in an airtight container.
Double chocolate banana bread freezes really well. Wrap completely cooled bread in plastic wrap, followed by aluminium foil and place into the freezer for up to 3 months. Allow to thaw in refrigerator.


Calories: 271kcal | Carbohydrates: 48g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 261mg | Potassium: 333mg | Fiber: 4g | Sugar: 26g | Vitamin A: 75IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg