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Banana Chocolate Bread (Dairy-Free, No Refined Sugar)

Banana bread is probably my absolute favorite bread in the whole wide world and the one I make most frequently. I’m always playing around with different banana bread variations and love this recipe I came up with recently. It is free of refined sugar and dairy. Super ripe bananas, cocoa powder, and coconut sugar give this bread the perfect amount of sweetness (in my humble opinion).

I’ve made this bread with raisins and chopped walnuts but you could certainly add dairy-free chocolate chips.

I hope you enjoy this banana bread recipe as much as I do! Simple. Wholesome. Goodness.

BAKING TIP: I use a convection oven so baking this bread at 160C for 35-40 minutes is suitable. I’ve made similar bread loaves in a regular oven and always baked them at 350F. I would recommend checking your bread around the 35 minute mark but note that baking this bread in a regular oven at 350F will likely take 45-50 minutes.

Banana Chocolate Bread (Dairy-Free, No Refined Sugar)

yield: 1 bread loaf

prep time: 15 minutes        cook time: 35-40 minutes         total time: 50-55 minutes


  • 3 super ripe bananas, mashed
  • 1 egg, room temperature
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/3 cup chopped walnuts (or sub for chocolate dairy-free chocolate chips)


  1. Preheat oven to 350F (or convection oven to 160C).
  2. In a large bowl, whisk together mashed bananas, egg, coconut oil, coconut sugar, unsweetened cocoa powder, and vanilla extract.
  3. In a medium bowl, mix together the whole wheat flour, oats, baking powder, and baking soda.
  4. Transfer the flour mixture to the large bowl and mix until well combined. Fold in chopped walnuts (or chocolate chips).
  5. Pour batter into bread loaf pan lined with parchment paper or coconut oil spray.
  6. Bake in convection oven for 35-40 minutes (regular oven may need 45-50 minutes). Remove from oven and transfer bread loaf to a wire rack to cool completely.
  7. Store bread in airtight container for 3-4 days or in the freezer for up to a month.

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