Happy May! (how is this even possible???) This Double Chocolate Banana Bread is heavenly! It’s actually VERY similar to my Chocolate Chip Banana Bread recipe. I just add cocoa powder for the beauty. I also used dark chocolate chunks instead of semi-sweet chips. I love the way they melt, but also keep their chunky look! (That’s all melted chocolate on top!)

I got a little adventurous this time around, and used sliced bananas! The caramelization that happens during the cooking process is just amazing!

How to make:

1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup organic cane sugar
1/2 cup coconut oil, softened
1 egg
1 teaspoon vanilla extract
4 banana’s, ripe
1/4 cup unsweetened almond milk
1 cup dark chocolate chunks

Preheat oven 350 degrees and prepare a 9×5 inch loaf pan greased and lined with parchment.
In a large bowl, sift flour, cocoa powder, baking powder, baking soda and salt together.
In the bowl of an electric mixer, cream sugar and coconut oil until smooth and creamy. On low, add egg and vanilla extract.
Mash 3 bananas in a bowl and add to the creamed mixture.
Slowly add sifted ingredients until just combined. Add almond milk.
Using a spatula, stir in 3/4 cup chocolate chunks by hand.
Spread batter into loaf pan.
Top with sliced bananas. Sprinkle the last 1/4 cup of chocolate chunks on top.
Bake for about 65-70 minutes, or until toothpick comes out clean.

Moist, soft & warm (right out of the oven)