Staring at those browning bananas on your counter? I know – me too, seemingly all the time! Let’s not let ‘em go to waste and instead whip up these mini loaves of double chocolate banana bread. It’s a great small batch recipe, making two mini loaves – or about six servings. Rich, chocolatey, and just sweet enough. Plus, this recipe is dairy-free, making it a great option for those of you with food allergies or intolerances.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Ripe bananas – You want bananas with lots of brown spots, as these will taste sweeter and be easier to mash.
- Chocolate chips – If you’re making this dairy-free, you’ll want to look specifically for dairy-free chocolate chips. My two favorite dairy-free options are Enjoy Life dark chocolate morsels and Guittard extra dark chocolate chips (note: amazon affiliate links; I earn a commission on purchases). Both are soy free too. Keep in mind that some brands, like Guittard, have other varieties that are *not* dairy free, so be sure to check the labels to ensure you’re choosing the right option.
- Olive oil – The slightly fruity taste of olive oil pairs well with the banana and chocolate flavors. You can also substitute with other neutral oils, though, like vegetable oil or avocado oil.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is very easy to make!
Start by mixing together the mashed banana, olive oil, maple syrup, egg, and vanilla.
In another small bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir everything together until just combined. Fold in the chocolate chips.
Pour that into two mini loaf pans and bake at 350 degrees F for about 27-32 minutes. Let cool in the loaf pans and enjoy!
Store covered with aluminum foil or in an airtight container for up to 2 days. For longer storage, freeze the loaves. I recommend first wrapping in plastic wrap or aluminum foil, then placing in a ziptop bag or airtight container – this will help prevent freezer burn. Defrost at room temperature when ready to enjoy!
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written with proper ingredient choices, this recipe should be dairy free, soy free, and nut free. This assumes all packaged ingredients, like chocolate chips, are free from these ingredients – always double check, as not all are.
This recipe does contain wheat/gluten (in the flour) and egg (in the egg). I have not tested this without egg, but if I had to choose a substitute to try in this recipe, I would think a flax egg may work. You can make this wheat/gluten free by using either certified gluten-free oat flour or a gluten-free measure-for-measure blend. However, note that it will make the loaf a bit crumbly. It still tastes great though.
More Overripe Banana Recipes
If you’re looking for more ways to use up those overripe bananas, be sure to try my banana peanut butter squares. They’re made with a combo of almond flour and oat flour, are lightly sweetened, and make for a great afterschool snack. If you want a more indulgent treat, this banana peanut butter nice cream pie is one of my very favorite desserts. It’s so satisfying and perfect on a hot summer day! Or, if you’re thinking you need a good option for breakfast, try these fluffy banana pancakes this weekend.
I hope you enjoy these double chocolate banana bread mini loaves! If you get a chance to try the recipe, please leave a rating or comment below.
Mini Double Chocolate Banana Bread Loaves (Dairy Free)
Ingredients
- 2 medium ripe bananas, mashed
- ¼ cup olive oil
- ¼ cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (or oat flour; see notes)
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup dairy-free chocolate chips (i.e. Enjoy Life)
Instructions
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Preheat oven to 350°F. Grease two mini loaf pans.
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In a large mixing bowl, whisk together the mashed bananas, olive oil, maple syrup, egg, and vanilla.
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In another small mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
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Add the dry ingredients to the wet ingredients, and stir until combined. Fold in the chocolate chips.
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Pour batter into the prepared mini loaf pans. Bake for 27 to 32 minutes, until the tops no longer look moist and a toothpick pulls out mostly clean from the center (a few moist crumbs are fine).
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Let cool completely in the loaf pans, then enjoy!
Recipe Notes
- Note that you must let the loaves cool completely before attempting to slice them, or the slices can crumble.
- Certified gluten-free oat flour or a gluten-free measure-for-measure blend can be used in place of the all-purpose flour in this recipe if you need to make the recipe gluten free. However, it will make a more crumbly loaf compared to all-purpose flour.
- This recipe makes two mini loaves, and we assume three servings per mini loaf for six total servings.
- You can also portion the batter into six standard-size muffin wells. Note that the baking time will be significantly shorter this way; I recommend to start checking at 15 minutes.
Nutrition analysis (approximate per serving): 301 calories, 16 g fat, 5 g saturated fat, 260 mg sodium, 37 g carbohydrate, 5 g fiber, 19 g sugar, 5 g protein, Vitamin D: 1%, Calcium: 5%, Iron: 9%, Potassium: 7%
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