Chocolate Banana Bread

Prep time: 20m

Cook time: 1hr and 10m cool down

Yield: 1 loaf, about 6-8 slices

Last Updated on December 10, 2023

Delicious spin on banana bread. Top with chocolate chips if you can't get enough chocolate. These would also be tasty as muffins.


  • 2 medium ripe bananas, mashed
  • 1 egg, beaten
  • 1/2 cup cane sugar
  • 1/4 cup canola oil
  • 1/4 cup cocoa powder, unsweetened
  • 1 1/2 cup white flour, unfortified
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda


  • Combine egg, bananas, sugar, and oil in mixing bowl.
  • In another bowl combine cocoa powder, flour, baking powder, and baking soda.
  • Add wet ingredients to dry ingredients, stir together, batter should be lumpy (don't over mix).
  • Put mixture into greased loaf pan (canola oil is good), bake at 350 degrees F for 60 minutes. Cool for 10 minutes before removing from loaf pan.

Additional Notes

  • Bananas have been historically low in salicylates (0.34mg/kg Wood et al. 2011, 0mg/kg Swain et al. 1985, 0.05mg/kg Robertson & Karmode 1981), but have also tested as a medium-level salicylate (5.39mg/kg. Malakar et al. 2017, includes free plus bound salicylic acid).
  • I react to bananas when they are not ripe, and tolerate them much better if they are cooked. When eating them raw, I try to limit them to half a banana. Banana bread is one of my go-to ways I incorporate bananas into my diet.
  • I personally can't eat fortified flour with vitamin B's added, so I always use an unfortified wheat flour - usually Bob's Red Mill, Arrowhead, or King Arthur Mill.

Diet Type(s)

Negligible or Low Salicylate
Moderate Salicylates