Chocolate Chunk Banana Bread

After months upon months of stress an, seemingly, never ending work, I am finally free. Last Monday I went for my final university interview and am so relived! Being a senior in high school is hard enough, but when you add in extracurricular activities, work and applications it becomes exhausting. I may have my applications done, but I do still have three more months of school to get through. 

This weekend whilst studying for a calculus test (typical) I started to day dream of chocolate banana bread. Eventually my brain could not handle anymore math and decided to take a much needed break. I immediately reached for the ripe bananas in my fruit bowl and the 75% cocoa chocolate in my cupboard and whipped up this bad boy. This bread is seriously addictive. It’s only been in the house for about 30 hours and there is only one slice remaining. I may or may not have eaten half the loaf…. I’ll never tell.

If you’re feeling overwhelmed, stressed and just straight up exhausted, then you need this bread in your life. Seriously, banana bread is therapeutic as well as delicious.

Happy Monday friends!




Chocolate Chunk Banana Bread

Makes 1 loaf

1 cup rolled oats, ground

1 cup buckwheat flour

1/2 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

Pinch of sea salt

2 tablespoons cocoa powder

1/3 cup + 2 tablespoons coconut oil, melted

4 ripe bananas

1/4 cup coconut sugar

2 tablespoons maple syrup

1 teaspoon vanilla

2 tablespoons ground chia seeds

1/3 cup 70% or higher dark chocolate, chopped

2 tablespoons almond milk



Preheat the oven to 350ºF. Grease and line a loaf pan with parchment, set aside.

Mix the ground chia seeds with 6 tablespoons of water in a small bowl and set aside to gel. Meanwhile, in a medium bowl combine the ground oats, buckwheat flour, cinnamon, baking soda and powder, salt, and cocoa powder. In a separate bowl, mash three of the bananas, reserving one for later. Add the oil, coconut sugar, maple syrup, vanilla, almond milk, and the gelled chia seeds. Whisk well.

Pour the wet mixture into the dry and mix with a  wooden spoon until fully combined. Fold in the chopped chocolate. Transfer the batter to your prepared loaf pan and smooth the top. Slice the remaining banana in half lengthwise and gently press into the top of the loaf.

Bake for 40 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in the pan for about 20 minutes before transferring to a baking rack. Store at room temperature for up to 5 days, if you can make it last that long!




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