Chocolate Banana Bread with Hot Fudge Sauce

4.15 from 7 votes

This decadent dessert is a holiday favorite!

Introducing the ridiculously moist and delicious Chocolate Banana Bread with Hot Fudge Sauce. Yes, you heard that right. It’s banana bread. But it’s got chocolate inside and hot fudge sauce on top! There will be no returning to old-school banana bread once you’ve tried this recipe, so make sure you’ve said your goodbyes before reading the rest of this post.

Moist and Delicious

This is the most ridiculously moist and delicious Chocolate Banana Bread with Hot Fudge Sauce!

This chocolate banana bread will literally knock your proverbial socks off. It’s made with coconut milk and coconut sugar to boost the clean and reduce the mean. Have it without the hot fudge sauce for breakfast and with the hot fudge sauce for dessert. We promise it will magnify the decadence factor and reduce guilt! What are you waiting for? Grab a bowl and get your chocolate banana bread batter on ASAP.

A Decadent Dessert

This dessert recipe is a banana bread, fudge mix with a chocolate inside and hot fudge sauce on top!

4.15 from 7 votes

Chocolate Banana Bread with Hot Fudge Sauce

Indulge without any regrets in this decadent dessert that's moist and delicious.
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Yield 12 people
Serving Size 1 slice
Course Dessert
Cuisine American

Ingredients

  • 1 1/2 cups white whole-wheat flour
  • 1/2 cup cocoa unsweetened
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher or sea salt
  • 4 bananas overly ripe
  • 2 eggs large
  • 1 1/4 cups coconut sugar
  • 1/2 cup coconut oil unrefined, melted
  • 1/2 cup buttermilk low-fat, optional kefir or Greek yogurt
  • 1 teaspoon pure vanilla
  • 1/2 cup chocolate chips dark chips were used in this recipe
  • 1/2 cup walnut pieces

Hot Fudge Sauce Ingredients

  • 1/2 cup chocolate chips
  • 1/4 cup lite coconut milk canned
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon pure vanilla

Instructions

  • Preheat oven to 325 degrees. Roast walnut pieces for 12 minutes. Remove and allow to cool while preparing batter. Increase oven temperature to 350 degrees. Lightly grease and flour a 9 x 5-inch loaf pan.
  • In a medium mixing bowl, whisk together flour, cocoa, baking powder, soda, and salt. Set aside.
  • Using a fork, mash enough bananas to equal 1 1/2 cups, around 3. Dice remaining banana into small chunks. Set aside.
  • In a large mixing bowl, whisk eggs until slightly whipped. Add coconut sugar and whisk to combine with eggs. Add melted coconut oil, buttermilk, mashed and diced banana, and vanilla and whisk to incorporate. Fold in the flour mixture and stir just until moistened. Add nuts and chocolate chips and stir to combine. Pour batter into loaf pan and bake 55 minutes or until a fork inserted in the center comes out clean. If the fork hits a chocolate chip try again.
  • Allow to cool for 15 minutes before inverting on a wire rack. Cool completely before flipping over and adding hot fudge sauce.

Hot Fudge Sauce

  • Combine ingredients in a small saucepan and heat on low until chips are completely melted, about 5 minutes. Stir chips while melting.
  • Remove from heat and allow to cool slightly before drizzling over the bread. There will be extra hot fudge which can be added to individual slices, if desired.
  • Cover and refrigerate leftover hot fudge. Fudge will become very thick and may need reheating before eating a second time.

Nutrition Information

Serving: 1slice | Calories: 386kcal | Carbohydrates: 58g | Protein: 6g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 34mg | Sodium: 232mg | Fiber: 4g | Sugar: 39g |
SmartPoints (Freestyle): 19
Keywords Holiday, Kid-Friendly, Vegetarian

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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

More by Gale

12 Comments

  1. I made these last night and everybody LOVED them! Instead of making a this recipe in a loaf pan I decided to make them into mini muffins and regular muffins that way people could choose their portion size. I follow your site for recipes all of the time and have enjoyed all that I have tried!

    1. KG, I’m so happy you enjoyed the recipe. I created the recipe out of my love for clean eating and chocolate. πŸ™‚
      I like the idea of using mini muffins and will give that a try next time. You’re right, that’s a great idea
      for portion control. Thanks so much for the feedback.

  2. Hi Gale, I’m really excited to make this recipe! And I saw you provided alternatives to the non-fat buttermilk, which I’m very glad! But Can I still kindly ask you for your professional opinion as to why you use non-fat buttermilk? I’ve been reading that it’s very bad for you, because they replace the fat with worse ingredeints to make it taste as it should with fat.

    1. Marina, It’s actually lowfat buttermilk, I just made the change. I do apologize. Also, you can use 1/2 cup milk combined with 1 1/2 teaspoons white vinegar, in place of the buttermilk. πŸ™‚

  3. I don’t have coconut sugar and because of the pandemic, shopping is very limited. Can I use regular sugar?

    1. Brenda, I haven’t tried this recipe with applesauce. But, I have had a lot of luck using unsweetened applesauce as an oil replacement in other baked goods. Yesterday, I made my first Banana Bread using applesauce and it’s perfect! Please let me know if you try it and the results! Fingers crossed. πŸ™‚

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