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Double Chocolate Rye Banana Bread

If you've ever had one of our Vegan Rye Brownies at our pop-up shops, you are already familiar with the winning combination of chocolate and rye. Did we need another banana bread recipe? Perhaps no, since ours is already a favourite. But this one has chocolate and chocolate chips so you don't want to miss out.

Double Chocolate Rye Banana Bread
~ adapted from Smitten Kitchen
4 medium very ripe bananas
1/2 cup (114g) butter, melted
1/2 cup (76g) brown sugar
1 large egg
1 tsp vanilla
1 cup (124g) Flourist Whole Grain Rye Flour
1 tsp baking soda
1/4 salt
1/2 tsp cinnamon
1/2 cup (50g) cocoa powder
1 cup (175g) semi-sweet or bittersweet chocolate chips

Preheat the oven to 350°F. Line a loaf pan with parchment paper.

In a large bowl, roughly mash bananas (we like to leave a few bigger pieces). Whisk in melted butter, brown sugar, egg, and vanilla. Sift dry ingredients together; Flourist Whole Grain Rye Flour, baking soda, salt, cinnamon, and cocoa powder and add to wet ingredients. Gently fold batter together with a spatula and when it's almost all mixed together, add the chocolate chips, and continue to fold until just combined. Do not over mix. 

Pour batter into a prepared pan and bake for 50-60 minutes until a skewer inserted comes out clean and the top has set.

Our Flourist Whole Grain Rye Flour is available for purchase online. Your flour is freshly milled to order, shipped to you right away and never stocked in our warehouse.


Joanna M

I love this bread. It’s not overly sweet and with the dark, couverture chocolate I used in place of chocolate chips, it’s rich and decadent!


I love this recipe! Rye flour pairs wonderfully with the chocolate and the banana keeps it moist for days. I added frozen blueberries and it made a delicious snack cake :)

Shira McDermott

Thank you so much Maxine! We’ve updated the recipe! We love it too!


This will be a new favourite. It is worth mentioning that the cocoa powder should be mixed in with the other dry ingredients; it is not specified in the recipe.

Shira McDermott

Thank you so much for letting us know Mel!

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