Chocolate Banana Bread
I got bananas from the grocery store last week to make banana bread. Usually, you want brown ripe bananas that are too sweet to eat. However, mine were just a little over ripe with a few brown spots. Instead of adding extra sugar, I usually like to add chocolate. This time, I was like I should try something different and make a chocolate loaf.
I had some wheat flour I wanted to use up, so I decided to add it into this loaf. I can’t taste the difference between wheat and all purpose in the banana bread because the cocoa powder over powers the taste. I ended up using avocado oil for this recipe because I was out of coconut oil. Usually that is my go to for baked goods. But canola or vegetable oil will work just fine. For all the vegans out there, substitute the egg for 1/4 cup of apple sauce. And instead of butter, use vegan butter or coconut oil.
Chocolate Banana Bread
Ingredients
- 1 cup wheat flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 large brown bananas
- 1/4 cup unsalted butter melted
- 1/4 cup avocado oil
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup semisweet chocolate chips
- 1 ripe banana for garnishing optional
Instructions
- Preheat oven to 350F. Place parchment paper in loaf pan or use nonstick cooking spray and set aside.
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.
- Mash the ripe bananas with a fork in a large bowl.
- Mix in melted butter and oil until well combined.
- Add in brown sugar, egg, and vanilla extract and stir until smooth.
- Fold in the dry ingredients into the wet ingredients, until combined.
- Fold in chocolate chips, leaving a few to garnish.
- Pour batter into loaf pan. Slice a banana in half long ways and place on top (optional). Sprinkle the few remaining chocolate chips.
- Bake for about 50 minutes. Use a fork or toothpick and insert into the center of the bread, until it comes out clean.
- Remove the pan from the oven and cool.
- Enjoy!