Double Chocolate Banana Bread
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5.0
30 reviews
Excellent
Double Chocolate Banana Bread
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An easy banana bread recipe that's moist, fluffy, and loaded with chocolate chips. Easy to make, dense, fudgy, and perfect chocolate indulgence in every bite.
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Ingredients
- 1 Cup whole wheat flour
- nonstick cooking spray for greasing pan
- ½ Cup Dutch-process cocoa powder or any cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 Large very ripe bananas peeled
- ⅓ Cup coconut oil melted
- ½ Cup maple syrup
- 1 Large egg at room temperature
- 1 teaspoon pure vanilla extract
- ¾ Cup Sugar-free dark chocolate chips Divided
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Instructions
- Preheat oven to 350° F. Lightly grease a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
- In a medium mixing bowl, whisk together the 1 Cup Whole Wheat Flour, ½ Cup Dutch-process Cocoa Powder, 1 teaspoon Baking Soda, and ½ teaspoon Salt. Set aside.
- In a bowl, add the 3 Large Very Ripe Bananas (mashed), ⅓ Cup Coconut Oil, ½ Cup Maple Syrup, 1 teaspoon Pure Vanilla Extract, and 1 Large Egg. Mix well to combine until the ingredients are well combined. (you can also blend all these ingredients in a blender)
- Add the dry ingredients to the banana mixture and pulse a few times until the dry ingredients are incorporated. Do not over-mix. Fold in 1/2 cup of the ¾ Cup Sugar-free dark chocolate chips. See notes*
- Pour the batter into the prepared loaf pan sprayed with Nonstick cooking spray and smooth the top with a rubber spatula. Sprinkle the remaining 1/4 cup chocolate chips over the top.
- Transfer to the preheated oven and bake for 50-65 minutes, or until a toothpick inserted into the center comes out mostly clean, without any moist batter. A few crumbs and melted chocolate are fine, as long as there is no raw batter.
- Remove the pan from the oven and allow it to cool on a wire rack for 15 minutes. Run a knife along the edges of the pan to loosen the banana bread, and carefully invert it onto the wire rack.
- Cool the banana bread on the wire rack until slightly warm before cutting it into slices.
Notes
- Note:
- Instead of mixing it all in a blender, you can mix the dry ingredients in a bowl, then pour the wet ingredients over the dry, and mix well with a spatula. Then add the chocolate chips. Mix to combine and then bake.
- If wrapped in plastic wrap, the banana bread can be kept on the counter for 3-4 days. To freeze it, wrap it in plastic wrap, then aluminum foil, and freeze unsliced for up to 1 month.
Nutrition Information
Show Details
Calories
265kcal
(13%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
10g
(50%)
Cholesterol
21mg
(7%)
Sodium
237mg
(10%)
Potassium
299mg
(9%)
Fiber
5g
(20%)
Sugar
15g
(30%)
Vitamin A
57IU
(1%)
Vitamin C
4mg
(4%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 237mg | 10% |
| Potassium | 299mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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