Double Chocolate Banana Bread
User Reviews
5
Double Chocolate Banana Bread
Description
Double Chocolate Banana Bread uses ripe bananas to provide natural sweetness and moisture alongside whole wheat flour for a heartier texture. The Dutch-process cocoa powder adds deep chocolate flavor, complemented by dark chocolate chips mixed in and sprinkled on top for additional richness and melty chocolate pockets. Coconut oil replaces butter or other fats, giving the bread a subtle richness while maple syrup adds sweetness without refined sugar.
The bread bakes in a standard loaf pan at 350°F until a toothpick inserted comes out clean, with a slightly cracked top showing. The result is a dense yet tender crumb with pockets of chocolate throughout. The flavor balances the banana’s fruitiness with bittersweet cocoa and chocolate chips.
This bread works well for breakfast, snack, or dessert and can be served plain or with a spread. It keeps for several days at room temperature if wrapped properly and can also be frozen for longer storage.
Mixing dry ingredients separately before combining with the wet banana mixture helps ensure even incorporation without overmixing. Adding chocolate chips last prevents them from sinking. Wrapping tightly maintains freshness.
Ingredients
- 1 Cup whole wheat flour
- cooking spray for greasing pan, nonstick
- ½ Cup Dutch-process cocoa powder or any cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 Large banana peeled, very ripe
- ⅓ Cup coconut oil melted
- ½ Cup maple syrup
- 1 Large egg at room temperature
- 1 teaspoon vanilla extract pure
- ¾ Cup dark chocolate chips Divided, sugar-free
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
- You can mix all wet ingredients together, then add to dry ingredients, folding gently to avoid overmixing before adding chocolate chips.
- Store wrapped in plastic wrap at room temperature for 3 to 4 days to maintain freshness.
- For longer storage, freeze the banana bread wrapped tightly in plastic wrap and aluminum foil, unsliced, for up to 1 month.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
