Double Chocolate Banana Bread
User Reviews
4.9
Double Chocolate Banana Bread
Description
Double Chocolate Banana Bread uses gluten-free baking flour and unsweetened cocoa powder combined with mashed ripe bananas and a mix of sweeteners including maple syrup and optional granulated sugar. The wet ingredients incorporate avocado or alternate oils, eggs, and vanilla for moisture and binding. Mini chocolate chips folded into the batter add pockets of melty chocolate throughout the loaf.
The batter is baked in a parchment-lined loaf pan at 350ºF, covered with foil midway to prevent over-browning, and baked until a toothpick inserted near the center comes out clean. Once cooled, the banana bread has a rich, chocolatey flavor with a moist yet tender crumb.
Besides loaf form, the batter can be baked as muffins with a shorter baking time. The bread can be stored airtight at room temperature or refrigerated, and it freezes well wrapped tightly for months. For a vegan option, eggs can be replaced with a flaxseed meal mixture, although this variation is not tested here.
Ingredients
DRY INGREDIENTS
- 1 cup + 2 TBSP* gluten-free baking flour see notes, 1:1
- 2/3 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
WET INGREDIENTS
- 1 1/4 cups banana equal to 3 medium extra ripe bananas, mashed
- 1/3 cup pure maple syrup
- ¼ cup granulated sugar optional, see notes in post
- 1/4 cup avocado oil or light olive oil or coconut oil
- 2 large egg room temperature if using coconut oil
- 1 tablespoon vanilla extract
- 1/2 cup non-dairy milk of choice
- 1/2 cup mini chocolate chips plus more for topping or add in chunks too
Instructions
- Preheat oven to 350ºF and line 9x5 metal loaf pan with parchment paper; set aside.
- Mix dry ingredients: In a medium bowl mix together dry ingredients; set aside.
- Mix wet ingredients: In a large bow whisk mashed banana, maple syrup, sugar (if using), and oil until combined. Whisk in eggs and vanilla until combined.
- Combine: Begin to add about half of the dry ingredients to batter, gently stirring. Then pour in milk and rest of flour and stir until just combined, then fold in chocolate chips. Be careful not to over-mix, especially if using whole wheat flour.
- Bake: Pour batter in lined pan and add more chocolate chips/chunks for topping; bake for 45-55 minutes, or until inserted toothpick comes out clean. Cover bread with foil at 30 minutes. Check bread at 45 minutes. Inserted toothpick should come out with no wet batter when done. My bread took 50 minutes, uncovering for the last 5 minutes.
- Cool: Allow bread to cool in pan on wire rack completely before slicing. Store bread at room temperature or fridge in covered container, about 3-5 days.
Notes
- If using whole wheat pastry flour or a flour blend, increase flour quantity to 1¼ cups for the best texture.
- To make muffins, fill muffin tins ¾ full and bake at 375ºF for 20-25 minutes until a tester comes out clean.
- For an egg-free or vegan version, substitute each egg with 2 Tbsp flaxseed meal mixed with ⅓ cup water, rested 4-5 minutes, though this has not been tested in this recipe.
- Store the banana bread in an airtight container at room temperature for up to 5 days or refrigerate up to one week.
- Freeze the fully cooled loaf wrapped in plastic wrap and foil for up to 3 months; thaw overnight in the refrigerator or at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Serving | 1/12th | |
| Calories | 203kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 32mg | 11% |
| Sodium | 214mg | 9% |
| Potassium | 190mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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