Rich Double Chocolate Chip Banana Bread (High Fiber!)
User Reviews
5
Rich Double Chocolate Chip Banana Bread (High Fiber!)
Description
The banana bread uses mashed ripe bananas and canned pumpkin to provide moisture and fiber, while eggs and almond milk bind the batter. The dry ingredients include whole wheat pastry or all-purpose flour, sugar, baking powder, salt, and two types of cocoa powder – regular dark cocoa and Dutch-processed black cocoa – to achieve a layered chocolate taste. Semi-sweet chocolate chips are folded in to add bursts of melty richness.
Baked in a loaf pan at 350°F, the bread is tested for doneness with a toothpick that may come out slightly gooey for moistness. Once cooled, it can be sliced and enjoyed immediately or refrigerated for enhanced flavor development. The bread offers a satisfying chocolate banana flavor with a tender crumb and high fiber content from banana, pumpkin, and whole wheat flour.
This recipe also includes options for gluten-free and dairy-free adaptations. The bread stores well at room temperature for a couple of days and freezes well when sliced and wrapped individually, retaining its texture upon thawing.
Ingredients
Wet
- 3 banana ~1.25 cup mashed, medium ripe, 310g
- 2 egg large
- 1/2 cup pumpkin canned, 120g
- 1/2 cup milk I used almond, 120g
- 1 Tbsp vanilla extract
Dry
- 1 cup whole wheat pastry flour (120g) or all-purpose flour
- 1/2 cup sugar or substitute, 96g
- 1/2 cup cocoa powder dark, 40g
- 1/4 cup dutch black cocoa powder (27g) or more cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi sweet chocolate chips 80g
Instructions
- Preheat the oven to 350 degrees F. Spray a 8.5x4.5-inch bread pan with cooking spray and line with parchment paper.
- To a large bowl, add the bananas and mash with a fork. Add the rest of the wet ingredients (eggs through vanilla) and whisk well to combine.
- To a separate medium size bowl, add all the dry ingredients (flour through salt); whisk to combine.
- Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are mixed in. You can also use a hand mixer for this.
- Add the chocolate chips and fold into the batter I like to save a few for topping!)
- Pour batter into the bread pan and sprinkle with any remaining or extra chocolate chips.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean (a toothpick inserted in the center should still be slightly gooey for a more moist texture!)
- Let cool completely. Sprinkle with a little flake salt if desired then slice and enjoy!
Notes
- Serve warm or chilled; chilling overnight enhances flavor and texture.
- Store leftovers in an airtight container at room temperature up to 2 days or refrigerate up to a week.
- Freeze slices wrapped individually or separated on a tray, then sealed in a freezer bag for up to 4 months.
- Dutch-processed cocoa intensifies chocolate flavor; substitute more dark cocoa if needed.
- For gluten-free, substitute with 1:1 gluten-free flour; for dairy-free, use dairy-free milk and chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1slice (95g) | |
| Calories | 204kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 3.9g | 8% |
| Fat | 4.4g | 7% |
| Saturated Fat | 1.5g | 8% |
| Fiber | 5.4g | 22% |
| Sugar | 18.6g | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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