Dark Chocolate Banana Bread
♥ Can be low-fat / oil-free / gluten-free / high-fiber / vegan / and also refined-sugar-free!
To cut back on fat without sacrificing moisture, I’ve packed a full two cups of mashed banana into this dangerously chocolatey banana bread.
This is banana bread for chocolate lovers!
Dark Chocolate Banana Bread
- 2 cups overripe mashed banana (240g)
- 2 1/2 tsp pure vanilla extract
- 1 tbsp vinegar
- 1/4 cup oil OR milk of choice
- 2/3 cup pure maple syrup or agave
- 1/8 tsp uncut stevia OR 1/4 cup sugar
- 1 3/4 cup spelt, white, or bob’s gf flour, loosely packed (210g)
- 1 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp baking powder
- 1/2 cup plus 2 tbsp cocoa powder
- optional, 1/2 cup mini chocolate chips in the batter, plus regular chips for decoration
Note: The oil version will be richer and will have a better texture; the oil-free version will be lower-calorie… So it depends on what you’re going for and to whom you are serving the bread. I recommend using the oil if you can! To make the chocolate banana bread: Be sure that the banana is 2 cups after mashing, not before. Preheat oven to 350 F and grease a 9×5 loaf pan very well. In a large mixing bowl, whisk together first six ingredients. In a separate bowl, combine all remaining ingredients and stir well. Pour dry into wet, and stir until just evenly combined. Transfer to the loaf pan and spread out evenly. If desired, sprinkle chocolate chips over the top and press down. Bake 35 minutes, then turn off the oven but don’t open the door! Let sit 10 additional minutes in the closed oven before removing and slicing. (Some readers have reported their bread needed additional baking time. If this happens, just turn the oven back on after the 10 minutes are up and continue baking until a toothpick inserted into the center of the bread comes out clean.) This tastes even sweeter the next day.
View Chocolate Banana Bread Nutrition Facts
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