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Chocolate Banana Bread is the recipe I turn to whenever my kitchen overflows with ripe bananas. It is moist, deeply chocolatey, yet still wholesome enough to enjoy for breakfast or as a dessert without guilt.
I first baked this loaf after buying far too many bananas on sale. Since then, it has become a family favorite that I make whenever bananas ripen too fast.
Ingredients
- Ripe bananas: Provide natural sweetness and moisture. Choose bananas with brown spots for the best flavor.
- Eggs: Add richness and structure. If desired, replace with flax or chia eggs for a vegan option.
- Nut butter: Like almond or peanut creates tenderness and healthy fats. Sunflower seed butter works for nut free baking.
- Oat flour: Keeps it gluten free and high in fiber. Almond or wholewheat flour can be substituted.
- Cocoa powder: Supplies deep chocolate flavor. Use an unsweetened, high quality brand.
- Granular sweetener: Such as monk fruit or coconut sugar balances the flavors.
- Vanilla extract and sea salt: Round out the taste.
- Baking powder: Ensures the loaf rises properly.
- Chocolate chips: Melt into the bread for bursts of indulgence.
Step by Step Instructions
- Prepare:
- Preheat oven to 350°F or 180°C. Line a loaf pan with parchment paper or grease lightly to prevent sticking.
- Mix Wet Ingredients:
- Mash bananas in a large bowl until smooth. Stir in nut butter and eggs until blended, then add sweetener, vanilla, and salt. Whisk for about two minutes until evenly combined.
- Add Dry Ingredients:
- Gently stir in oat flour, cocoa powder, and baking powder until just combined. Fold in chocolate chips. Avoid overmixing to keep the loaf light.
- Bake:
- Pour batter into the loaf pan. Top with extra chocolate chips if desired. Bake for 30 to 40 minutes, testing with a toothpick until it comes out clean.
- Cool:
- Let loaf rest in the pan for 15 minutes. Remove carefully and cool completely before slicing to ensure clean slices.
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I especially love the richness from cocoa powder. Every time I open the container it reminds me of baking with my grandmother, who always insisted on using the best cocoa she could find.
Storage Tips
Cool completely before storing. Wrap in foil or keep in an airtight container. It lasts three days at room temperature, five in the fridge, or up to three months frozen.
Ingredient Substitutions
Replace eggs with flax eggs for vegan. Swap oat flour with almond flour for low carb. Use sunflower butter for nut free. Choose dark chocolate chips for less sugar.
Serving Suggestions
Enjoy warm with a smear of nut butter for breakfast. Serve with vanilla yogurt for a balanced snack. Dress it up with whipped cream or ice cream for dessert.
Cultural Context
Banana bread became popular during the Great Depression when home cooks found ways to use overripe fruit. Adding cocoa and chocolate chips is a modern twist that transforms it into something indulgent yet wholesome.
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Frequently Asked Questions About Recipes
- → How ripe should bananas be for this bread?
Use very ripe bananas with dark spots on the peel for maximum sweetness and moisture. Yellow bananas won’t provide the same flavor.
- → Can I make this bread vegan?
Yes, replace the eggs with flax eggs and choose dairy-free chocolate chips to create a fully vegan version.
- → What flour works best for this bread?
Oat flour is recommended, but you can also use almond flour, whole wheat flour, or a combination for different textures.
- → Can I add protein powder?
Yes, replace part of the flour with protein powder for extra nutrition. Casein or plant-based powders keep the bread moist.
- → How should I store chocolate banana bread?
Store in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze for up to 3 months.
- → What mix-ins can I add?
Walnuts, pecans, dried fruits, or blueberries make great additions alongside the chocolate chips.