Description
Moist and rich chocolate banana bread made with ripe bananas, cocoa powder, and whole wheat flour. This is an easy loaf perfect for breakfast or snacking.
Ingredients
- 1 cup white whole wheat flour
- 3/4 cup unsweetened cocoa powder
- 1/2 cup light brown sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup dark chocolate chips, plus extra for topping
- 3 medium ripe bananas, mashed (about 1 1/4 cups)
- 2 large eggs
- 1/2 cup unsweetened oat milk
- 1/4 cup melted coconut oil
- 2 teaspoons pure vanilla
Instructions
- Preheat your oven to 350°F. Lightly grease a 9×5-inch loaf pan with oil or nonstick spray.
- In a medium bowl, whisk together flour, cocoa powder, brown sugar, baking soda, and salt. Stir in the chocolate chips.
- In a large bowl, mash the bananas until smooth. Whisk in the eggs, oat milk, coconut oil, and vanilla until combined.
- Add the dry ingredients to the banana mixture. Stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips over the surface.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Store the cooled bread in an airtight container at room temperature for up to 3 days or refrigerate for 1 week.
Notes
- Store cooled bread in an airtight container at room temperature for up to 3 days.
- Refrigerate leftovers for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American