Double Chocolate Banana Bread -

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Double Chocolate Banana Bread

Rich and oh so chocolatey, this double chocolate banana bread can be made gluten free or with whole wheat flour for a dense, moist, and utterly delectable loaf.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 371kcal

Author: Nicole Spiridakis

Ingredients

1 ¼ cup oat flour or whole wheat flour (140 grams)
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon fine sea salt
big pinch of cinnamon , optional
3 large, ripe bananas (about 1 ½ cups mashed)
½ cup olive oil
¾ cup packed brown sugar
1 large egg
1 cup semisweet chocolate chips

US Customary - Metric

Instructions

Heat oven to 350℉ and grease and line a standard loaf pan.
In a medium bowl, whisk together the 1 ¼ cup oat flour or whole wheat flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon fine sea salt, and the big pinch of cinnamon if using.
In a large bowl, mash the 3 large, ripe bananas, then mix in the ½ cup olive oil and stir to combine. Add the ¾ cup packed brown sugar, 1 large egg, and ¾ cup of the 1 cup semisweet chocolate chips, and stir until smooth
Fold the dry ingredients into the wet ingredients, then pour the batter into the prepared pan. Sprinkle the remaining chocolate chips over the top of the bread, rest it for 15 minutes, then place it in the oven and bake for 55-65 minutes, until risen and set, and a toothpick comes out mostly clean.
Remove from the oven and set on a cooling rack; cool in the pan for 15 minutes, then turn out onto the pan to cool completely before slicing.

Notes

You can use all-purpose flour but ... Yes, you absolutely can use all-purpose flour (or a gluten-free blend like my homemade gluten free flour blend) in this recipe. But I'd like to argue for using whole grain flour here. I'm always trying to add more whole grains when possible, and you won't even notice it's there.
Cool the loaf completely. This is a moist loaf, but it will solidify as it cools. So, let it cool completely to warm room temperature or just room temperature to make sure it slices easily.
Make it extra. Add two teaspoons of pure vanilla extract or vanilla bean paste for extra flavor.
Bake as muffins. You can bake this recipe as double chocolate banana muffins by portioning the batter into a lined or well-greased muffin tin. Bake for 20 minutes, then test for doneness and continue baking if needed.

Nutrition