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Double Chocolate Banana Bread Recipe

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5 from 90 reviews

This Double Chocolate Banana Bread is a moist and rich treat combining the natural sweetness of ripe bananas with intense cocoa flavor and melty chocolate chips. Made with whole wheat pastry flour and plant-based ingredients, it's a deliciously healthy twist on classic banana bread, perfect for breakfast or dessert.

Ingredients

Wet Ingredients

  • 2 tablespoons ground flaxseeds
  • 4 tablespoons water
  • 3 ripe bananas
  • 1/4 cup brown sugar or coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup plant-based yogurt or tahini
  • 1 tablespoon apple cider vinegar

Dry Ingredients

  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup natural cocoa powder
  • 1 cup whole wheat pastry flour, spelt, or all-purpose flour

Add-ins

  • 1/2 cup chocolate chips (plus more for topping)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the right temperature for baking the bread evenly.
  2. Prepare Flax Egg: Mix the ground flaxseeds with water in a small bowl and let it gel for about 5 minutes, creating a flax egg that helps bind the ingredients naturally.
  3. Mash Bananas: In a large mixing bowl, mash the ripe bananas until smooth to act as the base of the batter and add natural sweetness and moisture.
  4. Mix Wet Ingredients: Add brown sugar or coconut sugar, maple syrup, plant-based yogurt or tahini, and apple cider vinegar to the mashed bananas; mix thoroughly until the mixture is smooth and well combined.
  5. Add Leavening Agents: Stir in baking powder, baking soda, and salt into the wet ingredients to help the bread rise during baking.
  6. Add Dry Ingredients: Sift in the cocoa powder and your choice of flour, then gently fold the mixture until just combined, ensuring no lumps and a uniform batter.
  7. Fold in Chocolate Chips: Carefully fold in the chocolate chips to distribute them evenly throughout the batter for pockets of melted chocolate.
  8. Fill Loaf Pan: Pour the batter into a greased loaf pan, smoothing the top and optionally sprinkling extra chocolate chips on top for a decorative and tasty finish.
  9. Bake: Bake in the preheated oven for about 45 minutes. Test by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  10. Cool: Let the banana bread cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing to maintain texture and flavor.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Plant-based yogurt can be substituted with tahini for a different flavor profile.
  • Whole wheat pastry flour is recommended for a tender crumb, but spelt or all-purpose flour work well too.
  • Chocolate chips can be adjusted or omitted for a less sweet bread.
  • Store banana bread cooled in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://mealsbykate.com/double-chocolate-banana-bread-recipe/