While I’m seriously in love my marble banana bread, some weeks just call for going full-chocolate. I had one of those weeks recently and had to turn my usual 4-ripe-bananas into this wholesome chocolatey breakfast for the week.
Moist, rich, decadent on its own but you know me I also left some room in there for whatever toppings I wake up fancying each morning. Always a variation of 1 tbsp nut/seed butter and some fruit/jam or some crunch from more nuts/seeds/granola (or both!). That is my ideal breakfast.
This bread loaf is just sweet enough for breakfast, but if you’re looking for a treat that is basically dessert, you always have the option of adding extra 1/4 cup sugar (or other sweetener) to the batter.
Chocolate Banana Bread
Equipment
- Standard loaf pan
Ingredients
- 4 very ripe bananas mashed (about 480 g)
- 2 eggs beaten (sub egg replacer)
- 1/2 cup oil, yogurt or a mix (120 g)
- 1/4 cup sugar (48 g)
- 1 3/4 cup flour (210 g) gf all purpose if desired
- 1/2 cup cocoa powder (48 g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350F and line a standard loaf pan with parchment.
- In a large bowl, blend bananas, eggs, yogurt/oil, sugar.
- In a medium bowl, whisk together flour, cocoa, salt, baking soda, baking powder.
- Combine wet and dry, folding gently until all dry crumbs disappear (do not overmix).
- Pour into the loaf pan. Sprinkle some chocolate chips if you will.
- Bake for about 60 minutes until a thin knife comes out mostly clean with just a few crumbs attached.
- Cool in the pan for 15 minutes, turn it out onto a rack to cool completely. Slice and enjoy!
Notes
Nutrition
Hope you love this recipe as much as I do!
Leave a comment/rating below and remember to tag #PlentySweet200 on instagram! I always love to see your versions <3
