Double Chocolate Banana Bread
A moist double chocolate banana bread made with mashed ripe bananas, cocoa, and dark chocolate drops.
Servings: 12 servings
Ingredients
Ingredients
- ?120 gramsflour1 cup
- ?3 Tablespoonscocoa
- ?1 teaspooncinnamon
- ?250 gbananaapproximately 3 ripe medium
- ?1 teaspoonvanilla extract
- ?120 mlmild olive oil1/2 cup
- ?110 gramsbrown sugar3/4 cup
- ?1 teaspoonbaking soda
- ?2 Tablespoonshot water
- ?70 gdark chocolate drops1/2 cup
Instructions
Instructions
- Preheat the oven to 180°C. Grease or line a loaf tin.
- In a bowl, whisk together the flour, cocoa, and cinnamon until evenly combined.
- In a separate bowl, mash the bananas until mostly smooth.
- Add the mild olive oil, vanilla extract, and brown sugar to the mashed bananas and mix until combined.
- Stir the baking soda into the 2 tablespoons of hot water until dissolved, then add this to the wet mixture and stir well.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
- Fold in the dark chocolate drops until evenly distributed through the batter.
- Spoon the batter into the prepared loaf tin and smooth the top.
- Bake at 180°C for 40 minutes, or until the loaf has risen and a skewer inserted into the centre comes out clean.
- Cool the loaf on a rack before removing it from the tin.
Equipment
- Loaf tin
- Mixing Bowl
- Whisk
- Spatula
Notes
Once cooled this recipe can be stored in an airtight container for up to 3 days.
Wrap in cling film or place in an airtight container and freeze for up to four months.
Cinnamon: This can be left out
Ripe bananas: Very ripe bananas are the key, if your bananas aren't super ripe the banana bread won't be nice and sweet.
Mild olive oil: Be sure to use a mild flavoured oil, coconut oil or rice bran oil would work too. You can also substitute for melted butter if you don't need this recipe to be vegan.
Brown sugar: I love the flavour brown sugar adds to banana bread, but white sugar will work just fine too.
Dark chocolate drops: Most dark chocolate drops and chips are dairy free, but always check the label. Or if you don't need this recipe to be dairy free you can use your favourite chocolate drops (milk, dark or white)
Wrap in cling film or place in an airtight container and freeze for up to four months.
Cinnamon: This can be left out
Ripe bananas: Very ripe bananas are the key, if your bananas aren't super ripe the banana bread won't be nice and sweet.
Mild olive oil: Be sure to use a mild flavoured oil, coconut oil or rice bran oil would work too. You can also substitute for melted butter if you don't need this recipe to be vegan.
Brown sugar: I love the flavour brown sugar adds to banana bread, but white sugar will work just fine too.
Dark chocolate drops: Most dark chocolate drops and chips are dairy free, but always check the label. Or if you don't need this recipe to be dairy free you can use your favourite chocolate drops (milk, dark or white)