Chocolate Banana Bread
This super easy banana bread recipe is the perfect way to use up any browning bananas! The browner they are the sweeter they are, so don’t go throwing them away! I love balancing the sweetness of the bananas with the dark cocoa and nutty texture, and a drizzle of almond butter too!
SERVES 8-12
PREP TIME 15 MINUTES
COOKS TIME 1 HOUR 30 MINUTES
DIFFICULTY MEDIUM
Ingredients
280g flour (I mixed 50:50 plain and spelt)
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
90g cocoa powder
75g chopped walnuts
5 medium bananas (very ripe!)
75ml maple syrup
110g coconut oil, melted (or 110g softened butter)
1 tsp vanilla essence
2 medium eggs (or flax egg)
Pinch of salt
Method
1.
Preheat the oven to 180°C. Line a loaf tin with cooking spray or coconut oil, and cover with baking parchment.
2.
In a large mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, cocoa powder, chopped walnuts, and a pinch of salt.
3.
In another bowl, mash 4 of the bananas until smooth, and combine with the maple syrup, melted coconut oil, vanilla essence and 2 eggs. Add a pinch of salt, and whisk together until the wet ingredients are smooth, but avoid overmixing.
4.
Pour the wet mixture over the dry ingredients, and stir with a spatula to combine.
5.
Pour the mixture into the prepared loaf tin, smoothing it out to make sure the batter is even. Slice the remaining banana in half and place flat-side-up in the top of the loaf, pressing down gently.
6.
Place the tin in the middle of the oven and bake for 50-60 minutes, until a toothpick comes out clean. Cover with foil after 30 minutes to avoid the top over-browning.
7.
Remove from the oven and let it rest for 15 minutes before placing on a wire rack to cool fully before slicing.
8.
Store the bread at room temperature for up to 4 days or in the freezer for up to 3 months. Ensure the bread is fully cooled before freezing.
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