Banana bread is a staple in our house, and this choc banana bread is a tasty twist on banana bread keeps it from getting boring. Not only does it revitalise an old classic, it’s a more filling option with fibrous wholegrain and slightly lower sugar.
Prep: 10 mins Cook: 45-60 mins
- 4 large ripe, soft bananas (one used for decoration)
- 1 large egg
- 1¼ cup wholemeal plain flour
- ½ cup dark chocolate chips, plus more optional for topping
- ⅓ cup extra virgin olive oil
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon ground allspice
- Preheat oven to 175°C
- Grease the inside of a 23×13 cm bread loaf pan with butter or cooking spray
- Mash 3 peeled ripe bananas until smooth using a fork, masher or blender
- In a large bowl mix the bananas, oil and brown sugar until there are no clumps
- Stir in the egg and vanilla
- Mix in the flour, cocoa, baking soda, and all spice until just incorporated
- Stir in the chocolate chips
- Pour the batter into your pan
- Cut your extra banana in half and lay on top along the centre of the loaf and sprinkle choc chips on top to give it some flair
- Bake in oven for 45 mins to 1 hour (depending on pan used so check after 45 mins)
- Choc chips make it hard to test doneness so test by sticking a skewer into the loaf, it comes out clean then it is ready, if not cook for a little longer
- Remove from oven and cool in the pan for 10 minutes
- Gently remove from the pan and rest on a cooling rack to cool completely
- Slice with a serrated bread knife to serve
You can always use plain white flour or mix half and half, but you’ll lose some of the helpful fibre.
Brown sugar can be substituted with white sugar but you will loose some of the flavour brown sugar provides.
Check out some other awesome snacks here.
If you don’t have all spice, try cinnamon.
You can use any oil or melted butter.