Rich, dark chocolate banana bread! Moist, healthier and really, really easy to make!
I think I’ll start off this short and sweet post (literally and figuratively) with ‘sorry’! Sorry for not producing my Indian recipe that I promised on Instagram the other day. I don’t really have an excuse, apart from the usual – being busy, and bad lighting!
While I don’t have any relevant excuses, I’ve been really focussed on some other work lately, then realised that ‘ah crap’ I had nothing to post this week. Which then turned to ‘oh yay’ I remember I made this ages ago, shot the photos and forgot about it!
Anyway, onto the banana bread recipe…
I think I’ve said this before, but I hate bananas! Like actually gag at the smell of them and can’t even eat them by themselves. I wish I liked bananas but I just can’t handle them!
On the other hand, I love things with banana in them! Smoothies, banana flavoured candy (Aussies will get what I mean!), and of course, banana bread, specifically chocolate banana bread or our banana and coconut bread.
This recipe was adapted from our banana coconut bread we posted last year, and is a hit now in the Clegg household.
I had some bananas lying around the other day, and have been doing some serious snacking lately. The only problem is when I snack, it’s usually toast or cheese. Or both if I’m feeling it.
I love that this banana bread still fulfills my sweet tooth, but I know it’s probably better for me than just eating toast and jam!
I’ve been trying to go for lighter meal options and snacks lately, and have been trying hard to cut back on gluten *she says as she sips on a beer*.
Although this bread totally contradicts that, I actually made this ages ago and FROZE it! To eat whenever I wanted to!
This banana bread is really easy to make, and uses every day ingredients found in supermarkets or health food stores. It starts with a base of banana’s (duh), followed by a simple concoction of eggs, coconut oil, maple syrup and a few other dry ingredients.
If you want extra chocolate, simply add a handful of chocolate chips on top before baking!
Happy baking friends! Hope you are well, happy and healthy wherever you are! – Georgie x x
- 1 cup whole meal plain flour
- 1 tsp baking powder
- pinch of salt
- ¼ cup sifted cocoa
- 3 bananas (ripe if you have it)
- 2 eggs
- ¼ cup melted coconut oil (note 1)
- ¼ cup pure maple syrup (note 2)
- 1 tsp vanilla extract
- Preheat oven to 180C/355F
- Mash bananas with a fork in a bowl until there are no/minimal lumps.
- Sift flour, baking powder and cocoa into a large bowl and add salt.
- In a jug, beat eggs and vanilla together.
- Adds eggs and bananas into dry ingredients and stir until well combined.
- Pour into a loaf tin lined with parchment paper
- Bake for 35 minutes, or until cooked through (note 3)
- Cool in tin, then turn out onto a wire rack to fully cool down.
note 2 - again, maple syrup can be found in health food stores and supermarkets. You could always substitute this for brown sugar, or cane sugar however I haven't tried this either.
note 3 - to test is a cake/loaf is cooked, insert a clean skewer or knife into the centre or thickest part. If it comes out clean it is cooked. If you are finding the edges are burning, cover your banana bread with foil and cook further.
Over to you!
-Bananas, yeah or nah? Favourite banana dish?