Ingredients needed
Bananas. For this recipe, you don’t want overly ripe bananas like you would usually use for banana bread. Ripe bananas that aren’t too soft are perfect here. Eggs. Milk. I used cow’s milk but you can use any milk of your choice. Oat milk, almond milk or cashew milk will all work well. Oil. I used canola oil but melted coconut oil or avocado oil can be substituted. Sugar. Unrefined brown sugar adds delicious caramel notes but use any sugar of your choice. Keep in mind that something like coconut sugar is much less sweet than regular sugar so you might need to use a little more. Oat flour. Baking powder. Salt. Cocoa powder. Chocolate chips/chocolate chunks.
How to make chocolate banana bread
Mash the bananas with a fork in a large mixing bowl then whisk in the eggs, milk, oil and sugar. Stir in the oat flour, baking powder and salt. Sift in the cocoa powder then fold in with the chocolate chips. Grease and line a loaf pan with parchment paper then pour in the batter. Add more chocolate chips to the top (optional) then place in a preheated oven. bake for 45-60 minutes or until a skewer inserted comes out clean. If the top of the banana bread browns too quickly, cover loosely with foil then continue baking until fully cooked. Remove the banana bread from the oven and allow to cool on a wire rack before slicing and serving.
Can I make this ahead?
Slices of the banana bread can be frozen wrapped in parchment paper and foil for up to 3 months. Leftovers can be tightly wrapped in foil and kept at room temperature for up to 3 days.
Banana bread recipes
