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chocolate banana bread


For further decadence, all a little whipped cream when serving. Wanted to make this again with frozen bananas I had. And I can’t wait to try out this recipe. Thanks! I used a whole 16 oz container of fat free sour cream and used all other fat free products like egg beaters free promise:). Thanks, Barbara. The perfect balance of banana and chocolate! Love the recipe! Hi Heather, I’m so glad you like it! The recipe … Definitely a keeper. I didn’t have any natural cocoa powder, so used the Fry’s Cocoa I had on hand.

Followed the recipe as provided. I will make it again, definitely. 2) Use 3 tablespoons liquid from a can of chickpeas per egg. Have made this recipe several times and always comes out perfect! This was absolutely delicious!

I have been baking with Bob's Red Mill® organic whole wheat pastry flour for some time. Hi Jenn! I have been baking with chocolate all week and this morning decided to make this banana bread. Don’t skimp on the chocolate chips it gives the bread the perfect texture and that extra chocolate kick. Another winner Jenn! My whole family loved them.

Grease your loaf pan a little extra so you can remove the banana bread easily! You won’t be disappointed with this recipe. Thanks Jenn! I just made this and it’s deliciously moist with the right balance of chocolate and banana.

I have two questions.. 1) can I use regular butter instead of unsalted and omit the salt?

Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.

Thanks so much for sharing these recipes.

Again, I wish I would have doubled your recipe. I’ve made it 3 times and this last time I noticed the metric measurements and it made it so much easier for me to make. I have a stainless steel loaf pan that I buttered then sprayed with coconut oil, yet my banana bread stuck to the bottom of the pan which is not a problem for our family, but I would like to get a non-toxic loaf pan that I know will work for future loaves of bread.

I love banana bread, for many reasons, one of them being you can FREEZE IT! You’re right, Elise – thanks so much for catching that. Excellent recipe — I made this and brought to the office. Be sure to use very ripe, brown bananas for the best banana flavor. Amazing. From the kitchen of Heather Hill. My husband loves anything chocolate. Place in a 350°F (175°C) oven and bake for 1 hour. Hope that helps! Made with pantry staple ingredients, this loaf is moist and tender, infused with cocoa and chocolate chips. Thank you. Made this bread last week, it is delicious except for the fact that the Chocolate overpowers the Banana.

Satisfy your chocolate cravings with this whole wheat recipe that uses only 1 tablespoon of oil! I just made this for the first time, used regular muffin tins, and they were done in about 25 minutes.

Love them! Get new recipes each week + free 5 email series. Thanks! But then I decided to take my Banana Bread recipe and add unsweetened cocoa powder to it. Love the picture with the ingredients, makes it easier for those of us that don’t cook as much. The bread is moist and chocolaty. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. 2 Purée bananas: Using a blender, food processor, or a fork, purée the peeled ripe bananas until smooth. Was very moist.

Bake until done, about 1 hour and 10 minutes. I used two 8.5 x 4.5 x 3 loaf pans and it took about an hour. Chocolate Banana Bread – The bread is wonderful and moist. This is a wonderful recipe.

Half cup didn’t seem like enough. The chocolate banana is amazing.. so moist and delicious / can’t wait to try some of the breads , This is a great idea from the classic banana bread. . Thanks. Do not use Dutch processed cocoa for this recipe, only natural unsweetened.
This banana bread is absolutely amazing, very rich. Oh my goodness what a delicious chocolate banana cake! Moist and tasting like a banana bread should... but with the bonus of chocolate! I have made the recipe as written, and have also substituted whole wheat flour for the all purpose and canola oil for the butter. I made this recipe and loved it. Last time I made 2 and I froze one for upcoming company.

This is a really rich, dessert bread. The sour cream really makes it moist.
Amazing!

This is an Awesome bannana bread! Had no allspice so put cinnamon and added about 1/3 C of sliced fresh mint since we have a lot of mint in the garden this summer. I cut the recipe in half and used half white sugar and half brown sugar. Do not overmix.

I doubled the recipe and used white whole wheat flour, plain yogurt for the sour cream, and only 1 1/4C sugar.

Do not overmix. I’ve made this so many times, and it comes out perfect every time.

OMG! Bluenose Gal. Hope that helps! I initially made it for my 5 year old son to add to his school lunches for a little treat since he loves chocolate. And will the batter become curdle? As for the flour, I wouldn’t use all whole wheat but it’s fine to replace half of the white flour with whole wheat. The taste was wonderful , just it was too sugary to me I will put half cup or less next time .

Only plain yogurt is available, not greek or any other kind. It is moist, rich, and simple perfection. keeper!

Made 2 loaves and he and I really enjoyed it. It is now my go to bananna bread recipe! Stir in the beaten egg and vanilla extract.

Really appreciate this info! If you happen to have cinnamon, you could use that, but the bread will still be very tasty without it. These cocoa powders are not interchangeable. Busy sharing it with my neighbors who love it as much as i do. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Oh, and thanks for educating me about the difference in acidity between natural unsweetened chocolate powder and Dutch-processed chocolate, and how it would affect baking results. Loved it. I added a rounded teaspoon of espresso powder to my last loaf and WOW… yummy!

Line the bottom of the pan with parchment paper. Just made this today.

Tasted wonderful! The balance between the two flavors in my recipe is outstanding! I developed the two banana breads pretty far apart so honestly, I’m not sure why one includes baking soda and one does not (but I do know that they both rise nicely)!

The end result is a decadent, chocolatey banana loaf that you can enjoy anytime! I’ll try it next time. Slice and enjoy warm! Because of all your banana recipes, I now make sure I buy extra bananas to ripen to make your recipes. YUMO! I made it with raw cacao powder and it was fantastic!! Sorry, our subscription service is unavailable. Double chocolate with cocoa and chocolate chips. I do find that the banana flavor is a bit overshadowed by the chocolate (even though I actually used a little more banana than the recipe called for), but that’s okay because it is scrumptious. Made this as part of Easter dessert assortment. That’s sort of a no-brainer, right? Instead of whisking the dry ingredients initially, I like to sift them together in a bowl to get rid of the chunks in the cocoa, then there’s less whisking together after… also I use mini-chips as they seem to melt and/or not all sink to the bottom when baking.

Did you know you can save this recipe and order the ingredients for. I often double the recipe and freeze one loaf to eat later.

It will never be quite as crispy as it is right out of the oven, but you can always lightly toast individual slices for that same effect. As I am an adventurous cook I am thinking of adding a small amt of cinnamon and cardamom next time for an exotic touch. 2) I don’t have chocolate chips but I do have some lovely semi sweet chocolate in a bar, can I just chop it up and go ahead ? Wonderful banana bread!

Bananas and chocolate?

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