Pan de plátano con chocolate (sin huevo, sin lácteos)

Esta Pan de Platano y Chocolate is a simple and delicious bread loaf made without eggs or dairy with a super moist crumb, perfect for using many of your ripe bananas.

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I love simple banana bread recipes like my Pan de banana saludable but I also love baking chocolate treats so I decided to make this chocolate banana bread!

While the whole recipe is just below, don’t miss all my tips and tricks, process shots, and ingredient swap options further down!

Pan de Platano y Chocolate

Esta Pan de Platano y Chocolate is a simple and delicious bread loaf made without eggs or dairy with a super moist crumb, perfect for using many of your ripe bananas.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 55 minutos minutos

Tiempo Total: 1 horas. hr 5 minutos minutos

Curso: Desayuno, Snack

Tipo de cocina: American

Porciones: 12 rebanadas

Calorías: 206.4 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 ½ taza de Plátanos maduros machacados - equivalente a 4 plátanos grandes maduros, con manchas negras en la piel.
• ▢ ⅓ taza de Yogur sin lácteos - (nota 1)
• ▢ ⅓ taza de Aceite de oliva de sabor suave - (nota 2)
• ▢ ½ taza de Leche de almendras sin azúcar - (nota 3)
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ ½ taza de Brown Sugar - (nota 4)
• ▢ ½ cucharadita de Salt
• ▢ 1 taza de Harina para todo uso - (nota 5)
• ▢ ½ taza de Cacao en polvo sin azúcar
• ▢ 2 cucharaditas de Levadura en polvo
• ▢ ½ cucharadita de Bicarbonato de sodio
• ▢ 1 cucharadita de Canela

Opcional

• ▢ ½ taza de Pepitas de chocolate negro sin lácteos

Instrucciones para la impresión en alta definición

• Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
• In a large mixing bowl, mash the ripe bananas with a fork until almost no lumps show. Measure 1 cup + 1/2 cup of mashed bananas – if extra, freeze for later.
• Stir the yogurt, oil, almond milk, vanilla extract, and sugar, and salt. Set aside.
• In another bowl, whisk flour, unsweetened cocoa powder, baking powder, baking soda, and cinnamon.
• Fold in the dry ingredients into the wet ingredients and stir with a rubber spatula until the batter is consistent.
• Fold in chocolate chips if desired, stir to evenly incorporate.
• Transfer the batter into the prepared loaf pan and bake it for 55-60 minutes at 350 °F (180 °C). Foil the pan after 30 minutes to prevent the banana bread from browning too fast. Insert a long pick in the center to the bottom of the pan to check if it's ready. Of it comes out clean, remove the pan from the oven.
• Let it cool down on a wire rack for 3 hours or overnight before slicing.
• Decorate with a drizzle of melted dark chocolate and extra fresh peanut butter if desired.

Notas

notas 1: You can use any dairy-free yogurt you love. You can also swap for peanut butter, almond butter, or tahini to add protein.

notas 2: Any oil can be used, like melted coconut oil or canola oil.

notas 3: Any milk works in this recipe, like oat milk, soy milk, or dairy milk if you prefer baking with dairy.

notas 4: Or sugar or coconut sugar for a refined sugar-free option.

notas 5Para una versión sin gluten, utilice mi receta. Guía de conversión a una dieta sin gluten.

Almacenaje: Store the bread in an airtight container in the fridge for up to 4 days or freeze in Ziploc bags for up to 1 month.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Equipos

Molde para pan de 9 cm x 5 cm

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Nutrición

Servicio: 1rebanada | Calorías: 206.4kcal | Carbohidratos: 30.5g | Proteína: 2.9g | Grasa: 9.3g | Grasa saturada: 3.4g | Grasa poli-insaturada: 0.8g | Grasa monosaturada: 4.7g | Sodio: 239.5mg | Potasio: 226.7mg | Fibra: 2.7g | Azúcar: 15.4g | Vitamina A: 18.8IU | Vitamina B12: 0.02pg | Vitamina C: 3.3mg | Vitamina D: 0.1pg | Calcio: 98mg | Hierro: 1.3mg | Magnesio: 31.5mg | Fósforo 68.2mg | Zinc: 0.6mg

Ingredientes y sustituciones

You only need a handful of wholesome ingredients for this recipe, here’s how to pick them.

• Plátanos maduros machacados – They provide sweetness, moisture, and binding in the bread. Ripe bananas are crucial for optimal sweetness and texture. Don’t use green bananas.  
• Yogur sin lácteos – For moisture and tanginess. You can use any type of dairy-free yogurt, from coconut yogurt to soy yogurt or cashew yogurt. Alternatives include peanut butter, almond butter, or tahini for added protein and flavor variations.
• Aceite de oliva ligero – Contributes to moisture and tenderness. You can also use melted coconut oil or canola oil.
• Leche de almendras sin azúcar – To add moisture and help to create a smooth batter. You can use oat milk, soy milk, or dairy milk if desired.
• Extracto de vainilla – Para dar sabor.
• Brown Sugar – To sweeten the bread. You can also use sugar or coconut sugar for a refined sugar-free option.
• Harina para todo uso – To provide structure to the bread. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.
• Cacao en polvo sin azúcar – For a rich chocolate flavor. You can also use cacao powder. Prefer high-quality brands (I like Belgian chocolate).
• Levadura en polvo y Bicarbonato de sodio – To help the bread rise.
• Pepitas de chocolate negro sin lácteos – It’s optional for pockets of melty chocolate. You can also add in any crushed nuts if you prefer.

How to Make Chocolate Banana Bread

Esta es una receta muy fácil de preparar, aquí te mostramos cómo hacerlo con imágenes.

Mash the bananas, measure the amount needed, and add the liquid ingredients.

In another bowl, combine all the dry ingredients.

Pour the dry ingredients in a mixing bowl and stir until combined.

Pour the batter into a pan and bake it for 55-60 minutes at 350 °F (180 °C).

Consejos de repostería de Carine

Permítanme compartir algunos consejos más para lograr un pan perfecto.

• Intercambio de mantequilla de frutos secos – Replace dairy-free yogurt with nut or seed butters like almond butter, tahini, or peanut butter for different flavors.
• Crunchy Nut Addition – You can substitute the chocolate chips with chopped walnuts or pecans for added texture and healthy fats.
• Flour Choice Matters – Avoid almond flour, as they won’t make the desired texture in this recipe.
• Refined Sugar Alternatives – Use coconut sugar, date sugar, or unrefined cane sugar as refined sugar-free options, but avoid liquid sweeteners like maple syrup as it would make the batter too moist.
• Ripe Banana Importance – Ensure bananas have black spots for perfect sweetness and moisture.
• Cooling Time Essential – Allow the bread to cool for at least 3 hours, or preferably overnight, before slicing for best texture.
• Foil For Browning – Foil the loaf pan after 30 minutes to prevent over-browning.
• Check Doneness Thoroughly – Use a long pick to check the center of the bread; it should come out clean.
• Yogurt Alternate Protein – Nut or seed butters add protein to the bread.
• Freezing For Later – Freeze extra mashed banana for future recipes.

More Chocolate Bread Recipes

Pan de aguacate y chocolate

Pan de plátano con chocolate y mantequilla de cacahuete

Pan vegano de calabacín y chocolate