Chocolate Banana Bread

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5 from 3 votes

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www.theconsciousplantkitchen.com

This Chocolate Banana Bread 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-banana-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time55

Total Time1 5

Servings: slices

Calories: 206.4kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Mashed Ripe Bananas equivalent 4 large riped bananas, black spots on the skin
⅓ cup Dairy-Free Yogurt (note 1)
⅓ cup Light Olive Oil (note 2)
½ cup Unsweetened Almond Milk (note 3)
1 teaspoon Vanilla Extract
½ cup Brown Sugar (note 4)
½ teaspoon Salt
1 cup All-Purpose Flour
½ cup Unsweetened Cocoa Powder
2 teaspoons Baking Powder
½ teaspoon Baking Soda

Optional

½ cup Dairy-Free Dark Chocolate Chips

US Customary - Metric

Instructions

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.

Equipment

9-inch x 5-inch Loaf Pan

Notes

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

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

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

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

Storage: 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.

Nutrition