Dark Chocolate Banana Bread
♥ Can be low-fat / oil-free / gluten-free / high-fiber / vegan / and also refined-sugar-free!
To cut back on fat without sacrificing moisture, I’ve packed a full two cups of mashed banana into this dangerously chocolatey banana bread.
This is banana bread for chocolate lovers!
Note: The oil version will be richer and will have a better texture; the oil-free version will be lower-calorie… So it depends on what you’re going for and to whom you are serving the bread. I recommend using the oil if you can! To make the chocolate banana bread: Be sure that the banana is 2 cups after mashing, not before. Preheat oven to 350 F and grease a 9×5 loaf pan very well. In a large mixing bowl, whisk together first six ingredients. In a separate bowl, combine all remaining ingredients and stir well. Pour dry into wet, and stir until just evenly combined. Transfer to the loaf pan and spread out evenly. If desired, sprinkle chocolate chips over the top and press down. Bake 30 minutes, then turn off the oven but don’t open the door! Let sit 10 additional minutes in the closed oven before removing and slicing. This tastes even sweeter the next day.
View Chocolate Banana Bread Nutrition Facts
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