Banana bread is one of the most popular quick breads to make. But what about chocolate banana bread? Well not so popular because everyone who asked what I was making had to repeat “Chocolate Banana Bread” and I said yes you heard right. Why so strange of a question? I have no clue because really…chocolate goes with everything, well almost. I made this bread/cake if you prefer while at my parents home in CA. Since my parents are not baker’s I had limited pans available and had to put the batter into 3 different types of pans. One pan was a regular size loaf pan around 9 X 3 inches then a smaller loaf pan and then a 8 inch round cake pan. Then the cook times were all little crazy too, but it all worked out in the end and we had some really delicious chocolate banana bread/cake. When it was still piping hot we dug into the round shaped bread and it did feel like eating cake so you’ll have to make it and decide yourself whether it’s bread or cake.
I adapted this recipe from my friend Liren over at Kitchen Confidante, she made these chocolate banana muffins mmmm… they looked so good but I had no access to a muffin pan so in came the bread and cake pans. I decided to use coconut oil in place of butter since it’s on the healthy side of the food news these days, and the results were delicious. When I bake I try to add flax meal to my baked goods to get some added nutrition in there without anyone noticing 🙂 and it always works, I put it into cookies, pancakes, waffles, cakes, breads and even my smoothies. If you don’t have flax-meal no worries it works just fine without or try using wheat germ or wheat bran. Just do what I do and make a recipe adaptable to you, and enjoy this bread it’s really delicious.
Chocolate Banana Bread
1/2 cup coconut oil
1 cup brown sugar
1 cup granulated sugar
1 tsp. vanilla
4-5 ripe bananas mashed well
1 cup buttermilk
3 cups all purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 cup unsweetened cocoa powder
1/4 cup flax meal
1 1/2 cup of dark chocolate 60% cocoa chocolate chips
1/2 to 1 cup chopped pecans
Step 1: In a large mixing bowl,cream together the coconut oil with the sugars then add the eggs and vanilla mix well.
Step 2: Peel and mash bananas with a fork in small bowl and add to the sugar mixture and mix well.
Step 3: In another bowl sift all the dry ingredients together and add the chocolate chips and nuts as well, and stir well.
Step 4: Add the dry ingredients to the wet ingredients and stir well. Now add the buttermilk and stir well.
Step 5: Spray 3 loaf pans and pour the batter evenly into each pan or make muffins with a muffins pan.
Step 6: Bake at 350 degrees Fahrenheit for about 50 min. or until a cake tester or tooth pick comes out clean. When they the bread is done take out and let cool for 15 min., then run a knife around the edge of each pan and turn over onto a wire cooling rack. Turn right side up and continue to let cool.