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Chocolate Banana Bread Yum
This Chocolate banana cake is moist, fudgy and very chocolaty. Great to use up those ripe bananas and perfect as on the go snack.
Chocolate Banana Bread
Course bread, breads, dessert
Cuisine american
Prep Time
15 minutes

Cook Time
40 minutes
Servings
9″x5″ loaf
Ingredients
  • ½ cup all purpose flour
  • ½ cup Wholewheat Pastry Flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 tbsp Dutch Process Cocoa powder
  • ½ cup Barleans Butter flavored Coconut Oil (or coconut oil or softened butter)
  • ½ cup sugar
  • 1 tbsp Egg replacer whisked in 3tbsp water (or 1 large egg)
  • 1 tsp vanilla extract
  • 1 cup Mashed Banana (about 2 medium ripe bananas)
  • ½ cup sour cream
  • 1 cup Semi sweet chocolate chips, Mini or chopped
Course bread, breads, dessert
Cuisine american
Prep Time 15 minutes
Cook Time 40 minutes
Servings
9″x5″ loaf
Ingredients
  • ½ cup all purpose flour
  • ½ cup Wholewheat Pastry Flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 tbsp Dutch Process Cocoa powder
  • ½ cup Barleans Butter flavored Coconut Oil (or coconut oil or softened butter)
  • ½ cup sugar
  • 1 tbsp Egg replacer whisked in 3tbsp water (or 1 large egg)
  • 1 tsp vanilla extract
  • 1 cup Mashed Banana (about 2 medium ripe bananas)
  • ½ cup sour cream
  • 1 cup Semi sweet chocolate chips, Mini or chopped
Chocolate Banana Bread
Instructions
  1. Preheat the oven to 350°F. Lightly grease 9″x5″ loaf pan.
  2. In a mixing bowl, combine flours, baking powder, baking soda, salt and cocoa powder.
  3. In a separate bowl, mix coconut oil and sugar until combined.
  4. Add the egg replacer mixture, vanilla, banana and sour cream.
  5. Gently add the dry ingredients and chocolate chips until well combined.
  6. Pour the batter into the pan and bake for 35~45 minutes, until a cake tester or toothpick inserted into the center comes out clean.
  7. Remove the bread from the oven and allow the cake to rest in the pan for 10 minutes. Turn the bread out onto a wire rack to cool completely.
Recipe Notes
  • If you don’t have ww pastry flour, then substitute with ½cup of all purpose flour.
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