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Banana Chocolate Loaf Yum
Banana Chocolate Loaf
Course dessert
Cuisine american
Prep Time
15 minutes

Cook Time
60 minutes
Servings
x
Ingredients
  • cups All-Purpose flour
  • ½ cup Sugar – (or more)
  • 1/3 cup cocoa Unsweetened powder
  • 1 tsp Baking soda
  • ¼ tsp Salt
  • 1 cup buttermilk Low-fat
  • ¾ cup Banana Mashed
  • 2 tsps Vanilla extract
  • 1/3 cup Canola Oil
Course dessert
Cuisine american
Prep Time 15 minutes
Cook Time 60 minutes
Servings
x
Ingredients
  • cups All-Purpose flour
  • ½ cup Sugar – (or more)
  • 1/3 cup cocoa Unsweetened powder
  • 1 tsp Baking soda
  • ¼ tsp Salt
  • 1 cup buttermilk Low-fat
  • ¾ cup Banana Mashed
  • 2 tsps Vanilla extract
  • 1/3 cup Canola Oil
Banana Chocolate Loaf
Instructions
  1. Pre-heat oven to 350°F. Coat 9- x 5-inch loaf pan, 3 6- x 3-inch miniloaf pans, or 12-cup muffin tin with cooking spray.
  2. Whisk flour, cocoa, baking soda and salt in a large bowl. Whisk sugar, buttermilk, banana, vanilla, oil in a separate bowl.
  3. Fold buttermilk mixture into flour mixture.
  4. Scoop the mixture into the prepared pans. Bake large loaf 50 to 60 minutes, miniloaves 35 to 45 minutes, or muffins 18 to 22 minutes, or until toothpick inserted in center comes out clean.
  5. Cool 5 minutes in pan(s). Unmold, and cool.
  6. For a fancy finish, drizzle with chocolate drizzle.(Melt 1 oz. chopped bittersweet chocolate in double boiler or in microwave at low (20 percent) power.)
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