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Chocolate Banana Bread

This Chocolate banana cake is moist, fudgy and very chocolaty. Great to use up those ripe bananas and perfect as on the go snack.
Author: Pavani
Print Pin
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: bread, breads, Dessert
Cuisine: American
Servings: 1 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

Instructions

  • Preheat the oven to 350°F. Lightly grease 9"x5" loaf pan.
  • In a mixing bowl, combine flours, baking powder, baking soda, salt and cocoa powder.
  • In a separate bowl, mix coconut oil and sugar until combined.
  • Add the egg replacer mixture, vanilla, banana and sour cream.
  • Gently add the dry ingredients and chocolate chips until well combined.
  • 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.
  • 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.

Notes

  • If you don't have ww pastry flour, then substitute with ½cup of all purpose flour.
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