Chocolate Banana Bread
Who could say no to a lush slice of chocolate banana bread? Not me! Banana bread is delicious as it is, but add chocolate into the mix and you’ll end up with something truly irresistible 😍
Banana bread is probably one of my favourite types of cake. I’ve made a few of banana bread recipes in the past, like my walnut banana bread, banana blueberry bread and this banana avocado bread. I can see myself making many more variations in the future too 😀 I just love how dense and moist they are. You really can’t go wrong with a good banana bread. It’s such a crowd-pleaser!
Treat yourself or make it the next time you want to impress someone with your baking skills. It’s super easy to make, you just need one bowl and a wooden spoon! It looks so stunning topped with a sliced banana, but if you only have 3 ripe bananas on hand, don’t panic, it will still taste delicious without. I must admit I added it more for decoration and for that ‘wow effect’. It does add some extra sweetness and banana flavour, but leaving it out won’t be the end of the world.
This chocolate banana bread is:
And deliciously chocolaty 😋
Chocolate Banana Bread
340g (about 3) ripe bananas
110g (1 cup) oat flour – plain rolled oats blended into a flour in the food processor. Use gluten-free oats if allergic/intolerant.
50g (1/2 cup) ground almonds
55g (1/2 cup) cocoa
75g (1/2 cup) brown sugar*
2 tsp baking powder
1/2 tsp salt
6 tbsp oil
4 tbsp milk of choice (I used oat milk)
1 chia egg – 1 tbsp milled chia seeds + 3 tbsp water
To decorate – 1 ripe banana + a few dark chocolate/dairy-free chocolate chips
Preheat your oven to 180C/160C fan assisted/350F.
Add the milled chia seeds to a small bowl along with 3 tbsp water. Leave to set for 10 minutes.
Add the oat flour, ground almonds, cocoa, sugar, baking powder and salt to a bowl and mix to combine.
Mash the bananas well with a fork, then add to the bowl along with the oil, milk and chia egg.
Transfer the cake batter into a loaf tin (I used a 22×12 cm loaf tin).
Sprinkle some chocolate chips on top. Slice a banana in half and press into the batter cut-sides up.
Bake in for 60-65 minutes. Leave to cool completely before slicing.
*I preferred it when I used 55g (1/3 cup) brown sugar, but taste testers said it wasn’t sweet enough for their liking, so you have the option of adding less sugar if you prefer less sweet desserts.