Fully loaded Double Chocolate Banana bread can be yours in no time with this simple recipe. Not only that - it's refined sugar and gluten free. The smell of this wafting from your oven will improve your day no end. And and also make you seriously popular with whoever gets to share it.
3Ripe Bananas - mashed except one half for the garnish
⅓cupCoconut Oil - melted and cooled slightly
⅓cupMaple Syrup
¼cupMilk - any kind is fine
3Eggs - beaten
1cupAll-Purpose Flour (Plain Flour) - gluten free
½cupCocoa Powder
1tspBaking Soda
1tspBaking Powder
⅛tspSea Salt
1cupSemisweet (Dark) Chocolate - chopped or chips - I used 70% cocoa solid chocolate
Instructions
Pre-heat oven to 325°F/160°C
Line a loaf pan with a long strip of parchment paper and grease it well.
Mix the oil, mashed bananas, maple syrup, milk, and eggs together in a mixing bowl.
In separate bowl mix together the flour, cocoa, baking soda, baking powder and salt.
Fold the wet ingredients into the dry ingredients until fully combined.
Fold in the chocolate chips or chunks, leaving a handful for the top.
Spoon the batter into the greased loaf pan and smooth the top.
Scatter over the remaining chocolate and gently add the remaining banana half carefully to the top of the cake. Push down slightly so it is level with the batter.
Bake the loaf for around 60-70 mins until a cake tester or skewer comes out clean.
Watch the top! If it starts looking too dark, loosely tent the pan with greased aluminum foil to protect the cake.
Once out of the oven, let it cool in the pan for around 5 minutes then carefully loosen with a palette knife and turn out onto a rack to cool.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.