Grandma’s Chocolate, Chocolate Chip Banana Bread: Let’s make chocolate healthy!
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Nothing says banana bread like chocolate?!? Yep, that was how my grandma saw it. You can add chocolate to anything, right? The answer might not be yes (everything?), but chocolate and banana bread is something you have to try.
I remember going through the back door of my grandma’s kitchen and being blown over by the smell of chocolate banana bread cooling on the stove. In fact, I didn’t know there WAS banana bread without chocolate until way into adulthood.
My grandma always put her unusual spin on anything she made. Whether baking, sewing, making bears, driving a truck, or modeling at the old Casual Corners retail women’s clothing store (¯_(ツ)_/¯), she was spunky and youthful. I wanted to be her when I grew up. So, sharing this recipe with you today is super special.
Is Chocolate Banana Bread Healthy?
This recipe is good for the whole family; not just the kids. And who doesn’t love chocolate? If you are gluten free, there is great brand of chocolate chips (Enjoy Life), and flour can also be substituted with gluten free (Krusteaz is good).
The key to amazing banana bread is moisture, but how did she get it that moist? Well, it wasn’t just love that made it good. Substitute applesauce for eggs and that makes it more moist and healthier (win, win).
Chocolate Bread
Think of making bread in two sections — wet, mixed ingredients and dry, folded ingredients. Start with the wet ingredients — eggs, vanilla, and butter. I like to use a mixing bowl and electric mixer. If I do and use baking powder instead of soda, I get a better texture.
In part two, the dry ingredients can then be folded into the wet. Here, use chocolate chips, nuts or both. For those that don’t love chocolate that much, leave out the cocoa powder. Too many bananas will make the bread moist but also heavy. I actually don’t mind that but if you aren’t a banana fan, less is more.
INGREDIENTS
- 1 cup whole wheat flour for added fiber
- 1/2 cup unsweetened cocoa powder choose a high-quality brand for better flavor
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt a natural choice over table salt
- 3 large ripe bananas about 1 1/2 cups mashed; the riper, the sweeter!
- 1/4 cup unsalted butter melted and slightly cooled (grass-fed if available)
- 1/4 cup unsweetened applesauce a healthier alternative to oil
- 1/2 cup coconut sugar a lower glycemic index option
- 1 large egg at room temperature (free-range for ethical eating)
- 1 teaspoon pure vanilla extract
- 3/4 cup dark chocolate chips at least 70% cacao, divided (antioxidant-rich)
INSTRUCTIONS
Heat
Preheat your oven to 350°F and lightly prepare a 9-by-5-inch loaf pan.
Dry Mix
Combine whole wheat flour, cocoa powder, baking soda, and sea salt in a bowl.
Wet Mix
In another bowl, mash ripe bananas, and combine with butter, applesauce, coconut sugar, egg, and vanilla extract.
Merge
Fold dry ingredients into the wet mixture with 1/2 cup dark chocolate chips.
Bake
Place it in the loaf pan, sprinkle rest of chips on top, and bake for 50-65 minutes.
Cool
Let the bread settle in the pan for 15 minutes, remove, and cool it before cutting slices.
Devour!
FAQs & Tips
The key to amazing banana bread is moisture, but how did she get it that moist? Well, it wasn’t just love that made it good. Substitute applesauce for eggs and that makes it more moist and healthier (win, win).
Like nuts? Try replacing the chocolate chips with nuts or (even better), add both!
Adding cream cheese and/or yogurt will make it creamier and more flavorful.
Storing your bread in the fridge wrapped will keep it moist and it will last longer.
Serving Suggestions
The hardest part about making banana bread is waiting for it to cool before cutting. I don’t think there are many times I make it to the cutting step before hunks are picked off. If the moisture is correct and you do let it cool, the pieces should cut and stick together no problem.
You can make banana bread two days before and wrap with cellophane, storing in the fridge. The flavor will actually improve.
Chocolate Banana Bread Recipe
Ingredients
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large ripe bananas about 1 1/2 cups mashed; the riper, the sweeter!
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup unsweetened applesauce
- 1/2 cup coconut sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup dark chocolate chips
Instructions
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Begin by heating your oven to 350°F. Grease a 9-by-5-inch loaf pan with a light coating of nonstick cooking spray or line it with parchment paper.
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In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking soda, and sea salt.
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In a large bowl, mash the ripe bananas with a fork until smooth. The riper the bananas, the more natural sweetness they’ll provide. Stir in the melted butter and applesauce until well combined. Add the coconut sugar, egg, and vanilla extract, stirring until smooth.
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Gently fold the dry ingredients into the wet mixture. Remember, overmixing can lead to a denser bread. Fold in 1/2 cup of the dark chocolate chips, reserving the rest for topping.
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Pour the batter into your prepared loaf pan. Sprinkle the remaining 1/4 cup of dark chocolate chips over the top for a visually appealing and decadent finish. Bake for 50-65 minutes, until a toothpick inserted into the center comes out mostly clean. Keep an eye on it starting at the 50-minute mark.
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Once baked, let the bread cool in the pan on a wire rack for about 15 minutes for easier slicing. Run a knife around the edges and carefully remove the bread from the pan, then let it cool on the rack until just warm.
Nutrition
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