Old Bananas, Chocolate Chips, Pecans – that should be all I need to say to get you interested.
You might end up hating me for this one.
Why? Because, I just made 2 loafs and ate them all (mostly myself but hubby helped a little) in less than a week.
The way I eat this is I create a very small slice – so teeny tiny it couldn’t possibly count – and then I repeat that about 3 or 4 times – pretty much every time I see this banana bread.
It is SO good.
You will succumb.
A couple of tips – make sure you don’t overcook this bread, it will be moist and delicious for its short-lived life, but never becomes dry-dry.
Also, I make it in the smaller pans so that I can freeze one if I want for later – but let’s be real here, who would do that when you can just be eating it non-stop with 2 loaves?
My big alteration for this recipe (besides omitting the original recipe’s call for milk and instead opting for almond milk) is SALT. That was much needed in the original recipe and it didn’t taste quite right without it.
I put about 1/2 teaspoon in and then some on top. You can adjust that to your preference.
I also started using coconut oil instead of vegetable oil and it works great, you actually can get by with a touch less oil this way.
Let me know if you loved this as much as I do!
- 1/4 cup coconut oil (melted)
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/2 tsp salt + extra to sprinkle on top
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups mashed bananas 3-4 ripe bananas
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup almond or oat milk
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped pecans (optional)
- Preheat oven 350°F. Coat 2 9"x5"x3"-inch loaf pans with nonstick cooking spray.
- In mixing bowl, beat oil, brown sugar, sugar and vanilla until mixed.
- Add eggs, until thoroughly combined.
- Add mashed up bananas.
- In a separate bowl, combine flour, cocoa powder, baking soda and baking powder. Stir in flour mixture and almond milk; mixing only until combined.
- Stir in chocolate chips and if you wish to use them, pecans.
- Transfer batter into prepared pans.
- Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. You might have a little residue from the banana mixture since it is sticky.
Don't overcook - the chocolate will continue to cook after removing from the oven.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 237Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 23mgSodium 205mgCarbohydrates 36gFiber 3gSugar 19gProtein 4g
This nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although alteredrecipe.com attempts to provide accurate nutritional information, these figures are only estimates.