Double Chocolate Banana Bread

Process

• 10 Servings

• 1 hr 5 Minutes

Ingredients

• 1 Cup Whole Wheat Flour
• Nonstick cooking spray, for greasing pan
• ½ Cup Dutch-process Cocoa Powder or any cocoa powder
• 1 tsp Baking Soda
• ½ Tsp Fine Sea Salt
• 3 Large Very Ripe Bananas peeled
• ⅓ Cup Coconut Oil melted
• ½ Cup Maple Syrup
• 1 Large Egg at room temperature
• 1 Tsp Pure Vanilla Extract
• ¾ Cup Sugar-free dark chocolate chips divided

Instructions

• Preheat oven to 350° F. Lightly grease a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
• In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
• In a blender, add the bananas, coconut oil, maple syrup, and egg. Pulse, scraping down the inside of the blender as necessary until the ingredients are well combined.
• Add the dry ingredients to the banana mixture and pulse a few times, until the dry ingredients are incorporated. Do not over mix. Fold in 1/2 cup of the chocolate chips.
• Pour the batter into the prepared loaf pan, and smooth the top with a rubber spatula. Sprinkle the remaining 1/4 cup chocolate chips over the top.
• Transfer to the preheated oven and bake for 50-65 minutes, or until a toothpick inserted into the center comes out mostly clean, without any moist batter. A few crumbs and melted chocolate are fine, as long as there is no raw batter.
• Remove the pan from the oven and allow it to cool on a wire rack for 15 minutes. Run a knife along the edges of the pan to loosen the banana bread, and carefully invert it onto the wire rack.
• Cool the banana bread on the wire rack until slightly warm before cutting it into slices.

Notes:

Calories: 256 kcal | Carbohydrates: 39 g

Protein: 4 g| Fat: 13 g | Saturated Fat: 10 g