My family is so inconsistent with fruit. One week apples disappear, and the next week they'll sit untouched. Bananas are another fruit that is either consumed instantly or left untouched for a week.
On those weeks when the bananas just sit on the counter getting a little too ripe? That's a good excuse to make chocolate banana bread!
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Chocolate banana bread always disappears from my kitchen — without exception.
Bonus: My favorite recipe for chocolate banana bread is both egg and dairy-free.
Chocolate Banana Bread
- 2-3 overripe bananas, mashed (about 2 cups)
- 2 1/2 tsp. vanilla extract
- 1 Tbsp. vinegar (white or cider will do)
- 1/4 cup nondairy milk (almond, coconut, cashew, soy, etc.)
- 2/3 cup maple syrup
- 1 3/4 cup flour (you can use gluten-free flour)
- 1/2 cup + 2 Tbsp. unsweetened cocoa powder
- 1/4 cup sugar
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 tsp. salt
- 1/2 cup dairy-free mini chocolate chips (optional)
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- Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.
- In a medium bowl, mix together banana, vanilla extract, vinegar, milk, and maple syrup. Set aside.
- In a separate medium bowl, mix together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Pour wet ingredients into dry, and mix until just combined. Spread into a loaf pan and smooth the top. If using chocolate chips, you can sprinkle them on top of the batter.
- Bake for 50 minutes without opening the oven door.
- Allow the bread to cool completely before cutting.
- Store in refrigerator. The leftovers are even better the next day!