Double Chocolate Banana Loaf Recipes

DOUBLE CHOCOLATE BANANA LOAF

Double Chocolate Banana Loaf image

Indulgent Rich Double Chocolate Banana Loaf, perfect for chocolate lovers.

Provided by justamumnz

Time 1h15m

Number Of Ingredients 10

Ingredients

1 Cup Plain White Flour, 130 grams
1/2 Cup Cocoa Powder, 45 grams
1 teaspoon Baking Soda
1/2 teaspoon Salt
3 Large Overripe Bananas
120 grams Butter, melted
3/4 Cup Brown Sugar, packed, 150 grams
1 Egg
1 teaspoon Vanilla
1 Cup Chocolate Chips, 175 grams

Steps:

Preheat the oven to 175 C (350F) Bake
Prepare a 22 x 12cm loaf tin with baking spray and baking paper lined up each side
In a medium bowl add the flour, cocoa powder, baking soda and salt and using a large wooden spoon stir to combine.
In a large bowl mash the bananas with a fork until no lumps remain.
Add to this the melted butter and stir well to combine.
Into the banana mixture add the brown sugar, egg and vanilla and whisk well until completely combined
Pour this wet mixture into the dry ingredients and carefully fold together with the wooden spoon.
Add 3/4 of the chocolate chips into the batter and gently fold through until everything is completed blended together
Spoon this into the prepared loaf tin and smooth until even
Sprinkle over the remainder of the chocolate chips evenly on top of the batter
Bake in the oven for 50-60 minutes until a skewer comes out with moist crumbs attached but not wet batter.
Remove from the oven and rest the loaf for 20 minutes in the tin before transferring to a wire rack to completely cool before slicing.
Store in an airtight container for 3-4 days or this will freeze well also.
Enjoy!

DOUBLE CHOCOLATE BANANA OAT FLOUR BREAD

Double Chocolate Banana Oat Flour Bread image

In this delicious gluten-free chocolate banana bread, we double down on the chocolate-with cocoa powder and chocolate chips. This gluten-free bread is a perfect complement to any brunch spread or great as a grab-and-go breakfast.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 3h50m

Yield 16

Number Of Ingredients 13

Ingredients

2 1/2 cups Gold Medal™ Gluten Free Oat Flour
1/4 cup unsweetened baking cocoa
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed very ripe bananas (from about 3 medium bananas)
1/3 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips

Steps:

Heat oven to 350°F. Grease 9x5-inch loaf pan.
In small bowl, mix oat flour, baking cocoa, xanthan gum, baking soda, baking powder and salt.
In large bowl, beat butter and sugar with electric mixer on medium speed 3 to 5 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in bananas, buttermilk and vanilla. Stir in oat flour mixture and chocolate chips. Pour into pan.
Bake 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out clean (take care not to insert toothpick in chocolate chip). Cool 5 minutes in pan. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 17 g, TransFat 0 g

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