Description
This moist chocolate banana bread is rich, fudgy, and naturally sweetened with maple syrup or honey. It’s an easy one-bowl loaf that’s perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups mashed banana
- 2 1/2 tsp pure vanilla extract
- 1 tbsp white vinegar
- 1/4 cup oil (or milk of choice)
- 3/4 cup pure maple syrup (or honey)
- 1 3/4 cup flour
- 1/2 cup unsweetened cocoa powder
- 2 tbsp Dutch cocoa powder (or additional unsweetened cocoa powder)
- 1 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp baking powder
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the mashed banana, vanilla extract, vinegar, oil, and maple syrup until well mixed.
- Add the flour, cocoa powders, baking soda, salt, and baking powder. Stir until just combined.
- Fold in the mini chocolate chips if using.
- Spread the batter evenly into the prepared loaf pan. Sprinkle additional chocolate chips on top if desired.
- Bake for 45 minutes.
- Turn off the oven and leave the loaf inside the closed oven for an additional 10 minutes.
- Check for doneness with a toothpick. Remove from the oven and let cool completely.
- For best flavor and texture, loosely cover and refrigerate overnight before slicing and serving.
Notes
- This recipe works well with white, spelt, oat, or gluten-free flour blends.
- Maple syrup and honey are interchangeable as sweeteners.
- Mini chocolate chips are optional but add extra richness.
- The loaf tastes even better the next day after resting overnight.
- Store covered at room temperature for up to 2 days or refrigerate for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 19 g
- Sodium: 260 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
