Super moist chocolate banana bread, full of chocolate and banana flavor, quick to make and beyond delicious! A healthier version without refined sugar, no added fat, and gluten-free!
Prep time: 10mins | Cook time: 40mins | Yield: 8
Ingredients:
- 1 cup (270g) Mashed bananas (about 2 very ripe medium bananas, mashed with a fork until it forms a puree)
- 2 Eggs at room temperature
- 2/3 cup (130g) Brown sugar
- 1/2 cup (120g) Plain yogurt at room temperature
- 1 tsp (5g) Vanilla Extract
- 1 cup (90g) Oat flour
- 1/3 cup (30g) Unsweetened cocoa powder
- 1 tsp (4g) Baking powder
- 1/2 tsp (3g) Baking soda
- 1/4 tsp (1g) Salt
- 1/2 cup (80g) Chocolate chips
Video:
Directions:
- Line a 9x4in (23x10cm) loaf pan with parchment paper, leaving a 2in (5cm) overhang for easy lifting. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Combine the eggs and sugar in the bowl of an electric mixer. Beat on medium speed for about 2 minutes.
- Add the mashed bananas, yogurt, and vanilla. Beat for a few seconds until combined.
- Sift the oat flour, cocoa powder, baking powder, baking soda, and salt. Using a spatula or wire whisk, stir gently until well combined.
- Stir in the chocolate chips.
- Pour the batter into the prepared pan and sprinkle chocolate chips on top.
- Bake for about 35 – 45Â minutes or until a toothpick inserted into the center comes out clean.
- Let it cool completely and unmold the cake.
- If not consumed on the same day, keep the cake refrigerated and remove it from the fridge about 30 minutes before serving.
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Healthy Chocolate Chip Muffins
Perfect Gluten-Free Chocolate Cookies
Quick and Easy Blueberry Muffins
