Chocolate Banana Bread and Muffins
Delicious, moist banana bread or muffins with chocolate. Great snack or on-the-go breakfast treat. Dairy and egg free (vegan). Recipe makes 1 loaf or 12 muffins. Freezes well.
Servings 12
Calories 225kcal
Ingredients
- 1 and 2/3 cup AP flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 bananas, mashed
- 1 cup sugar
- 6 Tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 1/2 cup chocolate chips optional
Instructions
For Chocolate Banana Bread Loaf: (Yield 12 slices)
- Preheat oven to 350°F. Prep/line a 9 x 5 loaf pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, mash bananas until smooth. Stir in sugar, oil, and vanilla.
- Stir dry ingredients into banana mixture until just combined. If using, fold in chocolate chips.
- Fill loaf pan and bake on 350°F for 50 to 60 minutes, or until top springs back when touched and/or a toothpick inserted comes out clean.
- Rest in pan for 5 minutes. Remove from pan and let cool for an hour for easier cutting. Store covered at room temperature for up to 3 days.
To make into muffins: (Yield 12 muffins)
- Scoop batter into 12 lined muffin tins, filling each 3/4 full.
- Bake muffins for 25 minutes, or until tops spring back when pressed or toothpick inserted comes out clean. Let sit in pan for 5 minutes then enjoy.
- Store, covered, at room temperature for up to 3 days.
For Freezing:
- Wrap individual slices or muffins then place in freezer safe bags, removing as much air as possible. Freeze for up to 2 months.
Nutrition
Calories: 225kcal