Who can resist the incredible combination of Chocolate and Bananas? add a little bit of nutella or biscoff on it and I’m sold! This recipe is for those days when you have to have something indulgent and delicious and rich but also want to put something a little more healthy in your belly. No pressure, it’s just dessert that is really delicious and practically kinda healthy. Just sayin’. The goodness of whole wheat flour, made with wholesome ingredients and eggless!
Key things about this recipe:
Use nice and ripe bananas for maximum flavour and sweetness. If you have bananas that are too ripe to eat, they’re perfect for this bread. FOR CUP MEASUREMENTS: I mashed the bananas and then measured it
What is jaggery powder? Can I use any other sugar?
Jaggery is a commonly used sweetener in India. I have used palm sugar and also coconut sugar in this bread and they all work. You can also use regular caster sugar. Please don’t use any other sugar-free alternatives or liquid sweeteners like honey.
Can I use any other oil? I don’t like/have coconut oil!
I used a wood pressed coconut oil. Wood pressed oils are of the highest quality and have the mildest flavour so you will not taste the coconut. But you use any other variant of coconut oil or groundnut oil or basically any strong flavoured oil that is not wood pressed, you will taste it. So if you do not have wood pressed oils you should preferably use a neutral flavoured oil so that it doesn’t interfere with the taste of the final bread.
Can I use normal milk?
You are free to use any type of milk that you like to drink on it’s own.
Which cocoa powder did you use?
This will make or break your bread. Do not use Chocolate milk powder please. Use the best quality unsweetened cocoa powder you can find, it will make a world of a difference. I used Hershey’s Unsweetened 100% Cocoa powder.
How long to bake?
If you use a pan same size as mentioned in the recipe it will take anywhere between 45-55 minutes depending on your oven. When you insert a skewer in the middle of the bread, if it comes out with a few moist crumbs, you are done. Just let the bread cool completely before taking it out of the pan and slicing.
I don’t want to use cornstarch/cornflour!
You are free to leave it out and use the same quantity of whole wheat flour instead. Cornstarch helps to give the bread more structure. Without it, the crumb will be a little more dense.
Healthy Chocolate Banana Bread
- 290 gram Bananas Ripe and mashed (Approx. 3 small-medium bananas)
- 60 milliliter coconut oil (I used wood pressed oil PLEASE READ NOTES)
- 115 gram Palm sugar (you may use jaggery powder, coconut sugar or regular granulated sugar)
- 1 teaspoon Vanilla extract
- 170 milliliter non-dairy milk (or regular milk)
- 2 tablespoon yoghurt
- 150 gram whole wheat flour (or atta)
- 50 g cocoa powder
- 1/2 teaspoon Salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cornstarch or cornflour
- Grease and line a standard loaf pan (9×5 or 8.5×3.5 inch). Preheat your oven to 170C.
- In a large bowl, mash the bananas and add all the remaining wet ingredients.
- Mix until well combined, using a whisk.
- Sift all the dry ingredients into this bowl. Using a whisk, gently combine everything. Do not over mix.
- Pour the prepared mixture into the loaf pan and bake in a preheated oven at 170 C for 45-50 minutes or until a skewer inserted in the middle comes out almost clean with some moist crumbs – NOT WET BATTER.
- Let the bread cool to the touch in the pan itself on a wire rack before inverting it out to cool completely. Slice it only after it is completely cool.
- Store the banana bread in the refrigerator. You can have it cold or warm it up in the microwave. I love having mine cold with a dollop of biscoff.
OPTIONAL: Add chocolate chips in the batter or on top of the loaf before baking
I hope you try this recipe, it’s a keeper. You’ll love it I promise! If you do make this, please click a picture and share it on your social media with the #bakesalotlady I would love to see your creations.
Until next time!