No wordy intro for this one, folks. This sweet bread is another holdover from before Europe, and its entire raison d’être was simply that I was craving chocolate + bananas at the time. I modified the recipe from Veganomicon to produce this lighter, lower-fat loaf that’s perfect for breakfast, snacktime, or dessert.
Per serving: 205 calories, 7.3g fat (2g sat), 35g carbs, 3g fiber, 2.7g protein
- 2 large ripe bananas, well mashed
- 1/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1/2 cup sugar
- 2T molasses
- 1 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp instant coffee granules
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup chocolate chips
- Preheat the oven to 350 degrees. Lightly grease a 9x5-inch loaf pan.
- In a large mixing bowl, whisk together the mashed bananas, applesauce, oil, sugar, and molasses.
- Sift in the flour, cocoa, coffee, baking soda, baking powder, cinnamon, and salt.
- Use a wooden spoon to fold the wet and dry ingredients together until just combined (do not overmix), then gently fold in the chocolate chips. You can use semisweet, milk, white, swirled, or just about any type of chip you please.
- Transfer the batter to the prepared pan...
- ...and bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean.
- Invert onto a cooling rack, then flip the bread right side up and let cool completely before slicing.
I like to cut it into bite-size pieces for easy snacking. I must say, I still like my peanut butter banana bread better, but if you’re seeking the classic combo of chocolate + banana, this quick bread hits the spot.