Double choc banana bread
This double choc banana bread is so rich and yummy without being too overly sweet! It has my fave combo of chocolate and banana! Does anyone else love this combo?! The recipe uses extra virgin olive oil instead of butter for those heart healthy fats! The EVOO also makes the banana bread so moist and decadent and it’s all made in one mixing bowl... HELLA YES to less cleaning up. I love a bit of baking therapy and it's totally a ritual in our house now. Happy baking guys x
Double choc banana bread recipe
Makes one loaf
Time: 70 minutes plus cooling time
What you need: 2 ripe bananas 2 eggs, whisked 1/2 cup brown sugar 1 tsp vanilla bean paste 1/3 cup extra virgin olive oil 1/4 cup your choice of milk 1 and 1/4 cup plain flour 1/2 cup dutch processed cocoa 1/2-3/4 cup milk choc chips 1 tsp baking soda Pinch sea salt
How to: Preheat your oven to 180 degrees fan forced and line your loaf pan with baking paper. In a large mixing bowl, mash the bananas with a fork and add the wet ingredients; extra virgin olive oil, eggs, milk, vanilla bean paste and brown sugar, mix well until combined. Now add the dry ingredients; plain flour, dutch processed cocoa powder, baking soda and sea salt, mix well until combined. Add half the milk choc chips and mix to combine. Pour batter into your loaf pan and sprinkle the remaining choc chips on top. Bake for 55-60 minutes or until cooked through the middle (check with a toothpick). Cool on a wire rack before serving.