This dairy-free banana bread is tender, moist, chocolatey, and not too sweet, perfect for dessert, breakfast or snack time.
Do you always have an overripe banana? I do, sometimes it is a lot, I got to put them in the freezer for later use, this is because everyone in my family like to eat a banana that still has the green color on the skin, as soon as it has a little brown spot, they seem to ignore it.
The classic one to use overripe banana is, of course, the most famous banana bread. If you read my latest banana muffins, you know that I have to hide the brown strand on the banana bread.
Thinking of the other smart way, add chocolate to it, like who doesn’t like chocolate, well, there must be somebody doesn’t like chocolate, but adding this to banana bread is brilliant. The result is tender, moist, chocolatey, not too sweet banana bread.
Is it perfect for breakfast? Yes! Is it tasty for a snack? Double yes!! Or maybe triple? I made this in the morning and then there is no leftover before supper. Those munchkins and grown-up, keep asking to make some more.
This banana bread is tender, moist, chocolatey, and not too sweet, perfect for dessert, breakfast or snack time.
- 4 Banana
- 2 egg
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup dairy-free butter
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 1/2 cup cocoa powder
- 1 tsp vanilla
- 1 1/2 cup unbleached all-purpose flour
- 3/4 cup dairy-free semi-sweet chocolate chip
Preheat oven to 350 deg F. Prepare the loaf pan, brush it with melted butter or line it with parchment paper.
In a food processor, put banana, egg, and melted butter. Process until smooth.
Add sugar, salt, baking powder, baking soda, cocoa powder, and vanilla. Process it until all well blended in less than a minute.
Put the flour and chocolate chip in the bowl then pour the wet ingredients over it, mix it with a spatula.
Pour the batter into loaf pan. Bake it for 50-60 minutes until the toothpick comes out clean.
Let it cool for 5 minutes before removing the bread from the pan.
It is not complicated to make this chocolate banana bread. You only need the food processor to mix the wet ingredients. No need to smashed the banana with a fork, just throw everything to the food processor, push the button and you almost done.
If you like the banana bread, try this Fluffy Banana Muffins recipe.This muffin is the fluffiest one I made, and my little one agreed that she did not see the brown strand from banana on this muffin.
If you like chocolate chip, try these recipes too.