You can use melted coconut oil in place of the butter. The flavor will change a little and you may get a hint of coconut in the result. Either way I love these chocolate banana breads….
For this recipe, you will need….
Ingredients
- 3 large ripe Bananas (easily mashable)
- 1/3 cup melted Butter, unsalted
- ¾ cup Brown Sugar (packed, light or dark)
- 1 tsp. Salt
- 1 large Egg, beaten
- 1 tsp. Vanilla Extract
- 1 ¼ cup All Purpose Flour
- ¼ cup natural Unsweetened Cocoa Powder
- 1 tsp. Baking Soda
- ¼ tsp. Ground Allspice
- ½ cup Semi-sweet Chocolate Chips, optional
Method
- Butter or spray with cooking spray the inside of a 5×9-inch loaf pan. Preheat oven to 350°F (175°C) with a rack in the middle.
- Using a blender or food processor, or a fork, purée the peeled ripe bananas until smooth.
- Place the banana purée into a large mixing bowl. Stir the melted butter. Stir in the brown sugar and salt. Whisk to break up any clumps of brown sugar. Stir in the beaten egg and vanilla extract.
- In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.
- Add the flour mixture to the banana mixture and stir until just incorporated.
- Stir in the chocolate chips, if using.
- Pour batter into a buttered loaf pan. Place in a 350°F (175°C) oven and bake for 1 hour.
- Note that because of the chocolate chips that melt in the bread as it cooks, it’s hard to check for doneness using a tester that you insert.
- One way to test is to gently push the center top of the chocolate banana bread down with your finger. If it feels relatively firm and bounces back when you release your finger, that’s a good sign that it’s done.
- Remove the chocolate banana bread from oven and let cool for 10 minutes in the pan.
- Gently remove the loaf from the pan and place on a rack to cool completely.
- Slice with a serrated bread knife to serve.