Eggless Double Chocolate Banana Bread
Super moist, rich and deeply chocolatey banana bread with plenty of banana flavor and gooey chocolate chips . Eggless!
Ingredients
- 3 large bananas (or 4 medium sized ones) at room temperature
- ¾ cup light brown sugar
- 1½ cup plain flour
- ⅓ cup extra virgin olive oil ( or any other neutral flavored oil)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- ¼ cup cocoa powder (unsweetened)
- ¼ tsp salt
- 1 cup chocolate chips dark or a mix of milk and dark
- ½ cup whole milk (at room temperature)
Instructions
- Preheat oven to 180°C. Line a 9x5 inch metal loaf pan with parchment paper. There should be at least 2 inch of overhang on each side to help you lift out the loaf once it is done.
- Puree bananas in a blender or you can mash it well in a mixing bowl with a fork.
- Take the pureed bananas out in a large mixing bowl. Add sugar, vanilla and olive oil. Mix very well with a whisk .
- Add the milk and whisk again to combine until everything is fully incorporated.
- Next, in a large bowl sift the flour, salt , cocoa powder, baking powder and baking soda . Add 3/4 cup of chocolate chips saving 1/4 cup chocolate chips for the top. Mix everything.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula until just incorporated. Do not over mix.
- Pour the batter into the prepared pan. Smoothen the top and sprinkle the reserved ¼ cup chocolate chips on top.
- Bake for 45-55 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. There should be no wet batter on it.
- Cool in the pan for 15 minutes , then gently lift the parchment paper to transfer the loaf to a cooling rack. Cool completely before slicing.
- It stays moist for 3-4 days at room temperature. You can store it in fridge for a week in an airtight container. If you want to freeze it just wrap individual slices in plastic wrap and freeze for up to 3 months in an airtight container.
- Enjoy!