✨️You HAVE to make this double choc Banana Bread! 🍫🍞🍌 You all said you wanted the recipe when I posted this in my stories and with good reason! It's truly delicious! Can easily be made Gluten Free by subbing for GF flour and also can be made Dairy Free by using DF yoghurt and choc chips.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the oven to 355°F (180°C).
Mash the bananas in a large bowl until smooth.
Mix in all other ingredients, reserving 1/4 cup of choc chips and a pinch of salt for the top.
Pour the batter into a lined bread tin.
Sprinkle the reserved choc chips and a pinch of salt on top of the batter.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
For a gluten-free version, substitute regular flour with gluten-free flour.
To make it dairy-free, use dairy-free yogurt and dairy-free chocolate chips.
Sprinkling salt on top enhances the chocolate flavor, so don't skip it if possible.
Let the banana bread cool completely before slicing to ensure clean cuts.
Can I use frozen bananas?
Yes, you can use frozen bananas. Make sure to thaw them completely and drain any excess liquid before mashing.
Can I use a different type of oil?
Yes, you can substitute vegetable oil with coconut oil or any neutral-flavored oil.
How do I store the banana bread?
Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I add nuts to the recipe?
Absolutely! You can add chopped nuts like walnuts or pecans to the batter for added texture and flavor.
Can I make muffins instead of a loaf?
Yes, you can pour the batter into a muffin tin and bake for about 20-25 minutes or until a toothpick comes out clean.
