Healthier Chocolate Banana Bread
This Healthier Chocolate Banana Bread is moist, chocolatey, and packed with wholesome ingredients for a guilt-free indulgence any time of day.
Equipment
- Large Mixing Bowl
- Loaf pan (9x5 inches)
- Measuring cups and spoons
- Rubber spatula
- Oven
Ingredients
- 10 ounces pitted dried prunes
- 1 cup mashed ripe bananas about 2 medium
- 2 large eggs
- 1 cup whole-wheat pastry flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 cup dried banana chips chopped coarsely
- 1 cup semi-sweet chocolate chips
Instructions
Prepare the Prunes
- Start by soaking the pitted dried prunes in warm water for about 10 minutes until they are soft.
Blend the Wet Ingredients
- In a large mixing bowl, mash the ripe bananas until smooth. Add the soaked prunes (drained) and blend until you have a creamy mixture. Incorporate the eggs and mix until fully combined.
Combine Dry Ingredients
- In another bowl, whisk together the whole-wheat pastry flour, cocoa powder, baking powder, ground cinnamon, and baking soda.
Mix It All Together
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a rubber spatula until just combined. Be careful not to overmix.
Fold in the Add-ins
- Gently fold in the coarsely chopped dried banana chips and semi-sweet chocolate chips.
Bake
- Pour the batter into the prepared loaf pan, smoothing the top with your spatula. Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and enjoy.
Notes
- Ripe bananas with brown spots provide the best flavor and sweetness.
- Try adding nuts or seeds for extra crunch and texture.
- This recipe can be doubled; increase the baking time accordingly.
- For a sweeter bread, add a tablespoon or two of honey or maple syrup to the wet ingredients.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.