Now that we all stack our fridges with way more than we actually need, here I come to the rescue for those sad, over-ripened bananas you thought you were gonna eat but didn’t. Yeah, we’ve all been there. Especially now. So, how about turn your trash into treasure and stop food waste in an enjoyable way? I’m talking a rich and decadent Chocolate Banana Bread to take away this isolation blues.
Tips and tricks for the best Chocolate Banana Bread:
-The key ingredient to the banana bread is..oh, well…bananas. Make sure they’re over-ripened, the softer the better. Also, that’s when their sweetness reaches its peak.
-You can use any type of milk you like, even buttermilk works well here. I used almond milk this time cause that’s what I had in the fridge.
-You can switch the coconut oil with melted butter, it works just as fine.
-Feel free to take it to the next level with 1/4 cup of your favourite nuts or chocolate chips to make it even more chocolatey and decadent. THERE ARE NO RULES NOW!
-Check the banana bread with a toothpick. You want it to be wet, but clean, so it’s still moist. Remember that it will keep cooking even after you take it out of the oven, because of the heat inside it.
Chocolate Banana Bread
- 3 bananas +1 for decor(optional)
- 1¾ cups flour (225g)
- ¼ cup cocoa (3 tablespoons)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 3 eggs
- ¼ cup milk or buttermilk
- 5 tbsp coffee
- 1 tsp coffee extract
- 2 tbsp coconut oil or melted butter
- ½ cup sugar (100g) or maple syrup. honey etc
- ¼ cup chocolate chips or chopped nuts optional
- Pre-heat the oven at 180°C.
- Mix together all dry ingredients (four, cocoa, baking powder, baking soda and salt).
- Mash the 3 bananas, then mix with the eggs, coconut oil, milk, coffee, coffee extract and sugar.
- Add the dry ingredients and mix everything for 1 minute.
- If you opt for nuts or chocolate chips, fold them in the mix.
- Pour the mix in a loaf pan and bake for approx. 60 min at 180°C. Allow it to cool down in the pan before slicing.