Dark Chocolate Banana Bread
It’s that time of year when I just want to sleep in, put on comfy clothes and bake something sweet — without blowing my daily calorie budget.
Luckily, I found a Chocolate Banana Bread recipe that uses unsweetened cocoa powder as well as good-for-you cocoa nibs in place of sweet or semi-sweet chocolate chips. Unsweetened cocoa powder is rich in beneficial antioxidants and has no added sugar while cocoa nibs have no added sugar and are significantly lower in calories than semi-sweet chocolate chips. Plus, nibs provide antioxidants, fiber, magnesium and iron.
So, if you have a bunch of overripe bananas, here’s what you can do with them.
Recipe adapted from Gillian’s Cookery.
2 cups whole wheat flour
3 Tbsp Dutch-processed cocoa powder
¼ cup + 1 Tbsp cacao nibs
2 tsp baking powder
½ tsp salt
½ cup brown sugar
1/2 cup buttermilk
½ cup canola oil
1 tsp vanilla extract
3-4 ripe bananas
¼ cup dark honey
1 Tbsp butter
- Preheat oven to 350ºF. Lightly grease a 9” x 5” loaf pan.
- Combine flour, cocoa powder, cacao nibs, baking powder and salt. Set aside.
- In another bowl, whisk eggs then add brown sugar, buttermilk, oil, and vanilla extract. Combine with dry ingredients.
- In a small bowl, roughly mash 2-3 bananas with a fork and add ¼ cup honey. Incorporate into the batter until just combine.
- Slice one banana lengthwise (no skin) and place on top of batter. Brush the bananas with melted butter and sprinkle about a tablespoon of cacao nibs on top.
- Bake for about 60 minutes or until a needle or toothpick inserted into the center comes out clean. Let cool for 10 to 15 minutes and then flip the banana bread onto a cooling rack. Eat warm or at room temperature. Keeps for 4 days.