I love bananas and they are very affordable so I usually stock up. If you are anything like me, you always have a few that get a bit too soft before you use them. I hate throwing them away but I really don’t want to eat traditional banana bread several times a week. I found a great spin on traditional banana bread that lets me use up those too soft bananas just as well. This Chocolate Banana Bread Recipe adds in baking cocoa to give it a rich, chocolate taste and walnuts to give it a bit of a crunch. It works just as well for a breakfast as it does a treat in the evening with a cup of tea. If you have nut allergies, instead of the walnuts, you can substitute sunflower seeds to give the Chocolate Banana Bread that crunch without having to deal with allergy issues.
Chocolate Banana Bread
- 1 cup of granulated sugar
- 1 stick of butter, softened
- 2 eggs
- 2 Tbsp skim milk
- 1½ cups soft bananas (about 2 large)
- 1½ cups white flour
- ½ cup whole wheat flour
- ½ cup baking cocoa
- ½ cup walnuts or sunflower seeds
- 1½ tsp baking powder
- ½ tsp baking soda
- Preheat the oven to 350F. Using non stick spray, spray a 9x5 inch loaf pan and a mini loaf pan.
- Beat sugar and butter until fluffy. Add eggs, milk, and bananas and stir until well combined.
- In a different bowl, mix the rest of the ingredients and then combine with the banana mixture until moist.
- Spread into loaf pans. Bake until done.
- The mini loaf pan will take about 25 minutes. The larger loaf pan will take about 45 minutes. Check for doneness. Allow it to cool before you remove it from the pan.
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Ellen is a busy mom of two teenagers who left the corporate world in 2008 to focus on a more eco-friendly life. She lives in rural Vermont where she juggles family, two blogs and a career in social media. You can find her at Confessions of an Overworked Mom