This is the second chocolate banana bread recipe on my site. My kids love the other one, but for me it was just not what I loved. So I kept searching for another recipe that I would love as well and this is it. (I am still keeping the other one on the website as when I make it my kids do love it).
This banana bread I made with over ripe bananas that I had frozen, all other ingredients I had in my pantry. It is so easy to make, it literally takes 5 minutes to throw together, no butter needs to be softened, whipped, nothing. Just put it in a bowl and stir. I used a whisk, but if you don't have one use a fork.
My whole family loves this chocolate banana bread, including my husband.
Give it a try, this will not disappoint.
This banana bread I made with over ripe bananas that I had frozen, all other ingredients I had in my pantry. It is so easy to make, it literally takes 5 minutes to throw together, no butter needs to be softened, whipped, nothing. Just put it in a bowl and stir. I used a whisk, but if you don't have one use a fork.
My whole family loves this chocolate banana bread, including my husband.
Give it a try, this will not disappoint.
Recipe
Recipe adapted from www.taste.com.au
Serves 8
1 1/2 cups self raising flour
2/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
2 lightly beaten eggs
1/2 cup milk
1/3 cup olive oil
3/4 cup mashed ripe bananas (I mashed 3 bananas)
1 cup chopped milk or dark chocolate
Preheat your oven to 180C160C fan forced. Grease and line a 19cm x 11cm loaf tin.
Mash the bananas in a medium sized bowl with a fork.
In a large mixing bowl add the flour, sugar, cinnamon and bicarbonate of soda.
Add the eggs, milk and olive oil, whisk to just combine.
Stir through the bananas and chocolate until just combined.
Spoon the mixture into your prepared tin.
Bake for 50-60 minutes or until golden and cooked through. Test with a skewer or gently press on it, it will feel cooked.
Remove from the oven, allow to cool in the tin for 5 minutes before lifting out of the tin and allowing the banana bread to cool on a wire rack.
Serve warm or at room temperature.
Serves 8
1 1/2 cups self raising flour
2/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
2 lightly beaten eggs
1/2 cup milk
1/3 cup olive oil
3/4 cup mashed ripe bananas (I mashed 3 bananas)
1 cup chopped milk or dark chocolate
Preheat your oven to 180C160C fan forced. Grease and line a 19cm x 11cm loaf tin.
Mash the bananas in a medium sized bowl with a fork.
In a large mixing bowl add the flour, sugar, cinnamon and bicarbonate of soda.
Add the eggs, milk and olive oil, whisk to just combine.
Stir through the bananas and chocolate until just combined.
Spoon the mixture into your prepared tin.
Bake for 50-60 minutes or until golden and cooked through. Test with a skewer or gently press on it, it will feel cooked.
Remove from the oven, allow to cool in the tin for 5 minutes before lifting out of the tin and allowing the banana bread to cool on a wire rack.
Serve warm or at room temperature.
Enjoy!
Find the recipe at www.whatscookingella.com/chocolate-banana-bread.html
Pin it: au.pinterest.com/pin/399413060694702262/
Pin it: au.pinterest.com/pin/399413060694702262/
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