Double Chocolate Banana Bread (Egg, Dairy, & Nut Free, Top 8 Free)
This rich Double Chocolate Banana Bread is one of my old favorites. It's the perfect for use for those bananas in the freezer, and is an excellent sweet treat that always impresses!
Servings: 0
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 3/4 cup packed brown sugar
- 1 tsp vanilla
- 1 1/2 Tbsp canola or vegetable oil
- 1 1/2 Tbsp water
Dry Ingredients
- 1 cup all purpose flour (all purpose GF flour also works great!)
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease 9x5 loaf pan.
- In large bowl, stir together all wet ingredients.
- In a separate bowl, whisk together dry ingredients, except chocolate chips: flour, cocoa powder, baking soda, baking powder, and salt.
- Add dry mix to wet mix and stir just until all ingredients are combined. Stir in chocolate chips.
- Pour into greased 9"x5" loaf pan, and bake for 55-65 minutes (or when toothpick comes out clean, with the exception of a chocolate chip smear). NOTE: For mini muffins, bake approximately 12 minutes.
- Transfer to cooling rack after 15 minutes. Slices best at room temperature (if you can wait that long!).