Name: Chocolate Banana Bread
Prep time: 10 min
Yield: 10/12
Cuisine: Italian
Ingredients: 3 bananas (ripe); 1.75 cups oat flour; 2/3 cup oat milk (or regular); 1/4 cup sunflower oil; 6 tbsps unsweetened gluten-free cocoa powder; 1/2 cup sugar (or 120 erythritol or 30 stevia); 1 packet gluten-free baking powder; 3.5 oz dark chocolate 50% (lactose-free); to taste walnuts; almonds (to taste); hazelnuts (to taste)

Chocolate Banana Bread. A dessert with a rich flavor, perfect for giving us the right energy boost at breakfast.

If you have some bananas that are a little overripe, don’t throw them away, they are ideal for making this dessert that you can eat both for breakfast and as a snack.

It is the perfect dessert for breakfast: a cup of milk, tea, or steaming black coffee, a nice slice of cocoa banana bread will be the right combination for a perfect wake-up call and to start the day on the right foot.

Great to enjoy as an afternoon snack or after lunch, it is very light, soft, and truly satisfying, without weighing you down or impacting your daily calorie intake too much.

It’s a perfect recipe for those who are intolerant and anyone following a vegan diet, the batter without butter, eggs, or lactose, with little sugar that can be replaced with erythritol or stevia, will allow everyone to enjoy it. I used oat flour for a gluten-free option, as well as gluten-free cocoa powder. To finish, I added some dried fruits like walnuts, almonds, and hazelnuts to give flavor and crunch to the dessert.

I made the banana bread with chopped chocolate, but you can substitute it with chocolate chips.

The procedure is very simple!

You will only need 10 minutes, just a scale to weigh and a bowl and fork, all you have to do is mix all the ingredients together until you get a smooth, creamy, and lump-free batter.

Pour the obtained batter into a 10×4.3-inch loaf pan, and decorate with chocolate flakes and dried fruits as desired.

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 10/12
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

301.15 Kcal

calories per serving

Info Close

Energy 301.15 (Kcal)
Carbohydrates 37.79 (g) of which sugars 17.77 (g)
Proteins 5.29 (g)
Fat 16.07 (g) of which saturated 3.09 (g)of which unsaturated 9.52 (g)
Fibers 5.09 (g)
Sodium 14.52 (mg)

Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Chocolate Banana Bread

3 bananas (ripe)
1.75 cups oat flour
2/3 cup oat milk (or regular)
1/4 cup sunflower oil
6 tbsps unsweetened gluten-free cocoa powder
1/2 cup sugar (or 120 erythritol or 30 stevia)
1 packet gluten-free baking powder
3.5 oz dark chocolate 50% (lactose-free)
to taste walnuts
almonds (to taste)
hazelnuts (to taste)

Tools

Bowl
Nutcracker
Parchment paper
Loaf Pan
Food Scales
Measuring Cup

Steps for the Banana Bread

Mash the bananas with a fork in a large bowl, add the sugar.
Add the sunflower oil, oat flour, sifted cocoa powder, a pinch of salt, oat milk and mix with a whisk until you get a uniform mixture.
Add the sifted baking powder and mix.
Shell the walnuts and coarsely chop them together with the almonds and hazelnuts.
(Dried fruit can be added or removed according to your taste).
Add the chopped chocolate or chocolate chips.
Mix well.
Pour the batter into a 10×4.3in loaf pan lined with parchment paper.
Sprinkle the top of the banana bread with dark chocolate flakes and dried fruits.
Bake in a preheated oven at 350°F and let cook for 40-45 minutes.
Do the toothpick test, take the cake out of the oven and let it cool.
Enjoy your meal.