Chocolate Chunk Banana Bread
This Chocolate Chunk Banana Bread only requires 10 ingredients and is the best moist banana bread you’ll make again and again. No eggs, no dairy totally vegan.
Servings: 8
Calories: 331kcal
Ingredients
- 1 ⅓ cups mashed banana (3-4 bananas mash then measure - 350 grams)
- ½ cup light brown sugar (110 grams)
- 2 tablespoons coconut oil (measure,melted then cooled)
- 1 teaspoon vanilla extract (optional)
- ⅔ cups yogurt (I used unsweetened vanilla coconut yogurt - 160 grams)
- 2 cups unbleached all purpose flour (250 grams)
- ⅛ teaspoon sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ cup chocolate (chips, chunks, chopped chocolate bar)
Instructions
- Pre heat the oven to 350° F and line or grease a 4.5X8.5 or 1 pound loaf pan. Also melt the coconut oil so it can cool.
- In a bowl mash the bananas and then measure them out either with a dry cup or kitchen scale for best accuracy.
- Next, add the melted coconut oil, brown sugar, vanilla and yogurt to the mashed bananas and whisk together.
- Add the dry ingredients, flour, salt, baking soda, baking powder and cinnamon. Fold together with a spatula until combined, do not over mix.
- Fold in the chocolate. Pour into the loaf pan and bake for 60 minutes on the middle rack. Use a tooth pick and be sure it comes out clean at 60 minutes and then remove and let cool for 1 hour before slicing. After cooling carefully remove and serve.
- Store for 3-4 days on the counter. I like to keep it in the loaf pan and put plastic wrap over the top.
Nutrition
Calories: 331kcal | Carbohydrates: 58g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 300mg | Potassium: 271mg | Fiber: 3g | Sugar: 28g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 2mg
