Double Chocolate Banana Bread with Avocado
Cocoa Powder and semisweet chocolate chips help this Double Chocolate Banana Bread earn its name. In addition, the bread is made healthier using avocado instead of butter or oil.
Servings: 9 people
Calories: 252kcal
Cost: $3.39
Equipment
- mixing bowls
- mixing spoon
- wire whisk
- 9x5-inch loaf pan
Ingredients
- ½ ripe large avocado chopped
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed
- 1 ¼ cup all-purpose flour
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ cup semisweet chocolate chips plus more for garnish
Instructions
PREP OVEN AND PAN:
- Move the oven rack to the middle position. Preheat the oven to 350 degrees F.
- Spray a 9x5” loaf pan with nonstick cooking spray.
MIX BATTER:
- In a large bowl, mash together the avocado, egg, and vanilla. Do not overmix. It’s OK if the batter has a chunky texture.
- Stir in the mashed bananas.
- Whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, cinnamon, and salt in another bowl.
- Stir the dry flour mixture into the avocado mixture.
- Gently fold in the semisweet chocolate chips.
BAKE:
- Pour the batter into the prepared loaf pan.
- Sprinkle the top of the batter with more semisweet chocolate chips.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool the bread for 15 minutes in the pan, and then remove the bread from the pan to cool completely on the wire rack, about another 1 hour and 45 minutes.
Notes
To ripen bananas quickly, add them to a brown paper bag overnight.
Nutrition
Serving: 1slice | Calories: 252kcal | Carbohydrates: 47g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 261mg | Potassium: 315mg | Fiber: 4g | Sugar: 25g | Vitamin A: 74IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 2mg