So how about some Chocolate chip banana bread today? I think it’s something that everybody likes, at least I haven’t heard yet of somebody who would say no to this yummy sweet bread (who are we kidding, it’s a cake in a shape of a bread!). There are so many versions, with or without chocolate, with or without eggs, dairy free or with regular milk etc. I like to try out different recipes for Banana bread and so far I have tried quite a few, most of them with chocolate involved because chocolate makes everything better! For vegans there is also dairy free dark chocolate so there are no excuses! 🙂
UPDATED WITH THESE NEW PHOTOS IN 2020…
The one I’m sharing with you today is one of my favorite so far. There are no eggs and I used oat milk instead of regular one and it can be also made gluten free if you used GF flour instead of the one in the recipe. I love the blog where I found this recipe, it’s called Chocolate covered Katie and it’s full of amazing desserts, obviously many of them with chocolate so it’s easy to understand why I love it so much! If you haven’t already, go check it out, I want to try ALL Katie’s recipes, they are so good!
Recipe in English:
- 2 cups white spelt flour (or other flour of your choice)
- 1 tsp baking soda
- ½ tsp cinnamon
- 1 tsp baking powder
- pinch of salt
- ⅓ cup oat milk (or other milk)
- 1 tsp vanilla extract
- ½ cup maple or agave syrup
- 3-4 ripe mashed bananas (depending how large the are)
- ½ cup dark chocolate chips
- Note: 1 cup = 250 ml
- Preheat oven to 175 C / 350 F. Prepare bread baking tin and line it with baking paper (no need if using silicone one).
- In a larger bowl combine all dry ingredients.
- In a smaller bowl combine all wet ingredients and mix into dry (don’t over mix.)
- Add and stir in chocolate chips.
- Pour into a greased loaf pan and cook 45-50 minutes, depending on how gooey you want it. (Tip: If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook.)
- After removing from the oven, let cool for ten minutes before slicing.
- Before serving drizzle it with melted dark chocolate (optional). Enjoy!
Recipe in Croatian / Recept na hrvatskom:
- 2 salice bijelog pirovog brasna (ili drugog po izboru)
- 1 zlicica soda bikarbone
- ½ zlicice cimeta
- 1 zlicica praska za pecivo
- prstohvat soli
- ⅓ salice zobenog (ili drugog po izboru) mlijeka
- 1 zlicica vanilin ekstrakta
- ½ salice javorovog ili agavinog sirupa
- 3-4 zrele banane, izgnjecene (ovisno o velicini)
- ½ salice komadica tamne cokolade
- Napomena: 1 salica = 250 ml
- Zagrijati pecnicu na 175 C. Kalup za kruh obloziti papirom za pecenje (nije potrebno ako je kalup silikonski).
- U vecoj posudi pomijesati sve suhe sastojke.
- U manjoj posudi pomijesati sve mokre sastojke i dodati ih suhima.
- Nemojte previse mijesati. Umijesajte komadice cokolade.
- Ulijte smjesu u pripremljeni kalup i pecite oko 45-50 min (pred kraj pecenja mozete prekriti papirom za pecenje kako na vrhu ne bi previse potamnio).
- Izvadite iz pecnice i ostavite da se ohladi prije vadjenja iz kalupa.
- Prije posluzivanje po zelji prelijte rastopljenom tamnom cokoladom. Dobar tek!
ORIGINAL PHOTOS FROM 2015… We all start somewhere, right? 😉
Pang @circahappy says
I can definitely have banana bread everyday, but I can have CHOCOLATE banana bread every meal. This looks SO DELICIOUS. YUMMMMMMM
Thank you Pang!!! I could have it every day too! 😀
Laura White says
Hi, this looks lovely, just wondering what size loaf tin the recipe is for and do you think buckwheat flour would work with this? Many thanks
Thank you Laura! I used 26 x 12 cm (10 x 5 inch) loaf tin and if using buckwheat flour, I would rather mix it with some other flour (like GF mix if trying to avoid gluten or spelt or all-purpose) than using buckwheat only. But that’s me, if you don’t mind strong buckwheat flavour, I guess it should work fine although I’ve never tried it in this recipe so can’t be sure. Let me know how it went if you try it!