Whole Wheat Chocolate Banana Bread

Whole Wheat Chocolate Banana Bread at The Well Floured Kitchen

I spied some overripe bananas marked down at the store yesterday.  I snatched them up planning to make some banana bread for a snack.  But I had a craving for chocolate cake.. and so feeling a little crazy, I dumped the cocoa powder right into the banana bread.

That’s about as wild and crazy as it gets around here.

Did I mention I had recently purchased Black Cocoa Powder?  See that beautiful deep dark brown color.. that’s from just 1.5 oz of the stuff.

Chocolate Banana Bread I TheWellFlouredKitchen.com

I think it may be magic.  I would go so far as to say this could be used as a celebration cake.  Don’t worry, I just double checked to make sure it was still as good the next day.  I mean, somebody had to do it.

Now mind you, it is not super sweet.  Our taste buds are very adjusted to less sugar.  However if I was to make this as a dessert or for a special occasion, I may up the sugar to 1 cup.

If you are not yet convinced that you need to make this now,  did I mention it is whole wheat?  And it can be in the oven in less than 15 minutes?

Mix it up, plop it in the pan, and go do something else for about an hour.

Chocolate Banana Bread I TheWellFlouredKitchen

Meanwhile, your house will start to smell incredible.  Until you get to this.

Chocolate Banana Bread I TheWellFlouredKitchen.com

You really should let it cool a bit before trying to slice it.  Makes 12 generous servings, but I usually cut mine a bit thinner (so I can have two, of course).

And if you forget to add the walnuts, just use them as a plate garnish :)

Whole Wheat Chocolate Banana Bread at The Well Floured Kitchen

 

Whole Wheat Chocolate Banana Bread

Prep Time: 15 minutes

Cook Time: PT50-60M

Yield: 12

Ingredients

  • 3 Large Bananas, Mashed
  • 2 Cups (9oz) White Whole Wheat Flour
  • 1/2 Cup (1.5oz) Black or Dark Cocoa Powder
  • 3/4 Cup Sucanat or Sugar
  • 1 Tbsp. Baking Powder
  • 3/4 Tsp. Salt
  • 1/2 Cup (4oz) Butter or Coconut Oil, Melted
  • 2 Large Eggs
  • 3/4 Cup Organic Whole Milk
  • 1/4 Cup Organic Whole Milk Yogurt
  • 1/4 Cup Walnuts, Chopped (Optional)

Instructions

  1. Whisk together flour, cocoa powder, baking powder and salt.
  2. Mix together eggs, sugar, milk, yogurt and bananas.
  3. In a large bowl, gently mix together the flour mixture, egg mixture and butter. Stir in walnuts.
  4. Place batter into a greased 9x5 loaf pan. Bake for 50-60 minutes at 350° or until a toothpick inserted in the middle comes out clean.

Notes

Vegetable Oil can be substituted for the Coconut Oil

http://thewellflouredkitchen.com/2013/05/31/whole-wheat-chocolate-banana-bread/

Tips and Substitutions:

  • You can decrease the sugar to as little as 2/3 cup (don’t go lower than that!), or increase it to one cup depending on desired sweetness.
  • You can use unbleached white flour to replace all or part of the whole wheat.

I used a brand of black cocoa called Frontier Herbs that I get through my food co-op.  That brand was not on Amazon, but I found a similar one called Cacao Barry.

Disclosure: This post contains Amazon links which are affiliate links from which I will earn commission.  More on my affiliate link policy.

Shared with:  Fight Back Friday , Whole Foods Wednesday, Real Food Wednesday, What’s Cookin’ Wednesday, and Foodie Friday.

 

Comments

  1. Sara says

    Am I missing the oven temperature somewhere? I’m going to bake at 350 because that’s what other similar recipes use but I don’t see an oven temp anywhere in your receipe or post. What temp do you usually bake this at?

    • thewellflouredkitchen says

      Yes 350°. Thank You for catching that mistake! I updated the recipe to include the temperature. Hope you enjoy it.

  2. says

    Yum! The color of your bread reminds me of my days working at Baskin Robbins. They had a black-as-tar Mandarin Chocolate Sherbet that my mom adored. As an employee I hated scooping that *#@# up, because it was always old and sticky since no one but my mom ever seemed to order it. All this to say that you ought to try subbing mandarin oranges for the banana and make a Mandarin Chocolate Bread! My mom would love it!
    I, on the other hand, would happily gobble this bread up because it sounds awesome to me.
    Thanks!

    • thewellflouredkitchen says

      I used a brand called Frontier Herbs which I get through my food co-op. I couldn’t find their black cocoa on amazon, but I did find a similar one called Cacao Barry. I updated the post with a link. This would taste great with any good quality cocoa powder! It just may not look as dark.

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