Nut-Free Chocolate Banana Bread
Indulge in the rich, moist decadence of Nut-Free Chocolate Banana Bread, a delightful twist on the classic banana bread that's perfect for allergy-conscious households. Packed with the natural sweetness of overripe bananas and a double dose of chocolate from unsweetened cocoa powder and semi-sweet chocolate chips, this recipe guarantees a dessert that’s both irresistible and allergen-friendly. With simple pantry staples like all-purpose flour, melted butter, and vanilla extract, this quick-to-prep bread comes together in just 15 minutes before baking to perfection in one hour. Whether enjoyed as a sweet breakfast, an afternoon snack, or a dessert, this nut-free chocolate banana bread strikes the perfect balance between fudgy richness and wholesome comfort.
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Recipe Information
Ingredients
- 3 large overripe bananas
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 0.75 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth. Add the melted butter and mix until well combined.
Stir in both the granulated and brown sugars, then mix in the eggs and vanilla extract until fully incorporated.
In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, mixing gently until just combined. Avoid overmixing to ensure a tender bread.
Fold in the chocolate chips with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, remove from the oven and allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve the banana bread once cooled. Enjoy as a delicious nut-free treat!
Nutrition Facts
Calories |
3927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 647.4 g | 235% | |
| Dietary Fiber | 69.7 g | 249% | |
| Total Sugars | 325.3 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 322 mg | 25% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 3915 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
