Disclaimer: One of the ingredients used to create this recipe is ground flaxseed from Manitoba Milling Co. The company graciously sent me samples of their ground flaxseed (for personal use). I was not asked to create a post, nor compensated for my time.
Last year, I joined the millions of people around the world who were baking banana bread to cope with the pandemic. And I have been inspired by a lot of banana bread recipes that I’ve seen online. I am amazed that there are tons of ways to elevate banana bread! My favorite one though? Adding chocolate!
The end result turned out better than expected. The texture of this double chocolate and banana bread loaf is so rich and brownie-like. The mashed bananas help add moisture and balance the sweetness really well.
- Cacao powder: Cacao powder or cocoa powder can be used interchangeably for baked goods recipes. I used cacao powder, which has a more bitter taste than cocoa powder. If shopping for cocoa powder, I recommend looking for unsweetened when possible.
- Bananas: I enjoy using bananas in my baked goods recipes because they help add moisture and cut down the sugar content of the recipe. Since bananas are naturally sweet, sometimes I will substitute half of the granulated sugar in a recipe for mashed bananas.
- Ground flaxseed: Flaxseeds are a good source of fiber and omega-3 fatty acids. For our bodies to absorb the nutrients in flaxseed more effectively, selecting ground flaxseed instead of whole flaxseeds is preferred (EatRight). Also, I find ground flaxseed to be much more versatile. I mix it in smoothies, oatmeal, and baked goods. For example in baked goods, you can substitute an egg for a flaxseed egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. I also like to use ground flaxseed as a binder when preparing hamburger meat or meatballs.
- Oat flour: You can use store-bought oat flour or pulverize your own rolled oats in a food processor or blender to get oat flour. Feel free to substitute for all-purpose flour if oat flour is not available.
- ¾ cup of oat flour (see under preparation how to make your own from rolled oats)
- ¼ cup of ground flaxseed
- ½ cup of cacao powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 3 ripe bananas, mashed (see under preparation how to get unripe bananas to ripe in the oven)
- ¾ cup of light brown sugar
- 1 large egg, beaten
- ½ cup (one stick) of unsalted butter, melted
- 1 teaspoon of vanilla extract
- 1 cup of semi-sweet chocolate chips, divided
Ripe bananas are preferred, but if you don’t have them on hand, you can get them ripen in your oven in a matter of minutes. (This tip from Culinary Hill saved me today!). I preheated the oven to 300ºF and once it was set to go, I placed the bananas over a baking sheet and popped them in the oven for about 15-20 minutes. When they come out of the oven, they will continue to brown on the counter.
To make the oat flour, pulverize rolled oats in a blender or food processor. I used about 1-1 ½ cups to make ¾ cup of oat flour.
Preheat the oven to 350ºF.
In a medium mixing bowl, mix all of your dry ingredients except for the sugar. Mix the oat flour, ground flaxseed, baking soda, cacao powder, and salt. Then, set aside.
In a large mixing bowl, mash the bananas and pour in the melted butter, egg, and vanilla extract. Using an electric mixer, mix on low to medium speed until all the ingredients are well-incorporated. Then, slowly incorporate the sugar and continue mixing.
Pour dry ingredients into the wet ingredients and mix on low to medium speed until the ingredients are well-combined, for about 2 minutes. The mixture will look and feel thick. Fold about ½ cup of the chocolate chips.
Grease a 9”x5” loaf pan using coconut oil, butter, or non-stick cooking spray. Then, pour the batter into the greased pan and top with the remaining chocolate chips.
Bake for 55-60 minutes. After you remove it from the oven, allow it to cool for about 20 minutes.