Chocolate banana bread
It’s a fail-proof, yeast-less bread recipe which you can customise all you want!
I used dark cocoa powder as recommended by a friend. The colour turns it to be more pleasing. The chocolate taste wasn’t as distinct but it complemented the bananas.
This recipe was shared by my friend, Michelle.
Chocolate banana bread
It’s a fail-proof, yeast-less bread recipe which you can customise all you want!
I used dark cocoa powder as recommended by a friend. The colour turns it to be more pleasing. The chocolate taste wasn’t as distinct but it complemented the bananas.
This recipe was shared by my friend, Michelle.
Cooking Instructions
- 1
Preheat oven to 160C-180C. It really depends on your oven! Just use your normal baking temperature.
- 2
In a large mixing bowl, mix together mashed banana, melted butter and sugar. Use more banana if it’s small and use more sugar if you like it sweeter.
- 3
Stir in baking soda, salt, beaten egg and vanilla extract.
- 4
Add sifted flour, dark cocoa powder (see pic: the colour is darker than normal ones)
- 5
Pour mixture into a lined loaf pan. My pan is about 22cm/8.5in. Bake for about 50-60 mins. Once done, remove from the pan and let it cool on wire rack.
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