Double Chocolate Whole Wheat Banana Bread


This Double Chocolate whole Wheat Banana Bread is overloaded with chocolate flavours. It is super moist and light. The addition of chocolate chip toppings on the top makes it a delicious treat for die hard chocolate fans like me.

Double Chocolate Whole Wheat Banana Bread


Fruits & Vegetables in Cakes & Breads

I love sneaking in vegetables and fruits in my Cakes and Breads. They make them moist and light. Banana is a wonderful sugar substitute and it imparts a nice rich flavour to cakes. I have baked many cakes, muffins, breads with banana. For instance this Whole Wheat Banana Bread | Cake is a very healthy breakfast bread, or this Breakfast Whole Wheat Chocolate Avocado Banana Muffins which uses honey as a sweetner. It is loaded with the goodness of Avocado and Banana’s. Indeed a very healthy muffin.

Double Chocolate Whole Wheat Banana Bread


Why Chocolate

I have baked this Double Chocolate whole Wheat Banana Bread last Christmas for myself and for gifting to a family friend. I am a die hard chocolate fan. Anything with chocolate I am in it. And I love the dark chocolate more than any other type of chocolate. So While I baked multiple cakes for Christmas, I made it a point that this time I am going to bake a cake which I would love to just dig in.

This Double Chocolate whole Wheat Banana Bread is bursting with chocolate flavours. For people who do not like chocolate much might not love this. For eg. My DH. He was like the bread is nice and moist, but too much of chocolate. I said yes, that is what I wanted :-). Just wanted to enjoy a delicious a chocolaty treat for Christmas. Yum….

I have made three types of cakes for Christmas. For my family and for gifting small portions to our friends. One Classic Christmas Cake with Brandy (Recipe coming by end of year), Other one was My Eggless, Butterless, Chocolate Ragi Brownie and the last one was this Double Chocolate whole Wheat Banana Bread. My DH was like do not take this cake, but I insisted that they will like it. Needless to say half of the cake was gone before lunch :-).


Double Chocolate Whole Wheat Banana Bread


I am sharing this recipe for the theme “Follow the Italian Meal Structure”. My earlier recipe on this theme was, Eggless Whole Wheat Chocolate Cupcakes and Coconut Flour Orange poppy seeds muffins (Gluten Free). I have adapted the recipe from Two Peas & Their Pod , with my modifications.


Ingredients

  • 1 cup Whole Wheat Flour
  • 1/2 cup Cocoa Powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 3 large bananas (1 1/2 cups mashed)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup vegetable oil or canola or melted coconut oil
  • 3/4 cup packed dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup dark chocolate chips, divided


Preparation

  • Preheat your oven to to 180 Deg C or 350 Deg F.
  • Grease a 9×5-inch loaf pan with oil or any non stick cooking spray and set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In another large bowl, mash the ripe bananas with a fork.
  • Add the melted butter and oil and stir until combined, either with hand or a hand blender
  • Add in in the brown sugar, egg, and vanilla extract. Stir until smooth.
  • Now add the dry ingredients into the wet ingredients.
  • Be careful not to over mix.
  • Fold in 3/4 cup of the chocolate chips.
  • Pour batter into prepared pan.
  • Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
  • Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes clean.
  • When you insert the toothpick you might have some melted chocolate chips, that is okay.
  • Remove from the oven and let it cool on a wiring rack along with the pan for 10-15 minutes.
  • After you are able to touch the pan, run a knife along the edges.
  • Gently turn around and let it cool on a wire rack.
  • Cut it into slices and enjoy them warm.
  • This stays fresh on the counter for 4-5 days in moderate temperatures. You can store in refrigerator or freeze individual slices.

Notes

  • If your oven is very hot, do reduce the temperature by 5-10 Deg.
  • Oven time varies for baking , do keep an eye after 45-50 minutes.



Few more ideas to sneak in vegetables or fruits in Cakes and Breads:

and many more….


5 from 1 vote
Double Chocolate Whole Wheat Banana Bread
Double Chocolate Whole Wheat Banana Bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
This Double Chocolate whole Wheat Banana Bread is overloaded with chocolate flavours. It is super moist and light and a delicious chocolaty treat.
Course: Breakfast, Dessert, Snacks
Cuisine: International
Keyword: Banana, Chocolate, FlatBread, Whole Wheat Cake, Whole Wheat flour
Servings: 1 9×5 Inch Loaf
Author: Renu Agrawal-Dongre
Ingredients
  • 1 cup Whole Wheat Flour
  • 1/2 cup Cocoa Powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg (at room temperature)
  • 3 large bananas (1 1/2 cups mashed)
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 1/4 cup vegetable oil or canola or melted coconut oil
  • 3/4 cup packed dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup dark chocolate chips divided
Instructions
  1. Preheat your oven to to 180 Deg C or 350 Deg F.
  2. Grease a 9×5-inch loaf pan with oil or any non stick cooking spray and set aside.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. In another large bowl, mash the ripe bananas with a fork.
  5. Add the melted butter and oil and stir until combined, either with hand or a hand blender
  6. Add in in the brown sugar, egg, and vanilla extract. Stir until smooth.
  7. Now add the dry ingredients into the wet ingredients.
  8. Be careful not to over mix.
  9. Fold in 3/4 cup of the chocolate chips.
  10. Pour batter into prepared pan.
  11. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
  12. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes clean.
  13. When you insert the toothpick you might have some melted chocolate chips, that is okay.
  14. Remove from the oven and let it cool on a wiring rack along with the pan for 10-15 minutes.
  15. After you are able to touch the pan, run a knife along the edges.
  16. Gently turn around and let it cool on a wire rack.
  17. Cut it into slices and enjoy them warm.
  18. This stays fresh on the counter for 4-5 days in moderate temperatures. You can store in refrigerator or freeze individual slices.


Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.


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