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Soft and moist, eggless chocolate banana bread with cocoa and lots of chocolate chunks

Double Chocolate Banana Bread (Eggless)

Soft and moist, eggless chocolate banana bread with cocoa and lots of chocolate chunks
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Makes: 10 slices
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Ingredients
  

  • 4 medium-sized overripe bananas (400 to 500 gms)
  • 3/4 cup brown sugar, light or dark (160 gms)
  • 1 tsp vanilla extract
  • 1/3 cup olive oil (80 ml) (for a nicer flavour, but regular vegetable oil is ok too)
  • 1/2 cup whole milk, at room temperature (125 ml)
  • 1 and 1/2 cups all-purpose flour (180 gms; see notes)
  • 1/4 cup cocoa powder (20 gms)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 115 gms dark chocolate (55% cocoa), coarsely chopped (or 1 cup chocolate chips)

Instructions

  • Preheat the oven to 175 C and line a 9x5 inch loaf tin with non-stick baking paper, leaving an overhang for easy removal. Set aside.
  • In a mixing bowl, mash the bananas very well. Add the brown sugar, vanilla and olive oil. Whisk well until combined and smooth. A balloon whisk is great here.
  • Pour in the milk and whisk again to combine. Now sift in the flour, cocoa, baking soda, baking powder and salt. Fold gently with a spatula to combine into a smooth, pourable but not runny batter (see photos below). If lumps remain, briefly whisk the batter to break them up but do not over mix.
  • Stir in the chopped chocolate, reserving about 1/4 cup for the top.
  • Pour the batter into the prepared pan, smoothen the top and scatter the remaining chocolate chunks all over it.
  • Bake for 50 to 55 minutes until a toothpick poked in the center comes out clean or with a few moist crumbs, but no wet batter. Let the cake cool in the tin for 30 minutes, then lift it out using the paper overhang and place on a wire rack to cool completely.
  • Slice into 8 to 10 generous slice and dig in! This cake tastes even better the next day when the flavours are more pronounced. Store in an airtight tin at room temperature for 2 days, then transfer to the fridge for a week. In very hot and humid weather, I prefer to store fruit-based cakes in the fridge from day one itself. Happy baking!

Notes

*Based on this classic eggless banana bread! While I used wholewheat flour in that recipe, I chose softer and lighter all-purpose here. Wholewheat will work here too, but I'd recommend a half and half mix of both and seeing how you like the texture before swapping wholewheat entirely. This is because cocoa has a drying effect and wholewheat flour also tends to create drier and denser products.