I don’t know what it is about the combination of banana and chocolate. It is hands down one of my favorite flavor combinations. I remember last summer when I was going through wicked morning sickness, and couldn’t keep any food down, the only thing I wanted was frozen chocolate covered bananas. It hit the spot every time. I also loved to make my banana chocolate chip muffins often too, and had them often for breakfast.
Of course, I’ve posted several variations of banana recipes; muffins, breads and snack cakes. But this one is pure decadence and one my whole family loves. It is moist and not too heavy. It doesn’t contain a ton of sugar or fat but has the perfect balance of chocolate and banana flavor. I’ve purposely rough mashed the bananas in this recipe because I love to see the specks of mashed banana in the bread; feel free to mash finer if you so please. I also love to add a rather generous amount of dairy free chocolate chips to the batter because it gives a delightful added taste of rich chocolate in every bite.
This is one of those easy recipes that can be mixed in one bowl by hand with a rubber spatula. It is perfect to make with your kids; have the younger ones mash the bananas, and have the older ones learn how to mix and measure the ingredients into the bowl. With school spring breaks right around the corner, it is the perfect activity to do with everyone when you are all tapped out of projects.
Happy baking everyone!
Dairy, Egg and Nut Free Chocolate Banana Bread
1/2 c. dairy free margarine, melted
1 3/4 c. ripe bananas, mashed (about 3 large)
2 T. water
1 1/2 tsp. vanilla
1 3/4 c. unbleached all purpose flour
1/4 c. cocoa powder (I use Hersey’s)
3/4 c. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. dairy free chocolate chips (I use Divvies or Enjoy Life)
Preheat oven to 350 degrees and spray a 9 inch loaf pan generously with dairy free baking spray. Set aside.
In small bowl combine the melted margarine, bananas, water and vanilla with spoon. In a medium bowl, combine flour, cocoa powder, sugar, baking powder, baking soda and salt with a wire whisk. Add margarine mixture to the flour mixture and stir with rubber spatula just until combined. Stir in chocolate chips.
Pour batter into prepared loaf pan and bake 50-60 minutes or until toothpick inserted in the middle comes out clean. Cool and serve.
Mmmm… this looks yummy! Do you think canola oil could be subbed for the margarine? I can’t have soy, and soy-free margarine is very hard to come by!
OMGoodness was this good and soooooo easy to make! I am not really a chocolate lover- unlike everyone else in my family- and even I loved this. The leftovers were just as good reheated in the microwave and I really think just making the cake slightly warm is the key- the pudding melts a little bit. Kelly, thank you for all your hard work! I have two children with multiple food allergies-each have different ones of course:)- and I have invested hundreds of dollars in cookbooks and yours is one of the best. I really appreciate how there are no funny substitutions- just real food! With working full-time and having young children (5 and 7 yrs. old), it is a lifesaver to have go-to recipes that I can make quickly on a weeknight or early on a weekend morning before “life and all its fun stuff” begins. My kids actually look forward to whatever I decide to make. Thank you, thank you and one more time- thank you.
I was going to substitute the margarine with apple sauce because my son is also allergic to dairy and soy. I have never found a soy-free margarine in stores so I always replace it with applesauce.
Earth balance makes a Soy free margarine that works well in recipes, melting and spreading on bread. http://www.earthbalancenatural.com/#/products/soy-free/
FYI- They carry the Earth Balance soy free margarine at Whole Foods in Naperville.
One word…YUM! I like your idea about making it a spring break project–I’m gonna need some of those.
Kelly, this looks so wonderful! Thanks so much! Do you think it would make good muffins, too? My kids are obsessed with muffins.
Do you have a recipe for milk(soy/rice/coconut/etc.) chocolate (so we can make bunnies and candy for easter)? That would be AWESOME!!!
Definitely! Fill 12 muffin cup capacity tin (greased with dairy free baking spray), up to 3/4 way full, and bake approximately 15-20 minutes (but keep an eye on the muffins as every oven is different!)
What a great idea Krista! Get bulk chocolate from Divvies or Enjoy Life (order from their websites) and melt as you would with ordinary chocolate.
This sounds great. I love your website. I am a healthcare professional in food allergy and I recommend your site to my patients. Keep up the great work.
Kelly, I did the muffins and they were AMAZING!!! So moist and yummy- seriously, your recipes are so dangerous. . .I ate 4 the day I made them! My boys loved them, too
I finally had some ripe bananas to try this recipe- it is so yummy! I did use canola oil in place of the margarine. I can find the Earth’s Balance soy-free margarine at the local health food store, but at over $4 a tub, it’s not very cost effective for baking. The bread still turned out great, even with the substitution!
Glad the muffins worked out Jen! And Marla sooo excited the canola oil worked out too! I’m with you on the cost of Earth Balance..that’s probably why I use easy and cheap ingredients all the time. I’m not a fan AT ALL of expensive ingredients. I only use them when I have no other choice. Thanks so much for all the feedback!!
wonderful! The banana and the cholocate are perfect match! I made the muffin version and it is very good! love it. my son will be so surprise when he sees these yummy muffins, can’t wait to see him eating them after school!
Thanks Kelly!!!
I made this bread this morning and it is soooo good! Thank you for sharing this recipe!!