Chocolate Olive Oil Banana Bread

This chocolate olive oil banana bread is made with whole wheat flour, extra virgin olive oil and only ½-cup of sugar. It's gooey and chocolately and oh so easy to whip up anytime you want something sweet.

Course Muffins & Scones

Cuisine American

Prep Time 15

Cook Time 45

Additional Time 1 10

Total Time 2 25

Servings Servings

Calories 172kcal

Author Laura Bashar | Family Spice

Ingredients

1 cup whole wheat flour
1 cup cocoa powder unsweetened
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup over-ripe bananas mashed
½ cup milk low-fat
½ cup granulated sugar
¼ cup extra virgin olive oil
1 egg large
1 teaspoon vanilla extract
½ cup chocolate chips bittersweet

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Instructions

Preheat oven to 350ºF.
Whisk together the sugar and oil until it looks like wet sand. Mix in the milk, egg and vanilla until combined then mix in the bananas.
In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda and salt.
Add dry ingredients into wet, making sure everything is evenly distributed.
Reserve 1-tablespoon from the chocolate chips for topping, then hand stir in remaining chocolate chips into the batter. The batter will be thick.
Apply non-stick spray to a 9" x 5" loaf pan and line the bottom of the pan with parchment paper. Pour batter into prepared pan. Top batter with reserved chocolate chips.
Bake in oven for 45 minutes if you want it a little fudgy in the center. Otherwise bake for 1 hour. Let the bread rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely, about 1 hour.

Notes

For a vegan option, I have tested this recipe using almond milk, a flax egg (1 tablespoon flax meal mixed with 2 ½ tablespoons of water) and non-dairy chocolate chips.

Nuts: I don't have nuts in the recipe, but you can easily add in ¼ cup of chopped walnuts, pecans or almonds for some protein and crunch. Stir them in with the chocolate chips in step 5.

TO STORE: Store any leftover banana bread in foil on the counter for up to 4 days or refrigerate for up to 1 week.

TO FREEZE: You can also freeze banana bread. I wrap slices or a whole loaf tightly in foil freeze for up to 4 month.

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