Egg-Free Chocolate-Banana Loaf (Bread, Mini-Loaves, Muffins) Recipe #287847
From Vegetarian Times, March 2008. An optional Chocolate Drizzle recipe is included in the instructions. (Like I *need* more banana bread recipes! :) I can't seem to get enough of them.)
by Vino Girl
38 min | 20 min prep
SERVES 12 , 1 loaf or 3 mini-loaves or 12 muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup low-fat buttermilk
- 3/4 cup mashed banana
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- cooking spray
- Preheat over to 350°F
- Coat a 9x5 loaf pan, three 6x3 mini loaf pans or a 12 cup muffin tin with cooking spray.
- Whisk together flour, sugar, cocoa, baking soda, and salt in a bowl. Set aside.
- Whisk together buttermilk, mashed banana, oil, and vanilla in a separate bowl.
- Fold the buttermilk mixture into the flour mixture.
- Scoop batter into the desired prepared pans.
- Bake until toothpick inserted in the center comes out clean: Large loaf 50 to 60 minutes, Mini-loaves 35 to 45 minutes, or Muffins 18 to 22 minutes.
- Cool 5 minutes in pans.
- Unmold and cool completely.
- Drizzle with Chocolate Drizzle of desired.
- Chocolate Drizzle:
- Melt 1 ounce chopped bittersweet chocolate in a double boiler or in microwave at low (20%) power. Drizzle over cooled loaf or muffin.
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5 stars