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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| granulated sugar: 1/2 cup |
| unsweetened cocoa powder (sifted): 1/3 cup |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| low fat buttermilk: 1 cup |
| bananas (mashed): 3/4 cup |
| canola oil - for salads, woks and light frying: 1/4 cup |
| vanilla extract: 2 tsp |
| cooking spray |
Egg-Free Chocolate-Banana Loaf (Bread, Mini-Loaves, Muffins)
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
18 min -
Servings
1 serving(s)
Tags
- 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.