Chocolate banana bread lives in that middle ground between cake and bread. This recipe has been on my list to develop for a while and it was easier than I expected. It might be because I based it on my well-loved banana bread recipe using almond and coconut flour, with adjustments made to account for the added cacao (or cocoa). My original banana bread using a mix of flours is one of my oldest and most popular recipes here, and it's also published in my first cookbook.
This rendition of chocolate banana bread has a light crumb, a moist, tender bite, and just enough sweetness. I also tested it with a bit less sweetener and some olive oil, but in the end I opted for no olive oil and a bit more sweetener. I've been making it with one tablespoon of olive oil in place of one tablespoon of sweetener. If you want to bring the sweetness down a bit, replace one tablespoon of sweetener with olive oil. Or, to bring the sweetness up, replace the olive oil with sweetener.
This bread is complete on its own, or it can take on the addition of chocolate chips, chopped nuts, banana slices, or any other additions you favor. It also tastes great with some of my nut butter cream frosting on a slice or as a frosting. As for the batter, you can add some vanilla extract, ground cinnamon, or possibly a bit of chili powder for some spice to your slice. Enjoy!
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