Our Double Chocolate Banana Bread is an easy and delicious banana bread recipe that's moist, fluffy and loaded with chocolate chips. Easy to make, dense and perfect chocolatey indulgence in every bite. Enjoyed it as a snack, breakfast or even desserts too!!
A perfect chocolate lover’s dream come true with this double chocolate banana bread recipe. It can be made gluten-free by using gluten-free baking flour. It is so comforting and will make you feel cozy with every bite!
HOW TO STORE BANANA BREAD
There are different ways to store your chocolate banana bread. If you don’t have too much of it leftover, wrap it in foil paper and leave it on your cake tin in refrigerator, take it outside just warm it in microwave for 15-20 seconds and enjoy.
CAN YOU FREEZE BANANA BREAD?
Yes. Tightly wrap banana bread with plastic wrap first and then use aluminum foil to prevent it from getting freezer burned. You may also cut your chocolate banana bread into slices and store it in an airtight container before placing it in the freezer. How long to freeze banana bread? Banana bread will last up to 3 months in the freezer.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 10
Author: Jolly Makkar
Ingredients
2 Cup Whole Wheat Flour
Nonstick cooking spray, for greasing pan
3/4 Cup Dutch-process Cocoa Powder or any cocoa powder
1 tsp Baking Soda
3 Large Very Ripe Bananas peeled
3/4 Cup Vegetable Oil
1 Cup Sugar
2 Large Egg at room temperature
2 Tsp Pure Vanilla essence
1/4 cup inside the batter + 1/2 Cup Dark chocolate chips on top
½ tsp Salt
crushed walnuts on top (optional)
Instructions :
1. Preheat oven to 350° F. Lightly grease a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. Don't skip the sifting. This will help break apart any fine lumps of cocoa powder or flour.
3. In a large mixing bowl, mash bananas well. Mix in the powdered sugar, oil, eggs and vanilla essence, making sure to bread apart any lumps of sugar.
4. Begin gradually adding the dry ingredients to the wet ingredients. After all wet and dry ingredients are combined well. Do not over mix. Add 1/4 cup chocolate chips into the batter.
5. Pour the batter into the prepared loaf pan, and smooth the top with a rubber spatula. Sprinkle rest of chocolate chips and crushed walnuts over the top.
6. Transfer to the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean, without any moist batter.
7. Remove the pan from the oven and allow it to cool on a wire rack for 15 minutes.
8. Run a knife along the edges of the pan to loosen the banana bread, and Use the sides of the parchment paper to lift the banana bread out of the pan. Slice and enjoy.
9. Store any leftovers in an airtight container at room temperature.
Love banana bread? Here are a few other you can check out:
This recipe a part of A to Z Recipe challenge. This month the letter is C so I choose my key ingredients CHOCOLATE and make this moist and fluffy chocolate banana bread recipe
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This carrot cake is incredibly so soft and very moist. It has a delicious cinnamon taste.
The cake is so so yummy! Plus, this is eggless and butter-less carrot cake comes together easily and is wonderful for breakfast, afternoon snack, or dessert. My husband really liked it even my toddler too. We all love it.❤️ hope you guys also loved it, MUST TRY !!
Baking cake is one of my ultimate favorite things to do. I absolutely love every moment of making cake once in every 15 days, till today I have shared varieties of cake recipes into my blog.
This is EGGLESS cake recipe but i have tried with egg also, for the same ingredients I have added one egg and the recipe 7 method is still same. So those are eggetarians and wanna tried this recipe they can also try by adding 1 egg into it.
VIDEO RECIPE OF EGGLESS CARROT CAKE
You can try end number of banana breads also from my blog which is superhit in my kitchen always and into my readers kitchen also.
This cinnamon spiced carrot cake recipe is so easy to make and tastes so delicious and moist too!
My son loves cakes especially homemade ones, so i made it most of the time at home. Those who know me personally they know how i am enjoying while baking a cake or bread.
Baking is emotion for me😜😍, i really enjoy my time in my kitchen while baking.
HOW TO STORE YOUR CINNAMON CARROT CAKE
Once your cake is baked, I’m sure it won’t last long! Whenever I bake it for my family, everyone fights over the last slice.
Leave the cake unsliced, store in an air tight container and foil out the container. Without the slices, the cake has a much better chance of not drying out.
Let's start this easy and soft, moist carrot cake recipe with step by step photos method.
Total Time : 40 minutes
Prep time : 10 minutes Baking Time : 25-30 minutes Course : Breakfast Cuisine : American Serves : 3 to 4 serves Author : Jolly Makkar Makes 1 large loaf
Ingredients :
Maida / All Purpose Flour – 3/4 cup
Whole Wheat flour / Atta – 1/4 cup
Grated carrot – 1/2 cup heaped
Curd/Dahi – 3/4 cups
Refined oil /Olive Oil– 1/4 cup
Milk – 3 tbsp
Granulated Sugar -1/2 cup
Vanilla essence – 1/2 tsp
Cinnamon powder – 2 pinch (optional)
Baking powder – 1/2 tsp
Baking Soda – 1/2 tsp
Salt - A pinch
Roughly Chopped walnuts for garnishing – handful
Preparation Method:
1. In a mixing bowl add curd, sugar. Mix well until sugar completely dissolves.
2. Add milk and olive oil. Again mix it by using hand blender or balloon whisk.
3. Wash, peeled and grate the carrots finely and keep it aside. // You can add 1 egg this time, if you want to add, I didn't added.
4. Now add grated carrots, mix well. Then add cinnamon powder, vanilla essence and give a quick stir by using balloon whisk.
DRY INGREDIENTS
5. Sieve maida, wheat flour, baking soda, baking powder with a pinch of with salt. Fold it gently with wet ingredients. Mix well (don't overmix it)
6. Preheat oven at 180 deg C for 10mins. Meanwhile lay butter paper inside the tin(only for the bottom)…Grease it with butter and maida. After pouring the batter in tin, tap the cake for 1 or 2 times, if there is bubbles in batter it will set, after tapping.
7. Bake the cake at the same temperature for 25-30mins or until the toothpick inserted at the center comes out clean. I want more crispy top, so i baked total 30 minutes otherwise the cake is baked on 27 minute.
8. Immediately take out the cake tin from oven, before demold. Allow it to cool for 1-2 hours, before slicing.
9. Slice it, cool completely and store in an airtight container.
important tips
* Baking time again differs from oven to oven, depends on the tin also… mine took around 27 mins flat for the cake to bake fully but what I would suggest is check after 22mins then proceed accordingly.
* The cake keeps well at room temperature for 2 days then refrigerate it. While serving may be you can just warm it up in oven and then serve it. * I used homemade dahi, you can use market based dahi too. * I wanted to add wheat flour so I added 1/4 cup, but you can skip it then add 1 cup maida fully also.
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This frozen yogurt bark with mango is the perfect refreshing snack. It’s so easy to whip up, healthy and packed with protein. You’ll want a batch in your freezer at all times.
This recipe is super simple to make – it’s the perfect recipe to involve your kids in.
Frozen Yogurt Bars Ingredients
plain yogurt – I personally like using full-fat yogurt for yogurt bars because it’s thicker and a bit more rich, but you can use regular plain yogurt... if that’s all you have and low-fat yogurt & for my vegans friends can use Greek yogurt.
Sugar or honey – I used sugar in it because my mangoes are not too sweet and if it’s not bough sweet you can use honey too. If you want to keep the recipe super low in sugar you can use plain yogurt without sweetening it, but I think it tastes really good with a little maple syrup.
Mango– you can use any fresh mango chunks you like, but I love the swirls in it, so I use purée for bars and purée to makes swirls inside the bars 😋😀 you can use any fruits of your choice.
Tutti frutti for garnish - you can use anything, it perfectly goes with dry fruits and great going with coconut flakes
One of my favorite recipes to use to cool off with are these frozen fruit bars. They are so simple to make, and they are better for you than most of the ice cream bars and other frozen treats that you will normally find at the store because they are made with fresh yogurt.
In my family, we all are big fan of ice cream, but as you all know, ice cream isn’t always the healthiest dessert option. That is why I decided to replicate some of the fresh ice cream bars into this.
You can use the same mango yogurt mixture into popsicles too, I made that way also but forget to click it.
Prep Time : 10 mins
Freezing Time : 4 hrs
Total Time : 4 hrs 10 mins
Course: Dessert
Cuisine: American, Fusion, Indian
Servings: 3
Author: Jolly Makkar
1 cup = 240ml; 1 tbsp=15ml;1 tsp = 5ml;
Ingredients:
Mango Puree – 1/2 cup
Homemade Curd/Yogurt – 1/2 cup
Sugar – 2 tbsp (according to sweetness of your mango)
Tutti frutti for garnish/crushed dry fruits – 2 to 3 tbsp
Instructions :
1. Peel the mango, chop the pulp and puree the same. I used one ripe mango. Set aside about 1/2 cup of the puree.
2. Line a cake pan or baking tray with parchment paper. I lined my cake tin with the parchment paper.
3. In a blender, add the puree, yogurt and sugar.
4. Blend it once or twice in the high mode or instead of blending you can use the hand whisk an combine them well. And make sure the sugar is dissolved.
5. Now pour this mix into the cake tin lined with parchment paper. Tap it nicely to the mix until it is evenly spread.
6. Take a 2 tbsp of mango puree, add on top of yogurt mango mixture and make a swirls on it.
7. Next, sprinkle the tutti frutti or your choice of crushed dry fruits on top and freeze it.
8. After 3-4 hours, take out from freezer and CUT them into your favorite shapes and freeze them again. Or You can store them into zip lock bag for longer time.
This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time THE LETTER "Y" so I choose my key ingredients YOGURT and make this easy and HEALTHY MANGO YOGURT BARS
Did you try this recipe? Click a picture and mention @jollyhomemaderecipesor tag #jollyhomemaderecipes in Instagram or Twitter
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