Another great Eggless bread recipe bringing together two of my favourites – chocolate and banana !
Try another variant of this recipe – Eggless Banana Bread (without the chocolate)
Eggless Chocolate and Banana Bread
A delicious twist to a favourite sweet treat
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2⁄3 cup cocoa powder
- 1½ tsp baking soda
- 1½ cups water
- 1 tsp vanilla
- 2 ripe bananas
- ¼ cup canola oil
- Peel and mash the bananas and set them aside
- To the flour, add the cocoa powder
- Then, add the baking soda
- Next, add the sugar
- Roughly mix and add these dry ingredients to a big bowl
- To another bowl, add the hot water
- Then, add the vanilla
- Next, add the canola oil
- Mix these, and add the wet ingredients to the dry ingredients
- Finally, add the mashed bananas
- With a spatula, fold everything in gently.
- The mixture will be quite runny, and you do not need to beat it
- Grease your baking pan with oil, and then coat it with a little flour
- Pour the batter into the baking tin, and bake at 180 degrees in a preheated oven for 30-35 minutes
- Let the pieces of bread cool down completely by placing them on a wire rack before you remove them from the pan
- Glaze with a little icing sugar on top
- You can also put the batter into a loaf pan, and add 2 slices of bananas midway through the baking
- Continue baking all the way through and let the bread cool down on a wire rack before transferring it onto a plate
- Cut and serve with fresh banana pieces
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Dietary Information
Nutritional Information
| Typical values* | per Serving | contents |
|---|---|---|
| Protein | 6% | 12 kcal |
| Fat | 24% | 45 kcal |
| Carbohydrates | 70% | 134 kcal |
Factoid
The rich, dark colour of cocoa in this recipe complements the roasted banana on top. The eggless recipe is indulgent and flavourful. This bread will stay fresh in an airtight container for up to 3 days at room temperature and up to a week when refrigerated.
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