Banana Chocolate Bread
One of the simplest, easiest, and tastiest recipes using your basic pantry staples.
Servings 2 loaves / 24 Muffins
Cost Cost Per Serving: $0.45 | Cost Per Batch: $4.50
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 1 cup ripe banana mashed (even though I never measure mine—just use about two large ones!)
- 1/4 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup cocoa powder
- 1/2 cup nuts optional, if you want a little extra crunch
Directions
- Preheat your oven to 350°F and grease your loaf pans or mini-loaf pans.
- Combine the butter, sugar, bananas, milk, eggs, and vanilla in a large bowl and beat for about 1 minute until smooth and creamy.
- Stir in your flour, baking soda, salt, and cocoa powder until just combined. Fold in the nuts if you are using them.
- Pour the batter into your pans.
- Bake for 50 to 60 minutes if you are using a standard loaf pan, or about 15 minutes if you are using mini-loaf pans or muffin tins.
- Let the bread cool in the pan for 5 minutes, then gently remove it.
Notes
Original Recipe Credit: Adapted from family traditions and vintage community cookbooks.
- The Mini-Loaf Hack: Using mini-loaf pans or muffin tins cuts your bake time down significantly, making this a quick breakfast option when you are Stretching the Dough.
- The 15-Minute Motto: You all know my rule—you can always add time, never subtract it. Watch those mini bakes closely!