This decadent 4-ingredient chocolate bread (banana chocolate chip loaf) will satisfy all your chocolate cravings. Only four simple ingredients to make this chocolate loaf super moist and naturally sweet. Perfect for breakfast, afternoon snack or an easy dessert.
⅓cup(60g)dark chocolate chips, melted (I use vegan bittersweet chocolate)
⅓cup(40g)coconut flour
Optional: extra chocolate chips for topping
Instructions
Heat oven to 350°F and prepare a 4x8-inch loaf pan with parchment paper.
In a large mixing bowl, add room temperature eggs. Whisk on high speed until frothy, light and fluffy with an electric mixer, about 2-3 minutes.
Add mashed banana and mix on medium speed with hand mixer just until fully blended.
Drizzle in melted dark chocolate and mix until just incorporated.
Add the dry ingredients to the wet ingredients. Sprinkle in coconut flour and mix until evenly spread throughout batter, do not overmix.
Pour the batter into the prepared loaf pan. Put in preheated oven and bake for 40 minutes. Cooking time may vary between 35-40 minutes bake time.
Transfer to wire rack, wait 5 minutes then removed from prepared loaf pans to cool completely.
Notes
Hint - allow the batter to rest for 5-10 minutes before placing in the oven. This gives the coconut flour a chance to absorb some of the liquid and soften before baking. Storage - this quick chocolate bread recipe can be stored in an airtight container on the counter for up to 3 days. Freeze as a full loaf or in thick slices in plastic wrap for up to 3 months.