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Two mini loaves of dairy free double chocolate banana bread.

Mini Double Chocolate Banana Bread Loaves (Dairy Free)

This double chocolate banana bread is a rich small-batch recipe that is baked into two perfectly portioned mini loaves. Dairy free!
Course Dessert, Snack
Cuisine American
Keyword dairy free, dairy free double chocolate cookies, mini banana bread
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 301 kcal
Author Dairy Free for Baby

Ingredients

  • 2 medium ripe bananas, mashed
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour (or oat flour; see notes)
  • ¼ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup dairy-free chocolate chips (i.e. Enjoy Life)

Instructions

  1. Preheat oven to 350°F. Grease two mini loaf pans.
  2. In a large mixing bowl, whisk together the mashed bananas, olive oil, maple syrup, egg, and vanilla.

  3. In another small mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.

  4. Add the dry ingredients to the wet ingredients, and stir until combined. Fold in the chocolate chips.

  5. Pour batter into the prepared mini loaf pans. Bake for 27 to 32 minutes, until the tops no longer look moist and a toothpick pulls out mostly clean from the center (a few moist crumbs are fine).

  6. Let cool completely in the loaf pans, then enjoy!

Recipe Notes

  • Note that you must let the loaves cool completely before attempting to slice them, or the slices can crumble.
  • Certified gluten-free oat flour or a gluten-free measure-for-measure blend can be used in place of the all-purpose flour in this recipe if you need to make the recipe gluten free. However, it will make a more crumbly loaf compared to all-purpose flour.
  • This recipe makes two mini loaves, and we assume three servings per mini loaf for six total servings.
  • You can also portion the batter into six standard-size muffin wells. Note that the baking time will be significantly shorter this way; I recommend to start checking at 15 minutes.

 

Nutrition analysis (approximate per serving): 301 calories, 16 g fat, 5 g saturated fat, 260 mg sodium, 37 g carbohydrate, 5 g fiber, 19 g sugar, 5 g protein, Vitamin D: 1%, Calcium: 5%, Iron: 9%, Potassium: 7%