This Healthier Chocolate Banana Bread is made with whole wheat flour, agave, coconut oil and plenty of bananas. It's peppered with dark chocolate chips to create a healthier, but still delicious bread!
Preheat the oven to 160C/325F and spray a 2lb loaf tin with cooking spray. Place a strip of grease proof paper across the loaf tin with enough overhang to lift the banana bread out.
Place the bananas into a large bowl and mash them with a fork until smooth. A few larger chunks is ok, but get it as smooth as possible. Add in the agave, eggs and vanilla and whisk until well combined and smooth.
Add in the melted coconut oil gradually, while stirring, until everything is combined.
Add in the whole wheat flour, cocoa powder, bicarbonate of soda, salt and chocolate chips and mix until the mixture starts to come together, then add in the milk and continue to mix until everything comes together and there are no lumps of flour.
Tip your cake mixture into your prepared pan, smooth into an even layer with the back of a wooden spoon/spatula. Place in the oven for 50-60 minutes, until risen and an inserted skewer into the centre comes out clean. Just be aware you might hit a chocolate chip and see wetness on the skewer. Just keep an eye out for no crumbs on it!
Leave to cool in the pan completely, before transferring to a cutting board to slice and serve! This bread is great at room temperature or warm. It goes well with butter, jam, peanut butter.... it's very versatile!
Healthier Chocolate Banana Bread will keep in an airtight container, at room temperature, for 5 days.