We’d slice them up and enjoy them on their own, turn them into a delicious mango jam, or I’d whip up these crunchy, sweet mango bars.

But you know how sometimes you want something cold, creamy, and sweet? That’s where this batido de mango comes in!

Traditionally, Cuban batidos are made with whole milk, sweetened condensed milk, sugar, ice, and whatever fruit you have on hand (kinda like my batido de fresa y guayaba).

For my version, I kept the soul of a classic batido de mango but gave it a tropical, sassy twist: mango blended with full-fat coconut milk for richness, a banana for natural creaminess, and a sprinkle of shredded coconut.

Whether you use fresh mango from your own backyard or frozen mango chunks from the store, you’re gonna love this sassy shake!

Looking for Classic Batido de Mango?

While I would love for you to try my tropical mango milkshake twist below, here’s what you need to make a classic mango shake:

• 1 cup whole milk
• 3 tablespoons sweetened condensed milk
• 3 tablespoons granulated sugar
• 1/2 cup of ice
• 1 cup fresh mango

🥭 Ok, let’s settle this. Which is best: fresh mango or frozen mango? Either works! Fresh mango will give you the brightest, juiciest flavor. Frozen mango chunks make the shake extra cold and thick without needing much ice (or any at all). Plus, they’re picked and frozen at peak ripeness, so you still get that rich, tropical sweetness year-round.

Recommended For This Recipe

High-Speed Blender

I use this high-speed Ninja Blender all the time. It’s perfect for making smooth soups, creamy smoothies, delicious dips, and awesome sauces. It’s also easy to clean!

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Batidos de fruta are definitely a hit in my Cuban family, but I gotta say… un batido de trigo will always have a special place in my heart. Highly recommend you save that recipe for a rainy day! 😍

Storing Suggestions

While this mango shake is best enjoyed fresh out of the blender, you can transfer any leftovers to a large mason jar and store them in the fridge for up to 2 days.

They may not have the exact same consistency, but will still be delicious. You can also freeze it in a large mason jars for up to 2 months.

When you’re ready to drink it, thaw the milkshake in the fridge or at room temperature before consuming.

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Batido de Mango (Cuban Mango Shake with Coconut + Banana)

This creamy Batido de Mango, a Cuban mango shake with coconut and banana, comes together with just 5 ingredients: mango, banana, full-fat coconut milk, sweetened condensed milk, and shredded coconut flakes. Use fresh mango in summer or frozen mango year-round. Ready in 10 minutes, it’s a glass of tropical paradise!

Course Breakfast, Drinks

Cuisine Cuban

Keyword batido de mango, batido de mango y banana, batido recipe, cuban batido, cuban mango shake, cuban milkshake

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 308kcal

Author Jamie Silva

Ingredients

• 2 cups full-fat coconut milk*
• 3 tablespoons sweetened condensed milk or more to taste
• 2 cups frozen mango** cubed
• 1 medium banana
• 1 tablespoon shredded coconut flakes plus more for garnish

Get Recipe Ingredients

Instructions

• Into a high-speed blender, add the coconut milk, sweetened condensed milk, frozen mango, banana, and shredded coconut flakes.
• Blend until smooth and creamy. If you're looking for a thinner consistency, add 1/2 cup of water and blend again until desired consistency.
• Pour into tall glasses and top with more shredded coconut flakes. Enjoy!

Notes

*Sub for whole milk, almond milk, or evaporated milk. Just note that evaporated milk may slightly alter the taste.

**Use fresh mango, if you prefer. Just add 1/2 cup of ice so it’s extra cold and delicious.

This recipe can easily be doubled/tripled for more servings.

Nutrition

Serving: 1shake | Calories: 308kcal | Carbohydrates: 50g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 139mg | Potassium: 492mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1033IU | Vitamin C: 36mg | Calcium: 124mg | Iron: 1mg

The post Batido de Mango (Cuban Mango Shake with Coconut + Banana) appeared first on A Sassy Spoon®.

I mean it sounded like a good idea in my head, don’t you agree?

Let me show you how to make it!

Ingredients You’ll Need

• Unsalted butter – I prefer to use butter over oil for banana bread recipes because it provides a richer flavor and when combined with brown sugar, it results in a softer, lighter quick bread. That’s what we want!

• Brown sugar – The molasses in brown sugar provides a deliciously rich nutty flavor.
• Egg – Aside from butter, the egg is another source of fat that provides structure and moisture for making the perfect banana bread.

• Very ripe medium bananas – Black bananas are welcomed here! They are much sweeter than unripe bananas and, like the egg, they provide the moisture needed for soft, fluffy quick bread. Ripe bananas are the key to moist banana bread as long as they smell sweet.

• Vanilla extract, ground cinnamon, and salt – Flavor enhancers!

• All-purpose flour + baking powder + baking soda – These are the only dry ingredients needed which when combined with the wet ingredients work together as leaveners to strengthen the structure of the bread. Make sure not to overmix though or you run the risk of the bread being too dense.

• Equipment needed – I recommend using this loaf pan, these mixing bowls, this whisk, and this silicone spatula.

• Dulce de leche. You can buy this one or this one.

When you’re done with this recipe, make my Super Moist Nutella Stuffed Banana Muffins!

Recommended For This Recipe

Loaf Pan

This nonstick loaf pan is perfect for any homemade bread or meat loaf! The unique corrugated surface design allows the bread to bake evenly and release easier.

VIEW PRODUCT

Step-By-Step Instructions

• Prepare your loaf pan. Preheat oven to 350ºF. Grease and line a 9×5 loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the whole loaf after baking. Spray with nonstick spray and set aside.

• Combine the wet ingredients. In a large bowl or stand mixer with the paddle attachment, cream butter and sugar together for about 2 minutes until smooth. Mash the bananas with a fork then stir them into the batter. Whisk in the egg and add in the vanilla. Mix, scraping down the sides of the bowl, until well combined.

• Whisk in the dry ingredients. Add the flour, baking soda, baking powder, and salt. Make sure the flour is not clumpy. Mix until just combined. Careful not to over mix the wet with the dry ingredients. You can also add chopped walnuts, if you’d like.

• Swirl the dulce de leche. Pour the batter into the loaf pan. Spoon 3-4 large dollops of the dulce de leche on top of the batter then using a knife gently swirl the dulce de leche into the batter to give it a marbled effect, about 2-3 times.

• Bake the banana bread. Bake for 55-65 minutes until a toothpick inserted in the center of the loaf comes out clean. Let the banana bread cool for at least 30 minutes before drizzling with more dulce de leche on top of the bread. Slice and enjoy!

Storing Tips

I’d recommend you keep this banana bread in a banana bread keeper since it has the dulce de leche on top.

Store at room temperature for up to 2 days before placing it in the fridge for up to 1 week.

If you decide to freeze any leftovers (I’d be shocked if you have any leftovers, to be honest), I would wrap it in plastic or foil so it doesn’t dry out too much. You can freeze it for up to 2 months.

You may also like:

• Soft Moist Chocolate Banana Bread
• Carrot Cake Banana Bread
• Super Moist Nutella Stuffed Banana Muffins
• Healthy Banana Muffins with Chocolate Chunks

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Moist Banana Bread with Dulce de Leche

Moist banana bread made with sweet, rich, and luscious dulce de leche swirled inside and drizzled on top. Don't throw out those ripe bananas and turn them into this easy one-bowl banana bread with dulce de leche. An indulgent treat for any day of the week!

Course Breakfast, Dessert

Cuisine American, Latin

Keyword banana bread with dulce de leche, dulce de leche banana bread, moist banana bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 247kcal

Author Jamie Silva

Ingredients

• 1/2 cup unsalted butter room temperature
• 1 cup light brown sugar packed
• 1 large egg
• 3 medium ripe bananas mashed (frozen bananas are best)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup dulce de leche plus more for drizzling

Get Recipe Ingredients

Instructions

• Preheat the oven to 350ºF. Grease and line a 9×5 loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the loaf after baking.
• In a large bowl, cream butter and sugar together for about 2 minutes until smooth. Mash the bananas with a fork then stir them into the batter. Whisk in the egg and add in the vanilla. Mix, scraping down the sides of the bowl, until well combined.
• Add the flour, baking soda, baking powder, and salt. Make sure the flour is not clumpy. Mix until just combined. Careful not to over mix the wet with the dry ingredients. Transfer the batter into the loaf pan.
• Spoon 3-4 large dollops of the dulce de leche on top of the batter then using a knife gently swirl the dulce de leche into the batter to give it a marbled effect, about 2-3 times.
• Bake for 55-65 minutes until a toothpick inserted in the center of the loaf comes out clean. Let the banana bread cool for at least 30 minutes before serving. Drizzle more dulce de leche on top of the bread. Slice and enjoy!

Notes

The nutritional info is an estimate. This recipe makes 1 loaf, about 12 slices, depending on how thick/thin you cut the slices.

Nutrition

Serving: 1slice | Calories: 247kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 142mg | Potassium: 161mg | Fiber: 1g | Sugar: 22g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg

The post Moist Banana Bread with Dulce de Leche appeared first on A Sassy Spoon®.

Super ripe bananas that are deliciously so sweet and perfect for making fluffy banana muffins or moist banana bread!

It seems like every time I open my freezer, I find more frozen bananas in there. Like why do I even keep buying them? It’s to make more muffins, obviously.

After making these Nutella banana muffins, you won’t resist how good these are!

How do you make muffins rise evenly?

There are 2 keys to getting those pretty domes in muffins. The first is to let the batter rest for 1 hour, covered, at room temperature. Secondly, you have to preheat the oven at a high temperature and immediately reduce the heat once the muffins are in the oven.

I KNOW, I KNOW. I hate waiting too but it’ll be worth it!

Ingredients You’ll Need

• Unsalted butter. I prefer room temperature unsalted butter for muffin recipes instead of oil because it provides such a rich flavor.

• Granulated sugar + dark brown sugar. Sweeteners for these nutella muffins.

• Ripe bananas. The darker, the better. Very ripe, black bananas are way sweeter than regular bananas. There’s no such thing as “too ripe” so don’t worry if they are very dark.

• Egg. Aside from butter, a room-temperature egg is another source of fat that provides structure and moisture for making the perfect banana muffin.

• All-purpose flour + baking powder + baking soda + salt. These are the only dry ingredients needed which when combined with the wet ingredients work together as leaveners to strengthen the structure of the muffins. Make sure not to overmix though or you may end up with dense muffins instead of soft, fluffy muffins.

• Nutella or any other hazelnut spread. The star of the show!

Recommended For This Recipe

Muffin Pan

I love this non stick muffin pan for muffins and even mini frittatas! The textured aluminum creates an even bake for whatever you are making.

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Step-By-Step Instructions

• Make the muffin batter. In a large bowl, cream butter and sugars together. Add bananas and the egg. Mix together until well combined. Add flour, baking powder, baking soda, and salt. Mix until just combined.

• Let the batter rest. Cover the bowl with a kitchen towel and let the mixture rest for at least 1 hour. If you want to get those pretty domes, do not skip this step.

• Fill the muffin tin. Preheat oven to 425ºF. Spray a 12 cup muffin tin with nonstick cooking spray. I highly recommend this nonstick muffin pan from OXO. Nothing ever sticks to it! I’ve made my egg muffin cups and, cleanup is always a breeze. Divide batter evenly into the prepared muffin tin, filling each muffin cup halfway.

• Swirl in your Nutella. Add a teaspoon of Nutella in the center of each muffin cup then fill with more batter until it’s 3/4 full. Add a 1/2 teaspoon of Nutella on top and swirl with a toothpick.

• Bake the muffins. Place the muffin tin in the oven and immediately turn down the heat to 350ºF. The initial high heat activates the leaveners (baking soda/baking powder) to create those pretty domed muffins. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool before serving.

When you’re done making this recipe, make my Super Moist Chocolate Chip Banana Bread!

Storage Tips

These nutella banana muffins are best served immediately out of the oven however they last about 2 days at room temperature.

After 2 days, you can transfer them to an airtight container and keep them in the fridge for 1 week or in the freezer for up to 2 months.

You may also like:

• Healthy Banana Chocolate Chunk Muffins
• The Best Blueberry Muffin Recipe
• Super Moist Chocolate Chip Banana Bread
• Soft Moist Chocolate Banana Bread

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Super Moist Nutella Stuffed Banana Muffins

Fluffy and moist banana muffins stuffed with creamy hazelnut spread (nutella) made in one bowl. This nutella banana muffin recipe is a great way to use up those ripe bananas sitting on your counter. You and your family will absolutely LOVE these easy-to-make banana muffins!

Course Breakfast, Snack

Cuisine American

Keyword banana nutella muffins, nutella banana muffins, nutella muffins, nutella stuffed banana muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 267kcal

Author Jamie Silva

Ingredients

• 1/2 cup unsalted butter room temperature
• 3/4 cup granulated sugar
• 1/2 cup dark brown sugar
• 3 large bananas ripe, mashed
• 1 large egg room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup Nutella or any other hazelnut spread

Get Recipe Ingredients

Instructions

• In a large bowl, cream butter and sugars together. Add bananas and the egg. Mix together until well combined. Add flour, baking powder, baking soda, and salt. Mix until just combined.
• Cover the bowl with a kitchen towel and let the mixture rest for at least 1 hour. If you want to get those pretty domes, do not skip this step.
• Preheat oven to 425ºF. Spray a 12 cup muffin tin with nonstick cooking spray.
• Divide batter evenly into the prepared muffin tin, filling each muffin cup halfway. Add a teaspoon of Nutella in the center of each muffin cup then fill with more batter until it’s 3/4 full. Add a 1/2 teaspoon of Nutella on top and swirl with a toothpick.
• Place the muffin tin in the oven and immediately turn down the heat to 350ºF. The initial high heat activates the leaveners (baking soda/baking powder) to create those pretty domed muffins.
• Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool and serve. Enjoy!

Nutrition

Serving: 1muffin | Calories: 267kcal | Carbohydrates: 46g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 202mg | Potassium: 191mg | Fiber: 2g | Sugar: 30g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

Originally posted in April 2018. Updated photos + recipe in January 2021.

The post Super Moist Nutella Stuffed Banana Muffins appeared first on A Sassy Spoon®.

My freezer is legit always full of bananas. So with that in mind, I made these banana muffins with chocolate chunks for you/us!

For these banana muffins, I really wanted to do the following:

• Use whole wheat pastry flour
• Keep them refined sugar-free
• Get those pretty domed muffin tops because hell yes!

And I did just that! Let me walk you through the whole process.

How To Make Banana Muffins

First things first, we make the batter. You mix the wet ingredients with the dry ingredients in a bowl then you have to let it rest for 1 hour, covered, at room temperature.

I KNOW, I KNOW. Ain’t nobody got time for that but hear me out. The key to getting those pretty domed muffin tops is to 2 things:

1. letting the batter rest for 1 hour at room temperature.
2. preheating the oven at a high temperature and immediately reducing the heat once the muffins are in the oven.

TRUST ME.

After 1 hour, transfer the batter to a prepared muffin tin. I highly recommend this nonstick muffin pan from OXO. Nothing ever sticks to it! I’ve made my egg muffin cups and my cashew butter granola cups and, cleanup is always a breeze.

Recommended For This Recipe

Muffin Pan

I love this non stick muffin pan for muffins and even mini frittatas! The textured aluminum creates an even bake for whatever you are making.

VIEW PRODUCT

How do you get muffins to rise high?

Once you’re ready to bake the muffins, preheat the oven at 425ºF. As soon as you place the muffin pan in the oven, immediately reduce the heat to 350 degrees F. The initial high heat activates the leaveners (baking soda and baking powder) to create those pretty high domed muffins!

Ahh, my favorite part of this recipe. Don’t they look beautiful!?

Make sure to not open the oven until the very end so they bake evenly and perfectly.

The result is banana muffins that are moist, soft, fluffy, perfectly sweetened, intense banana flavor with bits of chocolatey goodness and pretty domed muffin tops! Can’t get any better than that.

These banana muffins last up to 3 months in an airtight container or resealable bag in the freezer. All you gotta do is pop one in the microwave for 30-45 seconds to heat up. Thank me later.

Now, it’s your turn to make these perfect chocolate chip banana muffins. I hope you make them and LOVE them!

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Banana Chocolate Chip Muffins

Easy-to-make banana muffins made with wholesome ingredients and dark chocolate chunks. Perfectly domed muffins that are soft and made in one bowl. You and your family will love making these easy banana muffins!

Course Breakfast, Snack

Cuisine American

Keyword banana chocolate chip muffins, banana muffins, chocolate chip banana muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting Time 1 hour hour

Total Time 30 minutes minutes

Servings 10 muffins

Calories 120kcal

Author Jamie Silva

Ingredients

• 3 large ripe bananas mashed
• 1/4 cup sweetener of your choice (coconut sugar, maple syrup, agave)
• 1/3 cup neutral oil (coconut oil (melted and cooled), grapeseed oil, avocado oil)
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 large eggs room temperature
• 2 cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips (or chopped dark chocolate)

OPTIONAL

• 2 scoops collagen peptides protein powder OR regular vanilla protein powder

Get Recipe Ingredients

Instructions

• In a bowl, add bananas, sweetener, oil, milk, vanilla extract and eggs. Mix until all the ingredients are well combined.
• Add the flour, protein powder (if using), baking powder, baking soda and salt. Mix until *just* combined. Do not over mix or you risk them coming out too dense. Fold in chocolate chips.
• Cover the bowl with a kitchen towel and let the mixture rest for at least 1 hour. If you want to get those pretty domes, do not skip this step.
• Preheat oven to 425 degrees F. Spray a 12 cup muffin tin with nonstick cooking spray.
  
• Divide batter evenly into the prepared muffin tin, filling each muffin cup almost to the top.
  
• Place the muffin tin in the oven and immediately turn down the heat to 350 degrees F. The initial high heat activates the leaveners (baking soda/powder) to create those pretty domed muffins.
• Bake for 20 minutes or until tooth pick inserted in the muffins comes out clean. Let cool for 5 minutes then serve!

Notes

* You can freeze muffins in an resealable bag or airtight container for up to 3 months. Just heat in microwave for 30 seconds when ready to eat.

Nutrition

Serving: 1muffin | Calories: 120kcal | Carbohydrates: 19.4g | Protein: 6g | Fat: 2.6g | Saturated Fat: 1.3g | Cholesterol: 37mg | Sodium: 143mg | Fiber: 2.3g | Sugar: 9.3g | Calcium: 20mg | Iron: 1.6mg

The post Banana Chocolate Chip Muffins appeared first on A Sassy Spoon®.

5-Star Review

“This is the best banana bread Ive made. So soft and delicious and light. Just took it out of the oven and half of it is already gone. Not to mention, my house smells amazing. This is a good pair with coffee. Thanks for the recipe.”

—Halima

Add your review »

🍌 My mom taught me that when freezing bananas, you should peel them FIRST before you place them in a freezer bag to freeze them.

Recommended For This Recipe

Loaf Pan

This nonstick loaf pan is perfect for any homemade bread or meatloaf! The unique corrugated surface design allows the bread to bake evenly and release easier.

VIEW PRODUCT

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Super Moist Chocolate Chip Banana Bread

Deliciously sweet, easy to make, moist chocolate chip banana bread recipe made in one bowl! The BEST banana bread recipe for breakfast or snack. Grab those super ripe bananas and turn them into this easy banana bread recipe with chocolate chips that you and your family will absolutely love!

Course Breakfast, Snack

Cuisine American

Keyword banana bread recipe with chocolate chips, chocolate chip banana bread, chocolate chip banana bread recipe, moist chocolate chip banana bread

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 1 loaf

Calories 264kcal

Author Jamie Silva

Equipment

• Loaf pan
• Mixing bowls
• Banana bread keeper

Ingredients

• 1/2 cup unsalted butter room temperature (1 stick)
• 1 cup brown sugar packed
• 1 large egg
• 3-4 medium ripe bananas mashed (frozen bananas are best)
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dark chocolate chips (you can also add walnuts)

Get Recipe Ingredients

Instructions

• Preheat oven to 350ºF. Grease and line a 9×5 loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the loaf after baking.
• In a large bowl, cream butter and brown sugar together for about 2 minutes until smooth. Mash the bananas with a fork then stir them into the batter. Whisk in the egg and add in the vanilla. Mix, scraping down the sides of the bowl, until well combined.
• Add the flour, baking soda, baking powder, and salt. Make sure the flour is not clumpy. Mix until just combined. Careful not to over mix the wet with the dry ingredients. Using a spatula, fold in the chocolate chips and/or walnuts. Feel free to add other mix-ins too!
• Pour the batter into the loaf pan and sprinkle a handful of chocolate chips on top. Bake for 55-65 minutes until a toothpick inserted in the center of the loaf comes out clean.
• Let the banana bread cool for at least 30 minutes before serving. Slice and enjoy!

Video

Notes

The nutritional info is an estimate. This recipe makes 1 loaf, about 12 slices, depending on how thick/thin you cut the slices.

Nutrition

Serving: 1slice | Calories: 264kcal | Carbohydrates: 41.4g | Protein: 3.5g | Fat: 10.3g | Saturated Fat: 7.1g | Cholesterol: 20mg | Sodium: 110mg | Potassium: 191mg | Fiber: 1.3g | Sugar: 20.8g | Calcium: 30mg | Iron: 1.4mg

The post Super Moist Chocolate Chip Banana Bread appeared first on A Sassy Spoon®.

What’s better than chocolate chip banana bread? CHOCOLATE banana bread, of course!

There’s just something about banana bread that’s so comforting especially when it’s in the oven. Omg. The smell of baked goods in the oven has to be the best smell everrr. So, let’s talk banana bread, chocolate lovers!

It’s so rich and decadent, you guys. It doesn’t have chocolate chips because well, it doesn’t need it. You can definitely add them if you’d like, but I just wanted intense chocolatey goodness. The key to super moist banana bread is to use 4 frozen, super ripe (black) bananas and use brown sugar.

Looking for more banana bread recipes? Of course you are! Try my Moist Banana Bread with Dulce de Leche!

Why use brown sugar over granulated sugar?

I always use brown sugar instead of granulated sugar when I make banana bread. Brown sugar keeps baked good moist plus it elevates its flavor. I also believe it gives regular banana bread it’s caramel color.

So your task for today, if you choose to accept it, is to always keep bananas in the freezer. Seriously. I think at this point I purposely buy bananas so I can freeze them.

WORTH IT.

How To Make Chocolate Banana Bread

• Preheat oven to 350 degrees F. Place a folded piece of parchment paper in a loaf pan and spray with nonstick spray. This will help remove the loaf later. Set aside.
• Make the banana bread batter. In a large bowl, cream butter and sugar together for about 2 minutes until well combined. Add the egg then add the mashed bananas. Mix for 30 seconds, scraping down the sides of the bowl.
• Bake the banana bread. Add the flour, cocoa, baking soda, baking powder, salt, and vanilla. Mix until well combined. Pour the mixture into the loaf pan. Bake for 45-65 minutes until a knife inserted in the center of the loaf comes out clean. Let cool for at least 30 minutes before cutting/serving.

How long does chocolate banana bread last?

This banana bread will keep for 2 days at room temperature or about 1 week in the fridge.

How do you store chocolate banana bread?

To store the loaf, make sure to wrap it in plastic wrap or aluminum foil before storing it in the fridge.

How To Make Homemade Whipped Cream

Also, because more is more, I made homemade whipped cream too. SO GOOD and honestly, so easy. Tastes better than store-bought whipped cream. All you do is whisk heavy whipping cream, sugar, and vanilla extract until you get soft peaks (about 1 minute) then stop. If you keep whisking, it will get watery and gross. Do not overmix or it will fall apart. Homemade whipped cream last 2-3 days in the fridge; 2-3 months in the freezer.

Imagine. Moist, rich chocolatey banana bread with a dollop of homemade whipped cream and raspberries? YES PLEASE.

Can’t wait for you guys to make this!

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Soft Moist Chocolate Banana Bread

Easy-to-make, deliciously sweet, moist chocolate banana bread made in one bowl! Who doesn't want chocolate for breakfast?!

Course Breakfast, Snack

Cuisine American

Keyword banana bread, banana bread recipe, chocolate banana bread, chocolate banana bread recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 1 loaf

Calories 229kcal

Author Jamie Silva

Ingredients

• 1 stick unsalted butter melted (1/2 cup)
• 3/4 cup brown sugar
• 1 large egg beaten
• 4 ripe bananas, mashed (frozen bananas are perfect because they’re extra sweet)
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 teaspoon vanilla

Homemade Whipped Cream (Optional)

• 1 cup heavy whipping cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract

Get Recipe Ingredients

Instructions

• Preheat oven to 350 degrees F. Place a folded piece of parchment paper in a loaf pan and spray with nonstick spray. This will help remove the loaf later. Set aside.
• In a large bowl, cream butter and sugar together for about 2 minutes until well combined. Add the egg then add the mashed bananas. Mix for 30 seconds, scraping down the sides of the bowl.
• Add the flour, cocoa, baking soda, baking powder, salt and vanilla. Mix until well combined. Pour the mixture into the loaf pan. Bake for 45-65 minutes until a knife inserted in the center of the loaf comes out clean. Let cool for at least 30 minutes before cutting/serving.
• To make the homemade whipped cream, whisk heavy whipping cream, sugar, and vanilla in a stand mixer, at high speed, for about 1 minute until you see soft peaks. Do not overmix or it will fall apart. Homemade whipped cream last 2-3 days in the fridge; 2-3 months in the freezer. 
• Serve chocolate banana bread slices with homemade whipped cream and raspberries (optional but delicious). Enjoy!

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 33g | Protein: 3.4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 156mg | Fiber: 3g | Sugar: 16g

You may also like:

• Healthy Banana Chocolate Chip Muffins (Dairy-Free, Refined Sugar-Free)
• Super Moist Chocolate Chip Banana Bread
• Healthy Carrot Cake Banana Bread (Dairy-Free, Refined Sugar-Free)
• Easy Vegan Banana Bread (Dairy-Free, Refined Sugar-Free)

The post Soft Moist Chocolate Banana Bread appeared first on A Sassy Spoon®.