Chocolate Banana Bread

Le coup de grâce

A chocolatey version of your classic banana bread.

15 min
1.17 hrs
  • 1 CUP Natrel Milk Chocolate Milk
  • 1 TBSP fresh lemon juice
  • 2 CUPS all-purpose flour
  • ¾ CUP whole wheat flour
  • ½ TSP baking soda
  • 1 TSP baking powder
  • ½ TSP salt
  • ½ TSP ground nutmeg
  • ½ CUP butter, softened
  • ¾ CUP brown sugar
  • 1 egg
  • 1 TSP vanilla extract
  • 1 TSP brown rum
  • 1 ¼ CUP mashed bananas (approx. 3 bananas)
  • 3 TBSP pecans, coarsely chopped
  • 2 TBSP chocolate chips
  1. Preheat oven to 350°F.
  2. Butter a rectangular 9"x5" cake pan.Chocolate banana bread
  3. Pour chocolate milk and lemon juice in a measuring cup. Mix well and set aide.
  4. In a large bowl, blend flours, baking soda, baking powder, salt and nutmeg.
  5. With an electric mixer at medium speed, beat butter and sugar. Add eggs, vanilla, and rum; beat to combine. Add bananas and beat for an additional 10 seconds.Chocolate banana bread
  6. Remove bowl from electric mixer. Add 1/3 dry ingredients. Using hands, combine until just moist. Add 1/2 chocolate milk and blend by hand 1 minute. Repeat process with another 1/3 dry ingredients and rest of chocolate milk. Finish with last 1/3 dry ingredients, adding nuts and chocolate chips before combining.
  7. Pour mixture into cake mold. Bake 1 hour or until inserted toothpick comes out clean.
  8. Remove from oven. Allow to cool 5 to 10 minutes before loosening from pan to serve.Chocolate banana bread

Find all products in this recipe

Chocolate Milk