Why did my banana loaf chocolate fall in the center?

This has happened to me too! I figured out that chocolate banana bread will sink in the center if the pan is too small or if it is overfilled. Over-mixing the batter can also cause problems, and you may want to double-check to make sure your oven temperature is accurate so you can enjoy soft and delicious chocolate banana bread!

Can I make chocolate banana bread eggless?

I haven’t tried that with this banana and chocolate chip bread, but it should work. Since the recipe calls for 3 eggs, I would try at least 2 different egg substitutes , one for binding and one for fluffiness. Flaxseed and aquafaba or yogurt would be my top choices to try.

I only have 2 bananas. Can I still make this chocolate and banana loaf?

You can try! My banana chocolate bread recipe calls for 4 bananas, but depending on the size of your bananas, it might still work. If the batter seems a bit on the dry side, add a bit more of a wet ingredient to the batter, like another egg or more coconut oil, or add a bit of milk or yogurt. Quick bread and muffins are a bit more forgiving in baking than some other baked goods, so you can experiment with substitutions.

Healthy Chocolate Banana Bread | Ready to Bake in 5 Minutes!

Chocolate Banana Bread

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This chocolate banana bread is moist, delicious, and chocolatey, and still healthy enough for breakfast! Make a double or triple batch for the freezer to enjoy for breakfast and snacks all week long.

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 42-47 minutes
Total Time: 52-57 minutes
Yield: 1 loaf 1x
Category: Breads
Method: Oven
Cuisine: American

Ingredients

Scale

4 bananas
5 Tbsp coconut oil
3 eggs
½ tsp vanilla
⅓ cup coconut sugar
2 cups + 2 Tbsp flour (all-purpose or whole grain)
¼ cup cocoa powder
1 tsp baking soda
½ tsp salt
¼ cup chocolate chips (optional)

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Instructions

Preheat the oven to 350F.
Line a 9”x5” loaf pan with parchment paper, or spray with cooking spray and lightly dust with flour.
In a blender, combine the bananas, coconut oil, eggs, vanilla and coconut sugar. Blend for 30-60 seconds, or until everything is smooth. Set aside.
In a large bowl, combine the flour, cocoa powder, baking soda and salt.
Pour the wet ingredients into the dry ingredients and stir together using a spatula until JUST combined.
Pour the batter into the prepared loaf pan. If desired, sprinkle chocolate chips down the center of the loaf and press them into the batter slightly. (Note: If you don’t press them in slightly, they’ll fall down to the sides of the loaf as the loaf bakes, and possibly burn.)
Bake for 42-47 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then remove to a cooling rack and let the loaf cool completely for one hour.
Slice and serve.

Notes

To make chocolate banana bread muffins, scoop the batter into a prepared muffin pan and bake for 18-24 minutes.
If you want to freeze the loaf for later, I recommend slicing the loaf before wrapping for the freezer.
Store leftover chocolate and banana bread in an airtight container at room temperature for up to 4 days, or slice and freeze for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 479

Find it online: https://dontwastethecrumbs.com/chocolate-banana-bread/