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Carlota Fariña


Originally an American recipe, chocolate banana bread is perfect as a snack, either with coffee or tea. It’s also delicious for breakfast. We, in fact, like to have it in the morning. It’s my favorite type of banana bread.

I didn’t like banana at all when I was a little girl. I actually really hated it because it would stick to my palate and after a couple of bites, I just wouldn’t want anymore. So, even though I loved fruit in general, I never really developed a taste for banana.

Some years ago, however, I decided to give bananas a second chance and started buying them again. After all, they are very healthy and rich in magnesium. I started dipping them in smoothies first until I got used to the flavor.

Then, one day I discovered banana bread and I instantly became a big fan and now I buy bananas all the time! Whether it’s the classic one, with hazelnuts, or this one, the cocoa banana bread, my favorite. I’ve decided to start with this recipe and then I’ll post other variations.



190 gr (1 cup) granulated white sugar

160 gr (1 ½ cups) all-purpose flour

150 ml (½ cup) extra virgin olive oil

30 gr (½ cup) cacao powder

3 ripe bananas

2 eggs

1 tsp vanilla extract

1 tsp baking soda

½ tsp salt 



Preheat the oven at 170ºC (340ºF). Smash the bananas in a dish. Set aside.

In a big bowl combine the sugar, olive oil and eggs. Now, the bananas and vanilla extract and mix well. Then, sift the flour, cacao and baking powder and add them to the bowl with the salt. Stir well and bake 30 minutes at 170ºC and 25 minutes more at 130ªC.

Buon appetito!




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