Chocolate Banana Bread and Muffins

🧂 Ingredients

• 1 and 2/3 cup AP flour
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 bananas, mashed
• 1 cup sugar
• 6 Tablespoons vegetable oil
• 1/2 teaspoon vanilla
• 1/2 cup chocolate chips

  optional

Instructions

• 1 Preheat oven to 350°F. Prep/line a 9 x 5 loaf pan.
• 2 In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set
  aside.
• 3 In a large bowl, mash bananas until smooth. Stir in sugar, oil, and vanilla.
• 4 Stir dry ingredients into banana mixture until just combined. If using, fold in
  chocolate chips.
• 5 Fill loaf pan and bake on 350°F for 50 to 60 minutes, or until top springs back
  when touched and/or a toothpick inserted comes out clean.
• 6 Rest in pan for 5 minutes. Remove from pan and let cool for an hour for easier
  cutting. Store covered at room temperature for up to 3 days.
• 7 Scoop batter into 12 lined muffin tins, filling each 3/4 full.
• 8 Bake muffins for 25 minutes, or until tops spring back when pressed or toothpick
  inserted comes out clean. Let sit in pan for 5 minutes then enjoy.
• 9 Store, covered, at room temperature for up to 3 days.
• 10 Wrap individual slices or muffins then place in freezer safe bags, removing as
  much air as possible. Freeze for up to 2 months.

Nutrition Info