Chocolate Banana Bread
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
15 mins
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Cook time
70 mins
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Total time
85 mins
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Ingredients
2 cups Kinnikinnick Pancake and Waffle Mix (370 g)
⅓ cup cocoa powder (40 g)
½ tsp baking soda (2 g)
½ cup butter - softened (96 g)
½ cup granulated sugar (108 g)
2 large eggs (112 g)
1 tbsp vanilla extract (6 g)
2 cups mashed bananas (approx. 5 - 6) (528 g)
1 cup chocolate chips (170 g)
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Directions
- Preheat oven to 350°F (176°C). Lightly spray a loaf pan.
- Using an electric mixer, cream butter, vanilla and sugar until light and fluffy. Add eggs one at a time, mixing after each addition.
- Mix in bananas.
- Slowly add Kinnikinnick Pancake and Waffle Mix, cocoa powder and baking soda to creamed mixture. Mix after each addition until fully incorporated.
- Fold in chocolate chips.
- Pour batter into loaf pan.
- Bake in preheated oven for 65 - 70 minutes (check for doneness - loaf will spring back to the touch).
Tips & Variations
- For best results use frozen ripe bananas (thawed).
- For muffins, lightly spray muffin tin or use muffin liners. Bake at 350°F for 25 minutes. Yields 20 muffins
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