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Chocolate Banana Bread


  • 4 medium-large size ripe banana should make 300-335 g, without the skin
  • 150 g dark brown sugar
  • 150 ml milk
  • 1 medium size lemon
  • 70 ml extra virgin olive oil
  • 2 tsp Mexican vanilla blend
  • 250 g enriched flour
  • 3-4 tbsp Hershey's cocoa powder
  • 1 tsp BSoda
  • A pinch of fine sea salt


  • Squeeze lemon into milk, let stand til curdle
  • In a food processor, process into smooth mixture of banana, sugar, oil, vanilla, curdled milk
  • In a bowl mix flour, cocoa, baking soda, salt
  • Pour wet mixture into dry mixture, mix until just combined
  • Pour into parchment lined loaf pan
  • Bake until a knife inserted in center comes out clean at preheated 350 F