Black Cocoa Banana Mini-Breads

Rich and chocolatey. Mmmm.

Newsletter Sign Up
Hands-on time: 20   |    Total time: 45   |    Makes: 12 Servings


Measuring cup
Measuring spoons
Mixing bowl
Mixer (if you have one)
Large spoon or rubber spatula
4 mini loaf pans or 1 standard loaf pan
Oven mitts


1 cup whole wheat flour
3⁄4 cup unsweetened cocoa powder
1 1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
4 unit overripe bananas
1 cup sugar
1⁄4 pound (1 stick) unsalted butter, melted and slightly cooled
2 unit large eggs
2 teaspoon vanilla extract
1⁄2 cup chopped toasted walnuts or pecans


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Turn on the oven and set the heat to 350 degrees.
  2. Put the flour, cocoa powder, baking soda, and salt in a bowl and mix well. Set aside.
  3. Put the bananas and sugar in a bowl and mash mash mash until the mixture is completely combined and there are no big chunks of banana. If you have a mixer, add them to the mixer and turn it on and whip for 2-3 minutes.
  4. Add the butter, eggs, and vanilla extract and mix well.
  5. Add the flour mixture, a little at a time and mix by hand, with a spatula or large spoon until well combined. If you dump the flour in too quickly, it will poof up out of the mixer!
  6. Add the nuts, if no one is allergic to them.
  7. Pour the mixture into the prepared pans and, once the oven temperature has reached 350 degrees, put them in the oven.
  8. Bake until firm in the center and a toothpick inserted comes out with a bit of crumb on it, 35-40 minutes. (Time is one hour if you use a standard loaf pan).