Chocolate-Maple Banana (or not) Bread| The Monday Box

Chocolate-Maple Banana (or not) Bread

Adapted from Vegetarian Times magazine
Makes 1 loaf, about 12 slices
Author Wendy Sondov


  • cups all-purpose flour
  • ½ cup cocoa powder I prefer fairly traded Whole Foods 365 brand
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup butter softened
  • For Chocolate-Maple Banana Bread use: ½ cup sour cream room temperature and 2 mashed, ripe bananas
  • For Chocolate-Maple without banana use: 1 cup sour cream room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon natural maple flavoring
  • cups maple syrup
  • ½ cup mini chocolate chips


  1. Preheat oven to 350°F. Coat the inside of a 9”x5” loaf pan with butter or cooking spray and lightly coat with flour.
  2. In a large bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and cinnamon.
  3. In the bowl of an electric mixer, cream the butter. Add the sour cream and continue mixing until combined. If using bananas, mix in the mashed bananas.
  4. Add the eggs, one at a time, mixing thoroughly. Beat in the maple syrup, vanilla, and maple flavoring.
  5. At a low mixing speed, gradually add the flour mixture and continue mixing just until combined.
  6. Stir in chocolate chips.
  7. Put the batter into the prepared loaf pan. Bake for 50-60 minutes. The loaf is done when a toothpick/cake tester comes out clean of batter (some melted chocolate from the chips is ok).
  8. Cool for 20 minutes in the pan then remove from the pan and place on a wire rack to cool completely before wrapping.
  9. Store in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days for Chocolate-Maple Banana bread (longer if refrigerated) and 5-7 days for Maple-chocolate without banana.

Packing Tips

PLEASE NOTE that banana bread should only be used in COLD weather care packages. The high level of moisture and sugar provided by the bananas will mold easily in warm weather. The Chocolate-Maple Bread with no bananas is a better choice for shipping. Both versions will retain freshness better if shipped unsliced, wrapped in one layer of foil, followed by one layer of plastic wrap.