Bread Archives - From This Kitchen Table

sliced loaf of double chocolate quick bread

We have a lot of chocolate fans in our house, so this double chocolate quick bread was a winner!

Quick breads are typically used as a breakfast item. A very indulgent one, in this case. (Though donuts are also considered breakfast, so this can’t be much worse! Perfect for an occasional treat.)

This bread is yummy enough that we have also enjoyed it for dessert after supper in the evening.

Lots of cocoa powder and a decent amount of chocolate chips will make this double chocolate quick bread a frequently requested recipe.

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dry ingredients for double chocolate quick bread

Double Chocolate Quick Bread Ingredients

Flour
Brown sugar
Salt
Baking powder
Baking soda
Cocoa powder
Buttermilk
Oil
Butter
Eggs
Vanilla
Chocolate chips

It might seem like a long list, but they are almost all things you have at home in your pantry already!

Buttermilk might be the only ingredient you don’t have on hand, but trust me it’s worth it! Buttermilk makes yummy dinner rolls, the best pancakes, and also a great quick bread!

double chocolate quick bread batter in pans

Chocolate Chocolate Quick Bread Instructions

The first thing you need to do is measure your buttermilk and set it and the eggs out on the counter to come to room temperature.

This is important because you don’t want to cause the melted butter and coconut oil (if that’s what you choose to use) to harden from the milk and eggs being cold.

Next, preheat your oven to 375 degrees.

(I learned this tip from Andrea Dekker – always preheat your oven to 25 degrees hotter than what you are going to bake it at and turn down after putting the baked goods in.)

Now combine your dry ingredients: flour, sugar, salt, baking powder & soda, and cocoa powder. Be sure to stir well so there are no streaks of flour or cocoa powder remaining. Stir in the chocolate chips. (Reserving a few for the top)

Note: The amount of chocolate chips is up to you! I recommend between 1 and 2 cups. Obviously, more chocolate is always better but I totally get using less to stretch the bag. Do what you want.

Melt the butter and coconut oil. Let cool until warm, not hot. Add the room temperature buttermilk, eggs, and vanilla and whisk until combined.

Pour wet ingredients over the dry and fold mixture until combined. Don’t over mix but you don’t want clumps of flour either.

Grease your baking pans well! Pour mixture in. Press remaining chocolate chips into the top of the dough.

Bake at 350 degrees for 35 minutes. (Check at 30 minutes.)

Let cool in pans for 10 minutes and remove to cooling rack.

Let’s talk pans!

I use my set of mini USA Pans. You’ve heard me talk about these before. My favorite brand of muffin tin as well. These pans measure 5.25 x 3 x 2.25 and the batter will fill 3 of them. Of course you may use a different pan, or even one large pan – just know you will need to adjust the baking time so watch carefully!

This recipe would also work great as double chocolate muffins!

close up of double chocolate quick bread

If you are want a little healthier muffin, be sure to check out these 3 recipes:

Oat Flour Pumpkin Muffins with Cranberries and Chocolate Chips
Chocolate Banana Oatmeal Muffins
Dairy Free Oat Flour Banana Muffins

Double Chocolate Quick Bread Recipe

Author: Deanna Michaels

Recipe type: Bread

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 3 loaves

This double chocolate quick bread makes a delicious breakfast bread or you can even enjoy it as dessert. Loaded with cocoa powder and chocolate chips, it's the chocolate lover's dream!

Ingredients

1¾ cups flour
1 cup brown sugar
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
¾ cup cocoa powder
1⅓ cup buttermilk (room temperature)
¼ cup oil (coconut oil melted or oil of choice)
¼ cup butter, melted
2 eggs (room temperature)
2 teaspoons vanilla extract
1-2 cups chocolate chips

Instructions

Measure the buttermilk. Put buttermilk and eggs on counter to come to room temperature. (Very important!)
Preheat oven to 375 degrees. Butter well 3 mini loaf pans (5.25 x 3 x 2.25). (You may use a large loaf pan, you will need to adjust baking time.)
In a mixing bowl combine flour, brown sugar, salt, baking powder, baking soda, and cocoa powder. Be sure to mix until no streaks of flour or clumps remain. Add desired amount of chocolate chips, reserving a few to sprinkle on top of the bread.
In a small bowl place (room temperature) buttermilk, eggs, liquid oil, melted butter, and vanilla extract. Whisk until combined.
Pour wet ingredients into dry and fold to combine. Don't over mix but you also don't want streaks of dry ingredients remaining.
Pour batter into the 3 prepared pans. Press remaining chocolate chips over the top of the batter.
Place in oven. Turn oven down to 350 degrees.
Bake for 30-35 minutes.
Let cool for 10 minutes in pans. Carefully remove from pans and cool completely on rack.

These Oat Flour Banana Muffins are one of our favorite breakfasts are both wheat and dairy free. Bonus - they freeze great. Need to add these to your menu!

This is one of the first recipes I put up on the blog and I still love how easy and healthy they are. They also happen to be the third most popular recipe! (Coming in after this easy Alfredo Sauce and fabulous Sweet Potato Breakfast Casserole.)

These Oat Flour Banana Muffins (that are dairy and wheat free) make the perfect breakfast, snack, and freezer food. That means you can make a double or triple batch and enjoy the wonderful smells wafting through your kitchen one day and stock your freezer for the next few weeks at the same time.

Guess what else? There’s no added sugar. That’s right, not even honey, maple syrup, or stevia. Using ripe bananas adds the perfect sweetness. That makes me happy as I try to keep breakfasts with sugar to special occasions.

All that to say, if your family is used to sweet muffins, you might want to use the chocolate chips or add a little honey (or even sugar) the first time you make them and each time you make them use less. We all eat and enjoy them just as they are though.

Mini muffins work best in our house. They are the perfect size for a 4 year old and a 20 month old. Less waste if they decide they aren’t hungry anymore after one bite, if you know what I mean. Of course you can make this recipe into bread or regular muffins as well.

Watch the cooking time closely the first time you make these – we all fill our muffins tins to different levels, oven temperatures vary, and pans cook differently.

Depending on how full you fill your pans this recipe will make 36-48 mini muffins. Last time I made it we got 12 mini muffins and 11 regular sized ones out of a batch.

I hope you enjoy these wheat free dairy free oat flour banana muffins as much as we do knowing you’ll be feeding your family a healthy, nutritious, and portable breakfast.

5.0 from 2 reviews

Wheat Free Dairy Free Banana Muffins

Recipe type: Bread

Ingredients

5-6 ripe bananas (to equal 2 cups smashed)
½ cup melted coconut oil
2 eggs
1 T. vanilla extract
3 cups oat flour
2 t. cinnamon
2 t. baking powder
1 t. baking soda
½ t. salt
Optional - nuts or chocolate chips

Instructions

Preheat oven to 350 degrees.
In a large mixing bowl smash the bananas with a fork or pastry cutter. Add in the coconut oil, eggs and vanilla. Mix well.
In a separate bowl combine oat flour, cinnamon, baking powder, baking soda and salt. Whisk together.
Add the dry ingredients to the wet and stir until combine.
Place in greased muffins tins or bread pans.
Bake for 10-12 minutes for mini muffins.
Cool on wire rack.
Enjoy.

Notes

Add a little honey (or sugar) if your family likes sweeter muffins!

These Oat Flour Banana Muffins are one of our favorite breakfasts are both wheat and dairy free. Bonus - they freeze great. Need to add these to your menu!