Black Banana Bread

Prepping the Bananas

Peel your bananas and check the inside. Yes, you may see black strings or spots. If you’re wondering what are the black lines in banana bread or are black lines or strings in banana bread normal, don’t stress. Those lines are natural. They’re the banana’s sugars breaking down and caramelizing—totally safe to eat and full of flavor. You can trim off any large or firm strings if they bother you, but they’re fine to leave in.

Add the peeled bananas to a large bowl and blend them using a hand mixer. Aim for a mostly smooth texture with just a few small lumps. This should take 3–5 minutes.

Mixing the Batter

In a separate bowl, mix your dry ingredients. Set them aside. Once your bananas are mashed, add the eggs, yogurt, coconut oil, sweetener, and mix until smooth. Slowly fold the dry ingredients into the wet ingredients, stirring gently to avoid clumping. Don’t overmix—this can make the bread dense or gummy.

The batter should be thick, smooth, and a little sticky. If it’s too dry, add 1–2 tablespoons of almond milk to loosen it up. Fold in the dark chocolate chunks, reserving a tablespoon or two for sprinkling on top.

Baking the Bread

Preheat your oven to 350°F (177°C). Lightly spray a loaf pan with baking spray or olive oil. Pour the batter into the pan and top with the remaining chocolate chunks. Bake for 40 to 45 minutes, or until the top is firm and cracked, and a toothpick comes out clean from the center.

Let the bread cool in the pan for 5–10 minutes before transferring to a rack. Slice once it’s mostly cool for the cleanest cut. And yes, can you make banana bread with black bananas that were frozen? You sure can—just thaw them completely and drain off any excess liquid before mashing.