Chocolate Banana Bread
A delightful combination of rich chocolate and sweet bananas creating a moist and flavorful bread perfect for any occasion.
Ingredients
Main Ingredients
- 3 very ripe bananas 3 very ripe bananas, mashed The riper, the better for sweetness.
- 2/3 cup 2/3 cup granulated sugar Adjust according to taste.
- 1/2 cup 1/2 cup unsalted butter, softened Ensure it’s at room temperature.
- 2 large eggs 2 large eggs, lightly beaten Lightly beaten for easy incorporation.
- 1/2 teaspoon 1/2 tsp vanilla extract For added flavor.
- 1 cup 1 cup all-purpose flour (or gluten-free flour) Use gluten-free if preferred.
- 1/3 cup 1/3 cup natural unsweetened cocoa powder Avoid sweetened cocoa.
- 1 teaspoon 1 tsp baking soda Check expiry date for effectiveness.
- 1/2 teaspoon 1/2 tsp sea salt Balances sweetness.
- 1 cup 1 cup semisweet chocolate chips (divided into 3/4 cup and 1/4 cup) Divided for mixing and topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9.25 x 5.25 x 2.75-inch loaf pan and line it with parchment paper.
- In a stand mixer or large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the lightly beaten eggs to the creamed mixture and mix until just combined, then mix in the mashed bananas and vanilla extract.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and sea salt.
- Gradually add the dry mixture to the wet ingredients, mixing on medium-low speed until just combined.
- Fold in 3/4 cup of the semisweet chocolate chips into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the remaining 1/4 cup of chocolate chips on top of the batter.
Baking
- Place the loaf pan in the preheated oven and bake for 55 to 65 minutes.
- To check for doneness, insert a toothpick into the center; it should come out clean.
- Once baked, remove from the oven and let it rest in the pan for about 10 minutes before transferring it to a cooling rack.
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Notes
Serve plain, with butter, Nutella, peanut butter, fresh fruit, or warm with ice cream. Store at room temperature for up to 3 days, in the fridge for up to a week, and freeze for up to three months.