Description
This irresistible Chocolate & Caramelised Banana Bread combines moist, overripe bananas with rich cocoa powder and chocolate chips, enhanced by a hint of caramel from brown sugar and a satisfying crunch from walnuts, creating a luscious treat perfect for breakfast or dessert.
Ingredients
Scale
Wet Ingredients
- 3 Ripe Bananas (mashed; use overripe bananas for best sweetness and moisture)
- 1/4 cup Unsalted Butter (melted; or substitute with coconut oil for dairy-free)
- 1/2 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1 Egg (beaten)
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 1 cup All-Purpose Flour (can substitute with gluten-free flour blend)
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Cocoa Powder (unsweetened)
Add-ins
- 1/2 cup Chocolate Chips
- 1/4 cup Chopped Walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prepare it for the batter.
- Prepare Bananas: In a large bowl, mash the ripe bananas until smooth but retain some chunks to add texture to the bread.
- Mix Wet Ingredients: Stir in the melted butter, granulated sugar, brown sugar, beaten egg, and vanilla extract into the mashed bananas until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder thoroughly.
- Merge Mixtures: Gradually fold the dry ingredients into the banana mixture, mixing gently until just combined to avoid overmixing which can toughen the bread.
- Add Mix-ins: Gently fold in the chocolate chips and walnuts, ensuring they are evenly distributed without overworking the batter.
- Bake: Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cooling: Allow the bread to cool in the pan for 10-15 minutes, then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- Use overripe bananas for the sweetest and most moist banana bread.
- You can substitute unsalted butter with coconut oil for a dairy-free option.
- Reduce sugar quantities if you prefer a less sweet bread.
- For gluten-free needs, substitute all-purpose flour with a gluten-free flour blend.
- Walnuts are optional but add a nice crunch to the bread.
- Do not overmix the batter as it may result in a denser, tougher bread.
