Description
This Decadent Chocolate Banana Bread combines the rich flavors of cocoa and ripe bananas to create a comforting, moist loaf perfect for any time of the day. It features a tender crumb studded with melty chocolate chips and a hint of sweetness balanced by the natural fruitiness of bananas, making it a delicious treat that brings warmth and joy to your home baking.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Substitute with gluten-free flour if needed)
- 3/4 cup Dutch Process Cocoa Powder (Unsweetened cocoa powder can be used as a substitute)
- 1 teaspoon Baking Soda (fresh)
- 1/2 teaspoon Sea Salt
Wet Ingredients
- 3 large Bananas (mashed, very ripe)
- 1/4 cup Unsalted Butter (melted, or coconut oil for dairy-free option)
- 1/4 cup Canola Oil (or melted coconut oil)
- 3/4 cup Light Brown Sugar (or 1/2 cup granulated sugar as substitute)
- 1 large Egg (at room temperature)
- 1 teaspoon Vanilla Extract
Add-ins
- 1 cup Chocolate Chips (3/4 cup for batter, 1/4 cup for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and sea salt until well combined.
- Mash Bananas and Combine Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Stir in the melted unsalted butter and canola oil until fully incorporated.
- Add Sugar, Egg, and Vanilla: Add the light brown sugar, room temperature egg, and vanilla extract to the banana mixture. Stir until the mixture is smooth and homogeneous.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overmixing which can toughen the bread.
- Fold in Chocolate Chips: Gently fold 3/4 cup of the chocolate chips into the batter, ensuring they are evenly distributed.
- Pour and Top Batter: Pour the batter into the prepared loaf pan and evenly sprinkle the remaining 1/4 cup of chocolate chips on top for a decorative and melty finish.
- Bake: Bake for 50 to 65 minutes, checking doneness by inserting a toothpick into the center, which should come out clean or with just a few moist crumbs.
- Cool: Allow the bread to cool in the pan on a wire rack for 15 minutes before removing it from the pan to cool completely on the rack.
Notes
- Using very ripe bananas is key to achieving optimal flavor and sweetness.
- Substitute gluten-free flour to make this bread gluten-free.
- For a dairy-free version, replace unsalted butter with melted coconut oil.
- Ensure the baking soda is fresh for proper rise.
- Do not overmix the batter to keep the bread tender and moist.
- Check the bread starting at 50 minutes as oven temperatures vary.
