Description
Rich, moist banana bread loaded with cocoa and chocolate chips. A decadent twist on the classic that’s perfect for dessert or an indulgent snack.
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 175°C (350°F) and grease a loaf pan thoroughly to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, melted butter, brown sugar, eggs, and vanilla extract. Stir until the mixture is smooth and well incorporated.
- Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution.
- Combine wet and dry: Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in chocolate chips: Gently fold in the chocolate chips to distribute them evenly throughout the batter.
- Pour and bake: Pour the batter into the greased loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use overripe bananas for the best flavor and natural sweetness.
- This banana bread freezes well; wrap tightly and freeze for up to 3 months.
- Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- For extra moisture, you can add a tablespoon of sour cream or yogurt to the wet ingredients.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
