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Chocolate Banana Bread with Chocolate Chips Recipe

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This rich and moist Chocolate Banana Bread combines the natural sweetness of ripe bananas with the deep flavor of Dutch process cocoa and semisweet chocolate chips. Perfect for breakfast or a comforting snack, this loaf is easy to prepare and bakes to a tender crumb with a slightly chocolatey edge.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 3 large brown bananas (about 1 1/2 cups mashed)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup canola oil (or vegetable oil, or melted coconut oil)
  • 3/4 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Add-ins

  • 1 cup semisweet chocolate chips, divided (3/4 cup for batter, 1/4 cup for topping)

Instructions

  1. Preheat Oven and Prepare Pan: Heat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside to ensure the bread doesn’t stick during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and sea salt. This step ensures even distribution of leavening and flavor agents.
  3. Combine Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly with a fork. Add the melted butter and oil, stirring until well combined. Then add the brown sugar, egg, and vanilla extract, stirring until the mixture is smooth and homogenous.
  4. Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet banana mixture. Be careful not to overmix, as this can result in a dense bread. Then fold in 3/4 cup of the semisweet chocolate chips to distribute them evenly throughout the batter.
  5. Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top gently. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top for extra chocolate bursts in every slice.
  6. Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 65 minutes. Check at 50 minutes by inserting a toothpick into the center—the toothpick should come out mostly clean with possibly some melted chocolate but no raw batter.
  7. Cool and Serve: Remove the bread from the oven and place the pan on a wire cooling rack. Allow the bread to cool in the pan for 15 minutes, then run a knife around the edges to loosen it. Carefully remove the bread from the pan and let it cool until slightly warm before slicing.
  8. Storage and Freezing: Wrap the bread tightly in plastic wrap to keep it fresh on the counter for up to 4 days. For longer storage, cool completely, wrap in plastic and aluminum foil, and freeze for up to 1 month. Thaw before slicing and serving.

Notes

  • This bread can be stored at room temperature wrapped in plastic wrap for up to 4 days.
  • It freezes well; wrap tightly in plastic and foil and freeze for up to 1 month.
  • Allow bread to cool completely before freezing to prevent condensation and sogginess.
  • Check your oven performance as baking times can vary; start checking for doneness at 50 minutes.
  • Use ripe, brown bananas for best natural sweetness and moisture.

Find it online: https://simpleplatter.com/chocolate-banana-bread-with-chocolate-chips-recipe/