Chocolate Banana Bread
User Reviews
5
Chocolate Banana Bread
Description
This banana bread starts with ripe bananas mashed and mixed with egg, vanilla extract, brown and granulated sugars, and cinnamon, imparting warmth and sweetness. Dry ingredients including all-purpose flour, cocoa powder, baking powder, baking soda, and salt are combined separately, then incorporated into the banana mixture for structure and chocolate flavor.
Melted butter adds moisture and richness, while semi-sweet chocolate chips are folded in, with some reserved for topping. The batter is baked in a parchment-lined loaf pan at 350°F for about an hour until a toothpick inserted in the center comes out clean, indicating a fully baked loaf with a soft interior and chocolate pockets.
This chocolate banana bread can be enjoyed as breakfast, dessert, or a snack. It freezes well for up to three months and can be made into muffins by adjusting baking time. Proper cooling before slicing ensures the texture holds.
Ingredients
- 3 large banana about 1 1/4 cups), mashed, overripe
- 1 egg large
- 1 Tablespoon vanilla extract
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour , or white-whole wheat
- ½ cup cocoa powder unsweetened
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons butter melted (or substitute applesauce, unsalted
- 1 cup chocolate chips divided, semi-sweet
Instructions
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and spray lightly with non-stick cooking spray.
- Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
- In a separate small bowl, stir together flour, cocoa, baking powder, baking soda and salt. Add to banana mixture and stir to combine.
- Gently stir in melted butter and ¾ cup chocolate chips. Pour batter into prepared pan and sprinkle remaining ¼ cup chocolate chips over the top.
- Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5-10 minutes before inverting onto a wire cooling rack.
Notes
- Store banana bread in an airtight container at room temperature to maintain moisture for 3 to 5 days.
- Freeze fully cooled bread in a sealed container or freezer bag up to 3 months; thaw before serving.
- For muffins, divide batter evenly into greased or lined muffin tins and bake at 350°F for 18 to 25 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 233mg | 10% |
| Potassium | 270mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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