Chunky Chocolate Banana Bread
User Reviews
5
Chunky Chocolate Banana Bread
Description
This banana bread recipe begins by creaming softened unsalted butter with light brown sugar until smooth, helping dissolve sugar crystals and ensuring proper batter aeration. Ripe bananas are mashed and combined with eggs, vanilla extract, and optional instant coffee granules, which enhance the chocolate flavor without lending bitterness.
A mixture of all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt is folded into the wet ingredients carefully to avoid overmixing, which keeps the bread tender. Semi-sweet chocolate chips and sliced almonds provide rich chocolate pockets and a subtly crunchy texture, while shredded sweetened coconut adds mild sweetness and chewiness throughout the loaf.
After transferring the batter to a prepared loaf pan, the bread is baked at 350°F until set and a toothpick inserted comes out mostly clean. This results in a chocolate-infused banana bread dense with moistness and contrasting textures, suitable for slicing and serving plain or with spreads.
Ingredients
- 3 banana brown is fine, ripe
- ¾ cup light brown sugar
- ½ cup unsalted butter softened
- 2 egg large
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee granules optional
- 1 1/4 cups all-purpose flour
- 2/3 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips divided
- 2/3 cup almonds divided, sliced
- ½ cup coconut sweetened shredded
Instructions
- Preheat the oven to 350 degree F. Spray a 9X5 inch loaf pan with nonstick cooking spray. Set aside.
- In the bowl of an electric stand mixer, beat the butter and brown sugar on high for 2-3 minutes to break down the sugar crystals.
- Peel and smash the bananas into mush. Then set the mixer on medium and beat in the smashed bananas, egg, vanilla, and instant coffee granules until smooth. Scrape the bowl with a rubber spatula and beat again to incorporate.
- In a medium bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt. Turn the mixer on low and slowly add the flour mixture to the wet mixture. The moment the two are fully combined, turn off the mixer and scrape the bowl. Then beat again for just 10 seconds, as to not overwork the batter.
- Add 1 ¼ cup chocolate chips, ½ cup sliced almonds, and ½ cup coconut to the batter. Turn the mixer on low and mix again for just 10 seconds, to blend in the ingredients.
- Scoop the batter into the prepared pan. Smooth out the top. Then sprinkle ¼ cup chocolate chips over the top, along with the remaining sliced almonds.
- Bake undisturbed for 60 minutes. Check the banana bread, by inserting a toothpick (or wooden skewer) into the center. If it comes out clean, remove the banana bread. If not, bake for another 5-10 minutes.
- Cool the banana bread in the pan for 10-15 minutes. Then gently flip it out in your hand, not up-side-down on a rack, to preserve the pretty top.
- Cool completely before cutting. Use a serrated knife to cut smooth slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 346kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 35mg | 12% |
| Sodium | 212mg | 9% |
| Potassium | 418mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 27g | 54% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 62mg | 6% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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