Double Chocolate Banana Bread
User Reviews
5
Double Chocolate Banana Bread
Description
This Double Chocolate Banana Bread recipe combines all-purpose flour and cocoa powder with baking soda and brown sugar for the dry base, while mashed bananas, egg, vanilla extract, vegetable oil, and melted butter form the wet mixture. After mixing until just combined, chocolate chips are folded into the thick batter. The batter is poured into a greased loaf pan, topped with extra chocolate chips, and baked at 350°F for 50 to 60 minutes. Tentatively covering the bread with loose foil halfway through prevents over-browning.
The finished bread delivers a dense yet moist slice with chocolate and banana flavors balanced by the richness of butter and oils. Texture is tender and a bit fudgy thanks to cocoa powder and melted chocolate chips. Letting the bread cool fully before slicing avoids crumbling.
This bread serves well as a breakfast treat or dessert. It can be stored in an airtight container at room temperature or refrigerated for up to five days and freezes well for up to three months. Reheating briefly in the microwave enhances the melty chocolate experience.
Suggestions in the notes include using alternatives like chopped peanut butter cups or white chocolate chips as mix-ins and tips on ripening bananas and mixing technique to keep the texture light and not chewy. Monitoring baking time and keeping an eye on doneness with a toothpick help achieve the best loaf.
Ingredients
- 1 c. all-purpose flour
- 1/2 c. cocoa powder
- 1 tsp baking soda
- 3/4 c. brown sugar packed
- 1/2 tsp salt
- 1 egg room temperature, large
- 3 banana mashed, large
- 2 tsp vanilla extract
- 1/4 c. vegetable oil
- 1/4 c. butter melted and slightly cooled
- 1 cup chocolate chips 175g, or chunks
Instructions
- Preheat the oven to 350 degrees Grease a 9x5-inch loaf pan, and set aside.
- Whisk together the flour, cocoa powder, baking soda, brown sugar and salt. Set aside.
- Whisk together the egg, banana, vanilla, vegetable oil, and butter. Pour the wet ingredients into the dry ingredients, and mix until just combined. The batter will be quite thick. Stir in 3/4 c. chocolate chips or chunks until combined.
- Pour the batter into the prepared pan and spread out evenly. Top with remaining chocolate chips or chocolate chunks.
- Bake for 50 - 60 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much. Leave to cool completely in the pan on a wire rack.
- Allow to cool completely in the pan on a wire rack before slicing and serving.
Notes
- Store in an airtight container at room temperature or refrigerated for up to 5 days, or freeze for up to 3 months.
- Warm slices briefly in the microwave for a melty chocolate experience.
- Cover loosely with aluminum foil halfway through baking if the bread begins to brown too much.
- Fold wet and dry ingredients until just combined to avoid dense texture.
- Check doneness by inserting a toothpick; it should come out clean except for melted chocolate.
- Ripen bananas quickly by placing them in a loosely sealed brown paper bag.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 63g | 21% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 32mg | 11% |
| Sodium | 295mg | 12% |
| Potassium | 362mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 33g | 66% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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