Chocolate Banana Bread
from kristineskitchenblog.comThis chocolate banana bread is rich, moist and ultra chocolatey, made with both cocoa powder and chocolate chips. It's an easy quick bread recipe and a great way to use up ripe bananas!
Servings: 12 servings (1 loaf)
Calories: 271kcal
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled slightly
- 1 ½ cups mashed ripe banana 4-5 medium bananas
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips plus a few more for the top of the bread
Instructions
- Preheat oven to 350° F. Spray a 9x5-inch loaf pan with cooking spray. Line the bottom and two long sides of the loaf pan with a piece of parchment paper, leaving a little overhang on the two long edges. This makes it easier to remove the bread from the pan.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda and salt.1 ¼ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, combine the melted butter, mashed banana, brown sugar, granulated sugar, eggs and vanilla. Whisk until well combined.½ cup unsalted butter, 1 ½ cups mashed ripe banana, ½ cup packed light brown sugar, ¼ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Pour the dry ingredients into the wet. Mix with a rubber spatula until just combined, being careful to not overmix. Gently mix in the chocolate chips.¾ cup chocolate chips
- Pour the batter into the prepared baking pan. Sprinkle a few more chocolate chips on top of the loaf, and gently press them into the batter slightly (just a bit).
- Bake for 55-65 minutes, loosely covering/tenting the top of the loaf with foil after about 35-40 minutes to prevent it from over-browning. The bread is done when a toothpick inserted into the center of the loaf comes out clean, except for possibly melted chocolate chips or a few moist crumbs.
- Let bread cool in the pan for 15 minutes and then use the parchment paper overhang to remove it to a wire rack to finish cooling. It's best to let the bread cool for at least 30 minutes before slicing; if you slice it when it's hot it may crumble.
Video
Notes
- Chocolate banana bread can be stored in an airtight container at room temperature or in the refrigerator for up to 4 days. Or, wrap tightly and freeze in an airtight container for up to 3 months. To freeze slices of banana bread, separate the slices with a piece of parchment paper to prevent them from sticking together.
Nutrition
Serving: 1/12 loaf | Calories: 271kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 216mg | Potassium: 265mg | Fiber: 3g | Sugar: 20g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg
