Description
This fudgy double chocolate banana bread is a rich, cocoa-infused loaf packed with chocolate chips, perfect for breakfast or dessert. It’s an easy, moist recipe that comes together quickly with melted butter.
Ingredients
Units
Scale
- 2 cups (240 grams) all-purpose flour
- 1/2 cup (48 grams) Dutch unsweetened cocoa powder
- 1 1/2 teaspoons (6 grams) baking powder
- 1/4 teaspoon (1.5 grams) salt
- 1/2 cup (100 grams) white sugar
- 1 large (50 grams) egg
- 1/2 cup (113 grams) unsalted butter, melted and slightly cooled
- 1 teaspoon (5 milliliters) vanilla extract
- 4 large bananas, mashed
- 1/2 cup (120 milliliters) milk
- 1 cup (170 grams) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the longer sides to easily lift the bread out. Alternatively, butter and flour the pan.
- In a small mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set this aside.
- In a large mixing bowl, whisk the egg and white sugar together until smooth and well combined.
- Pour the melted butter and vanilla extract into the egg mixture. Whisk until everything is fully incorporated.
- Add half of your dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined – try not to overmix!
- Fold in the mashed bananas.
- Add the remaining half of the dry ingredients and stir until just combined.
- Pour in the milk and mix until the batter is smooth.
- Fold in three-quarters (3/4) of the chocolate chips into the batter.
- Pour the banana bread batter into your prepared loaf pan. Sprinkle the remaining one-quarter (1/4) cup of chocolate chips evenly over the top.
- Bake for 1 hour, or until a toothpick inserted into the center comes out semi-clean.
- Let the banana bread cool in the pan for 15 minutes before carefully removing it and transferring it to a wire rack to cool completely.
Notes
- Don’t be afraid of really overripe bananas! The blacker the peel, the sweeter and more banana-y your bread will be. This is where all that lovely natural sweetness comes from.
- That toothpick test can be tricky with chocolate chips! If your toothpick comes out with gooey, melted chocolate, that’s okay. You’re looking for no wet, raw batter clinging to it. If it’s just melted chocolate, you’re good to go!
- The secret to a tender banana bread is not overmixing. Once you add the dry ingredients, mix just until no streaks of flour remain. Overworking the gluten can lead to a tough loaf, and we want fudgy!
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Loaf