Chocolate Banana Bread
The Ultimate Banana Bread! Chocolate fans will immediately fall in love with this simple fast bread.
Ingredients
- 1 cup All-purpose flour
- 1/2 cup Dutch process cocoa
- 1 tsp Baking soda
- 1/2 tsp Sea salt
- 3 Large brown bananas (1 ½ cups mashed)
- 1/4 cup Unsalted butter, melted and slightly cooled
- 1/4 cup Canola vegetable oil, or melted coconut oil
- 3/4 cup Packed light brown sugar
- 1 Large egg, at room temperature
- 1 tsp Pure vanilla extract
- 1 cup Semisweet chocolate chips, divided
Instructions
- Preheat your oven to 350° F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray, then set aside.
- In a large basin, combine the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large basin, mash the ripe bananas with a fork. Stir in the melted butter and oil until thoroughly mixed. Mix in the brown sugar, egg, and vanilla essence. Stir until smooth.
- Stir the dry components into the wet ingredients without overmixing. Stir in ¾ cup chocolate chips.
- Pour batter into the prepared pan. Scatter ¼ cup of chocolate chips over the top of the bread. Bake for 50-65 minutes or until a toothpick put into the center of the bread comes out mostly clean. Melted chocolate chips on the toothpick are acceptable. You just don't want too much sticky batter. Check after 50 minutes, just to be safe. Oven time varies.
- Take the pan out of the oven and set it on a wire cooling rack. Allow the bread to rest in the pan for 15 minutes to cool. Using a knife, loosen the bread's edges before carefully removing it from the pan. Allow the bread to cool on the wire cooling rack until slightly warm. Cut into wedges to serve.
- The bread will stay on the counter, wrapped in plastic wrap, for up to four days. This bread freezes wonderfully. To freeze, let the bread cool fully and wrap it in plastic wrap and aluminum foil. Freeze for up to one month. Defrost before slicing.