Chocolate Banana Bread
A moist and rich banana bread infused with cocoa and chocolate chips, perfect for breakfast or dessert.
Equipment
- Oven
- Loaf Pan
- Mixing Bowl
- Whisk
- Spatula
Ingredients
- 3 large overripe bananas (about 1 ¼ cups or 310 g), mashed
- 1 large egg
- 1 Tbsp vanilla extract (15 ml)
- ¼ cup light brown sugar (50 g)
- ¼ cup granulated sugar (50 g)
- 1 tsp ground cinnamon
- 1 cup all-purpose flour (125 g) or white whole wheat flour
- ½ cup unsweetened cocoa powder (42 g)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 Tbsp unsalted butter (28 g), melted or substitute applesauce
- 1 cup semi-sweet chocolate chips divided (170 g)
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly spray it with non-stick cooking spray.
- Mash the overripe bananas in a large mixing bowl until mostly smooth.
- Add the egg, vanilla extract, light brown sugar, granulated sugar, and ground cinnamon to the mashed bananas. Stir until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Slowly add the dry ingredients into the banana mixture, stirring gently until just combined to avoid overmixing.
- Stir in the melted butter and about ¾ cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining ¼ cup of chocolate chips over the surface.
- Bake in the preheated oven for 55–65 minutes, checking for doneness with a toothpick.
- Let the loaf cool in the pan for 5–10 minutes, then transfer it to a wire rack to cool completely.
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Notes
Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for 3–5 days. For longer storage, refrigerate or freeze.