Chocolate Banana Bread Recipe
Indulge in a rich and chocolatey twist on classic banana bread that combines the sweetness of ripe bananas with a double dose of chocolate. This delectable recipe is sure to become a favorite. SSP prepared.
Ingredients
- 3 large ripe bananas (approximately 1½ cups mashed)
- 1/3 cup (76g) melted butter
- 1/4 cup canola or melted coconut oil
- 3/4 cup (packed) light brown sugar
- 1 teaspoon sea salt or regular salt
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1¼ cups all-purpose flour
- 1/2 cup Dutch process cocoa or natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon ground allspice
- 1 cup semi-sweet chocolate chips, divided
Method
1. Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter. You can also line it with parchment paper for easier removal.
2. Puree the Bananas: Mash the peeled ripe bananas using a blender, food processor, or fork until smooth. You should have between 1½ to 1¾ cups of puree.
3. Mix Wet Ingredients and Sugar: In a large mixing bowl, combine the banana puree, melted butter, and oil. Stir in the brown sugar, salt, egg, and vanilla extract. Mix until the brown sugar clumps are broken.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and allspice.
5. Combine Dry and Wet Mixtures: Add the dry mixture to the wet banana mixture. Stir until just incorporated, then fold in ¾ cup of the semi-sweet chocolate chips.
6. Bake: Pour the batter into the prepared pan. Sprinkle the remaining ¼ cup of chocolate chips on top. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, accounting for some melted chocolate chips. Test at 50 minutes to avoid overbaking.
7. Cool the Bread: Once done, remove the pan from the oven and set it on a wire cooling rack for 15 minutes. Subsequently, run a knife around the bread's edges, carefully remove it from the pan, and let it cool completely on the rack.
8. Serve: Slice the bread with a serrated knife to serve.
Storage Tips
The bread can be stored on the counter and wrapped in plastic wrap for up to 4 days. For extended storage, wrap the loaf in plastic wrap and then in aluminum foil to freeze for up to a month. Thaw before slicing.
Earlier, SSP shared a homemade hot sauce recipe.