Double Chocolate Banana Bread
This Double Chocolate Banana Bread is a game changer, combining the natural sweetness of ripe bananas with rich chocolate flavor.
Servings: 8 servings
Calories: 250kcal
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
Wet Ingredients
- 3 pieces ripe bananas, peeled and mashed Make sure they are very ripe for maximum sweetness.
- ¾ cup brown sugar Can substitute with coconut sugar or granulated sugar.
- ⅓ cup vegetable oil
- 2 pieces eggs For a vegan version, substitute with flax eggs.
Dry Ingredients
- 1.5 cups all-purpose flour Can substitute half with whole wheat flour.
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Chocolate Add-ins
- 3.5 ounces dark chocolate, chopped Can use chocolate chips instead.
- ½ cup semi-sweet chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grease a 9×5-inch loaf pan with non-stick cooking spray or line it with parchment paper.
- Step 3: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Step 4: In another bowl, mash the ripe bananas until smooth. Add the brown sugar and vegetable oil, mixing well. Then, add the eggs one at a time, stirring until fully incorporated.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Step 6: Fold in the chopped dark chocolate and semi-sweet chocolate chips into the batter.
- Step 7: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes.
- Step 8: Once baked, let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftovers wrapped tightly in plastic wrap or aluminum foil. Can be kept at room temperature for up to 3 days.