Chocolate Banana Bread (Printable Version)
Moist banana bread featuring chocolate chips, perfect as a delicious breakfast or snack.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 3 medium ripe bananas, mashed (about 1 1/4 cups)
06 - 1/2 cup unsalted butter, melted and cooled
07 - 2/3 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
→ Add-ins
10 - 1 cup semi-sweet chocolate chips
11 - Optional: 1/2 cup chopped walnuts or pecans
# Step-by-Step:
01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
03 - In a large bowl, blend the mashed bananas, melted butter, sugar, eggs, and vanilla extract until smooth.
04 - Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
05 - Fold in the chocolate chips and nuts, if using, ensuring even distribution.
06 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.
08 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- It's foolproof enough that you'll get a bakery-quality loaf even on your first try.
- Those overripe bananas sitting on your counter finally have a purpose, and the chocolate makes it feel like dessert.
- Your kitchen will smell so good that neighbors might start inventing reasons to drop by.
02 -
- Those few moist crumbs on the toothpick are intentional; overbaking by two minutes turns this from tender to dry, so trust the test more than the timer.
- Don't use overripe bananas that have started to blacken; they're too soft and watery, and your loaf will come out dense instead of moist.
03 -
- Room temperature eggs mix more smoothly into the batter, but cold eggs from the fridge work just fine if you're not planning ahead.
- If your chocolate chips keep sinking to the bottom, toss them in a tablespoon of flour before folding them in; it helps them distribute evenly and stay suspended.