Description
A rich and decadent banana bread packed with two types of chocolate chips for an extra chocolatey experience.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 3 very ripe medium bananas, mashed (about 1 cup)
- 1 cup semi-sweet chocolate chips (or dark chocolate chips)
- 1/2 cup milk chocolate chips (or additional semi-sweet)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk together the sugar, melted butter, eggs, and vanilla extract until well combined.
- Stir the mashed bananas into the wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix; a few lumps are fine.
- Gently fold in both types of chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.
- Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Slice and serve. Store leftovers tightly wrapped at room temperature.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to prevent a tough bread.
- If the top of the bread starts to brown too quickly during baking, loosely tent it with aluminum foil.
- For best results, let the bread cool completely before slicing.
- Store leftovers tightly wrapped at room temperature.