Description
This delicious chocolate banana bread combines the natural sweetness of ripe bananas with rich cocoa and semisweet chocolate chips, resulting in a moist and flavorful loaf. Perfect for breakfast or as a comforting snack, it’s easy to prepare using simple ingredients and baked to perfection in the oven.
Ingredients
Scale
Wet Ingredients
- 3 very ripe bananas, mashed (about 1 3/4 cups)
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, lightly beaten, at room temperature
- 1/2 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free flour)
- 1/3 cup natural unsweetened cocoa powder (such as Hershey’s)
- 1 tsp baking soda
- 1/2 tsp sea salt
Chocolate Chips
- 1 cup semisweet chocolate chips, divided (3/4 cup + 1/4 cup)
Instructions
- Prepare the Pan: Preheat the oven to 350°F. Grease a 9.25 x 5.25 x 2.75-inch loaf pan and line it with parchment paper, ensuring at least a two-inch overhang on the sides to facilitate easy removal of the loaf after baking.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream together the softened butter and granulated sugar until smooth and well combined. Add the lightly beaten eggs and mix briefly to combine. Then, mix in the mashed bananas and vanilla extract until blended.
- Mix Dry Ingredients: In a separate large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and sea salt. Add these dry ingredients to the wet mixture and mix on medium-low speed until just combined. The batter should be slightly lumpy to avoid a tough loaf; do not overmix.
- Add Chocolate Chips and Transfer Batter: Fold 3/4 cup of the semisweet chocolate chips gently into the batter using a spatula. Pour the mixture into the prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top for a nice finishing touch.
- Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Check doneness starting at 55 minutes to prevent over-baking.
- Cool and Serve: Allow the banana bread to rest in the pan for 10 minutes. Then, carefully lift the loaf out using the parchment paper overhang and transfer it to a cooling rack. Serve the bread at room temperature or slightly warm for the best taste and texture.
Notes
- Ensure bananas are very ripe for maximum sweetness and flavor.
- Use room temperature eggs and softened butter to help ingredients combine smoothly.
- Do not overmix the batter to avoid a dense and tough texture.
- Line the loaf pan with parchment paper to easily remove the bread after baking.
- Check the bread for doneness with a toothpick at 55 minutes to avoid overbaking.
