The aroma of chocolate and bananas baking is like a warm hug on a rainy day—it’s both comforting and slightly intoxicating. My first attempt at this recipe was a delightful disaster; I forgot the baking soda, but it turned out surprisingly dense and rich, a happy accident. Imagine moist, chocolaty goodness with just the right hint of banana sweetness—perfect for those times when you need a slice of bliss with your morning coffee or a late-night snack.
Steps
- Preheat your oven to 350°F and prepare a 9-by-5-inch loaf pan by greasing it with nonstick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and sea salt, then set aside.
- In a large bowl, mash the ripe bananas with a fork. Stir in the melted butter and oil until fully combined.
- Add the brown sugar, egg, and vanilla extract to the banana mixture, stirring until the mixture is smooth.
- Gently incorporate the dry ingredients into the wet mixture, being careful not to overmix. Fold in ¾ cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle the remaining ¼ cup of chocolate chips on top.
- Bake the bread for 50-65 minutes, or until a toothpick inserted into the center comes out mostly clean, with melted chocolate being fine but no gooey batter.
- Allow the bread to cool in the pan for 15 minutes on a wire rack. Carefully remove the bread from the pan and let it cool to a warm temperature before slicing.
- Serve the bread warm, or store it wrapped in plastic wrap on the counter for up to 4 days. For longer storage, wrap in plastic and foil, then freeze for up to 1 month. Defrost before serving.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large overripe bananas (1 ½ cups mashed)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola oil or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips, divided
Nutritional Values
Calories: 3110kcal | Carbohydrates: 390g | Protein: 40g | Fat: 150g | Saturated Fat: 80g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 70g | Cholesterol: 250mg | Sodium: 2010mg | Potassium: 3090mg | Fiber: 40g | Sugar: 250g | Vitamin A: 1670IU | Vitamin C: 30mg | Calcium: 350mg | Iron: 20mg
FAQ
- Can I use regular cocoa instead of Dutch process cocoa?
- While Dutch process cocoa is recommended for its intense chocolate flavor, you can use regular cocoa powder if that’s what you have. Just note that there might be a slight difference in the chocolate intensity of the final product.
- What is the best type of bananas to use for this recipe?
- Overripe bananas are ideal for this recipe. They should be brown or speckled, as they are sweeter and provide more moisture, which enhances both the flavor and texture of the bread.
- Why does the recipe use both butter and oil?
- The combination of melted butter and oil in the recipe ensures a moist and tender crumb while providing a rich flavor from the butter.
- How do I know when the bread is done baking?
- You should check the bread by inserting a toothpick into the center. If it comes out mostly clean, with only some melted chocolate on it, the bread is done. Be cautious not to overbake it.
- Can this banana bread be frozen for later use?
- Yes, this bread freezes well. Allow it to cool completely, then wrap it in plastic wrap followed by aluminum foil. It can be frozen for up to a month. Be sure to defrost it before slicing.
Tips
- Use overripe bananas to enhance the flavor and moisture of the bread. If you need to, hide some bananas to let them ripen to the ideal brown stage before baking.
- Opt for Dutch process cocoa for a more intense chocolate flavor, and don’t forget to include chocolate chips both inside the bread and on top for an extra chocolatey experience.
- Combine melted unsalted butter and oil in the batter for a tender and moist texture. The butter adds flavor, while the oil ensures the bread remains moist.
- Use sea salt to add slight bursts of saltiness that complement the chocolate, enhancing the overall taste of the bread.
Equipment
- 9-by-5-inch loaf pan – This specific size is required for the recipe.
- Wire cooling rack – Used for cooling the bread after baking.
- Medium mixing bowls – For mixing dry and wet ingredients separately.
- Whisk – For combining the dry ingredients.
- Nonstick cooking spray – For greasing the loaf pan.
