Double Chocolate Banana Bread
A moist and decadent loaf that combines rich chocolate flavors with the natural sweetness of bananas, perfect for breakfast, dessert, or a snack.
Ingredients
Main Ingredients
- 2 pieces ripe bananas Make sure they are very ripe for the best flavor.
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup cocoa powder Can be substituted with carob powder for a different flavor.
- 1/2 cup chocolate chips Substitute half with white chocolate chips for variation.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter.
- Mix in the sugar, egg, and vanilla extract.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Stir in the flour and cocoa powder until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for about 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Store the cooled banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. Don't overmix the batter; mixing until just combined will keep the bread tender. Let the bread cool completely before slicing to avoid a mushy texture. It can be served warm with a spread of butter or with ice cream.