A chocolate twist on the classic banana bread. This banana bread has chocolate added to it in two ways: cocoa powder and chocolate chips. Rich and chocolatey with a hint of banana.
The hardest part about making banana bread is waiting for your bananas to ripen. TIP: keep a ziplock freezer bag in the freezer to put un-eaten, over ripe bananas in. Once you have enough to make banana bread, just defrost your frozen bananas!
Chocolate Banana Bread
Print RecipeIngredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (I used Rodelle)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1 cup light brown sugar, packed
- 1 egg, room temperature
- 1-1/2 teaspoons vanilla extract (I used Rodelle Baker's Extract)
- 3/4 cup semi-sweet chocolate chips
Instructions
Line a 9-inch x 5-inch baking pan with foil and spray the bottom and sides with baking spray and set aside. Preheat oven to 350-degrees.
In a medium sized bowl, whisk together the flour, cocoa powder, baking soda and salt.
In a large bowl mix together the mashed bananas, butter, oil, brown sugar, egg and vanilla extract. Mix until combined. Slowly mix in the dry ingredients into the wet ingredients. Mix until combined. Fold in the chocolate chips.
Bake in 350-degree oven for 50-65 minutes. Start checking the bread at the 50-minute mark for doneness. Insert a toothpick in the middle of the bread and when the toothpick comes out without raw batter on it, bread is done. Remove from oven and let stand at room temperature until cool.
Notes
Store in an airtight container at room temperature. Banana bread stays fresh for 5 days.
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