chocolate banana bread
This rich and moist chocolate banana bread combines the flavors of ripe bananas and decadent chocolate for a delightful treat. Perfect for breakfast or as a snack, this easy-to-make bread is sure to please!
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk or fork
- 1 rubber spatula
- 1 loaf pan (9x5 inches)
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 3 medium ripe bananas The more spots, the better!
- 1/2 cup sugar
- 1/2 cup brown sugar Packed
- 1/2 cup unsalted butter Melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips Optional
Instructions
- Preheat your oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- Add in the melted butter, sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips if using.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use very ripe bananas (the more spots, the better!).
This bread can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.
You can add nuts or other mix-ins as desired for extra flavor and texture.