A delicious twist on the classic banana bread, this recipe incorporates rich cocoa powder and chocolate chunks for a double dose of chocolate.
Double Chocolate Banana Bread
This recipe is perfect for using up those overripe bananas that are just a day away from attracting fruit flies. It’s a simple one-bowl recipe that requires no special equipment and can be made with ingredients you likely already have in your kitchen.
Ingredients
- 3 very ripe medium-to-large bananas
- ½ cup (115 grams) butter, melted
- ¾ cup (145 grams) brown sugar (either light or dark works)
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- ¼ tsp table salt
- ½ tsp ground cinnamon (optional)
- 1 cup (125 grams) all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips
Directions
- Preheat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.
- Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.)
- Whisk in melted butter, then brown sugar, egg, and vanilla.
- Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (This is essential if your cocoa is lumpy.)
- Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.
- Pour into prepared pan and bake for 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.)
- Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.
- The banana bread will keep for up to 4 days at room temperature if wrapped in foil.