Chocolate Banana Bread Recipe


Servings: 10 slices, makes 1 loaf 3 very ripe bananas, mashed with a fork (about 1 3/4 cups) 2/3 cup granulated sugar 1/2 cup unsalted butter, softened 2 large eggs, lightly beaten, at room temperature 1/2 tsp vanilla extract 1 cup all-purpose flour, or gluten-free flour 1/3 cup natural unsweetened cocoa powder, such as Hershey’s 1 tsp baking soda 1/2 tsp sea salt 1 cup semisweet chocolate chips, divided into 3/4 cup and 1/4 cup

Instructions Step - 1

Preheat the oven to 350°F. Grease a 9.25 x 5.25 x 2.75-inch loaf pan and line it with a sheet of parchment paper. 

Step - 2

There should be at least two inches of overhang on the sides to help you lift out the loaf once it’s done baking.

Step - 3

Mix in the bananas and vanilla until blended. In a second large bowl, sift together the flour, cocoa powder, baking soda, and salt. 

Step - 4

Add the dry ingredients to the wet and mix on medium-low speed until just incorporated. The batter will be a little lumpy, and that’s ok. Do not over mix or your loaf will be tough.

Step - 5

Use a spatula to fold in 3⁄4 cup of the chocolate chips. Transfer the batter to the prepared loaf pan and sprinkle the remaining 1⁄4 cup of the chocolate chips over the top.

Step - 6

Bake for 55 to 65 minutes, until a toothpick inserted into the center, comes out clean. Let the banana bread rest in the pan for 10 minutes, 

Step - 7

then gently pull up on the parchment paper to transfer the loaf to a cooling rack. Serve the banana bread at room temperature or when it is slightly warm to the touch.

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