Description
Chocolate lovers rejoice with this double chocolate banana bread, a sinful twist on classic comfort. Rich cocoa and ripe bananas meld into a moist, irresistible loaf that beckons you to slice and savor each decadent bite.
Ingredients
Scale
Main Ingredients:
- 3 large ripe bananas, mashed
- 2 large eggs
- 1/3 cup (80 milliliters) unsalted butter, melted
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
Dry Ingredients:
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-Ins:
- 1 cup (170 grams) semi-sweet chocolate chips
- 1/2 cup (60 grams) chopped nuts (e.g., walnuts or pecans), optional
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F (175C) and thoroughly coat a 9×5-inch loaf pan with non-stick cooking spray or butter to ensure easy removal.
- In a spacious mixing bowl, transform ripe bananas into a silky puree using a fork or potato masher, creating a smooth foundation for the bread.
- Incorporate granulated and brown sugars into the mashed bananas, then introduce melted butter, stirring until the mixture becomes uniformly blended.
- Gently integrate eggs one at a time, whisking after each addition to maintain a consistent texture, then blend in vanilla extract for depth of flavor.
- In a separate bowl, sift together flour, cocoa powder, baking soda, and salt, ensuring all dry ingredients are evenly distributed and free of lumps.
- Gradually fold the dry ingredient mixture into the wet ingredients, using gentle strokes to combine, stopping as soon as no visible flour streaks remain.
- Delicately introduce chocolate chips and optional nuts, dispersing them throughout the batter with minimal stirring to preserve the bread’s tender crumb.
- Transfer the batter into the prepared loaf pan, smoothing the surface with a spatula to create an even layer and optimal rising potential.
- Bake for 55-65 minutes, rotating the pan halfway through to ensure uniform cooking, and test for doneness by inserting a toothpick that should emerge with minimal moist crumbs.
- Remove from the oven and let the bread rest in the pan for 10 minutes, allowing it to set and cool slightly before transferring to a wire rack for complete cooling.
Notes
- For a healthier twist, swap half the all-purpose flour with whole wheat flour to boost fiber and nutrients.
- Reduce sugar content by using ripe bananas for natural sweetness and cutting granulated sugar by 25%.
- To make the recipe gluten-free, substitute all-purpose flour with a certified gluten-free blend and ensure all other ingredients are gluten-free certified.
- Create a vegan version by replacing eggs with mashed chia seeds or flax eggs and using dairy-free chocolate chips and vegan butter alternative.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg