Moist Chocolate Banana Bread

Chocolate and banana – good combo for any dessert. I’ve tried several chocolate banana bread recipes but this one really gave me the best output so I want to share you the best recipe for moist chocolate banana bread. The bread came out really moist and the texture is almost like a brownie. This is good for breakfast or snacks paired with a hot cup of coffee or tea. Check out Two Peas and their Pod website for more delicious recipes.

Chocolate Banana Bread

IMG_6127.jpg
Course: Breakfast. Snacks
Categories: Bread
Source: https://www.twopeasandtheirpod.com/chocolate-banana-bread/Serving size: 1 loaf
Preparation time: 10 mins
Cooking time: 50 mins

Ingredients

1 cup all-purpose flour
1/2 cup Dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
3 large brown bananas  (1 1/2 cups mashed)
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, divided

Directions

1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.

4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.

5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.

6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Notes

Instead of using 1/4 unsalted butter, I just add another 1/4 of coconut oil.

I used Ghirardelli Majestic Dutch Cocoa Powder instead of the Dutch process cocoa.

I added 1/4 cup of chopped walnuts.

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