Banana Chocolate Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon baking soda
02 -
1/2 teaspoon sea salt
03 -
1/2 cup Dutch cocoa (processed)
04 -
1 cup plain flour
→ Wet Ingredients
05 -
1/4 cup unflavored oil (canola, vegetable, or coconut)
06 -
1 teaspoon genuine vanilla extract
07 -
3/4 cup light brown sugar, tightly packed
08 -
3 big bananas (about 1 1/2 cups mashed)
09 -
1/4 cup butter, melted and slightly cooled
10 -
1 room-temperature egg, large-sized
→ Mix-ins
11 -
1 cup dark chocolate chips (save a portion for topping)
# Instructions:
01 -
Turn the oven to 350°F and let it heat up. Coat your 9x5-inch loaf pan with a nonstick spray.
02 -
Mix sea salt, cocoa, flour, and baking soda in a medium bowl with a whisk. Leave it aside.
03 -
Take a big mixing bowl and mash bananas well using a fork. Mix in the butter and oil, stirring until smooth. Then add in the sugar, egg, and vanilla, blending it all together.
04 -
Carefully mix the dry ingredients into the wet ingredients. Don't overdo it. Gently fold in about 3/4 cup of the chocolate chips.
05 -
Pour the batter into the greased pan. Scatter the remaining chocolate chips over the top. Bake for 50 to 65 minutes. Poke a toothpick inside to check—if it comes out nearly clean, you’re good!
06 -
Place the bread on a counter and cool it for 15 mins in the pan. Run a knife along the sides to loosen it, then take it out onto a cooling rack. Let it cool more before slicing.
# Notes:
01 -
Stays fresh on the counter for up to 4 days if wrapped well
02 -
Freezes great for 30 days
03 -
Bananas that are really brown and soft work best