Double Chocolate Banana (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 teaspoon fine sea salt
02 -
1 teaspoon baking soda
03 -
1/2 cup Dutch-processed cocoa powder
04 -
1 cup plain flour
→ Wet Ingredients
05 -
1/4 cup melted unsalted butter, let it cool a bit
06 -
1 teaspoon vanilla (must be pure)
07 -
1/4 cup oil (any neutral option works like canola, vegetable, or coconut)
08 -
3 bananas, very ripe and mashed (around a cup and a half)
09 -
1 egg, make sure it's not cold
10 -
3/4 cup light brown sugar, pressed in tightly
→ Mix-ins
11 -
1 cup chocolate chips, semisweet (save some for topping)
# Instructions:
01 -
Turn your oven to 350°F. Get a 9x5-inch loaf pan and spray it well with cooking spray.
02 -
Grab a medium bowl and whisk the flour, cocoa, soda, and salt together. Leave it aside for now.
03 -
Use a fork to mash those bananas in a big bowl. Stir in the cooled butter and oil. Then, mix in the sugar, egg, and vanilla until it’s all blended.
04 -
Stir the dry mix into the banana mix. Don’t overdo it—just mix until it’s combined. Fold in most of the chocolate chips, keeping some for the top.
05 -
Pour the batter into the pan. Sprinkle the rest of the chocolate chips over it. Bake for anywhere between 50 and 65 minutes. The toothpick should come out almost clean, with maybe a crumb or two.
06 -
Let the bread sit and cool in the pan for 15 minutes. Run a knife around the edges, then tip it out and let it cool on a rack. Wait until it’s just warm before cutting.
# Notes:
01 -
Stays fresh on the counter for 4 days if wrapped up well
02 -
Works great frozen for a month
03 -
Super ripe, spotty bananas are perfect for this