Hi Chef! 👩🍳
Let’s talk about comfort baking—nothing beats the smell of fresh banana bread wafting through the house. But this isn’t your average banana bread; this is Chocolate Banana Bread, where sweet bananas meet rich chocolate for a loaf so good, you’ll want to bake it every week. It’s moist, indulgent, and just the right amount of sweet. Ready to make magic happen in your kitchen? Let’s get to it!
Ingredients:
- 1¾ cups (220g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 overripe bananas, mashed (about 1¼ cups or 300g)
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar (for a deeper flavor)
- 2 large eggs
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (175g) chocolate chips, plus extra for the top
Instructions:
- Preheat the Oven:
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. (Parchment makes it so much easier to lift the bread out later—trust me on this!) - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. It’s a small step, but it ensures everything bakes evenly. - Mash and Mix the Bananas:
In a large bowl, mash the bananas until they’re nice and smooth. Stir in the granulated sugar, brown sugar, eggs, oil, and vanilla. Whisk until it’s all beautifully combined and shiny. - Combine Everything:
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Don’t overmix—it’s okay if there are a few small streaks of flour. That’s how you keep the bread light and fluffy. - Chocolate Time:
Fold in the chocolate chips, but save a handful to sprinkle on top. You’ll thank me later when you see those melty pools of chocolate! - Bake It:
Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top. Bake for 50-60 minutes. Start checking at 50 minutes—if a toothpick inserted into the center comes out clean (or with a few crumbs), it’s done. - Cool (if You Can Wait):
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Or, slice into it while it’s warm—sometimes, rules are meant to be broken.
Chef’s tips:
- Use Those Brown Bananas: The uglier, the better. Overripe bananas add incredible sweetness and moisture.
- Customize the Flavor: Add walnuts for crunch or a pinch of cinnamon for warmth.
- Storage Tip: Wrap leftovers tightly in plastic wrap to keep the bread moist for days (if it lasts that long).
FAQs:
1. Can I freeze Chocolate Banana Bread?
Totally! Wrap the loaf tightly in plastic and foil, then freeze for up to 3 months. Defrost overnight and enjoy like it’s fresh from the oven.
2. Can I use butter instead of oil?
Sure! Melted butter adds a richer flavor, but oil keeps the bread extra moist. Choose your favorite!
3. What’s the best way to serve it?
Warm with a pat of butter, or toasted with a drizzle of honey. Honestly, it’s perfect on its own, too.
Why this recipe will be your favorite:
Baking this Chocolate Banana Bread is more than just making dessert—it’s a moment. The rich chocolate, the sweet bananas, and that tender, moist texture all come together to make something unforgettable. Whether you’re sharing it with family or keeping it all to yourself (no judgment), it’s the kind of recipe you’ll come back to again and again.
