Chocolate Banana Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1/2 cup Dutch process cocoa
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon sea salt
→ Wet Ingredients
05 -
3 large brown bananas (1 1/2 cups mashed)
06 -
1/4 cup unsalted butter, melted and slightly cooled
07 -
1/4 cup canola oil (or vegetable/coconut oil)
08 -
3/4 cup packed light brown sugar
09 -
1 large egg, at room temperature
10 -
1 teaspoon pure vanilla extract
→ Mix-ins
11 -
1 cup semisweet chocolate chips, divided
# Instructions:
01 -
Heat oven to 350°F. Grease a 9x5-inch loaf pan with nonstick cooking spray.
02 -
In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt. Set aside.
03 -
In a large bowl, mash bananas with a fork. Add melted butter and oil, stir until combined. Stir in brown sugar, egg, and vanilla extract until smooth.
04 -
Stir dry ingredients into wet ingredients, being careful not to overmix. Fold in 3/4 cup of chocolate chips.
05 -
Pour batter into prepared pan. Sprinkle remaining 1/4 cup chocolate chips on top. Bake for 50-65 minutes until toothpick comes out mostly clean.
06 -
Let bread cool in pan for 15 minutes. Run knife around edges and remove from pan. Cool on wire rack until slightly warm before slicing.
# Notes:
01 -
Keeps on counter 4 days when wrapped
02 -
Freezes well for up to 1 month
03 -
Brown, very ripe bananas work best