Double Banana Loaf (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon sea salt
02 -
1/2 cup Dutch process cocoa
03 -
1 cup all-purpose flour
04 -
1 teaspoon baking soda
→ Wet Ingredients
05 -
1 teaspoon pure vanilla extract
06 -
1 large egg, at room temperature
07 -
3/4 cup packed light brown sugar
08 -
1/4 cup canola oil (vegetable or coconut oil also works)
09 -
1/4 cup unsalted butter, melted and cooled off a bit
10 -
3 large brown bananas (makes 1 1/2 cups mashed)
→ Mix-ins
11 -
1 cup semisweet chocolate chips, split into two parts
# Instructions:
01 -
Preheat your oven to 350°F. Spray a 9x5” loaf pan with some nonstick spray to coat it.
02 -
In a medium-sized bowl, mix together the all-purpose flour, cocoa powder, baking soda, and salt using a whisk. Put aside for later.
03 -
In a big bowl, use a fork to mash up the bananas. Stir in the cooled melted butter and your oil. Then add the brown sugar, egg, and vanilla. Stir until it’s all smooth.
04 -
Add your dry mix to the wet ingredients, stirring gently so you don’t overdo it. Fold in 3/4 cup of the chocolate chips.
05 -
Scoop the batter into your greased pan evenly. Sprinkle the rest of the chocolate chips on top. Bake it for 50-65 minutes—stick a toothpick in, and if it comes out mostly clean, it’s ready.
06 -
Leave the loaf in the pan for 15 minutes to cool a bit. Use a knife to loosen it, then remove and let it cool completely on a wire rack before slicing.
# Notes:
01 -
Wrap it up, and it’ll stay fresh on the counter for 4 days.
02 -
Freezes easily for up to a month.
03 -
The ripest, darkest bananas work the best.