Double Chocolate Banana Bread (Print Format)
Rich, moist loaf packed with cocoa and banana, studded with melty chocolate chips. Great for breakfast or snacking.
# Ingredients:
01 -
1 1/4 cups mashed banana (about 3 medium over-ripe bananas with brown spots)
02 -
2/3 cup full-fat buttermilk
03 -
1/3 cup avocado oil, vegetable oil, or canola oil
04 -
1 large egg
05 -
1/2 tablespoon pure vanilla extract
06 -
3/4 cup packed light brown sugar
07 -
1 cup all-purpose flour
08 -
1/2 cup cocoa powder
09 -
3/4 teaspoon baking soda
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon instant espresso powder (optional)
12 -
1 cup semi-sweet chocolate chips (divided into 3/4 cup and 1/4 cup portions)
# Steps:
01 -
Preheat the oven to 350°F (175°C). Prepare an 8.5 by 4.5-inch loaf pan by either buttering and flouring it or lining it with 2 pieces of parchment paper that hang over all 4 sides for easy removal.
02 -
In a medium bowl, whisk together the mashed banana, buttermilk, oil, egg, vanilla extract, and brown sugar until well combined.
03 -
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and instant espresso powder, if using.
04 -
Pour the wet ingredients into the bowl of dry ingredients and stir just until combined, being careful not to overmix. Fold in 3/4 cup of the chocolate chips.
05 -
Pour the batter evenly into the prepared loaf pan and smooth out the top with a spatula.
06 -
Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean.
07 -
Immediately after removing the bread from the oven, sprinkle the remaining 1/4 cup of chocolate chips over the top. They will melt perfectly into the surface.
08 -
Allow the bread to cool completely before slicing and serving.
# Tips:
01 -
The recipe yields one 8.5 by 4.5-inch loaf, which can be sliced into 12 servings.
02 -
For best flavor, use overripe bananas with brown spots.
03 -
Once cooled, the bread can be stored wrapped at room temperature for up to 4 days or in the refrigerator for up to 1 week.
04 -
To freeze, wrap the whole loaf or individual slices in foil, place in a freezer bag, and remove as much air as possible. Label with the date and contents for easy identification.