The ULTIMATE banana bread! Chocolate lovers will instantly fall in
love with this easy quick bread.
*Yield:* 1 loaf
*Prep Time:* 10 minutes
*Cook Time:* 50 minutes
*Total Time:* 1 hour
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large brown bananas (1 1/2 cups mashed)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips, divided
Directions:
1. Heat your oven to 350F. Grease a 9-by-5-inch loaf pan with nonstick
cooking spray and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking
soda, and sea salt. Set aside.
3. In a large bowl, mash the ripe bananas with a fork. Add the melted
butter and oil and stir until combined. Stir in the brown sugar, egg,
and vanilla extract. Stir until smooth.
4. Stir the dry ingredients into the wet ingredients, don't overmix.
Stir in 3/4 cup of the chocolate chips.
5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of
chocolate chips over the top of the bread. Bake for 50-65 minutes, or
until a toothpick inserted into the center of the bread comes out
mostly clean, you might have some melted chocolate chips on the
toothpick and that is fine. You just don't want a lot of gooey
batter. Check at 50 minutes, just to be safe. Oven times vary.
6. Remove the pan from the oven and set on a wire cooling rack. Let
the bread cool in the pan for 15 minutes. Run a knife around the
edges of the bread and carefully remove from the pan. Let the bread
cool on the wire cooling rack until slightly warm. Cut into slices and
serve.
Note-the bread will keep on the counter, wrapped in plastic wrap, for
up to 4 days. This bread also freezes well. To freeze, cool the bread
completely and wrap in plastic wrap and aluminum foil. Freeze for up
to 1 month. Defrost before slicing.
From- https://www.twopeasandtheirpod.com/chocolate-banana-bread/
Notes- I substituted the flour with 100% whole wheat pastry flour, and
used 1/4 cup unsweetened applesauce in place of the oil. It was very
tasty, and you could barely discern the whole wheat!