Easy Double Chocolate Banana Bread
Start your morning with this easy Double Chocolate Banana Bread! It's so decadent & chocolatey good! Perfect when you have ripe bananas!
Servings: 8 Servings
Calories:
Ingredients
- 3 large very ripe bananas mashed
- ½ cup unsalted butter melted (also can use 1/4 cup melted butter/1/4 cup oil of choice or 1/2 cup oil of choice like canola, avocado or vegetable)
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 cup semisweet or bittersweet chocolate chunks or chips
Instructions
- Heat your oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray. Can line with parchment paper for easy removal as well, but spray with non-stick cooking spray as well.
- Mash bananas in the bottom of a large bowl.
- Whisk in melted butter and mix. Add brown sugar, egg, and vanilla and mix.
- Place baking soda, salt, flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients to get rid of any and all lumps.
- Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.
- Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Since you have melty chocolate chips/chunks, it may take several attempts, or just merely lightly touch the top of the banana bread with your finger tip and if it springs back without sinking into the bread, you're good to go!
- Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.
- The banana bread will keep for up to 4-5 days at room temperature.