I always seem to have a few brown bananas sitting in my kitchen. Most of the time they end up in the trash bin, but not today. I combined ripe bananas with cocoa powder for a delectable quick bread.
With a moist crumb and chocolate chip topping you can’t go wrong. Over the years my love for chocolate has increased. The double chocolate flavor is decadent and satisfying.
Chocolate Banana Bread- (Recipe from Two Peas and their Pod)
1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon sea salt
3 large brown bananas (1 1/2 cups mashed)
1/4 cup unsalted butter, melted
1/4 cup coconut oil
3/4 cup packed brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, divided
1. Heat your oven to 350°F. 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. Spread evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 45 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
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.
*You may wrap the cooled bread in foil or plastic wrap and store at room temperature for a few days.
Banana bread is a wonderful breakfast or after school treat. Use up your ripe bananas and make mini loaves for friends and family. (Just be sure to reduce the baking time!)
Thanks for reading! xo