The Best Super Moist Dark Chocolate Banana Bread
The Best Super Moist Dark Chocolate Banana Bread Recipe - I promise you will never need another! With dark cocoa, dark chocolate chips, & dark brown sugar, you'd be surprised how something with so much 'dark' can bring so much light into your life ;)
Ingredients
- ½ cup dark cocoa powder (60g)
- 1 cup all-purpose flour (125g)
- 1 teaspoon baking soda (6g)
- ½ teaspoon baking powder (2g)
- ¼ teaspoon cinnamon powder
- ½ teaspoon salt (3g)
- ¾ cup dark brown sugar (150g)
- 2 large eggs
- ½ cup unsalted butter (113g)
- 3-4 very ripe bananas (300g puree)
- 1 teaspoon vanilla extract (5g)
- 100 grams dark chocolate chips (some more for topping)
Instructions
- Preheat the oven to 350F (180C). Lightly grease a 9 X 5 inch – 23 X 13 cm loaf pan. Line the bottom and sides with parchment paper.
- Make sure the rack is in the center of the oven.
- In a medium bowl, combine flour, cocoa powder, salt, cinnamon powder, baking powder and baking soda and whisk to combine. Using a whisk saves you from sifting your dry ingredients, although you can sift them if you prefer.
- In a medium bowl, mash the ripe bananas with a fork. You can also use a potato masher, OR electric beaters for this step. Make sure to measure the mashed bananas to an even 1 1/4 cups and keep aside.
- Grab a large bowl, and beat the unsalted butter and brown sugar using an electric hand mixer until creamy.
- Add the eggs and vanilla. Beat for 1 minute or till the mixture is smooth. Now add the mashed bananas and beat till mixture is combined.
- Now, with mixer on low speed, stir the dry ingredients into the wet until just combined. Don’t overmix the batter as it will make your bread chewy and dense with a gummy texture. So GENTLY mix the batter after adding the dry ingredients JUST till combined. A few lumps are okay.
- Using a rubber spatula, gently fold in chocolate chips/chunks.
- Pour the batter into the prepared loaf pan and sprinkle with chocolate chips/chunks on top.
- Bake for about 50-60 minutes until a toothpick inserted into the center comes out clean, or with a few moist crumbs.
- Allow the loaf to cool for at least 20 minutes before removing it form the pan. Use a knife to release the sides of the bread from the pan if necessary and remove the chocolate banana bread from the pan.
- Transfer it to the cooling rack and let cool completely. This ensures the center completely sets so each slice holds together.
- Once cooled, slice the chocolate banana bread and serve. Take a moment to marvel at your creation before digging into it!
Notes
STORE BANANA BREAD
Place it in an airtight container and keep at room temperature for a day. However, due to the perishable ingredients, it is best to store leftovers in the fridge after a day. This way it will last up to a week.
FREEZE BANANA BREAD
Wrap each slice of dark chocolate banana bread tightly with a plastic wrap and place them in an airtight container in the freezer. You can also wrap loaves of baked banana bread and store them in a freezer-friendly plastic bag or container.
INSTEAD OF DARK COCOA POWDER, DARK CHOCOLATE CHIPS & DARK BROWN SUGAR:
You can use regular cocoa powder, chocolate chips and brown sugar. IF YOU HAVE SALTED BUTTER Instead of unsalted butter, you can use salted butter but you will need to skip the salt in the recipe. MAKE IT VEGAN- Use vegan butter like Earth Balance
- Use flax eggs instead of regular eggs
- Use vegan chocolate chips instead of regular dark chocolate chips
