Fudgy Chocolate Banana Bread
ID: f1b081c1...
An incredibly rich, moist, and fudgy banana bread packed with cocoa powder and loaded with chocolate chips. This recipe is simple to prepare and is the ultimate way to use up overripe bananas.
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🍳 Cooking Flow
Preheat oven to 350°F and prep a lined 9-inch loaf pan. → Cream butter and sugar, then mix in the beaten eggs, mashed bananas, and vanilla extract. → Sift and fold the dry ingredients into the wet mixture, then fold in 3/4 cup of chocolate chips. → Spread the batter into the pan, top with the remaining chocolate chips, and bake for 55-65 minutes. → Cool in the pan for 10 minutes before lifting out onto a wire rack to finish cooling.
Cooking Steps
Brief Cooking Order
Preheat oven to 350°F and prep a lined 9-inch loaf pan. → Cream butter and sugar, then mix in the beaten eggs, mashed bananas, and vanilla extract. → Sift and fold the dry ingredients into the wet mixture, then fold in 3/4 cup of chocolate chips. → Spread the batter into the pan, top with the remaining chocolate chips, and bake for 55-65 minutes. → Cool in the pan for 10 minutes before lifting out onto a wire rack to finish cooling.
Introduction
An incredibly rich, moist, and fudgy banana bread packed with cocoa powder and loaded with chocolate chips. This recipe is simple to prepare and is the ultimate way to use up overripe bananas.
Step 1
Preheat the oven to 350°F (175°C). Butter a 9-inch loaf pan on the bottom and sides, then line it with parchment paper, leaving an overhang on the sides for easy removal.
Step 2
In a large mixing bowl, add the softened unsalted butter and granulated sugar. Cream them together using an electric hand mixer on medium speed until the mixture is light and fluffy.
Step 3
Crack two eggs into a cup, beat them lightly with a fork, and pour them into the creamed butter mixture. Mix on medium speed until just combined.
Step 4
Peel three very ripe bananas and mash them on a plate using a fork. Measure out 1 3/4 cups of the mashed banana to ensure the correct baking ratio.
Step 5
Add the mashed bananas and vanilla extract to the wet ingredients and mix briefly with the hand mixer until incorporated.
Ingredients List
Important Notes
Overripe, speckly, or black bananas are essential because they are sweeter, softer, and provide the intense banana flavor and moisture needed for this recipe.
If your bananas are not ripe enough, place them on a foil-lined baking sheet and bake them in the oven at 300°F (150°C) for about 30 minutes until they turn completely black and soft.
Avoid overmixing the batter after combining the wet and dry ingredients; overmixing develops gluten and can make the bread dense and tough.
Leftovers can be kept covered at room temperature for 1-2 days, then stored in the refrigerator or sliced and frozen for longer preservation.
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