Chocolate Banana Bread
ID: acd8ed5d...
This rich and decadent chocolate banana bread is extremely moist, packed with chocolate chips, and perfectly sweetened with ripe bananas and light brown sugar. It is an easy, crowd-pleasing quick bread that stays soft even when stored in the fridge.
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🍳 Cooking Flow
Whisk the dry ingredients (flour, cocoa powder, salt, baking powder, baking soda, cinnamon) and chocolate chips together in a large bowl. → Mash the bananas and whisk them with the eggs, oil, sour cream/yogurt, vanilla, and brown sugar in a medium bowl. → Gently fold the wet banana mixture into the dry mixture until just combined. → Pour into a lined loaf pan, top with extra chocolate chips and sparkling sugar, and bake at 350°F for 50-60 minutes.
Cooking Steps
Brief Cooking Order
Whisk the dry ingredients (flour, cocoa powder, salt, baking powder, baking soda, cinnamon) and chocolate chips together in a large bowl. → Mash the bananas and whisk them with the eggs, oil, sour cream/yogurt, vanilla, and brown sugar in a medium bowl. → Gently fold the wet banana mixture into the dry mixture until just combined. → Pour into a lined loaf pan, top with extra chocolate chips and sparkling sugar, and bake at 350°F for 50-60 minutes.
Introduction
This rich and decadent chocolate banana bread is extremely moist, packed with chocolate chips, and perfectly sweetened with ripe bananas and light brown sugar. It is an easy, crowd-pleasing quick bread that stays soft even when stored in the fridge.
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a large bowl, measure out and add 1 1/2 cups (180g) of all-purpose flour, 1/3 cup (33g) of Dutch-process cocoa powder, 1 teaspoon of salt, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of ground cinnamon.
Step 3
Whisk the dry ingredients together thoroughly until well combined.
Step 4
Add 3/4 cup (135g) of semisweet chocolate chips to the dry mixture and stir to coat them.
Step 5
If your bananas are not ripe enough, place them on a baking sheet and bake at 350°F for 10 minutes until they turn black and mushy.
Ingredients List
Important Notes
Using oil instead of butter keeps the banana bread extremely soft and pillowy even when stored in the refrigerator.
Ensure your eggs, sour cream/yogurt are at room temperature so they incorporate smoothly into the batter.
Do not overmix the batter once the wet and dry ingredients are combined to maintain a tender crumb.
Using a parchment paper 'cradle' allows you to easily lift the baked bread out of the pan without frustration.
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