Double Chocolate Banana Bread. This chocolate banana bread recipe is loaded with double the chocolate and tons of bananas! And, for those of you asking what brand cocoa powder I use, it's Hershey's Special Dark. I love the rich flavor it gives and I really like how intensely chocolate the.
A moist banana bread with a soft chocolate crumb thanks to a couple of additions that makes it deliciously rich and decadent.
Double chocolate paleo banana bread bars made with almond flour and coconut flour.
This Double Chocolate Banana Bread is AMAZING!
You can cook Double Chocolate Banana Bread using 11 ingredients and 3 steps. Here is how you cook it.
Ingredients of Double Chocolate Banana Bread
- Prepare 3 medium of to Large very ripe bananas.
- You need 1/2 cup of Butter, melted.
- Prepare 3/4 cup of Brown sugar.
- Prepare 1 large of Egg.
- You need 1 tsp of Pure Vanilla Extract.
- It's 1 tsp of Baking soda.
- Prepare 1/4 tsp of Table salt.
- It's 1/2 tsp of Ground cinnamon (optional).
- It's 1 cup of all-purpose flour.
- It's 1/2 cup of Dutch-process cocoa powder.
- Prepare 1 cup of Semi sweet or bitter sweet chocolate chunks or chips.
Not too sweet, loaded with chocolate, soft on the inside and super moist. In a large bowl combine flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients. On low speed add in the sour cream and mashed bananas.
Double Chocolate Banana Bread step by step
- Heat your oven to 350°F. Butter a 9 by 5-inch loaf pan, or spray it with a nonstick baking spray..
- Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (My cocoa is almost always lumpy, so this is essential for me.) 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. (A melted chocolate chip smear is expected, however.) 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 days at room temperature. I keep mine wrapped in foil. It goes without saying that it has never actually lasted that long..
Dear banana bread lovers, putting chocolate chips in your banana bread is like having your bananas and chocolate go on a date. Lovely and sweet, yet still separate and distinct. After a while both want something more—a merging of wills, a commitment! Chocolate meets banana in this version of one of the most popular breads we know. We like to make two mini loaves so one can be eaten straight away, and the other can be tucked away for later.