Double Chocolate Banana Bread is an indulgent, moist treat that combines the sweetness of ripe bananas with rich cocoa powder and chocolate chips. A perfect dessert or snack, this banana bread offers a decadent chocolate twist on the classic recipe. With simple ingredients and easy preparation, it’s a great way to use up overripe bananas while satisfying your chocolate cravings.
3 ripe bananas, mashed
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
1 cup chocolate chips
Preheat the Oven & Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mix Wet Ingredients: In a separate large bowl, mash the ripe bananas until smooth. Stir in the melted butter, sugar, eggs, and vanilla extract until well combined.
Combine Wet & Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
Add Chocolate Chips: Gently fold in the chocolate chips.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Storage: Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Reheating: Reheat slices in the microwave for 20-30 seconds or toast for a crispy exterior.
Find it online: https://thefamilycooking.com/double-chocolate-banana-bread/