Moist Double Chocolate Banana Bread
This ultra-moist Double Chocolate Banana Bread is the best way to use up overripe bananas. It’s rich, easy to make, and perfect for dessert or snacking.
Ingredients
Chocolate Banana Bread
- 150 g all-purpose flour plain flour
- 100 g brown sugar
- 50 g Dutch processed cocoa powder sieved (see notes)
- 2 tsp baking powder
- 1/2 tsp bicarb soda
- 1/2 tsp salt
- 200 g dark chocolate chips
- 3 ripe bananas very ripe!, mashed
- 85 g unsalted butter melted and cooled
- 40 g vegetable or canola oil
- 1 large egg room temperature (55g)
- 7 g vanilla extract
- 20 g cold butter cut into thin strips
Instructions
Chocolate Banana Bread
- Preheat a fan-forced oven to 200C / 400F (220C / 430F for no fan). Spray a 22cm x 13cm / 9 x 5-inch loaf tin with oil spray and line the bottom and sides with baking paper. Set aside.
- Combine dry ingredients - Into a large mixing bowl, sift together the flour, brown sugar, cocoa powder, baking powder, bicarb soda and salt. Mix using a whisk. Add 3/4 cup of the chocolate chips and mix to coat in the flour.
- Combine wet ingredients - In a separate large jug or bowl, add the mashed bananas (I like mashing mine a lot), melted butter, vegetable oil, egg and vanilla extract and whisk until well combined.
- Combine wet and dry - Add the wet ingredients to the dry ingredients and mix until no dry ingredients are showing. Some lumps are ok.
- Bake - Pour into the loaf tin. Line the butter strips across the top of the batter to get that nice split down the center as the bread bakes. Sprinkle with oats (optional). Bake for 15 minutes, then turn the temperature down to 150C / 300F (170C / 340F for no fan) and bake for another 25 minutes. Then gently take out of the oven and loosely cover with foil to prevent it from developing a crunch or burning. Bake for a final 40 min, or until a toothpick inserted into the center comes out clean.
Notes
Dutch processed cocoa powder - is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturaly found in cocoa powder. It’s darker in color and strong in chocolate flavor.
Brown sugar - You can use light, regular or dark for this recipe. If you use dark, you will get a stronger brown sugar flavor but also a darker banana bread
Banana Ripeness - The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with plenty of brown spots for the best results.
Butter Strips - Placing cold butter strips on top of the batter helps create that classic split down the center of the banana bread as it bakes, giving it a beautiful presentation. It’s optional but makes it look more bakery style!
Storage - Banana bread can be stored in an airtight container for up to three days.
Freezing your banana bread - To freeze, slice the banana bread and wrap each slice in plastic wrap, then place in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition - is and approximate and is based on per slice.
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precise measurements and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales
Nutrition
Calories:454kcal | Carbohydrates:55g | Protein:7g | Fat:25g | Saturated Fat:16g | Polyunsaturated Fat:4g | Monounsaturated Fat:5g | Trans Fat:0.5g | Cholesterol:49mg | Sodium:377mg | Potassium:461mg | Fiber:5g | Sugar:26g | Vitamin A:389IU | Vitamin C:4mg | Calcium:164mg | Iron:2mg
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