Chocolate Banana Bread
The perfect balance between those delicious banana bread flavours and our favourite, chocolate. What's not to love?
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Servings: 8 slices
Equipment
- 1 x 23cm x 13cm baking tin
Ingredients
- 3 large ripe bananas mashed, approx. 2 cups
- ½ cup butter melted, slightly cooled
- 2 large eggs
- 1 tsp vanilla essence
- ¾ cup sugar
- 1 cup cake flour or all purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup chocolate chips milk or dark, separated
Instructions
- Heat your oven to 175/350°F. Grease or line a 23cm x 13cm loaf pan with nonstick cooking spray and/or baking paper and set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the melted butter and stir until combined. Stir in the eggs and vanilla extract, followed by the sugar. Whisk until well combined.
- Add the flour, baking soda and salt to the wet ingredients, mix but don't overmix. Stir in 3/4 cup of the chocolate chips or chopped chocolate.
- Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don't want a lot of gooey batter. Check at 50 minutes, just to be safe as oven times vary.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Notes
Note: the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.