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Slice of decadent cocoa banana bread with chocolate chips and banana slices

Chocolate Banana Bread

A delightful combination of rich chocolate and sweet bananas, creating a moist and decadent bread that is perfect for dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Provides the vital structure and fluffiness.
  • 1/2 cup Dutch process cocoa Infuses the bread with a deep chocolate flavor.
  • 1 teaspoon baking soda Gives the bread a lovely rise.
  • 1/2 teaspoon sea salt Enhances sweetness and balances flavors.
Wet Ingredients
  • 3 large brown bananas (1 1/2 cups mashed) Add natural sweetness and moisture.
  • 1/4 cup unsalted butter, melted and slightly cooled Provides creamy richness.
  • 1/4 cup canola oil (or melted coconut oil) Adds moisture and richness.
  • 3/4 cup packed light brown sugar Contributes caramel flavor.
  • 1 large egg (at room temperature) Binds the ingredients together.
  • 1 teaspoon pure vanilla extract Infuses the bread with warm aroma.
Chocolate Chips
  • 1 cup semisweet chocolate chips (divided) Adds bursts of melty chocolate.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set it aside.
  2. In a medium bowl, whisk together the flour, Dutch cocoa, baking soda, and sea salt until well mixed.
  3. In a large bowl, use a fork to mash the ripe bananas until smooth and creamy.
  4. Stir in the melted butter and oil into the mashed bananas until well combined.
  5. Add the brown sugar, egg, and vanilla extract, and mix until smooth.
  6. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
  7. Stir in 3/4 cup of the semisweet chocolate chips, ensuring even distribution.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
  3. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out mostly clean.
  4. Remove the pan from the oven and allow it to cool on a wire rack for about 15 minutes.
  5. Run a knife around the edges to loosen the loaf, then gently remove it from the pan. Let it cool slightly before slicing.

Notes

This bread stays fresh on the counter, wrapped in plastic wrap, for up to 4 days. It freezes beautifully for up to a month.