Double Chocolate Banana Bread – thestayathomechef.com

Double Chocolate Banana bread comes with cocoa powder and chocolate chips for a truly chocolaty experience! If you love classic banana bread you will love this chocolate twist!

We love a good banana bread. In fact, we yearn for it all the time! But sometimes we’re just looking for a touch of added sweetness, and there’s nothing like adding chocolate to the banana bread. In this recipe, we’ve coated you with the double chocolate, using both cocoa powder and chocolate chips. Shall we really still name this bread? It’s deliciously chocolaty like a cake! Either way, you will love it!

  • Can I make Double Chocolate Banana Bread into muffins:

    You absolutely can!

    You can divide the batter in four ways for a Texas muffin pan and bake it at 350 degrees Fahrenheit for 20 minutes.

    Divide the dough in half and make 2 mini loaves. Bake at 350 degrees Fahrenheit for 20 minutes.

    If you want to make muffins, line a muffin pan with paper cups and fill each cup 2/3 full. Bake at 350 degrees Fahrenheit for 12 minutes.

  • Chocolate options:

    You can use either milk or semi-sweet chocolate chips in this recipe. It all just depends on your personal taste preferences. For a truly decadent experience, use half milk chocolate chips and half semi-sweet chocolate chips.

  • What if my bananas aren’t ripe enough?

    You really want to use overripe bananas. If you haven’t finished either, simply preheat your oven to 350 degrees Fahrenheit and place your bananas on a parchment-lined baking sheet that is still in the shell. Once it’s preheated, put them in the oven for 15-20 minutes.

    The outside of the bananas will begin to splash brown. Take the bananas out of the oven and let them sit on the baking sheet for 5-10 minutes. The bananas will turn completely brown. Once it’s cool enough, peel the banana and you will get a nice yellow and mushy banana that is ready to use.

  • Storage instructions:

    Let your bread cool completely before storing it in an airtight container or zippered bag. It should take about 5 days.

If you like this recipe, you might be interested in these other delicious bread recipes:

A loaf of chocolate banana bread in a bread pan.

A loaf of chocolate banana bread.

Double Chocolate Banana bread comes with cocoa powder and chocolate chips for a truly chocolaty experience! If you love classic banana bread you will love this chocolate twist!

Preparation time 10 protocol

cooking time 1 hour

total time 1 hour 10 protocol

ingredients

  • 4th medium Bananas very ripe
  • 2 Big eggs
  • 6th tablespoon Salted butter melted
  • 1/2 Cup Brown sugar
  • 1/2 Cup unsweetened cocoa powder
  • 1 teaspoon Vanilla extract
  • 3/4 teaspoon Baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon Table salt
  • 1 1/2 cups White flour
  • 1 Cup Chocolate chips , Milk or semi-sweet

manual

  • Place the oven rack in the middle and preheat the oven to 350 degrees. Lightly grease a regular 8×4 inch loaf pan with nonstick spray and set aside.

  • In a large bowl, puree the bananas until they are almost smooth. Add the egg and whisk until united. Then beat in the salted butter.

  • After mixing, stir in the brown sugar, cocoa and vanilla. Add the baking soda, baking soda, and salt and stir with a wooden spoon or rubber spatula until well mixed. Slowly stir in the flour, stirring gently between each addition. Be careful not to mix too much. Add the chocolate chips if you use them and fold them until they just combine.

  • Pour the batter into the prepared bread pan and bake for 40 to 50 minutes until a toothpick inserted in the center comes out clean. Check the bread after about 40 minutes.

  • Take out of the oven and let cool on a wire rack for about 20 minutes, then remove from the pan and let cool completely before slicing.

Remarks

The bread is stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Portion: 1disc | Calories: 207kcal | Carbohydrates: 34G | Protein: 5G | Fat: 7thG | Saturated fatty acids: 4thG | Trans fat: 1G | Cholesterol: 39mg | Sodium: 171mg | Potassium: 215mg | Fiber: 4thG | Sugar: 18thG | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg

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