Description
Rich and decadent, this Chocolate Banana Bread can be enjoyed for breakfast or dessert. This quick and easy recipe requires just 10 minutes of prep and results in moist, tender homemade banana bread each time!
Ingredients
- 1 ¼ cup mashed banana (about 3 medium bananas)
- ½ cup (118ml) vegetable oil
- 2 tablespoons (30g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 3 tablespoons (45ml) milk
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (190g) granulated sugar
- 1 cup (140g) all-purpose flour
- ¾ cup (84g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup (224g) chocolate chips (plus a handful more for the top)
Instructions
- Preheat the oven to 350°F. Generously grease a 9-inch loaf pan and set aside. Line the sides of the pan with parchment paper.
- Peel and mash the bananas with a potato masher or fork.
- Combine the bananas with the oil, butter, eggs, milk, and vanilla extract. Beat all the ingredients together until well combined. Add the sugar and beat until incorporated.
- Combine the dry ingredients in a large mixing bowl: flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Whisk to combine. Add the dry ingredients to the bowl and beat just until it starts to combine. Toss in the chocolate chips and stir the mixture with a spatula to finish incorporating the flour. Pour the batter in the prepared pan and sprinkle the top with additional chocolate chips
- Bake at 350°F for 60-65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.
Notes
Recipe Tip: The riper the bananas are, the better flavor it will be. Measure the mashed bananas to make sure you have 1 1/4 cups. More or less will affect the texture and crumb of the bread.
Storage instructions: Keep it stored in an airtight container to prevent it from drying out. It can be stored at room temperature or in the fridge. At room temperature, it will stay fresh and moist for about 3 days. In the fridge, it will last for up to 5 days.
Freezing instructions: Allow it to cool completely, then wrap tightly in plastic wrapped and then again in aluminum foil. Freeze for up to 2 months and defrost to room temperature before serving.