double chocolate banana bread

Ingredients double chocolate banana bread

3 medium to Large very ripe bananas
1/2 cup Butter melted
3/4 cup Brown sugar
1 large Egg
1 tsp Pure Vanilla Extract
1 tsp Baking soda
1/4 tsp Table salt
1/2 tsp Ground cinnamon (optional)
1 cup all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup Semi sweet or bitter sweet chocolate chunks or chips

how to make double chocolate banana bread

Heat your oven to 350°F. Butter a 9 by 5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (My cocoa is almost always lumpy, so this is essential for me.) Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

The banana bread will keep for up to 4 days at room temperature. I keep mine wrapped in foil. It goes without saying that it has never actually lasted that long.