Before we head on to the recipe, I want to share a little story of how I got introduced to Banana bread and why making this bread will always be memorable.
Back when I was in Florida, for a very short period of time I stayed with one of my best friend and her parents. While I was there I got to learn a lot of things that come in handy every now and then. One of the things was making use of those old, overly ripe bananas. The beautiful lady who agreed to house me, loved having banana breads at home and since her daughter who happens to be a bestie, was too lazy to make, (which is another funny story that I’ve save for later), we would make them together and pleasant memories were made.
After continuing that tradition in my new home, I came across this recipe which has chocolate in my banana bread and as we all know, chocolate makes life even better. You do not want to this!
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large brown bananas (1 1/2 cups mashed)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips, divided
- Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 60-65 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.
- 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.
I only took me about 1 hour to make. It’s super easy and delicious! If you get a chance to make this, do let me know.