No surprise that it was my husband who found this recipe. His love of all things chocolate is well known in our family.
This was originally published on Two Peas and Their Pod, and she has some great photos of the finished product, as well as a bunch more reasons you might want to make this.
If you mash the bananas well enough so that there are no lumps left, it looks and tastes like a beautifully moist chocolate cake.
This works as either a loaf or cupcakes, and freezes well for up to a month.
Chocolate Banana Bread
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large ripe 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
Preheat oven to 350F. Spray a 9x5inch loaf pan with cooking spray or for muffins, place liners in 12 cup muffin pan, and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, mash the ripe bananas very well 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
Gently stir the dry ingredients into the wet ingredients, taking care not to over mix. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan or muffin cups. Sprinkle the remaining 1/4 cup of chocolate chips over top. Bake the loaf for 60-65 minutes, muffins 20 – 25 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. There might melted chocolate chips on the toothpick and that is fine. Just no gooey batter.
Remove from the oven and set on a wire rack to cool. Let cool in the pan for 15 minutes, then a knife around the edges of the bread (or muffins if needed) and carefully remove from the pan. Let cool on the wire rack. Cut into slices and serve.
NOTE – this will keep, refrigerated, wrapped in plastic for 4 days. To freeze, cool completely, wrap in plastic wrap then aluminum foil. Thaw, slice and serve.