Double Chocolate Banana Bread
This might just be your new favorite banana bread, moist and tender with a double chocolate kick. Topped with cacao nibs for an added crunch. A perfect excuse to eat cake for breakfast.
Yield: 1 loaf (10-12 servings)
Ingredients
- 1 ¼ cups / 156 g all-purpose flour
- ½ cup / 45 g dark or Dutch-processed cocoa powder, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large / 190 g ripe bananas, mashed (about 3/4 cup mashed)
- 2 large eggs
- ½ cup / 100 g granulated sugar
- ½ cup / 105 g packed light brown sugar
- 1 teaspoon vanilla extract
- ½ cup / 113 g (1 stick) unsalted butter, melted and slightly cooled
- ½ cup / 90 g chocolate chips
- 2 tablespoons cacao nibs, for topping (optional)
Instructions
- Preheat oven to 350 °F. Butter and line a 9-by-5-inch loaf pan with parchment paper (cut a 9-inch wide strip of parchment and press it into the pan, covering the bottom and sides, leaving at least a 1-inch overhang on the long edges; it’s ok if the short ends are left unlined so long as they are buttered).
- In a large bowl, sift or whisk together flour, cocoa powder, baking powder, baking soda, and salt and set aside.
- Mash bananas in a bowl until mostly smooth (the riper your bananas, the easier they will be to mash). You should have about 3/4 cup. Whisk in eggs, then add sugar, brown sugar, and vanilla and whisk to combine. Finally whisk in butter.
- Pour wet ingredients into bowl with dry ingredients and whisk until just incorporated and no streaks of dry ingredients remain. Stir in chocolate chips.
- Pour batter into prepared pan. Sprinkle with cacao nibs if desired. Bake for 50 to 60 minutes or until a long skewer or thin metal knife inserted near the center comes out clean. Place pan on a wire cooling rack and let cool to lukewarm. To remove, run a thin metal spatula along the short (unlined) sides of the pan. Use the overhanging parchment to gently lift the entire loaf out of the pan and place on a cutting board to slice and serve. Store in an airtight container at room temperature for up to 3 days.