Double Chocolate Banana Bread
Delicious double chocolate banana bread made with cocoa powder, banana and chocolate chips
Servings: 12 servings
Calories: 286kcal
Equipment
- Loaf pan
Ingredients
- 1 cup 125 grams all-purpose flour
- ½ cup Dutch-process cocoa powder
- 3 bananas very ripe
- ½ cup 115 grams butter, melted
- ¾ cup 145 grams light brown sugar (Use 1 cup if you want more sweetness )
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup 170 grams semisweet chocolate chips
Instructions
- Pre- Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray and lined with parchement paper for extra safety.
- Mash bananas in the bottom of a large bowl.
- Then add in melted butter,
- then add, egg, and vanilla.
- then brown sugar
- Place baking soda, salt, cinnamon, flour and cocoa powder in a fine-mesh strainer and sift over and set aside in another bowl.
- Stir dry and wet ingredients with a spoon until just combined.
- Stir in chocolate 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.
- 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.
Notes
This recipe is adapted from here
Nutrition
Calories: 286kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 241mg | Potassium: 284mg | Fiber: 4g | Sugar: 23g | Vitamin A: 385IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg
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