Chocolate Banana Bread
Ingredients
- 3 large bananas
- 1/3 cup butter
- 3/4 cup brown sugar
- 1 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/2 cup semi-sweet chocolate chips
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Instructions
- Butter or spray with cooking spray the inside of a 5x9-inch loaf pan. Preheat oven to 350°F (175°C) with a rack in the middle.,Line your pan with parchment for easy removal of this especially moist banana bread.,We find it works just as well baked in an 8x4 or 8 1/2x4 1/2-inch loaf pan.
- Using a blender, food processor, or a fork, puree the peeled ripe bananas until smooth. You should have 1 1/2 to 1 3/4 cups of banana puree.
- Place the banana puree into a large mixing bowl. Stir the melted butter. Stir in the brown sugar, salt, egg, and vanilla extract. Whisk to break up any clumps of brown sugar.
- In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.
- Stir until just incorporated, then stir in the chocolate chips.
- Pour the batter into the greased pan. Place in a 350°F (175°C) oven and bake for 1 hour, until the loaf feels relatively firm and bounces back when you gently push the center top of the bread down with your finger. If the loaf still has some give, keep baking it.,Note that because of the chocolate chips that melt in the bread as it cooks, it's hard to check for doneness using a tester that you insert.
- Remove the bread from the oven, set it on a cooling rack, and let it cool for 10 minutes in the pan.,Gently remove the loaf from the pan and place on the rack to cool completely.,Slice with a serrated bread knife to serve.,Did you love the recipe? Let us know with a rating and review!,Well wrapped, the bread will stay fresh at room temperature for 2 to 3 days. To keep it fresh a few days longer, keep it in the refrigerator. It also freezes well.,Simply Recipes / Mihaela Kozaric Sebrek
Source
Original recipe: View Original