Chocolate Banana Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon baking soda
02 -
1/2 teaspoon salt
03 -
1 and 1/4 cups (156g) all-purpose flour, lightly scooped and leveled
04 -
1/2 cup (41g) natural cocoa powder, unsweetened
05 -
3/4 cup (135g) semi-sweet chocolate chips, with 2 Tablespoons (22g) set aside for sprinkling
→ Wet Ingredients
06 -
2 Tablespoons (30ml) hot water
07 -
1/2 cup (113g) unsalted butter, at room temperature
08 -
3/4 cup (150g) white sugar
09 -
1 teaspoon pure vanilla extract
10 -
1 and 1/2 cups (345g) mashed bananas (around 4 medium or 3 large, ripe ones)
11 -
1/4 cup (60g) plain yogurt or sour cream, both at room temperature
12 -
2 large eggs, brought to room temperature
# Instructions:
01 -
Heat your oven to 350°F (177°C). Use nonstick spray to coat a loaf pan, about 9×5 inches. Set it aside for now.
02 -
Grab a big mixing bowl and whisk together the flour, cocoa powder, salt, and baking soda until well blended. Stir in 3/4 cup of chocolate chips. Leave it aside.
03 -
Using a hand mixer or stand mixer fitted with a paddle or whisk, beat the butter and sugar together for about 2 minutes on high speed. It should look smooth and fluffy.
04 -
With the mixer running on medium speed, add the eggs one at a time, making sure each one is mixed in. Next, add the yogurt, bananas, and vanilla. Once blended, add in the dry mixture and pour in the hot water. Beat gently on low until just mixed. The batter will be thick—don’t overdo it.
05 -
Spread the batter evenly into your prepared pan. Sprinkle the extra chocolate chips on top. Bake for 60-65 minutes; cover with foil midway through the baking. It's done when a tester or toothpick comes out without wet batter, but with a few crumbs.
06 -
Take the pan out and let it cool right on a wire rack for at least 1-2 hours. Then, remove the bread, slice it up, and serve.
# Notes:
01 -
Keep the bread covered at room temperature for 5 days, or refrigerate it for up to a week.
02 -
It tastes even better the next day after the flavors settle.
03 -
Freeze it for up to 3 months—just thaw before eating.
04 -
Stick with natural cocoa powder for best results; skip Dutch-processed.