Chocolate Banana Bread

Print Recipe

Chocolate Banana Bread

Course: Dessert

Cuisine: American

Equipment

• Oven
• Loaf Pan

Ingredients

• 1 Cup All-Purpose Flour
• ½ Cup Hershey’s Cocoa Natural Unsweetened
• 1 tsp Baking Soda
• ½ tsp Kosher Salt
• 3 Large Ripe Bananas (Overripe)
• ¼ Cup Unsalted Butter, Melted
• ¼ Cup Vegetable Oil
• ¾ Cup Light Brown Sugar
• 1 Large Egg Room Temperature
• 1 tsp Pure Vanilla Extract
• 1 Cup Milk Chocolate Chips

Instructions

• Heat your oven to 350 and grease a 9×5 inch loaf pan with nonstick cooking spray and set aside
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt and set aside
• In a large bowl, mash the ripe bananas with a masher or fork; add the melted butter and oil and stir until combined
• Add the brown sugar, egg, and vanilla extract and mix until smooth
• Stir in the dry ingredients gently and add ¾ cup of chocolate chips to the batter
• Pour the batter into the prepared pan and sprinkle the remaining chocolate chips, about ¼ cup, over the batter
• Bake the bread for 60-65 minutes or until a toothpick inserted comes out clean
• Remove the pan from the oven and set it on a wire cooling rack
• Allow the bread to cool in the pan for 15 minutes then remove from the pan
• Allow the bread to cool completely on the wire cooling rack then cut into slices and serve

Notes

Storage: Banana Bread and Cakes generally do not last at my house so I am not completely sure how long it can last. However, for other bread recipes, I wrap the bread with plastic wrap and keep it in a cool place for 3-4 days. You can also freeze the bread for up to 3-4 weeks. Defrost and enjoy!

INGREDIENTS:

• 1 Cup All-Purpose Flour
• ½ Cup Hershey’s Cocoa Natural Unsweetened
• 1 Teaspoon (tsp) of Baking Soda
• ½ tsp of Kosher Salt
• 3 Large Ripe Bananas (Overripe)
• ¼ Cup of Unsalted Butter, Melted
• ¼ Cup of Vegetable Oil
• ¾ Cup of Light Brown Sugar
• 1 Large Egg (Room Temperature)
• 1 tsp of Pure Vanilla Extract
• 1 Cup of Milk Chocolate Chips

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PROCEDURE:

1. Heat your oven to 350 and grease a 9×5 inch loaf pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt and set aside.
3. In a large bowl, mash the ripe bananas with a masher or fork; add the melted butter and oil and stir until combined.
4. Add the brown sugar, egg, and vanilla extract and mix until smooth.
5. Stir in the dry ingredients gently and add ¾ cup of chocolate chips to the batter.
6. Pour the batter in the prepared pan and sprinkle the remaining chocolate chips, about ¼ cup, over the batter.
7. Bake the bread for 60-65 minutes or until a toothpick inserted comes out clean.
8. Remove the pan from the oven and set on a wire cooling rack.
9. Allow the bread to cool in the pan for 15 minutes then remove from the pan.
10. Allow the bread to cool completely on the wire cooling rack then cut into slices and serve.

*Storage: Banana Bread and Cakes generally do not last at my house so I am not completely sure how long it can last. However, for other bread recipes, I wrap the bread with plastic wrap and keep in a cool place for 3-4 days. You can also freeze the bread for up to 3-4 weeks. Defrost and enjoy!