Description
Super soft and moist double chocolate banana bread recipe with chocolate chips and cocoa powder (for a 10 inch loaf pan (25 cm))
Ingredients
- 115 g (1 stick) Butter unsalted and softened
- 120 g (2/3 cup) Sugar - granulated or brown sugar
- 2 eggs at room temperature
- 1 tsp. Vanilla extract
- 3 Bananas - ripe about 360g
- 120 g (1/2 cup) Buttermilk - or milk, sour cream, greek yogurt
- 180 g (1 1/2 cups) Flour - all purpose
- 1 tsp. baking powder
- 1/2 tsp Baking soda
- 1/2 teaspoon Salt
- 40 g (1/2 cup) Cocoa powder - unsweetened
- 140 g (3/4 cup) Chocolate chips - semi-sweet
Instructions
- Preheat the oven to 350°F / 180°C and line a 10-inch loaf pan with parchment paper or grease with butter for easy removal from the pan.
- Place the chopped ripe bananas in a bowl and crush them with a fork until they are mashed.
- In a large bowl, place the softened butter with the sugar and mix with an electric mixer for 2 to 3 minutes until smooth.
- Add the eggs, vanilla, and buttermilk and mix again to incorporate.
- Then add the dry ingredients, flour, cocoa powder, baking powder, baking soda, and salt, and 3/4 of the chocolate chips
- Gently mix with a spatula until you have a smooth and homogeneous batter.
- Pour the mixture into the prepared pan lined with parchment paper.
- Pour the remaining chocolate chips on top of the bread.
- Bake for 50 to 60 minutes.
- After 50 minutes check the cooking with a toothpick inserted into the center until it comes out clean.
- Allow the cake to cool completely in the pan before removing it from the pan and cutting it into slices.
Notes
Storage: 5 days at room temperature, 1 week in the refrigerator and up to 3 months in the freezer
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: muffins, cake, breakfast
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 275
- Sugar: 20.8 g
- Sodium: 174.9 mg
- Fat: 12.9 g
- Carbohydrates: 38.7 g
- Protein: 4.8 g
- Cholesterol: 52.7 mg