Chocolate Almond Banana Bread
Equipment
- 2 Mixing bowls
- 1 Loaf pan 9x5-inch
- 1 Whisk
- 1 Rubber spatula
- 1 Fork or potato masher
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Wire rack
- 1 parchment paper sheet optional but recommended
Ingredients
- 3 medium ripe bananas mashed
- 100 gram unsalted butter melted and cooled
- 100 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 30 gram unsweetened cocoa powder sifted
- 5 gram baking soda
- 2 gram fine salt
- 80 gram dark chocolate chips
- 60 gram chopped almonds toasted
- 30 milliliter milk or buttermilk
- 10 gram sliced almonds for topping
- 20 gram dark chocolate chips for topping
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease a 9x5-inch loaf pan, lining it with parchment paper if desired.
- In a dry skillet over medium heat, toast the chopped almonds for 3 to 4 minutes until fragrant, then set aside to cool.
- In a large bowl, mash the bananas with a fork until mostly smooth with some small lumps remaining.
- Add the melted butter, granulated sugar, brown sugar, eggs, vanilla, and milk to the bananas and whisk until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed.
- Gently fold the dry ingredients into the wet mixture with a spatula just until no dry streaks of flour remain.
- Fold in 80 g dark chocolate chips and the toasted chopped almonds, being careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the sliced almonds and remaining 20 g chocolate chips evenly over the top of the batter.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Remove the loaf pan from the oven and let the banana bread cool in the pan for 15 minutes.
- Carefully lift the bread out of the pan using the parchment or by loosening the edges with a knife, then transfer to a wire rack to cool for at least 5 more minutes before slicing.
Notes
For best results, use very ripe bananas with plenty of brown spots for maximum sweetness and flavor, and measure flour accurately by spooning and leveling to avoid a dry loaf. Let the melted butter cool slightly so it doesn’t scramble the eggs, and avoid overmixing once the dry ingredients are added, as this can make the bread tough. If the top is browning too quickly, tent the loaf loosely with foil during the last 15 minutes of baking. The bread is even more flavorful the next day, so consider baking ahead, allowing it to cool completely, and storing it wrapped at room temperature; you can also add a pinch of cinnamon or espresso powder to deepen the chocolate flavor if you like.
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