Chocolate Brownie Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 Fork
- 1 9x5-inch loaf pan
- 1 parchment paper sheet
- 1 Cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 3 medium ripe bananas mashed
- 100 gram unsalted butter melted and cooled
- 150 gram granulated sugar
- 50 gram brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 125 gram all-purpose flour
- 30 gram unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon fine salt
- 120 gram semi-sweet chocolate chips plus extra for topping
- 30 gram chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
- In a mixing bowl, mash the bananas with a fork until mostly smooth.
- Whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract into the mashed bananas until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gently fold the dry mixture into the wet mixture with a spatula until just combined and no dry streaks remain.
- Fold in the chocolate chips and walnuts, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle extra chocolate chips evenly over the surface of the batter.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
- Place the pan on a cooling rack and let the bread cool in the pan for 15 minutes.
- Lift the banana bread out using the parchment and let it cool on the rack for at least 5 more minutes before slicing.
Notes
For best results, use very ripe, spotty bananas for maximum sweetness and moisture, and avoid overmixing once the dry ingredients are added to keep the crumb tender instead of dense. If the top is browning too quickly, loosely tent the loaf with foil during the last 10–15 minutes of baking. Letting the bread rest fully before slicing helps it set and slice cleanly, and it often tastes even more chocolatey the next day. This loaf freezes well when wrapped tightly, and you can customize it with different mix-ins like white chocolate chips, pecans, or a pinch of espresso powder to deepen the chocolate flavor.
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