Chocolate Orange Spiced Banana Bread
Equipment
- 2 Mixing bowls
- 1 Loaf pan 9x5 inch
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Grater or zester
- 1 Cooling rack
Ingredients
- 3 large bananas very ripe mashed
- 120 gram unsalted butter melted and cooled
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest finely grated
- 60 milliliter orange juice freshly squeezed
- 190 gram all-purpose flour
- 30 gram unsweetened cocoa powder sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 120 gram dark chocolate chips or chunks
- 30 gram chopped walnuts optional
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease and line a 9x5 inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, orange zest, and orange juice until smooth.
- Add the mashed bananas to the wet mixture and stir until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gently fold the dry ingredients 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 the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a skewer inserted into the center comes out with only a few moist crumbs.
- Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
- Transfer the loaf to a cooling rack and let it rest for at least 5 more minutes before slicing and serving.
Notes
For best flavor, use very spotty, overripe bananas and fresh orange zest, as both intensify the sweetness and aroma of the loaf; avoid overmixing once the dry ingredients are added to keep the crumb tender, and check for doneness a few minutes early since ovens vary. If the top is browning too fast, tent it loosely with foil during the last 10–15 minutes of baking, and let the loaf cool fully for cleaner slices. You can swap dark chocolate for milk or semi-sweet, omit nuts if needed, or lightly toast slices the next day and serve with a bit of butter or Greek yogurt to refresh leftovers.
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