Dark Chocolate Banana Bread
Equipment
- 1 9x5-inch loaf pan
- 2 large mixing bowls
- 1 medium microwave-safe bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 parchment paper sheet for lining pan
Ingredients
- 3 large bananas very ripe mashed
- 100 gram dark chocolate chopped
- 60 gram dark chocolate chips or chunks
- 115 gram unsalted butter melted and slightly cooled
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 190 gram all-purpose flour
- 30 gram unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 60 milliliter whole milk room temperature
Instructions
- Preheat the oven to 175°C (350°F) and line the loaf pan with parchment paper, leaving some overhang for easy removal.
- Place 100 g chopped dark chocolate in a microwave-safe bowl and melt in 20–30 second bursts, stirring between each, until smooth, then set aside to cool slightly.
- In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla extract until well combined.
- Add the eggs to the sugar mixture one at a time, whisking well after each addition until the mixture is smooth and slightly thickened.
- Stir the mashed bananas into the wet mixture until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed.
- Add half of the dry ingredients to the banana mixture and gently stir with a spatula until just combined.
- Pour in the milk and mix gently, then add the remaining dry ingredients and fold just until no dry streaks remain.
- Gently fold in the melted dark chocolate, leaving a few swirls if you like, followed by the dark chocolate chips or chunks.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Place the pan on a wire rack and let the banana bread cool in the pan for 15–20 minutes.
- Use the parchment overhang to lift the loaf out of the pan and place it directly on the wire rack to cool completely before slicing.
Notes
For best results, use very ripe bananas with plenty of brown spots for maximum sweetness and flavor, and avoid overmixing the batter after adding the dry ingredients to keep the crumb tender. If the top is browning too quickly before the center is done, tent the loaf loosely with foil during the last 10–15 minutes of baking. Letting the bread cool fully helps it set and slice cleanly, and the chocolate flavor will deepen by the next day. You can add nuts, swap some chocolate chips for chopped nuts, or sprinkle extra chips on top before baking for a more indulgent crust. Store leftovers tightly wrapped at room temperature for up to 3 days or freeze individual slices for quick treats later.
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