Kim Vo's Favorite Chocolate Banana Bread

Kim Vo's Favorite Chocolate Banana Bread

Chocolate and banana are a beautiful combo. Overripe bananas are saved by this recipe, and the semi-sweet chocolate chips make it doubly delicious. It's so moist it's hard to stop at one slice. ~Kim Vo

Prep Time: 10 mins | Cook Time: 50 mins | Servings: 1 loaf

Ingredients:

• 1 cup all-purpose flour
• ½ cup Dutch process cocoa
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 3 large ripe bananas (about 1½ cups mashed)
• ¼ cup unsalted butter, melted and slightly cooled
• ¼ cup canola oil (or melted coconut oil)
• ¾ cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips, divided

Directions:

1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan with nonstick cooking spray.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt. Set aside.
3. In a large bowl, mash the bananas. Add melted butter and oil and stir to combine. Stir in brown sugar, egg, and vanilla until smooth.
4. Fold dry ingredients into wet ingredients — don't overmix. Stir in ¾ cup of the chocolate chips.
5. Pour batter into prepared pan. Sprinkle remaining ¼ cup chocolate chips over the top.
6. Bake for 50–65 minutes, until a toothpick inserted in the center comes out mostly clean. Check at 50 minutes as oven times vary.
7. Cool in pan for 15 minutes, then remove and cool on a wire rack before slicing.

Tip: Wrapped in plastic wrap, this bread keeps on the counter for up to 4 days, or freeze for up to 1 month.

Source:

Two Peas and Their Pod