Description
Indulgent chocolate chip banana cocoa loaf whispers sweet comfort from first bite to last slice. Rich cocoa and ripe bananas meld into a moist, irresistible treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 3 large brown bananas (1 ½ cups mashed)
- 1 cup all-purpose flour
- ½ cup Dutch process cocoa
- 1 cup semisweet chocolate chips, divided
Sugar and Fat:
- ¾ cup packed light brown sugar
- ¼ cup unsalted butter, melted and slightly cooled
- ¼ cup canola or melted coconut oil
Leavening and Seasoning:
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Warm the oven to 350°F and prepare a 9-by-5-inch loaf pan with nonstick cooking spray.
- Combine flour, cocoa powder, baking soda, and sea salt in a medium mixing bowl, creating a uniform dry mixture.
- In a separate larger bowl, thoroughly mash ripe bananas using a fork until they reach a smooth consistency.
- Incorporate melted butter and oil into the mashed bananas, stirring until well blended.
- Add brown sugar, egg, and vanilla extract to the banana mixture, whisking until the texture becomes smooth and slightly glossy.
- Gently fold the dry ingredients into the wet ingredients, being careful to avoid overmixing the batter.
- Carefully integrate three-quarters of the chocolate chips into the batter, distributing them evenly throughout.
- Transfer the batter to the prepared loaf pan, ensuring an even surface.
- Sprinkle the remaining chocolate chips across the top of the batter for an extra decorative touch.
- Bake in the preheated oven for 50-65 minutes, checking doneness by inserting a toothpick that should come out mostly clean.
- Allow the loaf to rest in the pan on a wire cooling rack for 15 minutes to help it set.
- Remove the loaf from the pan and continue cooling on the rack until it reaches a slightly warm temperature.
- Slice and serve the chocolate chip banana cocoa loaf when it has cooled sufficiently.
Notes
- Overripe bananas create the most flavorful and moist banana bread, so save those browning bananas instead of throwing them away.
- Mixing wet and dry ingredients separately prevents tough, dense bread by minimizing gluten development.
- Use Dutch-processed cocoa powder for a deeper, richer chocolate flavor that complements the banana sweetness.
- Check doneness by inserting a toothpick near the center – a few moist crumbs are perfect, but no wet batter should remain.
- Allow the loaf to rest in the pan briefly before transferring to a cooling rack, which helps prevent breaking and maintains structural integrity.
- Store wrapped tightly at room temperature for 3-4 days or freeze for up to 3 months for long-term enjoyment.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg