Double Chocolate Banana Bread

Description:

Double Chocolate Banana Bread is the ultimate indulgence for chocolate and banana lovers. Packed with rich, melty chocolate chips and the natural sweetness of ripe bananas, this moist and decadent bread is perfect for breakfast, dessert, or as a snack. The double chocolate twist makes it even more irresistible, with cocoa powder in the batter and chocolate chips throughout.

Origin:

Banana bread is a classic American dessert, often made to use up overripe bananas. This variation adds cocoa powder and chocolate chips for a richer, more indulgent version, combining the comfort of banana bread with the sweetness of chocolate.

Ingredients:

For the Banana Bread:

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (45g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 4 ripe bananas, mashed (about 1 1/2 cups)
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) whole milk or buttermilk
• 1 cup (175g) semi-sweet chocolate chips

Optional Toppings (for added flair):

• Extra chocolate chips or chunks for sprinkling on top
• Sliced bananas for garnish
• Powdered sugar for dusting

Instructions:

Prepare the Banana Bread:

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, until fully combined. Stir in the mashed bananas and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing just until combined.
6. Gently fold in the chocolate chips, making sure they are evenly distributed throughout the batter.

Bake the Bread:

7. Pour the batter into the prepared loaf pan and spread it evenly. If desired, sprinkle some extra chocolate chips or chunks on top of the batter for a gooey finish.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for Success:

• Make sure your bananas are very ripe for the best sweetness and flavor. Overripe bananas are perfect for this recipe.
• Don’t overmix the batter to avoid a dense loaf—mix just until combined.
• For extra richness, add a handful of chopped walnuts or pecans to the batter.
• You can store any leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Recommendations:

• Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
• Enjoy it as a snack or breakfast paired with a hot cup of coffee or tea.

Nutrition (per slice, approximate for 12 slices):

• Calories: ~250
• Protein: 3g
• Fat: 14g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 18g
• Sodium: 160mg

This Double Chocolate Banana Bread is an irresistible combination of moist banana bread and decadent chocolate, offering the perfect balance of sweet and rich flavors.