Description
Irresistibly Moist Dark Chocolate Banana Bread Recipe
Ingredients
Scale
- 1.5 cups Ripe bananas (Well-mashed)
- 1 cup Light brown sugar (Adds moisture and caramel flavor)
- 0.5 cups Granulated sugar (Balances flavors)
- 0.5 cups Any mild oil (Canola or almond oil)
- 2 large Large eggs (Bind ingredients)
- 1 teaspoon Vanilla extract (Enhances flavor)
- 0.5 cups Greek yogurt or sour cream (Keeps bread moist)
- 1.5 cups All-purpose flour (Provides structure)
- 0.5 cups Hershey’s Special Dark cocoa powder (Rich chocolate flavor)
- 1 teaspoon Baking soda (Leavening agent)
- 0.5 teaspoons Salt (Elevates flavors)
- 1 cup Semisweet mini chocolate chips (Chocolatey delight)
- 0.5 cups Additional mini chocolate chips (For topping before baking)
Instructions
- Preheat your oven to 350°F. Grease a 9×5 loaf pan well and line it with parchment paper, letting some overhang.
- Mash the bananas finely until you have exactly 1 1/2 cups.
- Whisk together the light brown sugar, granulated sugar, and oil in a large bowl. Mix in eggs, vanilla extract, and sour cream until smooth, then fold in mashed bananas.
- Combine flour, cocoa powder, baking soda, and salt. Whisk gently until smooth.
- Fold in the semisweet mini chocolate chips, ensuring they’re evenly distributed.
- Pour the batter into the prepared loaf pan and sprinkle some extra mini chocolate chips on top.
- Bake for 1 hour to 1 hour and 15 minutes. Check with a toothpick.
- Cool the bread in the pan for about 30-45 minutes before lifting it out with the parchment overhang.
Notes
- Prep Time: 15 min
- Cook Time: 60-75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg