Description
This Rich Double Chocolate Chip Banana Bread is a moist, flavorful treat packed with high fiber from whole wheat flour and bananas. Enhanced with dark and Dutch black cocoa powders and studded with semi-sweet chocolate chips, it balances indulgence with nutritive value, perfect for a wholesome snack or dessert.
Ingredients
Wet Ingredients
- 3 medium ripe bananas (310g) (~1.25 cup mashed)
- 2 large eggs
- 1/2 cup canned pumpkin (120g)
- 1/2 cup milk (120g) (almond milk used)
- 1 Tbsp vanilla extract
Dry Ingredients
- 1 cup whole wheat pastry flour (120g) (or all-purpose flour)
- 1/2 cup sugar (96g) (or substitute)
- 1/2 cup dark cocoa powder (40g)
- 1/4 cup Dutch black cocoa powder (27g) (or more cocoa powder)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips (80g)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8.5 x 4.5-inch bread pan with cooking spray and line it with parchment paper to ensure easy release after baking.
- Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly using a fork. Add the eggs, canned pumpkin, milk, and vanilla extract to the mashed bananas. Whisk all these wet ingredients together until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the whole wheat pastry flour, sugar, dark cocoa powder, Dutch black cocoa powder, baking powder, and salt until evenly mixed.
- Mix Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients in batches. Stir gently and just until the dry ingredients are incorporated. A hand mixer can be used to make this process easier, but avoid overmixing to keep the bread tender.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, reserving a few to sprinkle on top of the batter for extra chocolate goodness.
- Fill Pan and Add Toppings: Pour the batter into the prepared bread pan, smoothing the top with a spatula. Sprinkle any remaining chocolate chips over the top for a beautiful melty finish.
- Bake: Bake the banana bread in the preheated oven for 40 to 45 minutes. Check doneness by inserting a toothpick into the center – it should come out mostly clean but can be slightly moist for a moist texture.
- Cool and Serve: Allow the bread to cool completely in the pan before removing. Optionally, sprinkle a small amount of flaked salt on top to enhance the chocolate flavors. Slice and enjoy your rich chocolate banana bread!
Notes
- Use ripe bananas with brown spots for the best flavor and natural sweetness.
- Substitute whole wheat pastry flour with all-purpose flour if preferred, though whole wheat increases fiber content.
- For dairy-free variation, use almond or other plant-based milk as shown.
- Adding a pinch of flake salt on top enhances the chocolate flavor.
- Don’t overmix the batter to keep the bread tender and moist.
- Baking time may vary slightly depending on oven; start checking at 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
