Chocolate Banana Bread
Equipment
- Oven
- Loaf Pan
Ingredients
- 1 Cup All-Purpose Flour
- ½ Cup Hershey’s Cocoa Natural Unsweetened
- 1 tsp Baking Soda
- ½ tsp Kosher Salt
- 3 Large Ripe Bananas (Overripe)
- ¼ Cup Unsalted Butter, Melted
- ¼ Cup Vegetable Oil
- ¾ Cup Light Brown Sugar
- 1 Large Egg Room Temperature
- 1 tsp Pure Vanilla Extract
- 1 Cup Milk Chocolate Chips
Instructions
- Heat your oven to 350 and grease a 9×5 inch loaf pan with nonstick cooking spray and set aside
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt and set aside
- In a large bowl, mash the ripe bananas with a masher or fork; add the melted butter and oil and stir until combined
- Add the brown sugar, egg, and vanilla extract and mix until smooth
- Stir in the dry ingredients gently and add ¾ cup of chocolate chips to the batter
- Pour the batter into the prepared pan and sprinkle the remaining chocolate chips, about ¼ cup, over the batter
- Bake the bread for 60-65 minutes or until a toothpick inserted comes out clean
- Remove the pan from the oven and set it on a wire cooling rack
- Allow the bread to cool in the pan for 15 minutes then remove from the pan
- Allow the bread to cool completely on the wire cooling rack then cut into slices and serve
Notes
Storage: Banana Bread and Cakes generally do not last at my house so I am not completely sure how long it can last. However, for other bread recipes, I wrap the bread with plastic wrap and keep it in a cool place for 3-4 days. You can also freeze the bread for up to 3-4 weeks. Defrost and enjoy!