A delightful treat that marries the sweetness of ripe bananas with the richness of cocoa and bittersweet chocolate.
130 minutes
A delightful treat that marries the sweetness of ripe bananas with the richness of cocoa and bittersweet chocolate.
cups
Dutch-Processed Cocoa Powder
cups
teaspoons
teaspoons
Mashed Very Ripe Bananas
cups
Dark Brown Sugar, packed
cups
Unsalted Butter, melted and cooled slightly
tablespoons
each
Bittersweet Chocolate, chopped
0 oz
tablespoons
1. Preheat the Oven
Start by adjusting your oven rack to the middle position and preheat it to 350°F (175°C). Prepare an 8½ by 4½-inch loaf pan by lightly coating it with vegetable oil spray.
2. Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and table salt. This helps to evenly distribute the baking soda and salt throughout the flour, ensuring a uniform rise and flavor.
3. Mix the Wet Ingredients
In a large bowl, combine the mashed very ripe bananas, dark brown sugar, melted and slightly cooled butter, and two large eggs. Whisk thoroughly. This step is crucial as it ensures the brown sugar dissolves properly, avoiding clumps and resulting in a smooth mixture.
4. Combine the Mixtures
Gradually add the dry mixture to the wet mixture. Gently whisk until just combined. The batter will be lumpy, and that’s okay! Overmixing can lead to a tough bread, so it’s important to keep the mixing gentle.
5. Fold in the Chocolate
Carefully fold in the chopped bittersweet chocolate. This step ensures that you get delightful pockets of chocolate throughout the bread, making each bite a little bit of heaven.
6. Prepare for Baking
Pour the batter into the prepared loaf pan. Sprinkle the top with the granulated sugar. This will create a slight crunch on top, adding texture to the soft bread.
7. Bake
Place the loaf pan on a rimmed baking sheet and bake in the preheated oven for about 1 hour and 10 minutes. You'll know it’s done when a toothpick inserted into the center comes out clean.
8. Cool the Bread
Allow the bread to cool in the pan on a wire rack for 30 minutes. Then, remove the bread from the pan and let it continue to cool on the wire rack for at least another 30 minutes.
Add cocoa powder to the dry ingredients and chocolate chips or chunks to the batter.
Instead of mixing the chocolate throughout the batter, melt it and swirl it through the top of the batter once in the loaf pan. This creates a marbled effect and pockets of pure chocolate flavor.
Add 1/2 cup of fresh or frozen raspberries or blueberries to the batter. The tartness of the berries will contrast with the sweet banana and rich chocolate.
Swirl in a mix of cocoa powder and a portion of the batter to create a marbled effect.
For a deeper flavor profile, add 1 tablespoon of instant espresso powder to the batter. The coffee will enhance the chocolate flavor and add a subtle bitter note that complements the sweetness of the bananas.
The quality of chocolate can make or break your bread. Opt for a high-quality chocolate with a cocoa content of at least 70% to infuse your banana bread with a rich, complex flavor. Consider using a mix of chocolate chips and chunks to create pockets of molten chocolate throughout the bread.
For the deepest, most caramelized banana flavor, use bananas that are very ripe—so ripe that their skins are speckled with brown or even black spots. This ensures a natural sweetness and a moist texture.
Swap out regular melted butter for brown butter to add a nutty, toasty dimension to your banana bread. Simply cook the butter over medium heat until it turns a golden brown color and emits a nutty aroma.
Since you're adding chocolate, consider reducing the sugar by a bit to balance the sweetness, especially if your bananas are very ripe. This will let the chocolate shine and keep the bread from becoming cloying.
Customize your loaf by adding nuts for crunch, a swirl of peanut butter, or a sprinkle of flaky sea salt on top before baking for a sweet and salty contrast.
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