Double Chocolate Banana Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 6 to 8 slices
Ingredients
- 1 cup [240 g] mashed banana from about 3 very overripe bananas
- 1/2 cup [105 g] extra virgin olive oil
- 2 large eggs*
- 2/3 cup [130 g] sugar
- 1/2 tsp fine sea salt or table salt
- 1 1/4 cups [160 g] all purpose flour
- 1/3 cup [30 g] dutch process** cocoa powder
- 3/4 tsp baking powder
- 1/3 cup [85 g] chocolate chips (plus more for sprinkling)
- 1/2 cup [50 g] coarsely chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F [180°C].
- Grease an 8 x 4 inch [20 x 10 cm] loaf pan.
- In a medium mixing bowl, whisk the mashed bananas together with the olive oil until very well combined. Add the eggs, sugar, and salt, and whisk together until completely incorporated.
- In a large mixing bowl, whisk or sift together the flour, cocoa powder, and baking powder.***
- Add the wet mixture and the chocolate chips and walnuts (if using) to the flour mixture. Stir to combine, but do not over-mix (stop mixing as soon as there are no dry pockets of flour).
- Spoon the mixture into the prepared loaf pan. Top with a few extra chocolate chips (if using).
- Bake for about 1 hour. Check for doneness by inserting a toothpick or wooden skewer into the center of the loaf. If it comes out with batter, it needs more time, but if it comes out with just some crumbs, it’s ready to take out.
- Remove from the pan and cool on a rack for at least 30 minutes before cutting and serving.
Notes
* See note above recipe on turning this into vegan chocolate banana bread.
** If you only have natural cocoa powder (e.g., “Hershey’s 100% cacao natural unsweetened”), you can still make this recipe, but you’ll need to add baking soda. Add 1/4 tsp baking soda to the recipe, use 1/3 cup [30 g] natural unsweetened cocoa powder, and keep everything else the same (including the 3/4 tsp baking powder).
*** If you want to save on dishes, place a fine mesh sieve over a paper towel and add the flour, baking soda, and baking powder to the sieve. Sift the dry ingredients directly onto the wet ingredients (and don’t forget the dust that filtered onto the paper towel too).
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Note on the pan size: This recipe has never overflowed during testing and it should not overflow on you if you use a standard 8×4 inch pan. But if yours does overflow, something has gone wrong with your ingredient ratios, oven temperature, or pan depth. If you’re making this for the first time and worried it might overflow, you can place a baking sheet on the rack one level down from the rack you’re baking on.
Find it online: https://cardamomandtea.com/49279/double-chocolate-banana-bread/