Chocolate Banana Bread

Yield: 9×5″ loaf
Preparation: 20 min.
Bake time: 40 min.

Chocolate Banana Bread
210g (1 3/4 c.) all purpose flour
25g (1/4 c.) cocoa powder
1 tsp. espresso powder
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
115g (1/2 c.) unsalted butter
85g (1/2 c.) semi-sweet chocolate chips
100g (1/2 c.) granulated sugar
55g (1/4 c.) dark brown sugar
3 very ripe bananas
1 egg, room temperature
1 1/2 tsp. vanilla extract


Chocolate Banana Bread
Preheat the oven to 350F (180C). Grease a 9×5 loaf pan with nonstick cooking spray and line with parchment paper.

In a small saucepan, melt the butter with the chocolate chips on medium-low heat until melted and smooth. Take off the heat and set aside to slightly cool.

In a small bowl, whisk together the flour, cocoa, espresso powder, baking soda, baking powder, and salt. Set aside.

In a medium bowl, whisk together the butter mixture with both sugars until combined. Add in the egg and vanilla, whisking until combined. Then, add in the mashed banana and combine.

Add the flour mixture to the wet mixture and use a rubber spatula to lightly fold until everything is combined and there are no flour pockets.

Pour the mixture into the prepared loaf pan. Bake for 35-40 minutes, until a toothpick inserted into the middle of the bread comes out clean. 

Take the banana bread out to cool. Wait until the loaf is cooled to slice. Enjoy!

This banana bread is best enjoyed fresh on the day it is baked, but will keep in an airtight container at room temperature for 3 days. Enjoy!

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights

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