Chocolate Banana Bread
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large brown bananas (1 1/2 cups mashed)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup vegetable oil,
- 3/4 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla
- Optional: 1 cup semisweet chocolate chips
- Heat oven to 350°F
- Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, mash the ripe bananas. Add the melted butter and oil, stir until combined.
- Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don’t overmix.
- Optional: Stir in 3/4 cup of the chocolate chips.
- Pour batter into prepared pan, sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
- Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean (You just don’t want a lot of gooey batter. Check at 50 minutes)
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes.
- Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
★ Special Note
The bread will keep on the counter wrapped in plastic wrap up to 4 days. This bread also freezes well for up to 1 month.