This chocolatey banana bread was inspired by a friend. Usually, I don’t believe in doing much to the classic banana bread recipe. But I have been throwing on a piece of Ghirardelli chocolate on a piece of banana bread as a post-lunch treat sometimes. So it was time to try actually mixing up a whole chocolatey batch. This chocolatey banana bread turned out so good!
Chocolatey Banana Bread
- 1/2 cup butter room temperature
- 3/4 cup packed light or dark brown sugar, can go up to 1 cup you like more sweetness.
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 TB baking powder
- 2 TB of unsweetened cocoa powder
- 1/2 cup of chocolate chips, or more if desired.
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 bananas
- 1 teaspoon vanilla extract
- Optional: A good glug of coconut milk (you can use 1/3 cup of yoghurt, but I didn’t have any on hand and never use it myself)
- Read all of these instructions first, because I never do and this would be a good reminder.
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf dish or coat with nonstick spray. Set aside.
- Use a stand mixer with the paddle attachment and beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition.
- Stop the mixer. Add in the rest of the ingredients, and start the mixer on slow. You might want to cover the mixer with a clean dish towel in case it has a difficult time breaking down the bananas or stutters on the chocolate chips, and the ingredients don’t splash out. Mix until just incorporated.
- Spoon the batter into the prepared baking pan and bake for 60-65 minutes. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.