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Let me share a recipe that makes my kitchen smell like heaven and never fails to bring smiles. This chocolate banana bread came about one day when I couldn't decide between making banana bread or brownies. The result? Pure magic that combines the best of both worlds.
What Makes This So Special
My goodness this bread is something else. It's got that perfect balance where you can taste both the banana and chocolate in every bite. Plus it stays so wonderfully moist you'll find yourself reaching for just one more slice all day long.
Everything You Need
- Bananas: 1 ½ cups mashed, overripe, for maximum moisture and sweetness.
- Dutch process cocoa: ½ cup, for intense chocolate flavor.
- Chocolate chips: 1 cup in the batter and ½ cup for topping, for melty bites of chocolate.
- Brown sugar: 1 cup, for sweetness and added moisture.
- Unsalted butter: ½ cup, melted, for a rich flavor.
- Vegetable oil: ¼ cup, to keep the bread extra moist.
- Eggs: 2 large, for structure and binding.
- Vanilla extract: 1 teaspoon, for added depth.
- All-purpose flour: 1 ¾ cups, the base of the bread.
- Sea salt: ½ teaspoon, for a sweet and salty balance.
- Baking soda: 1 teaspoon, to help the bread rise.
Let's Start Baking
First things first get those bananas mashed up. The riper they are the better your bread will be trust me on this. Then we'll mix our wet ingredients getting everything nice and smooth before adding the dry ingredients. The moment you fold in those chocolate chips is when the magic really starts.
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My Secret Tips
Here's what I've learned through countless loaves use the ripest bananas you can find those almost black ones are perfect. And don't overmix when combining wet and dry ingredients you want the bread to stay tender.
Mix It Up
Sometimes I'll swirl in some peanut butter or throw in a handful of nuts. Other times I make it gluten free for friends just swap in your favorite one to one flour blend. The recipe is so forgiving it always turns out delicious.
Perfect Pairings
My favorite way to enjoy this is still warm with a little butter melting into it. For dessert try it with vanilla ice cream the contrast of warm bread and cold ice cream is heavenly.
Keeping It Fresh
If you can resist eating it all in one day it keeps beautifully on the counter for three days. Want to save some for later? Pop it in the freezer it thaws perfectly when you're ready for more.
That Perfect Salt Balance
Don't skip the sea salt it makes all the difference. It brings out the sweetness of the bananas and makes the chocolate taste even richer. It's that little touch that takes this from good to amazing.
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Always Welcome
Whether it's breakfast time afternoon snack or late night craving this bread just fits. I've never met anyone who could resist a slice especially when it's still warm from the oven.
Double Chocolate Love
Using both cocoa and chocolate chips wasn't an accident. The cocoa gives that deep chocolate flavor while the chips create these perfect pockets of melty goodness throughout the bread.
Banana Magic
Those spotty bananas on your counter? They're destined for this bread. The riper they are the more natural sweetness and moisture they bring making your bread even more delicious.
Share The Love
This bread makes the best gift. I wrap it up in parchment paper tie it with twine and it never fails to make someone's day. It's my go to for welcome baskets thank yous or just because.
Holiday Special
Around Valentine's Day I love adding a few heart sprinkles or drizzling it with pink tinted white chocolate. Such a simple touch but it makes it feel extra special and festive.
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Brown Sugar Benefits
I always use brown sugar in this recipe. That hint of molasses adds such wonderful depth and helps keep everything perfectly moist. It's these little details that make all the difference.
Anytime is Bread Time
What I love most about this bread is how it works for any meal. Toasted with coffee for breakfast? Perfect. Afternoon pick me up? Absolutely. Warm with ice cream for dessert? Heaven.
The Perfect Bake
Getting that perfect doneness is key. I start checking around 50 minutes with a toothpick just be sure to poke between the chocolate chips or they'll trick you into thinking it's not done.
Mini Magic
Sometimes I'll make mini loaves instead. They bake faster and are perfect for sharing. Plus there's something so cute about individual sized breads.
Chocolate Choices
Feel free to play with different chocolate chips. Dark chocolate makes it extra rich while white chocolate adds sweet creamy bites. Sometimes I'll use a mix just for fun.
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Year Round Wonder
This recipe has become my year round comfort food. Cozy in winter refreshing when chilled in summer. It's one of those recipes that just works no matter the season or occasion.
Frequently Asked Questions
- → How do I know when my bananas are ripe enough?
- The best bananas for this bread should be very brown and spotty. The riper the bananas, the sweeter and more flavorful your bread will be.
- → Can I freeze this bread?
- Yes, wrap the cooled bread in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw completely before slicing.
- → Why use Dutch process cocoa?
- Dutch process cocoa gives a deeper chocolate flavor and darker color. Regular cocoa powder will work but may give slightly different results.
- → How do I store this bread?
- Keep it wrapped in plastic wrap on the counter for up to 4 days. Make sure it's completely cool before wrapping to prevent condensation.
- → Can I add nuts to this recipe?
- You can add 1/2 cup of chopped walnuts or pecans to the batter for extra crunch. Add them when you stir in the chocolate chips.