Chocolate Banana Bread

This double chocolate banana bread is super moist and chocolatey, while still being a banana bread

Prep Time 20

Cook Time 1

Total Time 1 20

Course anytime, Breads Buns and Rolls, desserts, sweet bread

Cuisine American

Servings 1 loaf

preheat oven to 350℉ (convection bake if you have it)
Spray loaf pan with non-stick spray on bottom and sides and set aside.
In a medium bowl combine, 1`¼ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 tsp baking soda, ½ tsp sea salt and ¾ cup Semi-sweet chocolate chips, stir and set aside
In the bowl of a stand mixer with the paddle attachment (or in a bowl with a hand mixer) cream together the softened butter and sugar until light and fluffy.
On medium speed, add in eggs, one at a time, mixing between each addition, then add the mashed bananas and 1 tsp pure vanilla extract
Add the dry ingredients and the ¼ cup hot water to the wet and mix on low until just combined (do not over mix)
Pour mixture into the prepared loaf pan and spread evenly. Then take the remaining ¼ cup of chocolate chips and sprinkle them in a line down the center of the loaf.
Bake at 350℉ for 60 minutes. Check with a tester or toothpick for doneness. The banana bread is done when the tester comes out clean.
Place on a cooling rack in the loaf pan to cool for 30 minutes (minimum) to an hour before turning it out of the rack to cool completely.
Let the loaf cool completely before slicing (2 hours total). Slice and enjoy.
This moist loaf will last in a covered container on the counter for up to 4 days or in the refrigerator for 1 week. Alternatively, it can be frozen for up to 3 months.

This is a super chocolatey and moist banana bread, a real crowd pleaser.

Keyword banana bread, chocolate, chocolatey, double chocolate, moist, rich