Chocolate Banana Bread

Ingredients

• 1.5 cup All‑purpose flour (or 180 g)
• 0.33 cup Dutch‑processed cocoa powder (extra dark, 33 g)
• 1 teaspoon Salt (fine sea salt)
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Cinnamon (optional) (optional, adds warm spice)
• 0.5 teaspoon Cardamom (optional) (optional, not used in this version)
• 0.75 cup Semi‑sweet chocolate chips (dumped whole, plus extra for topping)
• 3 medium Ripe bananas (baked 10 min at 350°F, then mashed to 1½ cup)
• 1 Large egg
• 0.5 cup Vegetable oil (any mild oil; olive oil works but adds flavor)
• 0.33 cup Sour cream or Greek yogurt (adds richness and moisture)
• 2 teaspoon Vanilla extract
• 0.75 cup Light brown sugar (packed) (≈165 g)
• 2 tablespoon Extra chocolate chips (topping, optional)
• 1 tablespoon Sparkling sugar (topping, optional) (adds a festive sparkle)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Bake Bananas

   Place the unpeeled bananas on a rimmed baking sheet and bake for 10 minutes until the skins are blackened and the fruit is soft.

   Time: PT10M

   Temperature: 350°F

3. Prepare Dry Ingredients

   In a large bowl whisk together 1½ cups (180 g) all‑purpose flour, 1/3 cup (33 g) Dutch‑processed cocoa powder, 1 tsp salt, 1 tsp baking powder, ½ tsp baking soda, and, if using, ½ tsp cinnamon (or cardamom).

   Time: PT5M

4. Add Chocolate Chips to Dry Mix

   Stir ¾ cup semi‑sweet chocolate chips into the dry mixture.

   Time: PT2M

5. Mash the Baked Bananas

   Remove the hot bananas, let them cool for a minute, peel, and mash in a medium bowl until you have about 1½ cups of smooth mash.

   Time: PT5M

6. Combine Wet Ingredients

   To the mashed bananas add 1 large egg, ½ cup vegetable oil, ⅓ cup sour cream (or Greek yogurt), 2 tsp vanilla extract, and ¾ cup packed light brown sugar. Whisk until the sugar dissolves and the mixture is smooth.

   Time: PT5M

7. Fold Wet into Dry

   Pour the wet banana mixture into the dry ingredients. Using a rubber spatula, fold gently until just combined; a few streaks of flour are okay.

   Time: PT3M

8. Prepare Loaf Pan

   Spray a 9 × 5‑inch loaf pan with cooking spray, then line the bottom with a piece of parchment paper that hangs over the sides (cradle).

   Time: PT2M

9. Transfer Batter & Add Toppings

   Pour the batter into the prepared pan, smooth the top, and sprinkle the remaining chocolate chips and a tablespoon of sparkling sugar (optional).

   Time: PT2M

10. Bake the Bread

    Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.

    Time: PT55M

    Temperature: 350°F

11. Cool & Remove

    Allow the loaf to cool in the pan for 10 minutes, then use the parchment cradle to lift it onto a cooling rack.

    Time: PT10M

12. Slice & Serve

    Slice the bread into 8 even pieces and serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

6g

Carbohydrates

60g

Fat

20g

Fiber

3g

Ingredient Substitutions

• Instead of All‑purpose flour: whole wheat flour, gluten‑free flour blend
• Instead of Dutch‑processed cocoa powder: regular cocoa powder, unsweetened chocolate melted
• Instead of Salt: kosher salt
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Baking soda: baking powder (increase amount)
• Instead of Cinnamon (optional): ground nutmeg, ground ginger
• Instead of Cardamom (optional): ground cinnamon
• Instead of Semi‑sweet chocolate chips: chocolate chunks, cocoa nibs
• Instead of Ripe bananas: frozen bananas, thawed
• Instead of Large egg: flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Vegetable oil: canola oil, melted butter
• Instead of Sour cream or Greek yogurt: plain yogurt, creme fraiche
• Instead of Vanilla extract: almond extract (½ tsp)
• Instead of Light brown sugar (packed): dark brown sugar, coconut sugar
• Instead of Extra chocolate chips (topping, optional): chocolate chunks
• Instead of Sparkling sugar (topping, optional): coarse granulated sugar

Equipment Needed

• Large mixing bowl
• Kitchen scale (optional)
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Baking sheet
• Oven
• 9×5‑inch loaf pan
• Parchment paper (optional)
• Cooking spray
• Cooling rack (optional)
• Oven mitts

Critical Steps — Do Not Skip

• Bake bananas until soft (Step 2)
• Fold batter gently to avoid overmixing (Step 7)
• Bake until a skewer comes out clean (Step 10)

Chef Tips from the Video

• Use over‑ripe, almost black bananas for maximum sweetness
• Sift the flour and cocoa to avoid lumps
• For an extra rise, chill the batter for 15 minutes before baking
• A drizzle of melted chocolate over warm slices adds decadence

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 5 days.

Freezer: Wrap each slice in foil and place in a freezer bag; freeze for up to 2 months.

Room temperature: Can sit at room temperature in a sealed container for up to 2 days.

Make-Ahead Tips

• Bake the loaf a day ahead; it stays moist when stored
• Freeze individual slices for quick snacks
• Reheat slices in a toaster or microwave for 20 seconds for a warm treat