Description
Indulge in the ultimate treat with our Double Chocolate Banana Bread recipe. Learn how to make this decadent dessert that will satisfy all your cravings!
Ingredients
- 1 and 1/4 cups (156g) all-purpose flour
- 1/2 cup (41g) unsweetened natural cocoa powder
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (3 ml) salt
- 3/4 cup (135g) dairy-free chocolate chips, plus 2 Tablespoons (22g) for topping
- 1/2 cup (8 Tbsp; 113g) vegetable oil, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) dairy-free plain yogurt or coconut cream, at room temperature
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 1 teaspoon (5 ml) pure vanilla extract
- 2 Tablespoons (30ml) hot water
Instructions
- Set your oven to 350°F (177°C) and prepare a 9×5-inch loaf pan by coating it with a nonstick spray. Put it aside for now.
- In a sizable mixing bowl, combine the flour, cocoa powder, baking soda, and salt by whisking them together until they are fully blended. Stir in 3/4 cup of chocolate chips and set this mixture aside.
- Using a stand or handheld mixer with a paddle or whisk attachment, blend the vegetable oil and sugar on high speed until they achieve a smooth and creamy texture, which should take about 3 minutes. If you need tips on how to achieve this consistency, a tutorial on creaming butter and sugar might be helpful. With the mixer running at medium speed, incorporate the eggs one at a time, making sure to mix well after each addition. Then, blend in the yogurt, mashed bananas, and vanilla extract until everything is well combined. Add the dry ingredients mixture and hot water, then mix on low speed until just combined. The batter will be thick, so take care not to over-mix.
- Transfer the batter into the prepped baking pan, spreading it evenly. Distribute the remaining chocolate chips across the top, focusing them along the center.
- Bake the loaf for 60–65 minutes, ensuring to cover it loosely with aluminum foil halfway through to prevent the top from drying out. The bread is ready when a toothpick inserted in the middle emerges clean with just a few moist crumbs. This could take between 60 and 65 minutes depending on your oven, so start checking it at the 60-minute mark and continue checking every 5 minutes.
- Once baked, remove the bread from the oven and let it cool in the pan placed on a wire rack for a minimum of 1 to 2 hours before taking it out, slicing, and serving.
- Store the bread covered at room temperature for up to 5 days or keep it in the refrigerator for a maximum of 1 week. The flavor of the banana bread improves on the second day as the flavors meld together.
Notes
- Use ripe bananas with brown spots for a moist texture and enhanced flavor.
- Opt for high-quality unsweetened cocoa powder for a richer chocolate taste.
- Ensure room temperature eggs and dairy-free yogurt/coconut cream for proper mixing and consistency.