Description
A rich, moist loaf combining ripe bananas, Dutch-process cocoa, and melted chocolate chips. Dense and fudgy with a buttery warmth, this chocolatey treat stays tender for days. Ideal for breakfast, snacks, or dessert.
Ingredients
2 cups all-purpose flour
1 cup softened unsalted butter
1 cup granulated sugar
1/2 cup Dutch-process cocoa powder
1/4 tsp baking soda
1/2 tsp salt
2 ripe bananas, mashed (about 3 medium)
1/2 tsp vanilla extract (non-alcoholic, if avoiding alcohol)
1/2 cup chocolate chips (semi-sweet or dark)
Instructions
Preheat oven to 350°F (180°C) and grease a 9×5-inch loaf pan.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, mash bananas with a fork. Add melted butter, sugar, and vanilla; mix until smooth.
Stir in chocolate chips to the wet mixture.
Gradually combine dry ingredients into the wet mixture until just mixed. Do not overmix.
Pour batter into the prepared pan and smooth the top.
Bake for 55–60 minutes, until a toothpick inserted near the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.
Notes
Storage: Keep in an airtight container at room temperature for up to 4 days.
For halal/non-alcoholic compliance, use non-alcoholic vanilla extract and gelatin-free chocolate chips.
Vegan: Substitute butter with coconut oil, use 1 tbsp apple cider vinegar + 1 tbsp non-dairy milk + 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of traditional egg.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1.2g
- Protein: 3g
- Cholesterol: 28mg