This bread is super moist, rich and extra chocolatey! It’s easy enough for a weeknight treat, but also a great recipe for weekend entertaining.
2-ounces (56g) Bittersweet Chocolate (60-70% cacao), broken into small pieces
¾ cup (75g) unsweetened cocoa powder
1 cup (240ml) hot boiling water
1 ¾ cup (350g) sugar
1 tbsp. (15ml) vanilla
¾ cup (180ml) vegetable oil
3 very ripe bananas, mashed into a chunky puree
1 ¾ cups (190g) flour
1 ½ tsp (7.5ml) baking soda
½ tsp (.5ml) salt
Preheat oven to 350F(175C). Spray a 9 x 5 (23cm x 13cm) loaf pan with baking spray and set aside.
In a large bowl add the bittersweet chocolate and cocoa powder. Pour hot water over both and whisk until smooth and chocolate is melted.
Add sugar, vanilla and vegetable oil, whisk to combine.
Add eggs, one at a time, whisking in between each addition until smooth. Add mashed bananas, whisk until smooth and set aside.
In a medium size bowl whisk together flour, baking soda and salt.
Add dry ingredients to wet ingredients, whisking in a 1/3 at a time until incorporated. Do not over-mix or you’ll have a tough bread.
Transfer batter into loaf pan ¾ of the way full (depending upon the depth of your loaf pan, you may have remaining batter. If so you can turn it into a few muffins!
Bake the bread for 55 mins-1 hour 5 minutes, or until a skewer comes out clean. Time varies depending upon how deep your loaf pan is.
Allow to cool completely and then cut into thick slices and serve!
If your bananas are not ripe enough your banana bread will not have much flavor or sweetness.
The riper your banana is the more sugar content it will have which brings out the sweetness as well as the banana flavor in the bread.
This bread is even better when you can make it the day before. Just keep it in the tin, covered, at room temperature.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: Chocolate Banana Bread, Chocolate Banana Bread Recipe, Chocolate Banana Cake