Banana bread is always in style, especially when it’s loaded with chocolate chips! Chocolatey Banana Bread is made in only one bowl and satisfies anyone’s deepest chocolate craving.
When eating something sweet, you feel better having multiple pieces of bread rather than cake. Three slices of banana bread sound healthier and more acceptable than three slices of cake. That’s the beauty of banana bread!
All jokes aside, banana bread got majorly popular in 2020, and then we rarely heard of it again. Let’s bring banana bread back in style with a new twist on this fabulous sweet treat. Adding two types of chocolate is a great start!
Chocolatey Banana Bread has cocoa powder and chocolate chips inside. This is the perfect breakfast or dessert for any chocoholic out there. It is a moist and tender cake filled with mashed bananas, vanilla, and high-quality chocolate chips.
How to Make a Moist Banana Bread
Bananas are made of mostly water and fructose. When added to baked goods, the banana adds moisture and a lovely texture. You might notice that banana bread has unique moisture that you can only find in banana-flavored baked goods!
The other essential ingredient in moist banana bread is oil or fat. Some recipes call for butter and some call for a neutral oil. Either way, the fat in the bread coats the tongue when eating. This produces excellent moisture without being dense or chewy.
Ingredients in Chocolatey Banana Bread
- 3 large bananas, mashed
- 1 stick butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups 1:1 gluten-free all-purpose baking flour (with xanthan gum)
- ½ cup GF oat flour
- 2 tablespoons Dutch-processed cocoa powder
- 1 cup brown sugar, lightly packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup chocolate chips
How to Make Chocolatey Banana Bread
Preheat the oven to 350 degrees F.
Mash the bananas in a bowl with a fork. Pour in the melted cooled butter, eggs, and vanilla. Mix to combine.
To the same bowl, add the two flours, cocoa powder, sugar, baking soda, salt, and cinnamon. Fold the batter with a spatula until all flour is moistened, then fold in the chocolate chips lightly. Do not overmix.
Pour the batter into a loaf pan and flatten the top. Place some additional chocolate chips on top of the bread.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool before turning out and slicing.
To store, wrap the cooled bread in plastic wrap and place it in a gallon-sized zip-top bag. Store on the counter for up to 5 days.
Chocolatey Banana Bread
Ingredients
- 3 large bananas, mashed
- 1 stick butter, melted
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups 1:1 gluten-free all-purpose baking flour, with xanthan gum
- 1/2 cup oat flour
- 2 tbsp Dutch-processed cocoa powder
- 1 cup light brown sugar, lightly packed
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Mash the bananas in a bowl with a fork. Pour in the melted cooled butter, eggs, and vanilla. Mix to combine.
- To the same bowl, add the two flours, cocoa powder, sugar, baking soda, salt, and cinnamon. Fold the batter with a spatula until all flour is moistened, then fold in the chocolate chips lightly. Do not overmix.
- Pour the batter into a loaf pan and flatten the top. Place some additional chocolate chips on top of the bread.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool before turning out and slicing.
- To store, wrap the cooled bread in plastic wrap and place it in a gallon-sized zip-top bag. Store on the counter for up to 5 days.
