Decadent Dark Chocolate Banana Bread
This Decadent Dark Chocolate Banana Bread is perfect for breakfast with a cup of coffee or it makes the perfect accompaniment to a cup of soup for dinner.
Prep Time 15 mins
Cook Time 27 mins
Total Time 45 mins
Servings 16 (1 loaf)
- 1.75 cup all-purpose flour I used unbleached
- 1/2 cup dark cocoa powder can substitute any cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp espresso powder
- 1/4 tsp salt I used kosher
- 1 cup bananas mashed (2 bananas)
- 1 tsp vanilla
- 2 eggs
- 1/2 cup sugar
- 1/2 cup buttermilk see notes
- 1 cup chocolate chips you can add any variety. I used dark.
Preheat oven to 350°F. Spray or grease 1 loaf pan with the non-stick method of your choice.
In the bowl of an electric mixer combine mashed bananas, buttermilk, sugar, salt, vanilla, and espresso powder. Blend together until smooth. Add eggs one at a time and mix until completely blended.
In a medium-sized bowl, sift flours, baking powder, baking soda, and cocoa together.
Slowly add dry ingredients to the wet ingredients. Mix until just combined. Stir in chocolate chips and mix just until combined.
Pour into the prepared bread pan. Bake 40-45 minutes or until a toothpick inserted comes out clean.
Remove from pan and allow to cool on a cooling rack for 5 minutes and then remove muffins from pan to prevent continued cooking.
To make your own buttermilk you can add vinegar or lemon juice to milk. To make 1/2 cup buttermilk combine 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit 5 to 10 minutes and then add to your recipe.
*I like to add salt to the liquid ingredients. It blends and you are less likely to get a salty bite in your finished baked goods.
Calories: 162kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 139mg | Potassium: 157mg | Fiber: 1g | Sugar: 15g | Vitamin A: 75IU | Vitamin C: 1.3mg | Calcium: 44mg | Iron: 1.3mg