Banana Chocolate Treat (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 tsp baking soda
02 -
1/2 tsp sea salt
03 -
1 cup plain flour
04 -
1/2 cup cocoa powder (Dutch-processed)
→ Wet Ingredients
05 -
3 brown bananas, mashed (gives about 1 1/2 cups)
06 -
1/4 cup melted butter that has cooled slightly
07 -
1/4 cup of canola oil (or vegetable/coconut oil, whichever you choose)
08 -
1 big egg, make sure it’s at room temp
09 -
1 tsp vanilla extract (use pure if possible)
10 -
3/4 cup light brown sugar, packed tightly
→ Mix-ins
11 -
1 cup of chocolate chips—save some for the topping
# Instructions:
01 -
Turn the oven on to 350°F. Use a nonstick spray to grease a loaf pan that’s 9x5 inches.
02 -
In a medium-sized bowl, combine the plain flour, sea salt, cocoa, and baking soda by whisking them. Put aside for later.
03 -
In a bigger bowl, mash those bananas using a fork. Add the cooled melted butter and oil, stirring to combine. Then mix in the brown sugar, egg, and vanilla until everything’s smooth.
04 -
Slowly blend the dry ingredients into the wet mixture. Be gentle—don’t mix too much! Gently stir in 3/4 cup of the chocolate chips.
05 -
Pour the batter into your prepped pan, spreading it evenly. Scatter the remaining 1/4 cup of chocolate chips over the top. Bake for 50-65 minutes, and check by inserting a toothpick—if it comes out mostly clean, you’re good.
06 -
Let the bread sit in the pan for 15 minutes to cool a bit. Use a knife to loosen the edges, then take it out and let it fully cool on a wire rack before slicing.
# Notes:
01 -
Stays fresh on the counter for up to four days if tightly wrapped.
02 -
Can be frozen for up to a month with no problem.
03 -
The riper your bananas—like, lots of brown spots—the better it’ll taste!