# Chocolate Chip Banana Bread

A moist, deeply chocolatey quick bread built on ripe bananas and studded with chocolate chips — weeknight-friendly and gone by morning.

_Bread_

Prep: 15 min · Cook: 65 min · Total: 80 min · Yields: 10 servings

## Ingredients

- 3 large ripe bananas (about 1.5 cups mashed)
- 1 ½ cups all-purpose flour
- ¼ cup Dutch-process cocoa powder (sifted)
- 1 tsp baking soda
- ¼ tsp fine salt
- ⅔ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter (melted and slightly cooled)
- ¼ cup whole milk
- 1 tsp vanilla extract
- 2 oz dark chocolate (70% cacao, roughly chopped)
- ¾ cup semi-sweet chocolate chips (plus a small handful for the top)

## Instructions

1. Preheat the oven to 175 °C (350 °F). Grease a 9×5-inch loaf pan and line it with a strip of parchment, leaving an overhang on the long sides.
2. Melt the 2 oz dark chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and let cool for 5 minutes.
3. In a large bowl, mash the 3 ripe bananas with a fork until nearly smooth — a few small lumps are fine.
4. Whisk the 2 eggs into the mashed banana, then whisk in the 0.5 cup melted butter, 0.25 cup whole milk, and 1 tsp vanilla extract until combined.
5. Pour the melted dark chocolate into the banana mixture and whisk until fully incorporated and the batter turns a deep, uniform brown.
6. In a separate bowl, whisk together the 1.5 cups flour, 0.25 cup cocoa powder, 1 tsp baking soda, 0.25 tsp salt, and 0.67 cup sugar.
7. Add the dry ingredients to the wet ingredients and fold with a spatula until just combined — stop as soon as no dry streaks remain; do not overmix.
8. Fold in the 0.75 cup chocolate chips, then pour the batter into the prepared loaf pan. Scatter the reserved handful of chocolate chips evenly over the top.
9. Bake for 60–65 minutes, until a skewer inserted into the center comes out with moist crumbs but no wet batter. Tent loosely with foil after 40 minutes if the top is browning too fast.
10. Cool in the pan for 15 minutes, then use the parchment overhang to lift the loaf onto a wire rack. Cool for at least 20 minutes before slicing.

## Tip

> The double chocolate hit — melted dark chocolate folded into the batter plus chips throughout — comes from Fannie Farmer's original technique of blooming chocolate separately before combining. Don't skip the melt step; stirring chips directly into the batter gives you sweetness but not depth.

Tags: comfort-food, weeknight, one-pan, chocolate, quick-bread

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Canonical: https://just-recipes.io/recipes/chocolate-chip-banana-bread
Source: https://www.gutenberg.org/ebooks/65061