Double Chocolate Banana Bread Recipe

INGREDIENTS

• 1 cup all-purpose flour 120 grams
• ½ cup brown sugar 107 grams
• ½ cup unsweetened cocoa powder 42 grams
• 1 teaspoon baking soda 6 grams
• 1 teaspoon baking powder 4 grams
• ½ teaspoon kosher salt
• 3 ripe bananas 300-360 grams, mashed
• 2 large eggs 100 grams, room temperature
• ½ cup unsalted butter 113 grams, melted (1 stick)
• ½ cup applesauce 114 grams, see note
• 1 teaspoon vanilla extract 4 grams
• ¾ cup chocolate chips 128 grams, divided

EQUIPMENT

• Kitchen Scale (optional)
• 9×5-inch Loaf Pan

Instructions

• Preheat oven to 350°F. Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
• In a medium bowl, whisk the flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together.1 cup all-purpose flour,½ cup brown sugar,½ cup unsweetened cocoa powder,1 teaspoon baking soda,1 teaspoon baking powder,½ teaspoon kosher salt
• In a separate large bowl, combine the bananas, eggs, butter, applesauce, and vanilla.3 ripe bananas,2 large eggs,½ cup unsalted butter,½ cup applesauce,1 teaspoon vanilla extract
• Add the dry ingredients to the wet ingredients and stir together until just mixed.
• Fold in ½ cup chocolate chips.¾ cup chocolate chips
• Pour the batter into the prepared loaf pan. Add the remaining ¼ cup of chocolate chips over the top of the bread.
• Bake for 45-50 minutes, or until a toothpick comes out clean from the center of the bread.

NOTES

• Applesauce: You can substitute with an equal amount of milk if you don’t have any applesauce.
• Don’t over mix the batter when you add the flour. The dry ingredients should be just combined.
• Be sure to grease your tin well before adding the batter and baking. You can also use parchment for super easy removal.

Storage: Store double chocolate banana bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 4 months.