Get the Recipe: Double Chocolate Banana Bread
Dense, moist, and deeply chocolatey in every single slice. Brown butter adds a nutty richness that makes the chocolate flavor taste more complex, and gooey dark chocolate chips melt throughout every bite from edge to edge.
Ingredients
- 1 ½ cups mashed ripe bananas
- ⅓ cup salted butter, browned or melted
- 4 tbsp pure maple syrup, or honey
- 1 egg
- 1 ¾ cups gluten free flour, see note
- ¼ cup dark cocoa powder
- 1 cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
- In a mixing bowl, combine the mashed bananas, browned butter, maple syrup, and egg. Stir together.
- Then, add in the flour and cocoa powder. Stir to combine.
- Fold in the chocolate chips.
- Transfer to the lined pan. Smooth into an even layer.
- Bake for 40 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
- Finally, remove from the oven. Cool fully before slicing.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
- Do not bake too long. The bread is done when a toothpick inserted comes out with only a few moist crumbs.
- Allow the bread to cool before slicing.
- Store leftovers in an airtight container for up to 3 days at room temperature.
Calories: 326kcal, Carbohydrates: 47g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 41mg, Sodium: 70mg, Potassium: 174mg, Fiber: 6g, Sugar: 10g, Vitamin A: 284IU, Vitamin C: 2mg, Calcium: 39mg, Iron: 3mg