Chocolate Banana Bread
Super fudgy and decadent Chocolate Banana Bread that is super easy to whip up!
Servings: 10 Slices
Calories: 193kcal
Equipment
- 1 8 X 5 Loaf Pan
- 1 Hand/stand Mixer (to whisk frosting)
Ingredients
- 3 Ripe bananas the blacker the better
- ⅓ cup Unsalted butter melted and cooled slightly
- 2 tablespoon Cooking oil
- 1 large Egg at room temperature
- 2 teaspoon Pure vanilla extract
- ¾ cup Brown sugar packed
- 2 teaspoon Instant Coffee optional but enhances chocolate flavor a lot!
- 2 teaspoon Baking Powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup All purpose flour
- ½ cup Unsweetened cocoa powder
- 1 cup Semi-sweet chocolate chips
One Minute Chocolate Frosting Recipe
- 3 ¼ cups Powdered Sugar
- ⅔ cup Unsweetened cocoa powder
- 1 ⅓ sticks Unsalted butter softened
- 2 (60 gms) oz Dark chocolate melted
- ¼ teaspoon Salt
- 130 ml Boiling water
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with nonstick spray. Set aside
- Mash the bananas in a large bowl. Mix in melted butter, coffee and oil. Combine well. Whisk in the egg, vanilla and brown sugar and stir until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt and cocoa powder. Stir the dry ingredients into the wet ingredients and mix until just combined. Fold in half the chocolate chips.
- Pour the batter into the prepared pan and top with the remaining chocolate chips. Bake for 50-55 minutes, or until a toothpick inserted into the center of the comes out mostly clean.
- Let the banana bread cool in the pan for 10 to 15 minutes, then remove and place onto a wire rack to cool.
One Minute Chocolate Frosting Recipe
- Mix together the dry ingredients, sugar, cocoa and salt. Now add the softened butter and pour in the boiling water over it.
- Now whisk till the mixture gets smooth and glossy. Add in the melted chocolate and mix again. Now cover it refrigerate the frosting for 30 minutes or till it sets well.
- Remove from the fridge, give it a quick whirl and top over the cooled bread.
Notes
How to Store:
This bread stays super moist up to 2 days stored at room temperature. You will love it cold form the refrigerator up to a week.
You can also freeze the remaining slices in a freezer safe container or ziploc bags for up to 3 months. Place parchment papers in between each slice for easy removal when thawing. Thaw on counter top or reheat in microwave for a few seconds before enjoying.
Add ins- Go for one cup of add ins, whatever you like the most per loaf.
Chocolate Chips: Add up to 1 cup if not adding any nuts. I use dark or semi sweet ones.
Nuts: Nuts like walnuts, pistachios, almonds or even a mix of all tastes so good here.
Berries: Fresh berries like raspberries or blueberries are so good here. Wah and dry them before adding to the batter.
Nutrition
Serving: 1Slice | Calories: 193kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Sodium: 22mg | Sugar: 8g