Description
Indulge in the delightful flavors of this Chocolate Banana Bread, a moist and fudgy loaf that transforms overripe bananas into a bakery-quality treat. Perfect for breakfast, snacks, or dessert, this recipe is not only simple but also versatile. The rich combination of chocolate and banana satisfies your sweet cravings while providing a wonderful way to use leftover fruit. With its easy preparation and minimal ingredients, you can whip up this scrumptious bread in no time. Enjoy it warm or at room temperature—either way, it’s guaranteed to be a hit!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large ripe bananas (about 1 1/2 cups mashed)
- 1/4 cup salted butter (melted and slightly cooled)
- 1/3 cup applesauce or your choice of cooking oil
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9-by-5-inch loaf pan with parchment paper and grease it.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, mash the ripe bananas until smooth. Stir in the melted butter and applesauce or oil until combined.
- Add the brown sugar, egg, and vanilla extract to the banana mixture and mix until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for about 50 minutes to 1 hour or until a toothpick inserted comes out clean.
- Allow cooling in the pan for at least 30 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 200
- Sugar: 12g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg