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- 3 ripe bananas, mashed - 1/3 cup melted coconut oil - 1/2 cup brown sugar - 1 large egg, beaten - 1 teaspoon baking soda - Pinch of salt - 1 cup all-purpose flour - 1/3 cup unsweetened cocoa powder - 1/2 cup chocolate chips (dark or semi-sweet) - 1/4 cup chopped walnuts (optional) I love these ingredients because they create a rich and moist bread. The ripe bananas give natural sweetness and flavor. Coconut oil adds a lovely texture and a hint of tropical taste. Brown sugar deepens the flavor, making it more complex. The egg helps bind everything together. In the dry ingredients, baking soda helps the bread rise. Salt enhances all the flavors. All-purpose flour gives the bread its structure, while cocoa powder brings the chocolate magic. Adding chocolate chips makes it even more decadent. I usually toss in walnuts for a nice crunch, but you can skip them if you want. This recipe is simple, and you can find the full recipe for more details. Remember, using ripe bananas is key. They should be brown and soft for the best taste. Enjoy mixing these ingredients together and watching the magic happen in your oven! - Preheat your oven to 350°F (175°C). - Grease a 9x5-inch loaf pan or line it with parchment paper. - In a large bowl, combine the mashed bananas and melted coconut oil. - Add brown sugar, beaten egg, and vanilla extract to the banana mix. - Sprinkle baking soda and a pinch of salt over the mixture. - Gradually mix in all-purpose flour and cocoa powder. - Fold in chocolate chips and walnuts if you like. - Pour the batter into the prepared loaf pan. - Bake for 55-65 minutes until a toothpick comes out clean. - Let the bread cool in the pan for 10 minutes. - Transfer it to a wire rack to cool completely. Follow these steps for the best Double Chocolate Banana Bread. For the full recipe, check the detailed instructions above. To get that perfect texture, mix gently. Overmixing can make the bread tough. When you add the flour and cocoa, fold it in slowly. Stop mixing when you see no dry flour. For mashing bananas, use ripe ones. The riper, the better! I like to use a fork or a potato masher. This way, you get a nice, smooth mix. Aim for a creamy consistency without lumps. You can add spices like cinnamon or nutmeg. A little goes a long way. These spices can bring warmth to the bread. Mix them in with the dry ingredients for a well-rounded flavor. When choosing cocoa powder, go for unsweetened. This keeps the balance right. Look for brands that say “Dutch-processed” on the label. This kind gives a rich taste and deep color. When serving, slice the banana bread warm. Drizzle some chocolate sauce on top. It makes the bread look fancy and taste better! You can also add a sprinkle of powdered sugar. For a fun twist, serve it with fresh berries. Strawberries or raspberries work great. A dollop of whipped cream can add a nice touch, too. For a special look, try garnishing with mint leaves. For the full recipe, check out the detailed steps above! {{image_2}} You can make this banana bread even better for you! - Substituting coconut oil with yogurt or applesauce: Use 1/3 cup of plain yogurt or applesauce instead of coconut oil. This swap cuts fat and adds moisture. - Using whole wheat flour for added nutrients: Replace all-purpose flour with whole wheat flour. This adds fiber and makes your bread more filling. Want to mix things up? Try these tasty ideas! - Incorporating peanut butter or Nutella swirls: Swirl in 1/4 cup of peanut butter or Nutella before baking. This adds rich flavor and creaminess. - Adding dried fruits like cranberries or raisins: Toss in 1/2 cup of dried cranberries or raisins. They bring a sweet and chewy texture to the bread. If you need a gluten-free option, don’t worry! - Recommendations for gluten-free flour alternatives: Use a 1:1 gluten-free flour blend. These blends work well and keep the bread tasty. You can also try almond flour or oat flour for a unique flavor. These variations let you customize your double chocolate banana bread. It’s fun to experiment! Check out the Full Recipe for the base to start your baking adventure. Store your double chocolate banana bread at room temperature for up to three days. Wrap it in plastic wrap or place it in an airtight container. This keeps it soft and moist. Avoid leaving it out without any cover. It can dry out quickly. If you like, you can slice it first. This way, you grab a piece whenever you want. If you want to save banana bread for later, freezing is the best choice. Wrap the whole loaf or slices tightly in plastic wrap. Then, place it in a freezer-safe bag. Make sure to squeeze out as much air as possible. You can freeze it for up to three months without losing flavor. To thaw, take it out of the freezer and leave it in the fridge overnight. If you need it faster, you can let it sit on the counter for a few hours. Unwrap it before thawing to avoid extra moisture. To enjoy your banana bread warm, you can reheat it in a few ways. The best method is using the oven. Preheat the oven to 350°F (175°C). Place slices of banana bread on a baking sheet. Heat for about 10 minutes. This warms it through and makes it soft again. You can also use the microwave if you’re in a hurry. Heat a slice for 15-20 seconds. Keep an eye on it to avoid overheating. If you like, spread a little butter on before reheating for extra flavor. For an extra treat, try adding a scoop of ice cream on top when serving! You can tell banana bread is done by checking the center. Insert a toothpick into the middle. If it comes out clean, your bread is ready. If it has batter on it, bake a little longer. The bread should also feel firm to the touch. Yes, frozen bananas work well in this recipe. Just thaw them first and mash them well. They add great flavor and moisture. This is a smart way to use overripe bananas. You can use 1/4 cup of applesauce instead of an egg. Another option is 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Both options keep the bread moist and tasty! For high altitude, reduce the baking soda by 1/4 teaspoon. You may need to add extra flour, about 2 tablespoons. Bake for a shorter time, checking for doneness sooner. High altitudes can make bread rise faster, so keep an eye on it! Leftover banana bread is delicious toasted. Enjoy it with butter or nut butter. You can also make French toast with it. Just soak slices in an egg mixture and cook on a skillet. It’s a fun twist for breakfast! For more ideas, check out the Full Recipe. In this blog post, I shared how to make delicious banana bread. You learned about the essential and dry ingredients, plus tips for mixing and baking. I also covered variations and storage tips to help you enjoy your bread longer. Remember, you can customize this recipe to fit your taste. Whether you add chocolate chips or swap out the oil, make it your own. Now, you have the tools to bake a tasty treat that everyone will love. Get baking and enjoy each bite!

Double Chocolate Banana Bread

Indulge in the ultimate comfort food with this Double Chocolate Banana Bread recipe! Packed with ripe bananas, rich cocoa, and melty chocolate chips, this moist bread is a chocolate lover's dream. Perfect for breakfast or a sweet snack, it’s easy to make and requires just a few simple ingredients. Click through to discover how to bake this delicious treat that will have everyone asking for seconds! Don't miss out on this mouthwatering recipe!
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Ingredients
  

3 ripe bananas, mashed

1/3 cup melted coconut oil

1/2 cup brown sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 cup chocolate chips (dark or semi-sweet)

1/4 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

    In a large mixing bowl, combine the mashed bananas and melted coconut oil. Mix until well blended.

      Add the brown sugar, beaten egg, and vanilla extract to the banana mixture. Stir until the ingredients are combined.

        Sprinkle the baking soda and salt over the mix and stir to combine.

          Gradually add the all-purpose flour and cocoa powder to the mixture, folding gently until just combined. Do not overmix.

            Fold in the chocolate chips and chopped walnuts (if using) until evenly dispersed throughout the batter.

              Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                  Let the bread cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.

                    Prep Time, Total Time, Servings: 15 mins | 1 hr 10 mins | 8 servings

                      - Presentation Tips: Slice the banana bread and serve it warm with a drizzle of chocolate sauce on top, and a sprinkle of powdered sugar for an extra touch of sweetness! Enjoy with a side of fresh berries or a dollop of whipped cream for decadence.