If you’re on the hunt for a deliciously moist and indulgent treat, look no further than this Dark Chocolate Chunk Banana Bread! Imagine the sweet aroma of ripe bananas mingling with rich dark chocolate wafting through your kitchen, enticing everyone to gather around. This mouthwatering recipe not only satisfies your sweet tooth but also makes use of those overripe bananas sitting on your countertop. With just 15 minutes of prep time and a heavenly baking aroma that will fill your home, you’ll be wondering why you didn’t try this sooner. Get ready to impress your family and friends with a loaf that’s as delightful to eat as it is to make!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup dark chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly using a fork or potato masher until smooth and no large chunks remain. The riper the bananas, the sweeter and more flavorful the bread will be.
- Add sugar, brown sugar, melted butter, and vanilla extract to the mashed bananas. Whisk the ingredients together until well combined and the mixture becomes smooth and slightly glossy.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This helps to remove any lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the banana mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to a dense, tough bread.
- Fold in most of the dark chocolate chunks, reserving a small portion to sprinkle on top of the batter. This will create a beautiful chocolate topping when baked.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly. Sprinkle the remaining chocolate chunks on top of the batter.
- Place the pan in the preheated oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center of the bread - it should come out clean or with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10-15 minutes. This allows the bread to set and makes it easier to remove from the pan.
- Carefully transfer the bread to a wire cooling rack and let it cool completely before slicing. This helps the bread maintain its structure and prevents crumbling.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3-4 days, or refrigerated for up to a week.
Tips
- Choose the Right Bananas: For the best flavor and sweetness, use very ripe bananas with plenty of brown spots. The riper the bananas, the more delicious your bread will be!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so be gentle!
- Chocolate Chunk Variations: Feel free to experiment with different types of chocolate chunks or even add nuts for an extra crunch. Milk chocolate or semi-sweet chocolate can create a different flavor profile.
- Check for Doneness: Ovens can vary, so start checking your bread at the 55-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cooling is Key: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack. This helps maintain its structure and prevents crumbling when slicing.
- Storage Tips: To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3-4 days or refrigerate it for up to a week. You can also freeze slices for a quick treat later!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 25mg
