Imagine sinking your teeth into a slice of bread that combines the rich, decadent flavor of chocolate with the sweet, creamy essence of ripe bananas - all wrapped up in a soft, pillowy yeast bread that's guaranteed to make your taste buds dance! This isn't just another bread recipe; it's a game-changing culinary experience that transforms ordinary ingredients into an extraordinary treat that will have your family and friends begging for more.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup warm milk
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast
- 2 ripe bananas, mashed
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1/2 cup chocolate chips
Instructions
- In a large mixing bowl, combine warm milk (around 110°F) with sugar and active dry yeast. Let the mixture sit for 5-7 minutes until it becomes foamy, indicating the yeast is active.
- Add mashed ripe bananas, melted butter, and vanilla extract to the yeast mixture. Whisk thoroughly to combine all wet ingredients until smooth and well incorporated.
- In a separate bowl, sift together all-purpose flour, cocoa powder, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring with a wooden spoon or using a stand mixer with a dough hook attachment. Mix until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth, elastic, and springs back when gently pressed.
- Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Once risen, punch down the dough and fold in chocolate chips, distributing them evenly throughout the dough.
- Shape the dough into a loaf and place in a greased 9x5 inch loaf pan. Cover and let rise again for 30-45 minutes.
- Preheat the oven to 375°F (190°C) during the second rise.
- Bake the bread for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Temperature is crucial: Ensure your milk is precisely warm (around 110°F) to activate the yeast without killing it.
- Use very ripe bananas for maximum natural sweetness and moisture.
- Don't skip the kneading process - it develops the gluten and gives your bread its perfect texture.
- Let the bread rise in a warm, draft-free area to help it rise properly.
- Check your bread's doneness by inserting a toothpick - it should come out clean.
- Allow the bread to cool completely before slicing to prevent a gummy texture.
- Store in an airtight container to maintain freshness for up to 3-4 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 5g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
