Double Chocolate Chip Banana Bread
Super moist Double Chocolate Chip Banana Bread that makes for the best breakfast, snack, lunch or dessert
Servings: 8 people
- 4 overripe bananas I like to stick ripe bananas in the freezer and then let them thaw before making banana bread so I always have overripe bananas on hand
- 1/2 cup unsalted butter, melted
- 3/4 cup white sugar
- 1 large egg
- 1 teaspoon chocolate extract, vanilla extract works too
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup cocoa powder
- 1 cup semi-sweet chocolate chips
Preheat oven to 350°F.
Spray a 9×5-inch loaf pan with a nonstick baking spray.
In a large stand mixer, combine the butter and sugar and whip for 2 minutes until combined. Add the egg, scraping down the sides of the bowl to make sure everything is evenly combined. Add the extract and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal.
Add the flour, cocoa powder, baking soda and salt and mix for a few seconds until the flour is evenly combines. Add the chocolate chips and give it all a quick stir.
Pour into the prepared loaf pan and bake for 55 to 65 minutes. Let cool for at least 30 minutes before running a knife around the perimeter of the loaf pan and inverting the banana bread and transferring the loaf onto a cooling rack. Slice and serve as needed.