
If you’re all about a sweet breakfast (verging into dessert territory), then this blackout banana bread is the variation on the classic quick bread you should try. This banana bread has the same moist-crumb texture and banana-forward flavor as our best banana bread, but the addition of cocoa powder and chocolate chips make it a chocolate lover’s dream. Make it for an extra-special breakfast, then snack on it (or enjoy it for dessert!) in the days to come.
Just like in our classic banana bread, I highly recommend using extra-ripe bananas here. You want them to at least be speckled all over—this is what’s going to impart that sweet, banana-packed flavor to your bread.
Made this? Let us know how it went in the comments below!
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Ingredients
-
Cooking spray, for pan
- 1/2 cup
(48 g.) natural cocoa powder, plus more for dusting pan
- 1 cup
(120 g.) all-purpose flour
- 1 tsp.
baking soda
- 1/4 tsp.
kosher salt
- 3/4 cup
(150 g.) granulated sugar
- 1/2 cup
(1 stick) unsalted butter, melted
- 1
large egg plus 1 large egg yolk
- 1/4 cup
buttermilk or sour cream
- 1 tsp.
pure vanilla extract
- 3
large super-ripe bananas, mashed
- 1 cup
semisweet chocolate chips
-
- Step 1Preheat oven to 350º and spray a 8 1/2″ x 4 1/2″ loaf pan with cooking spray, then dust with cocoa powder.
- Step 2In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Step 3In another large bowl, combine sugar, butter, egg and egg yolk, buttermilk or sour cream, and vanilla until smooth. Pour wet ingredients over dry and stir until combined, then fold in mashed bananas and chocolate chips.
- Step 4Transfer batter to prepared baking dish and bake until a toothpick comes out clean, 60-75 minutes. Let cool at least 10 minutes before slicing and serving.
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