Description
Blurring the line between bread and cake, this Dark Chocolate High Altitude Banana Bread brings the irresistible combination of bananas and chocolate together in one deep, dark, lofty loaf. Can also be made into muffins!
Ingredients
1 1/4 cup all-purpose flour
1/2 cup cocoa powder (dark chocolate if available)
1/2 tsp baking soda
1 tsp kosher salt
3–4 medium overripe bananas (about 1 1/2 cups), mashed
1/4 cup unsalted butter, melted and cooled
1/4 cup neutral oil, such as grapeseed or avocado
3/4 cup (packed) brown sugar
2 large eggs, lightly beaten
2 tsp vanilla extract (not imitation)
2 TB strong brewed coffee (optional*)
1 cup dark (bittersweet or semi-sweet) chocolate chips
Instructions
1. Preheat oven to 350 degrees. Grease a standard loaf pan and line with parchment paper, or if you prefer to make muffins, line a 12-cup muffin tin. with paper liners (if not using parchment or liners, be sure to grease and flour your pan thoroughly).Â
2. In a medium bowl, whisk the flour, cocoa, baking soda, and salt.
3. In a separate bowl, stir together the mashed banana, brown sugar, oil, melted butter, eggs, vanilla, and coffee, if using.Â
4. Add the dry ingredients to the wet ingredients and stir just until combined and can no longer see any pockets of cocoa or flour. Stir in the chocolate chips.
5. Pour the batter into the loaf pan and bake at 350 degrees for 60-65 minutes, or until a cake tester emerges clean. For muffins, fill the cups to the top and bake 30-35 minutes.Â
6. Cool fully before slicing. Wrap leftovers in plastic wrap or foil.Â
Notes
… coffee is used in this recipe only to deepen the flavor of the chocolate. The final product does not taste like coffee, but feel free to omit it if you prefer.Â
