One Bowl Chocolate Chocolate Chip Banana Bread
One Bowl Chocolate Chocolate Chip Banana Bread is a tasty way to use up those bananas that are past their prime. In fact, you may find yourself buying extra bananas just to make my chocolate version of the “Gold Medal Flour’s Best Banana Bread” recipe.
We’re in a constant battle over here to stay ahead of the bananas, can anyone relate? I feel like maybe I should stop buying them because they go so quick. But then again they’re the perfect on-the-go snack and it comes with its own compostable wrapper even. What’s not to love? Oh well besides the fact that they do get too ripe sometimes.
But I have the solution, I just bake with them. I found the BEST banana bread recipe and it truly is the BEST I’ve ever had. It’s moist, it’s tender, it’s just perfect really, must be the proportions and it makes two loaves which I like because, well, boys and food, you know.
I saw it on the back of the Gold Medal Flour bag, go figure, but I only saw it in passing so I didn’t have a copy of it but it was easy enough to look up online.
And I took that Best Banana Bread recipe and I made it better(for me! and maybe you?) by making it a ONE bowl recipe. Then I added cocoa powder and chocolate chips.
I know you usually mix the flour with the other dry ingredients and then mix in the bananas and milk in turns. AND you can do that if you want to. But the loaf does rise just fine even if you don’t, just follow my directions.
Chocolate Banana Bread
Equipment
Ingredients
- 1 1/4 cup granulated sugar
- 1/2 cup butter softened
- 2 eggs room temperature
- 5-6 over ripe bananas
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 1/4 cups flour loosened not sifted
- 1/2 cup unsweetened cocoa powder
- 1 tsp salt
- 1/2 cup buttermilk
- 2/3 cup chocolate chips add more as desired
Instructions
- preheat the oven to 350˚
- grease two 8 inch loaf pans
- beat the sugar and butter together until fluffy, 2 minutes or so
- add the eggs and beat them in
- take each ripe banana and give it a good smush then peel it and drop it in the mixing bowl
- mix after each banana
- then add the vanilla and cinnamon and mix in
- over the top of the banana mix add half of the flour, the cocoa, baking soda, and then the rest of the flour
- pulse the mixer 1-2 times to incorporate
- then let it stir until completely combined, don't beat it just stir it
- then stir in the buttermilk
- add the chocolate chips and stir one more time until they are mixed in
- do not beat the batter it needs to be stirred only
- divide between the loaf pans
- bake 50-55 minutes until the loaves spring back and a toothpick comes out clean
- cool for 10 minutes and then gently ease out of the pan
- cool until just warm and then wrap in plastic wrap and leave them to ripen for a day for best flavor
