Ingredients
Method
Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). This ensures that the bread bakes evenly and rises properly.
- Grease a 9x5 inch loaf pan with butter or non-stick spray to prevent sticking.
Mix Wet Ingredients
- In a large mixing bowl, mash the ripe bananas with a fork until smooth. This helps to incorporate the bananas into the batter evenly.
- Add the melted butter to the mashed bananas and mix well.
- Stir in the granulated sugar, eggs, and vanilla extract until fully combined. This mixture will provide moisture and sweetness to the bread.
Combine Dry Ingredients
- In a separate bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt. Sifting helps to aerate the dry ingredients and remove any lumps.
Combine Wet and Dry Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the bread tough.
- Fold in the chocolate chips for added richness and texture.
Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. This ensures that the bread is fully cooked.
- Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
Notes
For best results, use very ripe bananas as they provide more sweetness and moisture. This bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.