Dark Chocolate Banana Bread
My favorite part about cooking is the creativity you can put to use combining different ingredients to make a recipe tastier, healthier, or just better. In one of my recipe brainstorms I asked myself a question — can I somehow put dark chocolate in banana bread? The addition of dark chocolate would add wonderful flavor to the banana bread and also add health benefits such as antioxidants. It turns out that you absolutely can add dark chocolate chips to banana bread and the result is a perfectly moist bread with rich chocolate chips and balanced banana flavor.
Can banana bread be frozen? Yes, this homemade dark chocolate banana bread freezes beautifully. For best results, I recommend baking the bread according to the recipe instructions, letting it cool completely, and then wrapping it tightly in plastic wrap before freezing. When ready to thaw the banana bread, I recommend doing so in the fridge overnight so the bread can thaw gently. Conversely, you can slice the cake into portions and freeze them individually to grab a slice at your convenience and defrost them in the microwave or toaster oven.
How long does banana bread bake? This dark chocolate banana bread bakes for about 1 hour at 350 degrees Fahrenheit. Success in baking is hugely reliant on thoroughly cooking your baked goods — avoiding any under-baked, mushy final products. When in doubt, I recommend baking this banana bread for a few extra minutes to ensure it’s baked all the way through.
How to tell when banana bread is done? You can tell when this dark chocolate banana bread is done baking when you see that the cake has risen, the top is browned nicely, and the middle is no longer wet or doughy. To test the middle of the banana bread, insert a knife or toothpick into the center of the cake and remove it to see if any raw batter has clung to the utensil. If it has, continue baking the banana bread for an additional few minutes and test again.
Why use whole wheat flour in banana bread? I love utilizing whole wheat flour when baking because of the added fiber and texture of whole wheat flour, plus the delicious, nutty flavor it contributes to the bread. Utilizing whole wheat flour in banana bread as opposed to an all purpose flour won’t change the overall density of the bread, as it’s so finely milled that you won’t be able to tell the difference.
Banana bread troubleshooting guide:
When banana bread sinks in the middle. This indicates that your banana bread hasn’t finished baking yet. Banana bread will rise beautifully from the baking soda in the batter and the edges will cook a bit faster than the center of the cake. If you notice your banana bread sinks in the middle, continue baking the bread for an additional 5-10 minutes to allow the batter to cook all the way through.
Why is my banana bread dry? This happens when your batter is either unequal in the balance of wet to dry ingredients or the bread is overcooked. When you’re making banana bread, the batter’s texture should be thick and well-hydrated, similar to brownie batter. In terms of over-baking banana bread, occasionally, our ovens can become out of sync with the temperature they’re heating to, leading to overheated or under-heated ovens. This can dry out baked goods if they’re being cooked for a certain amount of time at a higher temperature than the recipe recommends. I love utilizing an oven thermometer to check my oven’s temperature and I recommend investing in one!
Why is my banana bread dense? This problem can be caused by either over-mixing the batter or your baking soda being old and ineffective at making the bread rise. To test the baking soda, put a pinch of it in a small bowl and drizzle a little bit of vinegar on top of it. If the mixture bubbles, you have fresh, active baking soda. If it does not foam up, you should replace the old baking soda with a fresh batch.
How to make dark chocolate banana bread:
Dark Chocolate Banana Bread
Ingredients
- 1/2 cup (8 Tbsp/1 stick) unsalted butter, softened
- 3/4 cup light brown sugar
- 2 large eggs
- 1/3 cup Greek yogurt
- 3 overripe bananas
- 1 teaspoon vanilla extract
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking soda
- Pinch salt
- 3/4 cup of dark chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a loaf pan with nonstick spray to avoid the batter sticking.
- Use a stand mixer or large bowl and hand mixer to combine the wet ingredients (butter, light brown sugar, eggs, greek yogurt, bananas, and vanilla extract) until thoroughly combined. This ingredient will always be a little bit chunky because of the bananas, so don’t over-mix the batter trying to get it completely smooth.
- In a separate, small bowl, combine the dry ingredients (whole wheat flour, baking soda, and salt) until every component is evenly distributed in the mix.
- Gradually add the dry ingredients to the large bowl of wet ingredients, mixing between each addition until you have a cohesive batter.
- Add the chocolate chips to the batter and gently mix them until they’re evenly distributed throughout.
- Spray a loaf pan with oil or baking spray and pour the batter into the pan.
- Bake the bread for about 1 hour — until the top is nicely browned and the middle is moist but not under-baked. Let cool slightly and enjoy!
