This is a classic, no-fail chocolate banana bread recipe. Moist, sweet, and rich, it’s the perfect way to deal with overripe bananas and an irresistible dessert.

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This bread is more like a fluffy cake, easy to make, and incredibly successful.

Ingredients

Wet Ingredients:

· 3 ripe bananas (about 1 1/2 cups, mashed) (Key: The riper the banana, the sweeter and more fragrant!) · 115g unsalted butter (melted and cooled to room temperature) or 120ml vegetable oil · 2 eggs (room temperature) · 150g brown sugar (for a warm caramel flavor) · 50g granulated sugar · 1 teaspoon vanilla extract

Dry Ingredients:

· 200g all-purpose flour · 30g unsweetened cocoa powder · 1 teaspoon baking powder (about 5g) · 1/2 teaspoon baking soda (about 2.5g, to neutralize the banana’s acidity and help it rise) · 1/2 teaspoon salt

Other Ingredients:

· 100g baking-proof chocolate chips or dark chocolate cubes Chopped Walnuts or Pecans: 80g (optional)

Instructions

Step 1: Preparation

1. Preheat oven to 175°C/350°F.
2. Lightly butter a standard 9x5-inch loaf pan or line with baking paper.

Step 2: Prepare the Bananas

1. Place ripe bananas in a large bowl and mash thoroughly with a fork or potato masher until smooth.

Step 3: Combine the Wet Ingredients

1. Add melted butter (or vegetable oil), brown sugar, and granulated sugar to the mashed bananas and mix well with a hand mixer.
2. Add the egg and vanilla extract and continue mixing until all liquid ingredients are incorporated.

Step 4: Combine the Dry Ingredients

1. In a separate bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
2. Beat thoroughly with a whisk, ensuring there are no lumps in the cocoa powder and baking powder.

Step 5: Mix the Batter

1. Sift the mixed dry ingredients into the wet ingredients.
2. Using a rubber spatula, stir from the bottom up until just combined and no dry powder is present. Do not overmix! This is crucial for a moist and fluffy loaf.
3. Stir in most of the chocolate chips and chopped nuts (if using), reserving a small amount for topping.

Step 6: Mold and Bake

1. Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
2. Sprinkle the remaining chocolate chips and chopped nuts over the batter.
3. Bake in the middle of the preheated oven for 55-65 minutes.
4. Test for doneness: Insert a toothpick into the center of the loaf. If a few moist crumbs (no wet batter) come out, it’s done. Be careful not to poke into the melted chocolate.

Step 7: Cooling

1. Remove the baked bread from the oven and let it cool in the pan for 15-20 minutes.
2. Then, carefully remove the bread from the pan and let it cool completely on a cooling rack.
3. Be patient while it cools! Slicing it while hot can cause it to break easily.