Description
This rich and moist Chocolate Banana Bread combines the natural sweetness of ripe bananas with deep cocoa flavor and semi-sweet chocolate chips, enhanced by a touch of instant coffee. Topped with a luscious one-minute chocolate frosting, this dessert loaf is perfect for chocolate lovers seeking a delicious twist on classic banana bread.
Ingredients
Banana Bread
- 3 Ripe bananas (the blacker the better)
- ⅓ cup Unsalted butter (melted and cooled slightly)
- 2 tbsp Cooking oil
- 1 large Egg (at room temperature)
- 2 tsp Pure vanilla extract
- ¾ cup Brown sugar (packed)
- 2 tsp Instant Coffee (optional but enhances chocolate flavor a lot!)
- 2 tsp Baking Powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup All purpose flour
- ½ cup Unsweetened cocoa powder
- 1 cup Semi-sweet chocolate chips
Chocolate Frosting
- 3 ¼ cups Powdered Sugar
- ⅔ cup Unsweetened cocoa powder
- 1 ⅓ sticks Unsalted butter (softened)
- 2 (60 gms) oz Dark chocolate (melted)
- ¼ tsp Salt
- 130 ml Boiling water
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with nonstick spray and set aside to avoid sticking during baking.
- Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Add the melted and slightly cooled butter, instant coffee (if using), and cooking oil. Mix thoroughly. Whisk in the egg, vanilla extract, and brown sugar until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder. This ensures even distribution of leavening agents and cocoa in the batter.
- Mix Wet and Dry Ingredients & Add Chocolate Chips: Gradually stir the dry ingredients into the wet banana mixture until just combined—avoid overmixing to keep the bread tender. Gently fold in half of the semi-sweet chocolate chips for pockets of melted chocolate.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips evenly on top. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool the Bread: Let the banana bread cool in the pan for 10 to 15 minutes to firm up. Then, remove from the pan and transfer onto a wire rack to cool completely before frosting.
- Prepare One-Minute Chocolate Frosting: In a mixing bowl, combine powdered sugar, unsweetened cocoa powder, and salt. Add softened butter, then pour boiling water over the mixture.
- Whisk Frosting Until Smooth: Whisk the frosting vigorously until smooth and glossy. Stir in the melted dark chocolate until well combined. Cover and refrigerate the frosting for 30 minutes or until it reaches a spreadable consistency.
- Frost the Banana Bread: Remove the frosting from the fridge and give it a quick whisk to fluff it. Spread the frosting evenly over the cooled banana bread for a rich chocolate finish.
Notes
- For best flavor, use bananas that are very ripe with black spots.
- The instant coffee is optional but intensifies the chocolate taste without adding a coffee flavor.
- Allow the banana bread to cool completely before frosting to prevent the frosting from melting.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can replace the semi-sweet chocolate chips with dark chocolate chips for a less sweet version.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
