You just have to try and prepare The Best Double Chocolate Banana Bread Cake
1 cup all-purpose flour
½ cup Dutch-process cocoa
1 teaspoon baking soda
½ teaspoon sea salt
3 large brown bananas (mashed)
¼ cup unsalted butter, melted and slightly cooled
1 large egg, at room temperature
¼ cup canola, vegetable oil, or melted coconut oil
¾ cup light brown sugar
1 tsp pure vanilla extract
1 cup semisweet chocolate chips, divided
Preheat oven to 180°C
Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt.
Set aside. In a large bowl, mash the ripe bananas with a fork.
Add the melted butter and oil and stir until combined.
Stir in the brown sugar, egg, and vanilla extract until smooth.
Stir the dry ingredients into the wet ingredients.
Do not overmix.
Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan.
Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine.
You just don’t want a lot of gooey batter.
Check at the 50 minutes mark just to be safe as oven times vary.
Remove the pan from the oven and set it on a wire cooling rack.
Let the bread cool in the pan for 15 minutes.
Run a knife around the edges of the bread and carefully remove it from the pan.
Let the bread cool on the wire cooling rack until only slightly warm.
Cut into slices and serve.
Recipe Credit: The Recipe Critic
Prepared, tried, and tested Melanie Kramar
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