Decadent Chocolate Chip Banana Bread by Tyler Butt Nutrition Home Cooking

Ingredients

• 3-4 Ripe bananas, very dark brown
• 140-150 g Unsalted butter, softened
• 150 g Granulated sugar
• 2 Large eggs
• 1 ½ cups All-purpose flour
• 1 tsp Baking powder
• ¼ tsp Salt
• ¼ cup Unsweetened cocoa powder
• 1 cup Chocolate chunks or chips
• Non-stick cooking spray or butter For greasing the pan
• Optional, for serving Plain yogurt
• Optional, for serving Blueberries

Instructions

1. Preheat your oven to 160°C (325°F). Lightly grease a 9x5 inch (23x13 cm) loaf pan with non-stick cooking spray or butter and dust lightly with flour, tapping out any excess.
2. In a large bowl, mash the very ripe, dark brown bananas thoroughly with a potato masher or fork until mostly smooth with a few small lumps remaining. The darker the bananas, the sweeter and more flavorsome the bread will be.
3. In a separate large bowl, combine the softened butter and granulated sugar. Cream them together using an electric mixer or whisk until light and fluffy, about 2-3 minutes. This step helps incorporate air for a lighter texture.
4. Beat in the eggs one at a time, mixing well after each addition until fully incorporated. The mixture might look slightly curdled, which is normal.
5. Add the mashed bananas to the butter, sugar, and egg mixture. Mix until just combined.
6. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain. Be careful not to overmix, which can lead to a tough bread.
7. Fold in the chocolate chunks or chips. Distribute them evenly throughout the batter.
8. Pour the batter into the prepared loaf pan and spread it evenly. You can sprinkle a few extra chocolate chips on top if desired.
9. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and the edges slightly pulled away from the pan.
10. Remove the banana bread from the oven and let it cool in the pan on a wire rack for 10-15 minutes. This allows it to set up properly before removing.
11. Carefully invert the loaf onto the wire rack to cool completely before slicing. If serving warm, as preferred by some, ensure it has cooled enough to handle without falling apart.
12. Serve warm or at room temperature, perhaps with a dollop of plain yogurt and fresh blueberries for an added touch.