Ingredients

The following ingredients have 12 Servings
  • 1 cup 125 grams all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 3 bananas (very ripe)
  • 1/2 cup 115 grams butter, melted
  • 3/4 cup 145 grams light brown sugar (Use 1 cup if you want more sweetness )
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup 170 grams semisweet chocolate chips

Instruction

  • Pre- Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray and lined with parchement paper for extra safety.
  • Mash bananas in the bottom of a large bowl.
  • Then add in melted butter,
  • then add, egg, and vanilla.
  • then brown sugar
  • Place baking soda, salt, cinnamon, flour and cocoa powder in a fine-mesh strainer and sift over and set aside in another bowl.
  • Stir dry and wet ingredients with a spoon until just combined.
  • Stir in chocolate chips.
  • Pour into prepared pan and bake 55 to 65 minutes
  • , until a tester or toothpick inserted into the center of the cake comes out batter-free.
  • Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.
  • The banana bread will keep for up to 4 days at room temperature. I keep mine wrapped in foil. It goes without saying that it has never actually lasted that long.