Ingredients
The following ingredients have 10 Servings
- 1 1/4 cups all-purpose flour
- 1/2 cup dark or Dutch-processed cocoa powder, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large ripe bananas, mashed
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/2 cup chocolate chips
- 2 tablespoons cacao nibs, for topping (optional)
Instruction
- Preheat oven to 350 degrees F. Butter and line a 9-by-5-inch loaf pan with parchment paper (cut a 9-inch wide strip of parchment and press it into the pan, covering the bottom and sides, leaving at least a 1-inch overhang on the long edges; it’s ok if the short ends are left unlined so long as they are buttered).In a large bowl, sift or whisk together flour, cocoa powder, baking powder, baking soda, and salt and set aside.Mash bananas in a bowl until mostly smooth (the riper your bananas, the easier they will be to mash). You should have about 3/4 cup. Whisk in eggs, then add sugar, brown sugar, and vanilla and whisk to combine. Finally whisk in butter.Pour wet ingredients into bowl with dry ingredients and whisk until just incorporated and no streaks of dry ingredients remain. Stir in chocolate chips.Pour batter into prepared pan. Sprinkle with cacao nibs if desired. Bake for 50 to 60 minutes or until a long skewer or thin metal knife inserted near the center comes out clean. Place pan on a wire cooling rack and let cool to lukewarm. To remove, run a thin metal spatula along the short (unlined) sides of the pan. Use the overhanging parchment to gently lift the entire loaf out of the pan and place on a cutting board to slice and serve. Store in an airtight container at room temperature for up to 3 days.
