Not Too Sweet Baking

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The BEST Dark Chocolate Banana Bread Recipe

I've been making banana bread for more years than I can remember. I love a not-too-sweet yet indulgent dark chocolate chip banana bread that pairs perfectly with a cup of hot black coffee. This recipe has been tweaked so many times to make sure it's perfectly moist, not too sweet and easy to throw together for a last-minute function.
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Servings: 8
Course: Dessert
Ingredients Method

Ingredients
  

  • 3-4 ripe bananas the riper, the better!
  • 113 grams butter (8 tbsp)
  • 50 grams granualted sugar
  • 50 grams brown sugar
  • 2 eggs
  • 187 grams all-purpose flour sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract or paste
  • 1 tbsp espresso powder
  • 50 grams chopped dark chocolate

Method
 

  1. Cream together softened butter and both brown and white sugar until smooth
  2. Mash bananas until there are no more clumps, until smooth. Add the bananas into the creamed sugar and butter and add in the 2 eggs and mix until completely combined. Then mix in vanilla.
  3. In a separate bowl, sift together flour, baking soda, salt, and espresso powder.
  4. Gently fold in the dry ingreditants into the wet ingrediants and stir until completely combined. Then fold in the chopped dark chocolate.
  5. Pour batter into a bread load pan and bake for 55 minutes at 350 degrees (F). Once it's baked, let it sit and cool for at least 15 minutes.