Double Chocolate Banana Loaf

Print this recipe here: https://www.dimitrasdishes.com/double-chocolate-banana-bread/

Ingredients
1 cup or more chocolate chips
4 oz unsalted butter, melted
4 tablespoons light olive or vegetable oil
3 ripe bananas
2 eggs
2 teaspoons pure vanilla extract
3/4 cup light brown sugar
The Dry Ingredients:

1 cup (150g) all-purpose flour
1/2 cup Dutch processed cocoa powder
1 teaspoon instant coffee powder
1 teaspoon baking soda
1 teaspoon baking powder
Instructions
Preheat the oven to 350 °F, 180 °C
Grease a 9 by 5-inch loaf pan and line it with parchment paper.
Combine all of the dry ingredients in a bowl and whisk them together.
Mash the bananas with a fork.
In a large mixing bowl, combine the oil, butter, eggs, sugar, vanilla, and bananas. Whisk together until combined.
Add the dry ingredients and whisk until the flour is combined.
Add half of the chocolate chips and fold them in with a spatula.
Pour the batter into the prepared pan and smooth the top.
Add enough chocolate chips to cover the top of the batter.
Bake on the center rack for 35-40 minutes. It’s ready when a toothpick that is inserted into the center comes out clean or with some moist crumbs attached.
Cool and serve. Kali Orexi!
Notes
Freezer Instructions: Make an extra loaf and once it cools completely, wrap it in plastic wrap. It will keep fresh in the freezer for a month.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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Yes to another episode of demitra dishes today I’m going to teach you how to make a double chocolate chip banana loaf cake it’s so easy it it all comes together in one bowl without a mixer or anything like that it’s simple to make and it only takes about 40 minutes in the oven

Let’s get started so in a big bowl go ahead and add 3/4 of a cup of light brown sugar if you want this a little less sweet you can go with half a cup of light brown sugar and then just add an extra banana in there but I’ll add three

Very ripe bananas in here and I’ll just mash them up using a fork and then I’ll start just mixing up that sugar with the bananas until everything is mashed up and Incorporated they don’t have to be a smooth puree a few chunks here and there will be fine because we’re going to

Continue mixing the mixture and they’ll just melt in later on and personally I don’t mind a few little chunks of bananas in the banana bread it makes it just so good next I’ll add two eggs in here and you want to make sure that they’re at room temperature and I’m just

Going to whisk them up in the side of the bowl and I’ll add a stick of butter this is 4 oz of butter that’s melted this is unsalted butter and I’ll also add 4 tbspoon of light olive oil you can add 2 tablespoons or 4 tablespoons I add

A little bit more because it keeps it nice and moist I’ll leave it up to you and then I’ll add 2 teaspoons of pure vanilla extract and 1 teaspoon of instant coffee whisk everything all together at this point until it’s nice and smooth and I should have whisked my

Dry ingredients before I started with the wet because now I’ll have to take out another whisk and that’s one more thing to wash but in this bowl over here I have one cup of flour half a cup of cocoa powder and I really like using the Dutch processed cocoa it’s more intense

In color and in flavor I’ll also add 1 teaspoon of baking soda and 1 teaspoon of baking powder I should have added the baking soda to the wet mixture and it’s better if you do that too it just incorporates better but anyway I’ll just whisk this all up and I’ll slow slowly

Add it to the wet ingredients whisking until each batch is incorporated then I have some chocolate chunks here they’re not chocolate chips these melt a little bit better but they’re going to stay suspended in the cake and I have about a couple of tablespoons of the dry

Ingredients left over I’m just going to toss the chocolate chips in there it’s going to help them stay suspended in the cake although they do tend to sink most of the time to the bottom it’ll be fine add the chocolate in and I’m using dark chocolate but you you could definitely

Use semi sweet if that’s what you like I’m switching over to a spatula so that way the chips don’t get stuck in between the Whisk and once everything is folded in and Incorporated it’s time to transfer it to the baking pan so I’m using a loaf pan I sprayed it with some

Baking spray you can brush it with butter if you want or olive oil and then I like to put a little piece of parchment paper in here because it helps with taking out the cake and just makes it a little bit easier I’ll add all of

The batter to the pan spread it all out evenly and then I like to top it with a layer of chocolate chips I make sure to cover the entire top of the cake because if I don’t do that what ends up happening is my kids will start strategically cutting slices off of this

That have more chocolate chips in there so I just make sure the whole top is covered and now it’s ready for the oven so the oven should be preheated to 350° F the banana loaf is going to bake on the center rack for 40 minutes once a toothpick that’s inserted into the

Center comes out clean or with a few moist crumbs attached then take it out the best thing is to not overbake this if you overbake it it’s going to be a little bit on the dry side I kind of overbaked mine today cuz I went about 5

Minutes over sometimes when you put the toothpick in if it hits a chocolate chip it’ll come out looking like there’s batter on it when in fact it’s just the melted chocolate chip in there don’t overcook it usually in 40 minutes it should be done you want this to be nice

And fudgy but if you like it a little bit on the dryer side then go ahead take an extra 5 minutes to bake this up and keep in mind that ovens do bake differently so just test it just to make sure that it’s done once it comes out of

The oven just run a knife around the edges to release it let it sit in the loaf pan for about 20 minutes or so until it’s cool enough to handle then go ahead and carefully lift it out and once it’s completely cool then you can go

Ahead and slice this serve this for with a cup of coffee with a cup of milk for the kids it’s just so good it smells amazing it looks like chocolate cake it’s nice and moist and soft and the chocolate chips on top are just going to

Be so good time for the taste test and mine still has little pieces of banana in there which I really love because it just makes it a little bit more silky so good it’s like a mix of chocolate cake and brownie with a little bit of banana

Flavor everyone is going to love this it stores fresh if you make an extra loaf you can slice it up and put it in freezer safe bags and take it out as you need it it’ll keep fresh in the in the freezer for 2 two to 4 weeks or so if it

Lasts that long mine never lasts it doesn’t even last a day or two everybody attacks it you can print that the recipe on the website D dishes.com post your recipe request in the comment section down below and I’ll see you back here next time with another delicious recipe yes us