Fudgy Chocolate Banana Bread


 

  • 3 very ripe bananas, mashed with a fork
  • 2/3 cup granulated sugar
  • 1/2 cup canola oil or butter
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour (60g)
  • 1/2 cup whole wheat flour (60g)
  • 1/3 cup natural unsweetened cocoa powder (42g)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup semisweet chocolate chips, divided into 3/4 cup and 1/4 cup
  1. Preheat the oven to 425°F. Grease or line muffin molds. 
  2. In a large bowl with a hand mixer, cream together the oil and sugar. Add the lightly beaten eggs and mix just to combine. Mix in the bananas and vanilla until blended.
  3. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet and mix on medium-low speed until just incorporated. Use a spatula to fold in 3/4 cup of the chocolate chips.
  4. Fill your muffin molds almost all the way up. Sprinkle with remaining chocolate chips. Let batter rest 15 minutes. Bake for 5 minutes at 425°F; then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take. (For mini muffins, bake 11–13 minutes at 350°F (the whole time.) Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.

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