As this chocolate banana bread bakes in your oven, your entire kitchen will begin to smell like everything you love about baking. It’s the perfect thing to serve at your next brunch (along with some chocolate chip oatmeal muffins) or to serve as an indulgent and yummy breakfast.
Want more recipes like this? Sign up today to get them right in your inbox plus we’ll send you our FREE guide, Ready, Set, Eat! to learn our 3 simple secrets to help you meal plan like a pro!
Banana bread was always one of my mom’s favorite recipes to prepare. Growing up, I’d beg her to fill the batter with endless amounts of chocolate chips. I always had a sweet tooth, and she definitely catered to that (with healthy limitations, of course).
Buy Countdown Banana Bread Loaf Hershey's Topped Online At Countdown.co.nz
One day, my husband asked me, “I’m running out to get gas – want anything from the station?” That’s when it hit me: chocolate bars! Why not fill my banana bread with some of our family’s favorite chocolate bars?
All the details are in the printable recipe card just a little further at the bottom of this post. First, I wanted to share some links to my favorite kitchen tools that made this recipe so much easier to make. I’ll also give you a quick glance at the ingredients I used too.
Here are a few tips that I think will help you out. If you have more questions about this recipe, please leave it in the comments.
Triple Chocolate Banana Bread
The key to adding chocolate bars to banana bread is making sure you chop them into small chunks. You fold them into the batter, treating them exactly as if you were using chocolate chips.
I opted for traditional Hershey bars since they break off into little rectangles. I added the chocolate chunks to the top of my loaf for a drool-worthy effect.
I waited until the skin of my bananas was more black than yellow. Of course, you have to use them before they actually go bad. Be sure to keep an eye on your fruit as the days pass.
Best Chocolate Banana Bread
There are all sorts of methods to get your bananas to ripen quicker. Lots of people talk about the oven method, where you bake them at a low temperature.
I like going the more “natural” route by placing them in a paper bag with another fruit (usually an apple). It helps speed everything up, but not drastically.
The texture is everything in this banana bread recipe. As it bakes, the pieces of the Hershey chocolate melt rather beautifully in the batter.
Moist Dark Chocolate Banana Bread (vegan Option)
For the bread’s “fat” component, I opted for vegetable oil rather than softened butter. Oil is just easier to work with for this particular recipe and locks in the moisture real well!
This bread will last about 3 days if you store it wrapped airtight on your counter. If you want it to last longer, I suggest storing it in the refrigerator. Again, make sure you keep the air off of it – either in a container or wrapped up in foil or plastic wrap.
It’s fun to change recipes, so make this one your own! Add some chopped walnuts or use chocolate chips instead of chocolate bar pieces.
Chocolate Banana Bread Recipe (video)
Serving: 1 piece | Calories: 455 kcal | Carbohydrates: 61 g | Protein: 5 g | Fat: 24 g | Saturated Fat: 16 g | Trans Fat: 1 g | Cholesterol: 27 mg | Sodium: 310 mg | Potassium: 251 mg | Fiber: 3 g | Sugar: 36 g | Vitamin A: 96 IU | Vitamin C: 3 mg | Calcium: 18 mg | Iron: 2 mg
Love these recipes? Get our latest recipes in your inbox. Sign up now and we’ll also send you our FREE guide, Ready, Set, Eat! to learn our 3 simple secrets to help you meal plan like a pro!
Lisa is a full-time content creator who loves to keep busy. You may know her from her blog, Moments With Lisa, where she passionately speaks on home decor, fashion and elegant living. In 2022, Lisa launched her very own accessories line, Legacy Del. Her newest project, Mickey à la Carte, is something she looks forward to working on every single day! On days off, Lisa enjoys going on culinary adventures with her family, scouring fashion racks, and cozying-up with a good book.
0 Komentar