1 cup mashed very ripe bananas, about 2.5 medium bananas- 260 grams
½ cup plus 1 Tablespoon vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup chocolate chunks or chips
Instructions
Preheat your oven to 350*F. Spray an 8"x4" loaf pan and line with parchment paper.
In a medium mixing bowl add the flour, light brown sugar, cocoa, baking powder, salt and baking soda. Whisk to combine and set aside.
In a blender or the bowl of your food processor, add the mashed bananas, oil, eggs and vanilla extract. Blend on high for 15 seconds to emulsify the liquid ingredients. Pour the liquid ingredients into the dry ingredients and stir until combined. Fold in the chocolate chunks and then pour the batter into the prepared pan. Top with more chocolate chunks if desired (I always do!) Bake in the center of your oven for 60-70 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Check earlier if using a larger loaf pan. Allow to cool in the pan for 20 minutes and then remove and place on a cooling rack to cool completely.
Notes
Dutch process cocoa gives the richest color and flavor. Natural cocoa can be used but will lend a lighter flavor. Emulsifying the liquid ingredients incorporates air into the batter allowing for a light crumb and a nice peak/dome after baking. A hand blender can also be used, or the liquid ingredients can be whipped until smooth and lightened in a stand mixer with a whip attachment.
Recipe by Baking With Dan at https://www.bakingwithdan.com/double-chocolate-banana-bread/