Salted Dark Chocolate Banana Bread
Indulgent dark chocolate banana bread topped with flakey sea salt!
Servings: 6
Calories: 524kcal
Ingredients
- 4 small very ripe bananas, mashed
- 2 large eggs
- 1/2 c sugar
- 1 tsp vanilla
- 1 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c unsalted butter, melted
- 1 c dark (or bittersweet) chocolate chips
- 1 tbsp flakey sea salt
Instructions
- Preheat the oven to 325. Line a 9x5 loaf pan with parchment paper and brush with a little butter or oil.
- Whisk together the mashed bananas, sugar, eggs, and vanilla. With a spatula or wooden spoon stir in the dry ingredients and melted butter. Lastly, stir in the chocolate chips, but reserve a few to sprinkle on top of the loaf.
- Pour the batter into the prepared loaf pan. Top with the remaining chocolate chips. Bake until the top of the cake is golden brown and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. As soon as the bread comes out of the oven sprinkle it generously with the flakey sea salt then leave it in the pan on a rack to cool. Once it's cool slice into thick slices and serve!
Notes
A note about sea salt:
The flakey sea salt I used for this recipe is from the brand Maldon. You can order Maldon sea salt online however in the last few years it's become more regularly available in most grocery stores. Himalayan pink salt would be nice too!
How to ripen bananas quickly:
Place your unripe bananas in a brown paper bag and add a ripe piece of fruit to the bag like an apple or ripe banana. Loosely close the bag and leave for 2-3 days at room temperature. Adding ripe fruit to the bad increases in the amount of ethylene gas circulating around the bananas.
How ripe should bananas be for banana bread?
Bananas for banana bread should be mostly black. A few streaks and spots of yellow are ok but to achieve the most flavorful, and moist loaf the bananas should be 75-100% black.
Whats the best way to store leftover banana bread?
Cover and store leftover banana bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
Nutrition
Calories: 524kcal | Carbohydrates: 65g | Protein: 8g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 103mg | Sodium: 520mg | Potassium: 476mg | Fiber: 3g | Sugar: 35g | Vitamin A: 606IU | Vitamin C: 6mg | Calcium: 201mg | Iron: 2mg