Preparation time: 15 minutes; Baking time: 1 hour 15 minutes;  Makes: one 9 x 5-inch loaf

Ingredients

Dry Ingredients

• 160g (1¼) cups all-purpose flour
• 30g (¼ cup, 4 tablespoons, 1oz) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 180g (1 cup) sugar
• 1 cup semi-sweet chocolate chips

Wet Ingredients 

• 115g (1 stick, ½ cup) unsalted butter, melted and slightly cooled
• 1 cup mashed, overripe bananas (2 large or 3 medium bananas)
• ¼ cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 330°F (165ºC) ten minutes before using. Grease or spray a 9 x 5-inch loaf pan with cooking spray. Line the bottom with overhanging parchment.
2. Sift the flour, cocoa powder, baking soda and salt. Stir in the sugar and chocolate chips. Make a well in the centre.
3. Whisk together the melted butter, mashed bananas, buttermilk, eggs, and vanilla extract. Pour the mixture into the well and mix gently with a wooden spoon or a spatula until just combined.
4. Pour the batter into the prepared loaf pan and bake about 55-60 minutes or until a skewer inserted in the centre comes out clean.
5. If using cup measures: I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Point to Note

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the banana bread at 330°F (165°C) for 58 minutes.

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