Ingredients:

  • 2 cups (475g) mashed very ripe bananas
  • 1 cup (198g) packed dark brown sugar
  • 10 tbsp (142g) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • 1 ¼ cups (177g) all-purpose flour
  • ¼ cup (21g) Dutch-processed cocoa powder
  • 1 ¼ tsp (6g) baking soda
  • ¾ tsp (4g) table salt
  • 4 oz (113g) bittersweet chocolate, coarsely chopped
  • 2 tbsp (25g) granulated sugar

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. In a large bowl, mash the bananas until mostly smooth.
  3. Whisk in the melted butter and brown sugar until combined.
  4. Add the eggs one at a time, whisking until the batter looks glossy and emulsified.
  5. Sift the flour, cocoa powder, baking soda, and salt directly into the wet ingredients.
  6. Use a spatula to fold the dry ingredients in gently until no streaks of flour remain.
  7. Toss the chopped bittersweet chocolate with granulated sugar and fold it into the batter.
  8. Pour the batter into the prepared pan, smoothing the top with a spatula.
  9. Bake for 55–65 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
  10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.