Pan de Plátano y Chocolate
Pan de Plátano y Chocolate (Chocolate Banana Bread) is a variation of the classic banana bread. It blends the natural sweetness of ripe bananas with the delicious flavor of chocolate.
Equipment
- Mixing bowls (1 large, 1 medium)
Ingredients
- 180 g all-purpose flour
- 21 g unsweetened cocoa powder
- 1¼ teaspoons baking soda
- ¾ teaspoon kosher salt
- 450 g (2 cups/ 4 medium-sized) mashed very ripe bananas
- 200 g light brown sugar
- 10 tablespoons (140 g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 113 g (4 oz) bittersweet chocolate chips
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado or granulated sugar (for topping)
Instructions
- Adjust your oven rack to the middle position and preheat to 350°F (175°C). Spray a 9x5-inch loaf pan with vegetable oil spray and line it with a strip of parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- In a large bowl, mash the bananas using a potato masher or fork until smooth. Whisk in the light brown sugars, melted butter, eggs, and vanilla until well combined, breaking up any clumps of sugar.
- Gently whisk the dry ingredients into the wet mixture until just combined—the batter will be lumpy, and that’s okay. Fold in the chopped chocolate.
- Place the prepared loaf pan on a rimmed baking sheet. Pour in the batter and smooth the top. Sprinkle the turbinado or granulated sugar evenly over the surface. Bake for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan on a wire rack for 30 minutes. Then carefully remove the loaf and let it cool for at least another 30 minutes
Notes
Storage: Once completely cooled, wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 5 days.
Make Ahead: The bread can be baked 1 day in advance. Let it cool, wrap it well, and store it at room temperature.
Freezing: Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature or reheat slices in the toaster or microwave.
Nutrition
Nutrition Facts
Pan de Plátano y Chocolate
Amount per Serving
Calories
447
% Daily Value*
Fat
20
g
31
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
79
mg
26
%
Sodium
430
mg
19
%
Potassium
342
mg
10
%
Carbohydrates
63
g
21
%
Fiber
3
g
13
%
Sugar
37
g
41
%
Protein
6
g
12
%
Vitamin A
522
IU
10
%
Vitamin C
3
mg
4
%
Calcium
83
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
