Ingredients:

  • ½ cups mashed ripe bananas (about 3-4 large)
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • large eggs, lightly beaten
  • teaspoon vanilla extract
  • ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (45g) unsweetened cocoa powder, sifted
  • teaspoon baking soda
  • ½ teaspoon salt
  • cup (170g) semi-sweet or milk chocolate chips, divided
  • ¼ cup (60g) chocolate spread (like Nutella) for ripple

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan generously and line it with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Place the peeled bananas in a large bowl and mash thoroughly with a fork until mostly smooth, leaving a few small lumps for texture.
  3. Whisk the melted butter into the mashed bananas. Then, whisk in the beaten eggs and vanilla extract until just combined. Do not over-mix.
  4. In a separate medium bowl, whisk together the flour, sugar, sifted cocoa powder, baking soda, and salt until everything is evenly distributed.
  5. Gently pour the wet mixture into the dry mixture. Use a rubber spatula to fold them together just until no streaks of dry flour remain. Overmixing develops gluten, leading to a tough loaf.
  6. Gently fold in ¾ cup of the chocolate chips.
  7. Transfer half of the batter into the prepared loaf pan, spreading it evenly. Dollop spoonfuls of the chocolate spread over this layer. Top with the remaining batter. Sprinkle the remaining ¼ cup of chocolate chips on top, and use a knife or skewer to gently swirl the spread through the top layer a few times.
  8. Bake for 55 to 65 minutes. The bread is done when a wooden skewer inserted near the centre comes out with moist crumbs attached, but not wet batter.
  9. Let the loaf cool in the pan for 15 minutes. Use the parchment sling to lift it out onto a wire rack to cool completely before slicing.