An incredibly indulgent banana bread loaded with chocolate, chai, and bits of caramel filled chocolate chips.
Jen from Baked by an Introvert back with another great recipe for you! I am a huge fan of baking with bananas. Seriously, it seems like I create one banana inspired recipe a week. From muffins to cupcakes to cookies, I’m hooked on all things banana.
I had some over ripe bananas on my counter so I decided to whip up a super moist bread.
This is not like your typical banana bread. There’s coconut oil in this bread. There’s half brown sugar and half white sugar. There’s chocolate and chai spices. Then to take it to a whole new level, there are bits of caramel filled chocolate chips throughout. Yes, this is one indulgent banana bread.
You are certain to fall in love with this recipe! It’s dense and full of flavor. Packed with 3 large over ripened banana, there’s a burst of flavor in each bite. It’s mouthwatering. This chocolate chai banana bread is a nice alternative.
Do you already have a favorite banana bread in your repertoire? I’d love to hear about! If you don’t, then tell me about a time when you ate something so memorable you still think about it.
Chocolate Chai Banana Bread
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp ground cardamon
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground all spice
- 1 1/2 cups smashed ripe bananas about 3 large bananas
- 1/2 cup packed light brown sugar
- 1/2 cup white sugar
- 1/3 cup melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup caramel filled chocolate chips or caramel bits
Preheat the oven to 350F degrees.
Lightly grease and flour a 9x5 inch loaf pan. Set aside.
In a medium bowl, combine the flour, cocoa powder, salt, baking powder, baking soda, cardamon, cinnamon, ginger, and all spice. Stir with a whisk. Set aside.
In a large bowl, beat the bananas, sugars, oil, eggs, and vanilla with an electric mixer until well blended.
Stir in the flour mixture, mixing just until moistened.
Gently fold in the caramel pieces.
Bake for 50-65 minutes or until a wooden toothpick inserted into the center comes out clean.
Cool on a wire rack for 15 minutes.
Remove the bread from the pan by running a knife along the outer edges to loosen it. Allow the loaf to cool completely on a wire rack. Slice and enjoy!