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Wednesday 04 February 2026 12:52:50 GMT

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INGREDIENTS For the banana bread: * 120 g salted butter (½ cup) * 440 g ripe bananas (about 3-4 medium), mashed * 100 g packed brown sugar (½ cup) * 90 g granulated sugar (scant ½ cup) * 120 g Greek yogurt or sour cream (½ cup), room temp * 2 eggs, room temp * 180 g all-purpose flour (1½ cups) * 40 g unsweetened cocoa powder (½ cup) * 6 g baking soda (1¼ tsp) * 4 g baking powder (1 tsp) * 2 tbsp (30 ml) freshly brewed espresso * 150 g chocolate chips or chopped chocolate (about ¾ cup) - I used 70% For the chocolate crumb topping: * 65 g all-purpose flour (about ½ cup + 1 tbsp) * 10 g unsweetened cocoa powder (about 1½ tbsp) * 45 g packed brown sugar (about 3 tbsp) * Pinch of salt * 55 g salted butter, melted (¼ cup) * 35 g chocolate chips (about 3 tbsp) * Extra 20-30 g chocolate (2–3 tbsp), for topping METHOD 1. Preheat the oven to 175°C (350°F). 2. Melt the butter in a saucepan over medium heat. Stir continuously until it turns a deep golden brown and smells wonderfully nutty, about 5–8 minutes. Set aside to cool for about 15 minutes. 3. For the crumb topping, combine the flour, cocoa powder, brown sugar and salt. Add the melted butter and mix until chunky crumbs form. Stir in the chocolate chips and set aside. 4. In a separate bowl, whisk together the flour, cocoa powder, baking soda and baking powder. 5. Add the mashed bananas, both sugars, Greek yogurt and eggs to the cooled brown butter. Whisk until smooth. 6. Gently fold the dry ingredients into the wet mixture until just combined - don’t overmix. 7. Pour in the freshly brewed espresso and stir until incorporated. Fold in the chocolate chips. 8. Pour the batter into the prepared loaf pan. Generously cover the top with the chocolate crumb mixture, then sprinkle with the extra chocolate. 9. Bake for 70-75 minutes. After about 30 minutes, loosely cover the loaf with foil to prevent over-browning. 10. Let it cool in the pan for 10 minutes, then transfer to a wire rack. 11. Slice while still slightly warm, add a little butter and flaky sea salt 🤎✨ #chocolatebananabread #bananabreadrecipe #chocolatecakerecipe #brownbutterbananabread #creatorsearchinsights

INGREDIENTS For the banana bread: * 120 g salted butter (½ cup) * 440 g ripe bananas (about 3-4 medium), mashed * 100 g packed brown sugar (½ cup) * 90 g granulated sugar (scant ½ cup) * 120 g Greek yogurt or sour cream (½ cup), room temp * 2 eggs, room temp * 180 g all-purpose flour (1½ cups) * 40 g unsweetened cocoa powder (½ cup) * 6 g baking soda (1¼ tsp) * 4 g baking powder (1 tsp) * 2 tbsp (30 ml) freshly brewed espresso * 150 g chocolate chips or chopped chocolate (about ¾ cup) - I used 70% For the chocolate crumb topping: * 65 g all-purpose flour (about ½ cup + 1 tbsp) * 10 g unsweetened cocoa powder (about 1½ tbsp) * 45 g packed brown sugar (about 3 tbsp) * Pinch of salt * 55 g salted butter, melted (¼ cup) * 35 g chocolate chips (about 3 tbsp) * Extra 20-30 g chocolate (2–3 tbsp), for topping METHOD 1. Preheat the oven to 175°C (350°F). 2. Melt the butter in a saucepan over medium heat. Stir continuously until it turns a deep golden brown and smells wonderfully nutty, about 5–8 minutes. Set aside to cool for about 15 minutes. 3. For the crumb topping, combine the flour, cocoa powder, brown sugar and salt. Add the melted butter and mix until chunky crumbs form. Stir in the chocolate chips and set aside. 4. In a separate bowl, whisk together the flour, cocoa powder, baking soda and baking powder. 5. Add the mashed bananas, both sugars, Greek yogurt and eggs to the cooled brown butter. Whisk until smooth. 6. Gently fold the dry ingredients into the wet mixture until just combined - don’t overmix. 7. Pour in the freshly brewed espresso and stir until incorporated. Fold in the chocolate chips. 8. Pour the batter into the prepared loaf pan. Generously cover the top with the chocolate crumb mixture, then sprinkle with the extra chocolate. 9. Bake for 70-75 minutes. After about 30 minutes, loosely cover the loaf with foil to prevent over-browning. 10. Let it cool in the pan for 10 minutes, then transfer to a wire rack. 11. Slice while still slightly warm, add a little butter and flaky sea salt 🤎✨ #chocolatebananabread #bananabreadrecipe #chocolatecakerecipe #brownbutterbananabread #creatorsearchinsights

#加賀美ハヤト #にじさんじ #刺繍 #ミニキャラ社長を刺繍しました

#加賀美ハヤト #にじさんじ #刺繍 #ミニキャラ社長を刺繍しました

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#trending #AI #baby #fypシ゚viral #happybirthday

#trending #AI #baby #fypシ゚viral #happybirthday

Thấy cưng quá trời du học sinh này 🫠 @Gemini Hùng Huỳnh @Tiệm Gấu Chérie #GeminiHungHuynh #DepMa #fyp #HungHuynh #tiemgaudepmachallenge

Thấy cưng quá trời du học sinh này 🫠 @Gemini Hùng Huỳnh @Tiệm Gấu Chérie #GeminiHungHuynh #DepMa #fyp #HungHuynh #tiemgaudepmachallenge

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