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Chocolate Banana Bread Recipe

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★★★★★

4.5 from 144 reviews

A rich and moist Chocolate Banana Bread combining the natural sweetness of ripe bananas with decadent cocoa and semisweet chocolate chips, perfect for a delightful breakfast or snack.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 3 large brown bananas (about 1 ½ cups mashed)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup canola vegetable oil or melted coconut oil
  • 3/4 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Additional Ingredients

  • 1 cup semisweet chocolate chips, divided (3/4 cup for batter, 1/4 cup for topping)

Instructions

  1. Preheat and Prepare Pan: Heat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set it aside to ensure the bread doesn’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and sea salt to combine evenly. Set this mixture aside.
  3. Mix Wet Ingredients: In a large bowl, mash the ripe brown bananas with a fork until smooth. Add the melted unsalted butter and oil, stirring to combine. Follow by stirring in the packed light brown sugar, the large room temperature egg, and pure vanilla extract until the mixture is smooth and cohesive.
  4. Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet banana mixture gently, making sure not to overmix to keep the bread tender. Fold in 3/4 cup of the semisweet chocolate chips evenly throughout the batter.
  5. Prepare for Baking: Pour the prepared batter into the greased loaf pan, spreading it evenly. Sprinkle the remaining 1/4 cup of chocolate chips on top of the batter for a chocolatey crust.
  6. Bake the Bread: Place the pan in the preheated oven and bake for 50 to 65 minutes. Begin checking at 50 minutes by inserting a toothpick into the center; it should come out mostly clean with maybe some melted chocolate—not wet batter.
  7. Cool and Serve: Remove the bread from the oven and set the pan on a wire rack. Allow the bread to cool in the pan for 15 minutes, then run a knife around the edges to loosen. Carefully remove the bread from the pan and let it cool further on the wire rack until slightly warm before slicing and serving.

Notes

  • Store the bread wrapped in plastic wrap at room temperature for up to 4 days.
  • For longer storage, freeze the bread wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw completely before slicing.
  • Check doneness early as oven temperatures vary; the toothpick test is the best indicator.

Keywords: banana, chocolate, banana bread, chocolate banana bread, quick bread, dessert, snack

Find it online: https://biteandenjoy.com/chocolate-banana-bread-recipe/