Chocolate Banana Bread Recipe

Who doesn’t love banana bread? But what if we take it up a notch and make it chocolate? This Chocolate Banana Bread combines the rich flavor of cocoa with the sweetness of ripe bananas, resulting in a decadent treat that’s perfect for breakfast, dessert, or an afternoon snack. Whether you’re a seasoned baker or a beginner, this recipe is simple, quick, and delivers amazing results every time.

Why This Chocolate Banana Bread Stands Out

This isn’t your regular banana bread. Adding Dutch-process cocoa gives the bread a deeper, more intense chocolate flavor, while the semisweet chocolate chips add bursts of gooey chocolate goodness in every bite. The combination of ripe bananas and melted butter ensures that the bread stays moist, while a hint of vanilla brings everything together beautifully. It’s an indulgence worth every bite!

Ingredients for Chocolate Banana Bread

Here’s what you’ll need to make this delicious chocolate banana bread.

• 1 cup all-purpose flour (120g)
• 1/2 cup Dutch process cocoa (40g)
• 1 teaspoon baking soda (5g)
• 1/2 teaspoon sea salt (3g)
• 3 large ripe bananas (1 ½ cups mashed or around 345g)
• 1/4 cup unsalted butter, melted (60g)
• 1/4 cup canola or vegetable oil (60ml; coconut oil can be used as an alternative)
• 3/4 cup packed light brown sugar (150g)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract (5ml)
• 1 cup semisweet chocolate chips, divided (170g)

this RECIPE

Kitchen Equipment You’ll Need

Before you start baking, make sure you have the following tools ready:

• 9×5-inch loaf pan
• Mixing bowls
• Whisk
• Fork or potato masher
• Rubber spatula
• Cooling rack
• Nonstick cooking spray

Step-by-Step Preparation Guide

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray to ensure your bread comes out easily after baking. Set the pan aside.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, Dutch process cocoa, baking soda, and sea salt. Set this dry mixture aside for later. This helps distribute the ingredients evenly in the batter.

Step 3: Prepare the Wet Ingredients

In a large bowl, use a fork to mash the ripe bananas until smooth but with some texture left. Stir in the melted butter and oil until well combined. Next, add the brown sugar, egg, and vanilla extract, stirring until the mixture is smooth.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Using a rubber spatula, gently fold everything together. Avoid overmixing, as this can result in a dense bread. Stop once the dry ingredients are just incorporated.

Step 5: Add Chocolate Chips

Fold ¾ cup of the chocolate chips into the batter, making sure they are evenly distributed throughout.

Step 6: Transfer Batter to the Pan

Pour the batter into your prepared loaf pan, spreading it out evenly. Sprinkle the remaining ¼ cup of chocolate chips on top of the batter for an extra burst of chocolate.

Step 7: Bake the Bread

Place the pan in the preheated oven and bake for 50-65 minutes. Check for doneness around the 50-minute mark by inserting a toothpick into the center. The toothpick should come out with a few crumbs or melted chocolate, but not wet batter. If needed, bake for another 5-10 minutes, depending on your oven.

Step 8: Cool and Serve

Once done, remove the pan from the oven and let the bread cool in the pan for 15 minutes. Run a knife around the edges to loosen the bread, then carefully transfer it to a wire cooling rack to cool completely or until slightly warm. Slice and serve!

Common Mistakes to Avoid

• Overmixing the Batter: Overmixing develops too much gluten, leading to a dense, tough bread. Stir the ingredients just until they come together.
• Unripe Bananas: For the best flavor, use bananas that are brown and soft. Unripe bananas won’t give you the same sweetness or moistness.
• Overbaking: Keep an eye on your bread starting at the 50-minute mark. Overbaking will dry out the bread, so check frequently for doneness.

Serving and Presentation Tips

For an elevated presentation, you can dust the top of the loaf with a bit of powdered sugar or drizzle melted chocolate for a fancier touch. When slicing, use a sharp serrated knife for clean, even cuts. This Chocolate Banana Bread pairs beautifully with a cup of coffee, tea, or hot chocolate. You can also serve it with a dollop of whipped cream for a dessert-style treat.

Storage and Freezing Tips

• Storing on the Counter: Once cooled, wrap the bread tightly in plastic wrap and store at room temperature for up to 4 days.
• Freezing: To freeze, first let the bread cool completely. Then wrap it in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 1 month. When ready to enjoy, thaw it at room temperature before slicing.

Variations and Add-ins for the Recipe

• Nutty Delight: Add ½ cup of chopped walnuts or pecans to the batter for added crunch.
• White Chocolate Twist: Swap out the semisweet chocolate chips for white chocolate for a sweeter variation.
• Healthier Option: Replace the brown sugar with coconut sugar or honey for a more natural sweetness.

FAQ: Chocolate Banana Bread Recipe

• Can I use frozen bananas?
  Yes! Simply thaw the bananas, and then mash them as instructed.
• How do I keep my bread moist?
  The ripe bananas and oil help with moisture, but be sure not to overbake the bread. Storing it wrapped tightly also ensures it doesn’t dry out.
• Can I make this recipe gluten-free?
  Yes, you can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure.

Conclusion

There’s nothing quite like the combination of chocolate and bananas in this Chocolate Banana Bread. Whether you’re baking for a special occasion or simply treating yourself, this recipe is sure to satisfy. Enjoy a slice with your favorite drink and savor the rich, moist texture. If you loved this recipe, share it with friends and don’t forget to subscribe to our blog for more delicious baking ideas!

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