Chocolate Banana Bread Recipe

Introduction

This chocolate banana bread is a delicious twist on a classic favorite, combining rich cocoa and sweet ripe bananas. It’s moist, flavorful, and studded with melty chocolate chips, perfect for breakfast or an afternoon treat.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 large brown bananas (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
• 1 cup semisweet chocolate chips, divided

Instructions

1. Step 1: Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
3. Step 3: In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil, stirring until combined.
4. Step 4: Stir in the brown sugar, egg, and vanilla extract until the mixture is smooth.
5. Step 5: Gently fold the dry ingredients into the wet ingredients. Avoid overmixing to keep the bread tender.
6. Step 6: Stir in ¾ cup of the chocolate chips.
7. Step 7: Pour the batter into the prepared pan. Sprinkle the remaining ¼ cup of chocolate chips evenly over the top.
8. Step 8: Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean. Expect some melted chocolate on the toothpick, but not wet batter. Begin checking at 50 minutes.
9. Step 9: Remove the pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15 minutes.
10. Step 10: Run a knife around the edges and carefully remove the bread from the pan. Let it cool on the rack until slightly warm.
11. Step 11: Slice and serve.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moist texture.
• For a nutty twist, add ½ cup chopped walnuts or pecans to the batter.
• Substitute the canola oil with melted coconut oil for a subtle tropical flavor.
• If you prefer a less sweet bread, reduce the brown sugar to ½ cup.
• Ensure the egg is at room temperature to help the batter mix more evenly.

Storage

Store the banana bread wrapped in plastic wrap at room temperature for up to 4 days. For longer storage, cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw completely before slicing and serving. Reheat slices gently in the microwave or toaster oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, you can use natural cocoa powder, but it may result in a slightly different flavor and color. Dutch process cocoa has a smoother, milder taste and creates a darker loaf.

Can I make this bread gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a trusted gluten-free flour blend designed for baking. Be sure it contains xanthan gum or add some to help with texture.

Chocolate Banana Bread Recipe

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★★★★★

4.4 from 138 reviews

This moist and rich Chocolate Banana Bread combines the natural sweetness of ripe bananas with the indulgent flavor of cocoa and semisweet chocolate chips. Perfect for a comforting snack or breakfast, this easy-to-make loaf is quick to prepare and bakes into a tender, chocolaty treat that keeps well and freezes beautifully.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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

Add-ins

• 1 cup semisweet chocolate chips, divided (3/4 cup for batter and 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 aside to ensure easy removal after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and sea salt until fully combined. This ensures even distribution of leavening and cocoa flavor.
3. Combine Wet Ingredients: In a large bowl, mash the ripe bananas using a fork until smooth. Add the melted butter and oil, stirring until mixed. Incorporate the light brown sugar, large egg, and pure vanilla extract, stirring until the mixture is smooth and uniform.
4. Blend Dry into Wet: Gradually stir the dry ingredients into the wet banana mixture. Mix gently to avoid overmixing, which can make the bread tough. Fold in 3/4 cup of the semisweet chocolate chips evenly through the batter.
5. Fill Pan and Add Topping: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top for extra chocolatey bursts.
6. Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 65 minutes. To test doneness, insert a toothpick into the center; it should come out mostly clean with some melted chocolate but no wet batter. Start checking at 50 minutes as oven temperatures may vary.
7. Cool and Remove from Pan: Once baked, remove the pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Then, carefully run a knife around the edges to loosen and gently remove the bread. Allow it to cool further on the rack until just warm before slicing.
8. Serve and Store: Slice and serve slightly warm or at room temperature. Store wrapped in plastic wrap at room temperature for up to 4 days or freeze for up to 1 month after wrapping it in plastic wrap and aluminum foil. Thaw completely before slicing if frozen.

Notes

• The bread keeps well at room temperature for up to 4 days when wrapped properly.
• Freezing the bread extends its shelf life up to 1 month; be sure to cool completely before freezing.
• Using ripe, brown bananas is crucial for natural sweetness and moisture.
• Do not overmix the batter to maintain a tender crumb.
• You can substitute coconut oil with canola oil or vice versa depending on preference or availability.
• Check the bread at 50 minutes to avoid overbaking, as oven temperatures may vary.

Keywords: chocolate banana bread, banana bread recipe, homemade banana bread, chocolaty banana loaf, easy banana bread, baked banana dessert