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–+ servings

Chocolate Banana Bread

A moist and decadent chocolate banana bread that combines the rich flavors of cocoa with the natural sweetness of ripe bananas. Perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 3 medium ripe bananas mashed
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 cup granulated sugar can substitute with brown sugar for a richer flavor
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour sifted
  • 1/2 cup unsweetened cocoa powder sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips plus more for topping, optional

Method
 

Prepare the Oven and Loaf Pan
  1. Preheat your oven to 350°F (175°C). This ensures that the bread bakes evenly and rises properly.
  2. Grease a 9x5 inch loaf pan with butter or line it with parchment paper for easy removal.
Mix Wet Ingredients
  1. In a large mixing bowl, mash the ripe bananas with a fork until smooth. Ripe bananas add natural sweetness and moisture to the bread.
  2. Add the melted butter to the mashed bananas and mix until well combined.
  3. Stir in the granulated sugar, eggs, and vanilla extract until the mixture is smooth and homogenous.
Combine Dry Ingredients
  1. In a separate bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt. This helps to evenly distribute the leavening agent and prevents clumping.
Combine Wet and Dry Mixtures
  1. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix, as this can lead to a dense bread.
  2. Fold in the semi-sweet chocolate chips, reserving a few for topping if desired.
Bake the Bread
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle reserved chocolate chips on top for an extra chocolatey finish.
  2. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
Serve
  1. Once cooled, slice the chocolate banana bread and serve. It can be enjoyed plain or with a spread of butter or cream cheese.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze slices wrapped in plastic wrap and then in foil for up to 3 months.

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