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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
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 slices
Calories 210 kcal

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

Instructions
 

Prepare the Oven and Loaf Pan

  • Preheat your oven to 350°F (175°C). This ensures that the bread bakes evenly and rises properly.
  • Grease a 9x5 inch loaf pan with butter or line it with parchment paper for easy removal.

Mix Wet Ingredients

  • In a large mixing bowl, mash the ripe bananas with a fork until smooth. Ripe bananas add natural sweetness and moisture to the bread.
  • Add the melted butter to the mashed bananas and mix until well combined.
  • Stir in the granulated sugar, eggs, and vanilla extract until the mixture is smooth and homogenous.

Combine Dry Ingredients

  • 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

  • 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.
  • Fold in the semi-sweet chocolate chips, reserving a few for topping if desired.

Bake the Bread

  • 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.
  • 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.
  • 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

  • Once cooled, slice the chocolate banana bread and serve. It can be enjoyed plain or with a spread of butter or cream cheese.

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.

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
Keyword baking, banana bread, chocolate
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