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Chocolate Banana Bread Recipe

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4.2 from 15 reviews

This Chocolate Banana Bread is the ultimate treat for chocolate lovers and banana bread enthusiasts alike. Combining the moistness of ripe bananas with rich Dutch cocoa and semisweet chocolate chips, this quick bread is easy to make and perfect for breakfast or dessert. With a tender crumb and deep chocolate flavor, it’s sure to become your new favorite banana bread recipe.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

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

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

Instructions

  1. Preheat the oven and prepare pan: Heat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with nonstick cooking spray or butter and set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and sea salt. Set this mixture aside.
  3. Combine wet ingredients: In a large bowl, mash the ripe bananas thoroughly with a fork. Add the melted butter and vegetable or coconut oil, stirring until combined. Mix in the packed light brown sugar, egg, and vanilla extract until the batter is smooth and homogeneous.
  4. Combine wet and dry ingredients: Stir the dry ingredient mixture into the wet ingredients gently, mixing just enough to combine; be careful not to overmix to maintain a tender crumb. Fold in 3/4 cup of semisweet chocolate chips.
  5. Prepare for baking: Pour the batter into the prepared loaf pan, smoothing the top evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the batter to create a delicious chocolate topping.
  6. Bake the bread: Bake in the preheated oven for 50 to 65 minutes. Check at 50 minutes by inserting a toothpick into the center; it should come out mostly clean, though some melted chocolate chips on the toothpick are normal. Avoid underbaking to prevent gooey batter inside.
  7. Cool and remove from pan: Remove the pan from the oven and set it on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Then, run a knife around the edges to loosen it carefully and remove the loaf from the pan. Allow the bread to cool completely on the wire rack before slicing.
  8. Serve and store: Once slightly warm or cooled completely, cut into slices and serve. Wrap leftover bread tightly in plastic wrap and store at room temperature for up to 4 days, or freeze wrapped in plastic and aluminum foil for up to 1 month. Thaw thoroughly before slicing.

Notes

  • If using coconut oil, ensure it is melted and slightly cooled to avoid cooking the egg when mixed.
  • Do not overmix batter once dry ingredients are added to keep bread moist and tender.
  • Baking times may vary depending on your oven; start checking at 50 minutes.
  • The bread freezes well; cool completely before wrapping tightly to preserve freshness.
  • Ripe bananas are essential for maximum sweetness and moisture.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

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