Go Back
A delicious plate of Chocolate Banana Bread

Chocolate Banana Bread

A delightful and easy-to-make chocolate banana bread, perfect for a treat or a quick breakfast. Enjoy the rich chocolate flavor combined with the natural sweetness of ripe bananas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 1 loaf
Course: Dessert, Snack
Cuisine: American
Calories: 311
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour Ensure flour is sifted for best results, though not strictly required for this recipe.
  • 0.5 cup Dutch process cocoa Dutch process cocoa provides a rich, dark chocolate flavor.
  • 1 tsp baking soda A leavening agent that helps the bread rise and become tender.
  • 0.5 tsp sea salt Enhances the flavors of the other ingredients and balances sweetness.
  • 3 large brown bananas Use very ripe, brown-spotted bananas for maximum sweetness and moisture.
  • 0.25 cup unsalted butter Melted and slightly cooled butter integrates smoothly into the batter.
  • 0.25 cup canola vegetable oil Adds extra moisture and tenderness to the bread, or use melted coconut oil for a subtle flavor.
  • 0.75 cup packed light brown sugar Packing the sugar ensures the correct amount for moisture and caramel notes.
  • 1 large egg Using a room temperature egg helps it emulsify better with the other ingredients.
  • 1 tsp pure vanilla extract Adds a warm, aromatic depth to the banana bread.
  • 1 cup semisweet chocolate chips Divided for mixing into the batter and sprinkling on top for a delightful finish.

Equipment

  • 9-by-5-inch loaf pan
  • Medium bowl
  • Large bowl
  • Wire cooling rack

Method
 

  1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
  4. Stir the dry ingredients into the wet ingredients, don't overmix. Stir in ¾ cup of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don't want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.
  6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Notes

The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.