Description
This moist and decadent Chocolate Banana Bread combines the natural sweetness of ripe bananas with rich cocoa and melty chocolate chips. Perfectly tender and chocolatey, this loaf is a delicious twist on classic banana bread, ideal for breakfast, a snack, or dessert.
Ingredients
Scale
Main Ingredients
- 2–3 ripe bananas, mashed (about 1 cup)
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (plus extra for topping)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper to ensure the bread comes out easily after baking.
- Mash and Mix: In a large mixing bowl, mash the ripe bananas until smooth. Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the bananas. Mix all the wet ingredients together until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa, preventing lumps.
- Make the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the chocolate chips evenly throughout the batter.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top and sprinkling extra chocolate chips on top for added chocolate bursts. Bake in the preheated oven for 50 to 60 minutes. To test for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes to firm up. Then transfer it to a wire rack to cool completely before slicing for the best texture and flavor.
Notes
- Use very ripe bananas for the best natural sweetness and moist texture.
- Do not overmix the batter once you add the dry ingredients to keep the bread tender.
- If you prefer a nutty crunch, add 1/2 cup chopped walnuts or pecans with the chocolate chips.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.
- The loaf pan size is important; using a smaller pan will increase baking time, while a larger pan may lead to a thinner loaf.
