Description
Chocolate Banana Bread is a moist, rich twist on the classic banana bread recipe, featuring deep cocoa flavor and melty chocolate chips in every bite. It’s an easy, one-bowl bake that transforms overripe bananas into a decadent treat perfect for breakfast, dessert, or a midday snack. This chocolatey loaf stays moist for days and fills your kitchen with bakery-style aroma while baking.
Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Ripe bananas, mashed
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil or melted butter
- Vanilla extract
- Chocolate chips or chunks (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mash ripe bananas and mix with granulated sugar, brown sugar, eggs, oil or butter, and vanilla until smooth.
- Add dry ingredients to the wet mixture and stir just until combined.
- Fold in chocolate chips or chunks.
- Pour batter into prepared loaf pan and top with additional chocolate chips.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Add chopped walnuts or pecans for extra texture.
- White or dark chocolate chips can be used for variation.
- A teaspoon of instant espresso powder enhances the chocolate flavor.
- Swirl in peanut butter or Nutella before baking for a decadent twist.
- Substitute part of the flour with whole wheat or add Greek yogurt for a slightly healthier loaf.
- Store at room temperature for 3 days, refrigerate for up to a week, or freeze slices for up to 3 months.
