Why Make This Recipe
Chocolate Banana Bread is the perfect blend of sweet and rich flavors. It uses ripe bananas, which add natural sweetness and moisture, while the cocoa powder gives it a delightful chocolatey taste. This bread is not only delicious but also simple to make. It’s great as a snack, breakfast, or dessert. Plus, it uses ingredients you might already have at home!
How to Make Chocolate Banana Bread
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup Dutch process cocoa or Hershey’s Special Dark cocoa
- 2 tsp baking soda
- 1/2 tsp salt
- 3 medium ripe bananas (approximately 1 1/2 cups mashed)
- 1 cup buttermilk or 8 oz sour cream
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips, divided
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9 x 5 inch loaf pan with some baking spray. Set it aside for later.
- In a medium mixing bowl, sift together the flour, cocoa powder, baking soda, and salt until everything is nicely combined.
- In another bowl, take your ripe bananas and mash them with a fork until smooth. Then, whisk in the buttermilk (or sour cream), granulated sugar, brown sugar, melted butter, egg, and vanilla extract until the mixture is creamy and well-blended.
- Fold the wet ingredients into the dry ingredients using a large spoon or spatula—just mix until you don’t see any flour streaks. Gently stir in about 3/4 cup of the chocolate chips, making sure they’re evenly distributed.
- Pour the batter into your greased loaf pan, spreading it evenly. Top it off with the remaining chocolate chips.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not gooey batter!).
- Let the bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. Store your heavenly chocolate chip banana bread at room temperature or wrapped in the fridge, where it’ll stay delicious for up to 3 days!
How to Serve Chocolate Banana Bread
Serve your Chocolate Banana Bread warm or at room temperature. Slice it and enjoy it plain, or add a pat of butter for extra flavor. It pairs wonderfully with a cup of coffee or tea. You can also sprinkle some powdered sugar on top for a lovely finish.
How to Store Chocolate Banana Bread
To keep your Chocolate Banana Bread fresh, store it at room temperature in an airtight container for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. You can also freeze it for up to three months—just slice it first for easy thawing!
Tips to Make Chocolate Banana Bread
- Make sure your bananas are very ripe for the best flavor and sweetness.
- Do not overmix the batter; this keeps the bread light and tender.
- If you love nuts, consider adding chopped walnuts or pecans for a crunchy texture.
- Feel free to adjust the amount of chocolate chips based on your taste preference.
Variation
You can try adding some spices like cinnamon or nutmeg for a warm flavor. Another variation is to include peanut butter for a delicious twist!
FAQs
Can I use frozen bananas?
Yes! Just thaw them and mash them before using. They should be very soft.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend. Make sure it’s a blend that works well for baking.
How do I know when the bread is done?
Insert a toothpick in the center of the bread. If it comes out with moist crumbs and no gooey batter, it’s done!
Chocolate Banana Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup Dutch process cocoa or Hershey's Special Dark cocoa
- 2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3 medium ripe bananas (approximately 1 1/2 cups mashed) Make sure they are very ripe for best flavor.
- 1 cup buttermilk or 8 oz sour cream
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup melted butter
- 1 large egg
- 1 tsp vanilla extract
Chocolate Chips
- 1 cup semi-sweet chocolate chips, divided About 3/4 cup mixed into the batter, remaining for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9 x 5 inch loaf pan. Set aside.
- In a medium mixing bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In another bowl, mash the ripe bananas with a fork until smooth, then whisk in the buttermilk (or sour cream), granulated sugar, brown sugar, melted butter, egg, and vanilla extract until creamy.
- Fold the wet ingredients into the dry ingredients until just combined. Gently stir in about 3/4 cup of chocolate chips.
Baking
- Pour the batter into the greased loaf pan, spreading evenly. Top with remaining chocolate chips.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.