Chocolate Banana Bread Recipe – Decadent & Moist

Introduction

Say hello to the ultimate chocolate banana bread that will quickly become your new favorite. This delightful recipe promises a wonderfully moist texture, rich chocolate notes, and the comforting sweetness of ripe bananas. It’s incredibly easy to prepare, making it a perfect treat for breakfast, a snack, or even a simple dessert at any time.

Why You’ll Love This Chocolate Banana Bread

• Enjoy an intense, deep chocolate flavor thanks to quality Dutch process cocoa.
• Achieve a perfectly moist and tender crumb with a clever blend of butter and oil.
• Experience balanced sweetness, elevated by the use of rich brown sugar.
• Savor delightful sweet and salty notes from a touch of sea salt, enhancing every bite.
• Transform your overripe bananas into something truly extraordinary with ease.
• Prepare this delectable loaf quickly, even on your busiest days.

Ingredients

Gathering the right ingredients is the first step to baking an amazing chocolate banana bread. Each component plays a vital role in creating its irresistible flavor and perfect texture. Make sure your bananas are truly ripe for the best results!

Research from various culinary sources explains that Dutch process cocoa has a neutral pH which affects how it interacts with leavening agents in baking.

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 large brown bananas (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
• 1 cup semisweet chocolate chips, divided

Notes & Substitutions

Dutch process cocoa gives this quick bread a beautiful dark color and richer, less acidic chocolate flavor. For bananas, look for those with many brown spots; they offer the best sweetness and moisture. The combination of butter and oil provides both flavor and an incredibly moist texture. You can substitute canola oil with other neutral oils like vegetable oil, or use applesauce for a lower-fat option. Brown sugar contributes to the moistness and adds a caramel note. Sea salt is crucial for balancing the sweetness. For an egg substitute, try a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) or 1/4 cup applesauce. Feel free to use milk chocolate, dark chocolate, or mini chocolate chips. You can substitute up to half of the all-purpose flour with whole wheat flour for added fiber, or use a 1:1 gluten-free baking blend.

Equipment

Having the right tools makes baking this easy banana bread with chocolate a breeze.

• 9×5 inch loaf pan
• Large mixing bowls
• Whisk and spatula
• Wire cooling rack

Instructions

Baking your own homemade chocolate banana bread is a straightforward process. Follow these steps for a perfect loaf every time.

Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set it aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt until fully combined. Set this dry mixture aside.

In a large bowl, mash the ripe bananas thoroughly with a fork until mostly smooth. According to Southern Living, ripe bananas are sweeter and easier to mash, contributing to a more flavorful and moist banana bread. Add the melted butter and oil to the mashed bananas, stirring until well combined. Next, stir in the brown sugar, egg, and vanilla extract. Continue stirring until the wet ingredients are smooth and fully incorporated.

Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine. Fold in ¾ cup of the chocolate chips into the batter.

Pour the delicious batter into your prepared loaf pan. Sprinkle the remaining ¼ cup of chocolate chips evenly over the top of the bread. Bake for 50-65 minutes. To check for doneness, insert a toothpick into the center of the bread. It should come out mostly clean. Some melted chocolate chips on the toothpick are normal, but you don’t want a lot of gooey raw batter. Begin checking at 50 minutes, as oven times can vary.

Remove the pan from the oven and place it on a wire cooling rack. Allow the bread to cool in the pan for 15 minutes. Run a knife around the edges of the bread to loosen it, then carefully remove it from the pan. Let the bread cool completely on the wire rack until it’s slightly warm. Slice, serve, and enjoy your rich chocolate banana loaf.

Pro Tips & Troubleshooting

Avoid overmixing your batter to ensure a tender and moist quick bread. Overmixing develops gluten, leading to a tough texture. Your bananas are ripe enough when their peels are covered in brown or black spots.

This indicates optimal sweetness and moisture for the ultimate banana bread. When doing the toothpick test, remember that melted chocolate chips can cling to the toothpick.

Distinguish this from raw batter, which will appear wet and gooey.

If the top of your loaf browns too quickly, tent it loosely with aluminum foil for the remainder of the baking time. For high-altitude baking, you might need to slightly increase flour and liquid, and decrease leavening. Prevent dry bread by checking for doneness early and avoiding overbaking.

Serving, Storage, & Variations

Serve your delicious chocolate chip banana bread warm, sliced thick, for breakfast, a delightful snack, or a comforting dessert. It pairs wonderfully with a hot cup of coffee, a cold glass of milk, or even a scoop of vanilla ice cream for an indulgent treat.

Storage: Keep leftover banana chocolate bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days.

Freezing: For longer storage, cool the bread completely. Wrap individual slices or the whole loaf tightly in plastic wrap, then again in aluminum foil. Freeze for up to 1 month. Defrost at room temperature before slicing and enjoying.

Variations:

• Add a half cup of chopped nuts like walnuts or pecans for extra crunch and flavor.
• Experiment with other chocolate chip varieties, such as peanut butter chips, white chocolate chips, or butterscotch chips.
• To make muffins, reduce the baking time to 20-25 minutes and consider a slightly higher oven temperature (375°F) for a crisper top.
• Swirl in a simple cream cheese mixture before baking for a decadent cream cheese swirl banana bread.

Nutrition

This estimated nutritional information for one serving of chocolate banana bread provides a general guide. Please remember that homemade recipes can vary based on specific ingredients and preparation methods.

FAQ

• Can I make muffins with this recipe? Yes, you can! Reduce the baking time to about 20-25 minutes and consider baking at 375°F for optimal results.
• What if my bananas aren’t ripe enough? If your bananas aren’t quite brown, you can quick-ripen them by baking them unpeeled in a 300°F oven for 15-20 minutes until they turn black.
• Can I use a different type of flour? You can substitute up to half of the all-purpose flour with whole wheat flour for added fiber, or use a 1:1 gluten-free baking blend.
• How long does chocolate banana bread last? This delicious bread stays fresh for up to 4 days at room temperature when stored in an airtight container, or up to a week refrigerated.
• Can I omit the oil or butter? Omitting the fat will significantly change the texture, making the bread less moist. You could try substituting with equal parts unsweetened applesauce or plain Greek yogurt for a lighter option.

Conclusion

This decadent chocolate banana bread is truly a baking triumph, offering an irresistible combination of rich chocolate and sweet, ripe bananas. It is incredibly moist, full of flavor, and surprisingly simple to make, perfect for any home baker. We encourage you to try this comforting recipe and fill your home with its wonderful aroma. Bake a loaf today and discover your new favorite treat!

Decadent Chocolate Banana Bread Recipe

This Decadent Chocolate Banana Bread is a rich and moist treat, combining the sweetness of ripe bananas with the deep flavor of cocoa and semisweet chocolate chips.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 12 slices

Calories 320 kcal

Equipment

• Loaf pan (9×5 inch)
• Medium bowl
• Large bowl
• Whisk
• Fork
• Nonstick Cooking Spray
• wire cooling rack
• knife

Ingredients

  

Main Ingredients

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 large brown bananas (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 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips divided

Instructions

 

Instructions

• Preheat your oven to 350°F. Lightly grease a 9-by-5-inch loaf pan with nonstick cooking spray and set it aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt; set this mixture aside.
• In a large bowl, mash the ripe bananas with a fork, then stir in the melted butter and oil until well combined. Stir in the brown sugar, egg, and vanilla extract until the mixture is smooth.
• Gradually stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Fold in ¾ cup of the chocolate chips.
• Pour the batter into the prepared loaf pan and sprinkle the remaining ¼ cup of chocolate chips over the top. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out mostly clean, indicating it’s done.
• Remove the pan from the oven and place it on a wire cooling rack; let the bread cool in the pan for 15 minutes. Run a knife around the edges, then carefully remove the bread from the pan and let it cool on the wire rack until slightly warm before slicing and serving.
• The bread can be stored on the counter, wrapped in plastic wrap, for up to 4 days; it also freezes well when cooled completely and wrapped in plastic wrap and aluminum foil for up to 1 month.

Notes

This banana bread stores well. Keep it wrapped in plastic wrap on the counter for up to 4 days. For longer storage, cool completely, wrap in plastic wrap and then aluminum foil, and freeze for up to 1 month. Defrost thoroughly before slicing and serving.