Description
This rich and moist chocolate banana bread combines the natural sweetness of ripe bananas with deep chocolate flavor. Loaded with cocoa powder and chocolate chips, this easy-to-make loaf stays soft for days, making it perfect for breakfast, a snack, or dessert.
Ingredients
Scale
- 3 very ripe bananas, mashed (about 1 ¾ cups)
- ⅔ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour (or gluten-free 1:1 flour)
- ⅓ cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup semisweet chocolate chips (¾ cup for the batter, ¼ cup for topping)
Instructions
- Preheat the oven and prepare the pan: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Mash the bananas: In a large mixing bowl, mash the ripe bananas with a fork until smooth. A few small lumps are okay.
- Cream the butter and sugar: In a separate bowl, use a hand mixer or stand mixer to beat the softened butter and sugar together until light and fluffy.
- Incorporate the wet ingredients: Add the eggs and vanilla extract to the butter mixture and mix until just combined. Stir in the mashed bananas until well blended.
- Combine the dry ingredients: In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Mixing them separately ensures even distribution of the leavening agent.
- Mix the batter: Gradually fold the dry ingredients into the wet ingredients using a spatula or mixer on low speed. Stir gently until just combined, avoiding overmixing to keep the bread light and tender.
- Add the chocolate chips: Fold in ¾ cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
- Transfer to the loaf pan: Pour the batter into the prepared pan and sprinkle the remaining ¼ cup of chocolate chips over the top for extra gooey goodness.
- Bake the bread: Place the loaf in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool before slicing: Let the bread rest in the pan for 10 minutes, then lift it out using the parchment paper. Transfer to a wire rack and allow it to cool completely before slicing.
Notes
- If your bananas aren’t ripe yet, place them in a brown paper bag for 24 hours, or bake them at 300°F for 30 minutes to speed up ripening.
- For a richer flavor, add a teaspoon of espresso powder to intensify the chocolate taste.
- This bread is freezer-friendly. Slice and wrap individual pieces in plastic wrap, then store them in an airtight container in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 334 kcal
- Sugar: 29g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg