Description
This Chocolate Banana Bread is a moist and fudgy twist on the classic banana bread. Made with ripe mashed bananas, rich cocoa powder, and studded with chocolate chips, it offers a decadent yet comforting treat perfect for breakfast, snack, or dessert.
Ingredients
Scale
Wet 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
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 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 and line it with parchment paper to ensure easy removal of the bread 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. Mix all the wet ingredients together until you have a smooth, well-combined mixture.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution and helps avoid lumps in the batter.
- Make the Batter: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender. Fold in the chocolate chips carefully to distribute them throughout the batter.
- Bake: Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top for a delicious finishing touch. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- If you prefer a sweeter loaf, feel free to increase the sugar slightly.
- To make the banana bread nut-free, simply omit any nuts (not included in this recipe).
- Chocolate chips can be substituted with chopped nuts or dried fruit if desired.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter with coconut oil or a vegan butter substitute.
