Print

Chocolate Banana Bread: The Ultimate Moist & Delicious Recipe

Print Recipe

★★★★★

4.9 from 683 reviews

This Chocolate Banana Bread recipe yields a moist, delicious loaf combining the natural sweetness of ripe bananas with rich cocoa powder and melty chocolate chips. Perfect for breakfast, snack time, or dessert, this easy-to-make bread uses simple ingredients and straightforward steps for a crowd-pleasing treat.

Ingredients

Scale

Wet Ingredients

  • 3 very ripe bananas, mashed
  • 1/3 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1/2 cup chocolate chips (milk, dark, or semi-sweet)
  • Optional: 1/4 cup chopped walnuts or pecans

Instructions

  1. Mash the Bananas: In a large bowl, mash the ripe bananas until smooth using a fork or potato masher to create a creamy banana base for the bread batter.
  2. Combine Wet Ingredients: Add the melted unsalted butter to the mashed bananas and stir to combine. Then add the granulated sugar and mix until the mixture is smooth and creamy, ensuring the sugar begins dissolving.
  3. Add Egg and Vanilla: Crack the large egg into the mixture, add the vanilla extract, and whisk everything together until fully incorporated for a uniform wet batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet banana mixture, stirring gently and just until combined. Avoid overmixing to keep the bread tender.
  6. Fold in Chocolate Chips (and Nuts, if using): Using a spatula, gently fold in the chocolate chips and optional chopped walnuts or pecans, evenly distributing them throughout the batter.
  7. Prepare the Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
  8. Pour Batter into Pan: Pour the prepared batter into the loaf pan and spread it evenly with a spatula to create a uniform surface.
  9. Optional Topping: Sprinkle a few extra chocolate chips on top of the batter for a decorative, melty chocolate finish after baking.
  10. Bake: Bake the bread for 50-60 minutes. Begin checking for doneness at 50 minutes by inserting a wooden skewer into the center; it should come out clean or with a few moist crumbs attached.
  11. Cool in Pan: Allow the bread to cool in the pan for 10-15 minutes to set before transferring it to a wire rack to cool completely, which keeps the crust crisp and the interior moist.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Do not overmix the batter to ensure tender bread.
  • Chocolate chips can be milk, dark, or semi-sweet based on preference.
  • Optional nuts add texture and flavor but can be omitted for nut-free version.
  • Storage: Keep bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze leftover slices wrapped well for up to 3 months.

Keywords: chocolate banana bread, moist banana bread, easy banana bread, chocolate chip banana bread, cocoa banana bread recipe

Find it online: https://cookwithyana.com/chocolate-banana-bread-the-ultimate-moist-and-delicious-recipe/