Description
A rich and moist Chocolate Banana Bread that combines ripe bananas with cocoa powder and chocolate chips for a decadent twist on the classic banana bread. Perfect as a dessert or a sweet snack, this loaf is easy to make and sure to delight chocolate lovers.
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 the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line the pan with parchment paper for 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 well until all wet ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution of the leavening agent and cocoa, preventing lumps.
- Make the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender crumb. Fold in the chocolate chips carefully so they are evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and sprinkle additional chocolate chips on top for extra chocolate flavor. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes to firm up. Then transfer it onto a wire rack and let it cool completely before slicing and serving to enhance flavor and texture.
Notes
- Use overripe bananas with brown spots for the best natural sweetness and moisture.
- Do not overmix the batter to ensure the bread remains moist and tender.
- If you don’t have parchment paper, greasing the pan well will prevent sticking.
- You can substitute the chocolate chips with nuts or dried fruit if preferred.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
