Name: Chocolate Banana Bread Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1¾ cup Mashed Ripe Bananas (this is about 3 ripe bananas); ½ cup sugar; ¼ cup unsalted butter, softened to room temperature; ¼ cup vegetable oil (we use canola); 2 large eggs, lightly beaten; 1 teaspoon vanilla extract; 1 cup All Purpose Flour ((lightly spoon into measuring cup and level) OR 375g if using a scale.); ⅓ cup unsweetened cocoa powder ((We used Hershey) (24g)); 1 teaspoon baking soda; ½ teaspoon salt ((if using salted butter, omit the salt)); 1 cup semisweet chocolate chips (we like to use mini chips); ¼ cup chocolate chips

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We love this Chocolate Banana Bread recipe! This chocolatey variation of banana bread tastes like chocolate cake (but a bit denser), and is balanced with light banana flavor. Chocolate chips stirred into the batter add an extra layer of chocolate flavor in every bite.

It is rich and chocolatey enough to be a dessert, but as a type of “banana bread”, we consider it a great choice for breakfast or brunch too! You can’t go wrong with this recipe. Enjoy!

Recipe Ingredients

Mashed Ripened Bananas
Sugar
Unsalted Butter
Vegetable Oil
Eggs
Vanilla
Flour
Cocoa Powder
Baking Soda
Salt
Chocolate Chips (we used mini chips but either is fine)

How to make Chocolate Banana Bread

This rich chocolate banana bread comes together in no time. After creaming the butter and sugar, we added the eggs, then the mashed bananas and vanilla, and then mixed in the combined remaining dry ingredients (flour, baking soda, salt). We folded in the chocolate chips, scooped into our prepared pan, and baked until done.

*The most important thing to remember with this recipe is not to over-mix the batter once the flour mixture is added. Over-mixing flour leads to an overproduction of gluten which makes for a chewier final texture- we don’t ‘want that!

Using the parchment that we lined our pan with (along with some extra overhang on each side), we lifted the freshly baked loaf out of the pan after five minutes, and allowed it to continue cooling on a wire rack.

Chocolate Banana Bread batter in the pan.

Can Chocolate Banana Bread be Frozen?

Yes! Make your life easier and bake in advance! You can wrap the chocolate banana bread when slightly warm or cooled to room temperature.

We like to wrap ours with a layer of plastic wrap followed by aluminum foil. Freeze for up to three months! Freezing doesn’t diminish the flavor or texture one bit- if anything, it makes it taste even better! ;0)

Chocolate Banana Bread Recipe

Melissa and BeBe

This moist Chocolate Banana Bread is deliciously chocolatey with light banana flavor. It is so simple to make!

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert

Cuisine American

Servings

Ingredients

1¾ cup Mashed Ripe Bananas (this is about 3 ripe bananas)
½ cup sugar
¼ cup unsalted butter, softened to room temperature
¼ cup vegetable oil (we use canola)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup All Purpose Flour (lightly spoon into measuring cup and level) OR 375g if using a scale.
⅓ cup unsweetened cocoa powder (We used Hershey) (24g)
1 teaspoon baking soda
½ teaspoon salt (if using salted butter, omit the salt)
1 cup semisweet chocolate chips (we like to use mini chips)

Topping

¼ cup chocolate chips

Instructions

Preheat oven to 350F and grease and flour a 9×5 inch loaf pan. (Optional: For easy release, you can line the pan with parchment paper so that you have a couple of inches on the sides to lift it out of the pan later. See photos.)
In a large mixing bowl, (using a stand mixer or hand mixer), cream together the butter and sugar on medium speed until lightened and fluffy. Next, add the eggs, mixing until blended.
Mix in the mashed bananas and vanilla, mixing on low to medium speed just until blended.
*In another bowl, whisk together your remaining dry ingredients: flour, cocoa powder, baking soda, and salt.
With the mixer on low speed, add the dry ingredients to the wet ingredients, and mix *just until blended*. The batter will be lumpy because of the bananas. Be careful not to over-mix.
Fold in the chocolate chips and scoop batter into the prepared (lined if applicable) pan. Sprinkle 1/4 cup chocolate chips over the top.
Bake for 55-60 minutes or until an inserted toothpick comes out clean or with just a few moist crumbs attached. *Baking times may vary. Once finished, allow to rest in the pan on a cooling rack for 5 minutes before removing. Gently pull each side of the parchment paper to pull the bread out of the pan, and rest on the cooling rack.
Serve warm, or enjoy at room temperature! Store the cooled cake in an airtight container or under a cake dome at room temperature. Or you can wrap and freeze for up to three months!