Chocolate Banana Bread Recipe
This moist Chocolate Banana Bread is deliciously chocolatey with light banana flavor. It is so simple to make!
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 9x5 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!
Tried this recipe?Let us know how it was!
