Best Chocolate Banana Bread Recipe

Introduction

This Best Chocolate Banana Bread combines rich cocoa and ripe bananas for a moist, flavorful treat. It’s studded with chocolate chips and optionally walnuts, making it perfect for breakfast or an indulgent snack.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 1/2 cups mashed bananas (about 3 medium bananas)
• 1 large egg (room temperature)
• 1/4 cup unsalted butter (melted)
• 1/4 cup canola oil
• 1 cup light brown sugar (packed)
• 1 teaspoon vanilla extract
• 1 cup large semisweet chocolate chips
• 1/2 cup walnuts (chopped – optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick baking spray and set aside.
2. Step 2: In a medium bowl, combine flour, cocoa powder, baking powder, and sea salt. Whisk to combine thoroughly or sift the ingredients for a lighter texture. Set aside.
3. Step 3: In a large bowl, mash the ripe bananas with a fork until smooth with no large chunks remaining. Add the slightly cooled melted butter, canola oil, vanilla extract, and egg. Stir until fully combined.
4. Step 4: Whisk in the light brown sugar until the mixture is smooth and even.
5. Step 5: Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix to keep the bread tender.
6. Step 6: Stir in 3/4 cup of the chocolate chips and the chopped walnuts, if using.
7. Step 7: Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top.
8. Step 8: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean with no raw batter. Start checking at 50 minutes and check every 5 minutes if needed.
9. Step 9: Remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for 15 minutes before slicing.
10. Step 10: Slice and serve your delicious chocolate banana bread. Enjoy!

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moisture.
• Replace canola oil with melted coconut oil for a subtle tropical flavor.
• Add a teaspoon of espresso powder to enhance the chocolate flavor.
• Swap walnuts for pecans or omit nuts entirely if preferred.
• For a softer crumb, avoid overmixing the batter once the dry ingredients are added.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped bread for up to 3 months. Thaw at room temperature and reheat slices gently in a microwave for 15-20 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw frozen bananas and drain any excess liquid before mashing to avoid adding too much moisture.

Is it possible to make this bread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend following the blend’s substitution guidelines for best results.

Best Chocolate Banana Bread Recipe

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★★★★★

4.4 from 104 reviews

This Best Chocolate Banana Bread recipe combines the rich flavor of cocoa and semisweet chocolate chips with the natural sweetness of ripe bananas. Moist and fudgy with a slight crunch from optional walnuts, it’s a perfect treat for breakfast or dessert. Easy to prepare and baked to perfection in a loaf pan, this banana bread is sure to become a favorite in your household.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt

Wet Ingredients

• 1 1/2 cups mashed bananas (about 3 medium bananas)
• 1 large egg (room temperature)
• 1/4 cup unsalted butter (melted and slightly cooled)
• 1/4 cup canola oil
• 1 teaspoon vanilla extract

Sweeteners

• 1 cup light brown sugar (packed)

Add-ins

• 1 cup large semisweet chocolate chips (divided: 3/4 cup for batter, 1/4 cup for topping)
• 1/2 cup walnuts (chopped – optional)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the banana bread.
2. Prepare the pan: Grease a 9-by-5-inch loaf pan thoroughly with nonstick baking spray, then set it aside for later use.
3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and sea salt. For best results, sift the dry ingredients to avoid lumps and ensure even distribution. Set aside.
4. Mash the bananas and combine wet ingredients: In a large bowl, mash the ripe bananas with a fork until smooth with no large chunks remaining. Add the slightly cooled melted butter, canola oil, vanilla extract, and egg. Stir the mixture until fully combined to create the wet base for your batter.
5. Add sugar: Whisk in the light brown sugar until the mixture is smooth and the sugar is fully incorporated.
6. Combine wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients. Gently fold everything together using a spatula, taking care not to overmix to keep the bread tender.
7. Add chocolate chips and walnuts: Stir in 3/4 cup of the semisweet chocolate chips and the chopped walnuts if using, evenly distributing them throughout the batter.
8. Transfer batter to the pan: Pour and spread the batter evenly into the prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips evenly on top for a decorative and melty finish.
9. Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Start checking at the 50-minute mark by inserting a toothpick into the center; it should come out mostly clean with no raw batter attached. If needed, continue baking and check every 5 minutes.
10. Cool: Once baked, remove the bread from the oven and place the pan on a wire rack. Allow the bread to cool in the pan for 15 minutes to set before slicing.
11. Slice and serve: Carefully remove the banana bread from the pan, slice it into portions, and serve warm or at room temperature. Enjoy your delicious chocolate banana bread!

Notes

• If you prefer a nut-free version, simply omit the walnuts.
• Using overripe bananas will enhance the natural sweetness and moisture.
• You can substitute canola oil with melted coconut oil or vegetable oil if desired.
• For extra gooey chocolate, increase the chocolate chips by 1/4 cup.
• Store leftovers tightly wrapped at room temperature for 2-3 days or refrigerate for up to a week.
• To freeze, wrap the banana bread in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

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