Chocolate Banana Bread
Rich, fudgy, and irresistibly chocolatey, this Chocolate Banana Bread is a dream for dessert lovers and breakfast enthusiasts alike. Made with ripe bananas, cocoa, and melty chocolate chips, it delivers a moist, tender crumb that stays fresh for days.
Each bite balances deep cocoa flavor with natural banana sweetness, creating a soft, melt-in-your-mouth texture. A sprinkle of chocolate chips on top adds an extra indulgent touch, making this loaf as visually appealing as it is delicious. Whether enjoyed warm or at room temperature, it’s a treat that never disappoints.
Perfect for busy mornings, afternoon cravings, or an after-dinner delight, this easy-to-make recipe requires just a few simple ingredients. Serve it as is, or pair it with a spread of butter or peanut butter for an extra layer of richness.
Chocolate Banana Bread Ingredients: A Perfectly Balanced Blend
- Ripe Bananas – The natural sweetener and moisture booster, lending a soft texture and deep banana aroma.
- Cocoa Powder – Infuses rich, deep chocolate flavor while enhancing the bread’s fudgy character.
- Butter – Adds indulgent richness, ensuring a tender crumb and velvety mouthfeel.
- Chocolate Chips – Melts into gooey pockets of sweetness, amplifying the chocolatey decadence.
- Vanilla Extract – Enhances the overall warmth and depth of flavors.
- Flour & Baking Soda – Work together to create the perfect structure, balancing softness with stability.
Recipe Tips
1. Use Extra Ripe Bananas for Maximum Flavor
The key to ultra-moist and flavorful banana bread is using very ripe bananas—think deep yellow with plenty of brown spots. The riper the banana, the sweeter and more aromatic your bread will be. If your bananas aren’t ripe enough, speed up the process by placing them in a paper bag for a day or baking them in the oven at 300°F for 10-15 minutes until soft.
2. Avoid Overmixing for a Tender Texture
Overmixing the batter can lead to a dense and tough loaf rather than a light and tender crumb. When combining the wet and dry ingredients, mix until just incorporated—even if a few small lumps remain. Overworking the gluten in the flour will create a firmer texture, so a light hand is key.
3. Enhance with Mix-Ins for Extra Indulgence
While this recipe is already rich in chocolate, consider adding toasted nuts (walnuts or pecans) for crunch or a sprinkle of sea salt on top before baking to enhance the chocolate flavor. If you want a gooier texture, swirl in a spoonful of peanut butter or Nutella before baking for an extra layer of decadence.
What to Serve with Chocolate Banana Bread
1. A Cup of Freshly Brewed Coffee
The deep, chocolatey richness of this banana bread pairs beautifully with a hot cup of coffee or espresso. The slight bitterness of the coffee balances the sweetness of the bread, making it a perfect breakfast or afternoon pick-me-up.
2. Vanilla Ice Cream or Whipped Cream
For an indulgent dessert, serve warm slices of chocolate banana bread with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast of warm and cold, along with the creamy texture, takes this treat to another level.
3. A Spread of Nut Butter
For a protein-packed snack, spread a layer of almond butter, peanut butter, or hazelnut spread over a slice of banana bread. The nutty flavor complements the chocolate, adding a rich, satisfying twist.
Frequently Asked Questions
1. Can I make this banana bread gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free 1:1 baking flour to ensure the texture remains soft and moist. Be sure your cocoa powder and chocolate chips are also gluten-free if needed.
2. How do I store chocolate banana bread?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months.
3. Can I use oil instead of butter?
Yes, you can replace the butter with vegetable oil or coconut oil for a slightly different texture. Oil makes the bread even more moist, but butter adds richness and flavor.
4. Why is my banana bread sinking in the middle?
This can happen if the batter was overmixed, the oven temperature was too low, or it was undercooked. Make sure to bake until a toothpick inserted in the center comes out clean, and avoid opening the oven door too soon.
Chocolate Banana Bread Recipe
Ingredients
- All-purpose flour or gluten-free alternative – Provides structure and stability.
- Natural unsweetened cocoa powder – Imparts a rich chocolate depth.
- Baking soda – Acts as a leavening agent ensuring a light texture.
- Sea salt – Enhances the overall flavor profile.
- Very ripe bananas mashed – Contribute natural sweetness and moisture.
- Granulated sugar – Balances flavors and aids in creating a tender crumb.
- Unsalted butter softened – Adds richness and a smooth mouthfeel.
- Large eggs lightly beaten – Bind the ingredients together.
- Vanilla extract – Introduces warmth and aromatic depth.
- Semisweet chocolate chips – Divided for incorporation into the batter and a finishing touch.
Instructions
- Preheat the oven to 350°F. Lightly grease a 9.25 x 5.25 x 2.75-inch loaf pan and line it with parchment paper, allowing for a generous overhang on the sides. This will facilitate easy removal of the bread once baked.
- In a mixing bowl, sift together the flour, cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients. Set aside.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy. Gradually add the beaten eggs, mixing until just incorporated. Fold in the mashed bananas and vanilla extract, blending until smooth.
- Gradually introduce the dry ingredient mixture into the wet ingredients, mixing on a medium-low speed just until combined. Avoid overmixing to maintain a tender texture. The batter may have small lumps, which is normal.
- Gently fold 3/4 cup of the chocolate chips into the batter using a spatula. Transfer the mixture to the prepared loaf pan, smoothing the top. Evenly sprinkle the remaining 1/4 cup of chocolate chips over the surface.
- Bake for approximately 55 to 65 minutes, or until a toothpick inserted into the center emerges clean.
- Allow the loaf to rest in the pan for 10 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely. Serve at room temperature or slightly warm.
