Chocolate Banana Bread Recipe
If you’re looking for the ultimate treat that combines comfort, nostalgia, and a rich chocolatey twist, look no further than Chocolate Banana Bread. This recipe is a sweet embrace in loaf form: moist from ripe bananas, decadent with cocoa and melty chocolate chips, and just the right balance of tender crumb and fudgy bite. Whether you’re serving it for breakfast, dessert, or a midday snack, Chocolate Banana Bread turns simple ingredients into sheer joy with every slice.
Ingredients You’ll Need
It’s truly amazing how a few pantry staples and ripe bananas can turn into something so irresistibly delicious! Each ingredient in this Chocolate Banana Bread plays a key role in creating that signature flavor, moist texture, and gorgeous color.
- Mashed ripe bananas: The riper, the better! Bananas with lots of brown spots bring natural sweetness and unbeatable moisture.
- Granulated sugar: Adds sweetness and helps achieve a tender crumb.
- Brown sugar: Infuses a touch of caramel flavor and extra moisture.
- Unsalted butter (melted): Makes the bread rich and keeps it super soft.
- Large eggs: Bind everything together and give the loaf structure.
- Vanilla extract: Rounds out the flavors and brings warmth to every bite.
- All-purpose flour: Provides the perfect amount of body without making the bread dense.
- Unsweetened cocoa powder: The secret to that deep chocolate flavor and beautiful dark color.
- Baking soda: Lifts the loaf, making it light and fluffy.
- Salt: Balances the sweetness and enhances all the other flavors.
- Sour cream or Greek yogurt: Adds tang and keeps your Chocolate Banana Bread extra moist.
- Chocolate chips: For melty pockets of chocolate in every bite—plus a sprinkle on top if you’re feeling fancy!
How to Make Chocolate Banana Bread
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F. Grab a 9×5-inch loaf pan and either grease and flour it or line it with parchment paper. This little bit of prep ensures your Chocolate Banana Bread comes out beautifully, with no sticking or crumbling when you slice it later.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together your mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. This combo should look glossy and smooth—don’t worry if there are a few banana lumps, they’ll add character and extra flavor to the finished loaf.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the flour, unsweetened cocoa powder, baking soda, and salt. Sifting helps to evenly distribute the cocoa and baking soda, so your bread rises perfectly and has a consistent chocolate flavor throughout.
Step 4: Bring It All Together
Add the dry ingredients to your wet mixture and stir gently, just until everything is combined. Resist the urge to overmix! A few streaks of flour are okay—overmixing can make your Chocolate Banana Bread tough instead of tender.
Step 5: Fold in the Good Stuff
Gently fold in the sour cream (or Greek yogurt) and chocolate chips. This step is where the magic happens: the sour cream adds richness and the chocolate chips promise gooey bites throughout the loaf. If you love a little crunch, now’s the time to toss in some chopped nuts, too.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Sprinkle a few extra chocolate chips over the surface for an inviting finish. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Let the bread cool in the pan for 10–15 minutes, then carefully transfer to a wire rack to cool completely before slicing.
How to Serve Chocolate Banana Bread
Garnishes
Dress up your slices with a light dusting of powdered sugar, a dollop of whipped cream, or even a drizzle of warm chocolate sauce. For a cozy touch, a sprinkle of chopped nuts or a few extra chocolate chips on top can make each piece feel like dessert at a café.
Side Dishes
Chocolate Banana Bread pairs wonderfully with a hot cup of coffee or tea. For brunch, serve it alongside fresh berries or a fruit salad to balance the richness. If you’re sharing it as dessert, a scoop of vanilla ice cream is always a crowd-pleaser.
Creative Ways to Present
Try slicing the bread thick and toasting it lightly, then slather with a bit of nut butter for an indulgent breakfast. Or, cut it into cubes for a decadent bread pudding or trifle. For a fun twist, make mini loaves or muffins to share with friends or tuck into lunchboxes.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Banana Bread as fresh as possible, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay moist and flavorful for up to three days, making it perfect for snacking all week long.
Freezing
This bread freezes beautifully! Once completely cooled, wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag. It will keep for up to three months. Just thaw at room temperature when you’re ready for a treat.
Reheating
If you love warm Chocolate Banana Bread, pop a slice in the microwave for about 10–15 seconds or reheat in a toaster oven. The chocolate chips will get wonderfully melty again, and the bread will taste like it just came out of the oven.
FAQs
Can I use frozen bananas for Chocolate Banana Bread?
Absolutely! Thaw frozen bananas completely and drain any excess liquid before mashing. They’re perfect for this recipe and add even more moisture and flavor.
How do I know when my Chocolate Banana Bread is done baking?
Insert a toothpick into the center of the loaf—it should come out with a few moist crumbs attached, but not wet batter. If it’s still gooey, bake for a few more minutes and check again.
Can I make this recipe dairy-free?
Yes! Swap the butter for a dairy-free alternative, use dairy-free yogurt in place of sour cream, and make sure your chocolate chips are dairy-free as well. The bread will still turn out deliciously moist and chocolatey.
What if I don’t have cocoa powder—can I leave it out?
If you omit the cocoa powder, you’ll have a classic banana bread instead. For the full Chocolate Banana Bread experience, cocoa powder is essential for that rich flavor and color.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even dried fruit can be folded into the batter for extra texture and flavor. Just keep the total amount of mix-ins to about one cup so the bread bakes evenly.
Final Thoughts
There’s just something magical about a loaf of Chocolate Banana Bread fresh from the oven—rich, moist, and loaded with chocolate in every bite. I hope you’ll give this recipe a try and share it with those you love. Happy baking and enjoy every delicious slice!
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Chocolate Banana Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Chocolate Banana Bread recipe combines ripe bananas with rich cocoa and chocolate chips for a moist, flavorful twist on classic banana bread. Perfect for dessert or a sweet snack, this loaf is easy to make and packed with indulgent chocolate taste balanced by the natural sweetness of bananas.
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter (melted and slightly cooled)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 3/4 cup chocolate chips (plus more for topping, optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and well combined.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution and avoid lumps.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Add Sour Cream and Chocolate Chips: Fold in the sour cream (or Greek yogurt) and the chocolate chips, ensuring they are evenly incorporated throughout the batter.
- Pour Batter and Add Topping: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Sprinkle additional chocolate chips on top, if desired, for extra chocolatey goodness.
- Bake the Bread: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
- Cool: Allow the bread to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely, ensuring clean slices and better texture.
Notes
- For extra moisture, use very ripe bananas with brown spots.
- You can add chopped walnuts or pecans to the batter for a crunchy texture.
- Store the banana bread in an airtight container at room temperature for up to 3 days.
- Refrigerate the bread for longer shelf life, up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
