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
Scale
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
