Chocolate Banana Bread Recipe
There’s something truly magical about a loaf of Chocolate Banana Bread fresh from the oven: it’s the perfect marriage of rich cocoa and sweet, ripe bananas, studded with melty chocolate chips in every bite. This treat is beloved for good reason — it’s moist, decadent, and impossibly easy to whip up with ingredients you probably have on hand. Whether you’re a seasoned baker or just looking for a cozy weekend project, this Chocolate Banana Bread will quickly become your go-to recipe for breakfast, dessert, or anytime you want to spoil yourself or someone you love.
Ingredients You’ll Need
Every slice of this Chocolate Banana Bread owes its irresistible taste and texture to a handful of straightforward ingredients. Each one plays a starring role, from the bananas that keep things moist and sweet to the chocolate chips that guarantee you’ll come back for seconds.
- Bananas (3, ripe, mashed): The riper, the better! They bring natural sweetness and a tender crumb to the loaf.
- Unsalted butter (1/2 cup, melted): Adds richness and depth, ensuring a moist and flavorful bread.
- Granulated sugar (2/3 cup): Balances the deep cocoa flavor and helps achieve the perfect sweetness.
- Brown sugar (1/4 cup): Gives a touch of caramel-like warmth and extra moisture.
- Eggs (2 large): Bind everything together and create a lovely, fluffy structure.
- Vanilla extract (1 teaspoon): Enhances all the other flavors and rounds out the sweetness.
- All-purpose flour (1 cup): The backbone of the bread, providing just the right amount of body.
- Unsweetened cocoa powder (1/2 cup): Delivers that rich chocolate flavor we all crave.
- Baking soda (1 teaspoon): Gives the loaf its lift, making sure it doesn’t turn out dense.
- Salt (1/2 teaspoon): Just the right amount to make the chocolate and banana flavors pop.
- Sour cream or Greek yogurt (1/2 cup): The secret to a super-moist, slightly tangy crumb.
- Chocolate chips (1 cup, plus more for topping): Melty, gooey pockets of chocolate in every bite—need I say more?
How to Make Chocolate Banana Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for effortless removal later. This simple step sets you up for a beautifully baked loaf that won’t stick.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk everything together until the mixture is smooth and the sugars have mostly dissolved. This is where the magic starts, and the aroma of bananas and vanilla fills your kitchen.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This quick step ensures your leaveners and cocoa are distributed evenly, which helps prevent clumps and guarantees a uniform chocolate flavor throughout the bread.
Step 4: Combine Wet and Dry Mixtures
Carefully add the dry ingredients into the banana mixture. Stir gently just until everything is incorporated—don’t overmix, or your Chocolate Banana Bread could turn out dense instead of tender.
Step 5: Fold in the Final Touches
Now, fold in the sour cream (or Greek yogurt) along with the chocolate chips. This is the secret to ultimate moisture and those irresistible gooey chocolate pockets. Make sure the batter is smooth and the chips are evenly distributed, but don’t over-stir.
Step 6: Pour and Top
Pour the batter into your prepared loaf pan and smooth out the top. If you want extra chocolatey goodness, sprinkle a handful of chocolate chips over the surface. This creates a gorgeous, melty topping that makes every slice special.
Step 7: Bake and Cool
Bake your bread for 55–65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the loaf cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely before slicing (if you can wait that long!).
How to Serve Chocolate Banana Bread
Garnishes
A simple dusting of powdered sugar, a drizzle of melted chocolate, or an extra handful of chocolate chips on top can elevate your Chocolate Banana Bread from homey to downright irresistible. You can even scatter a few toasted nuts for crunch or a pinch of flaky sea salt to balance the sweetness.
Side Dishes
This bread pairs beautifully with a scoop of vanilla ice cream, a swirl of whipped cream, or even a dollop of tangy Greek yogurt for breakfast. Serve alongside strong coffee, a chai latte, or a cold glass of milk for the ultimate cozy treat.
Creative Ways to Present
Try slicing your Chocolate Banana Bread into thick slabs and serving them as the base for an over-the-top dessert—think chocolate sauce, sliced bananas, and a sprinkle of nuts. Or cube leftovers for a decadent bread pudding, or layer with whipped cream and berries in a trifle for a show-stopping treat at your next gathering.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your Chocolate Banana Bread tightly in plastic wrap or foil. It keeps wonderfully at room temperature for up to 3 days. If you prefer, you can pop it in the fridge for a few extra days of freshness—just be sure it’s well-sealed to prevent drying out.
Freezing
This bread freezes like a dream! Slice it first for easy grab-and-go portions, then wrap each slice (or the whole loaf) tightly in plastic wrap and place in a freezer bag. It will keep for up to 3 months. Let it thaw at room temperature or warm gently before enjoying.
Reheating
For that just-baked experience, reheat slices in the microwave for 10–15 seconds or in a toaster oven until the chocolate chips are gooey again. If you’re reheating several slices, cover them with foil and warm in a 300°F oven for about 10 minutes.
FAQs
Can I use frozen bananas for this Chocolate Banana Bread?
Absolutely! Frozen bananas work beautifully; just thaw them completely and drain any excess liquid before mashing. They’re often even sweeter and add extra moisture to your loaf.
What can I substitute for sour cream or Greek yogurt?
If you don’t have either on hand, plain whole milk yogurt, crème fraîche, or even buttermilk will do the trick. The goal is to add a little tang and moisture to keep your Chocolate Banana Bread tender.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture may be slightly different but you’ll still get a fantastic, chocolatey loaf.
How do I know when my banana bread is done baking?
Your Chocolate Banana Bread is ready when a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Start checking around the 55-minute mark to avoid overbaking.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even a swirl of peanut butter are all delicious additions. Just stir them in with the chocolate chips for extra flavor and texture.
Final Thoughts
It’s hard to beat the comfort and joy that comes from baking and sharing a loaf of Chocolate Banana Bread. Whether you’re making it for your family, your friends, or just yourself, this recipe is sure to become a staple in your kitchen. Don’t wait—give it a try and see why everyone raves about this moist, chocolatey delight!
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Chocolate Banana Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
This moist and flavorful Chocolate Banana Bread combines ripe bananas with rich cocoa powder and melty chocolate chips for a deliciously indulgent treat perfect for breakfast or dessert.
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
Sugars
- 2/3 cup granulated sugar
- 1/4 cup brown sugar
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips (plus more for topping, optional)
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk these together until the mixture is smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of the leavening and cocoa.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the banana mixture gently, stirring just until combined to avoid overmixing which can make the bread dense.
- Fold in Sour Cream and Chocolate Chips: Carefully fold in the sour cream (or Greek yogurt) and chocolate chips until the batter is smooth and evenly mixed, giving the bread extra moisture and chocolate bursts.
- Pour and Top: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle additional chocolate chips on top if desired for a chocolaty crust.
- Bake: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Cool: Allow the bread to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely, which helps it finish setting and enhances slicing.
Notes
- For a richer chocolate flavor, use dark cocoa powder instead of regular unsweetened cocoa powder.
- Add chopped nuts like walnuts or pecans for extra texture and flavor.
- Swirl in peanut butter before baking for a delicious nutty variation.
- Store the banana bread wrapped tightly at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
