Description
This ultra-moist chocolate banana bread is a rich, indulgent twist on classic banana bread. Loaded with chocolate chips and deep cocoa flavor, it’s an easy, beginner-friendly treat that makes use of overripe bananas.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon sea salt
Wet Ingredients:
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- 1 large egg, room temperature
- ¼ cup unsalted butter, melted
- ¼ cup canola oil
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup semisweet chocolate chips (divided)
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven: Set your oven to 350°F and grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Sifting the dry ingredients will help create a lighter texture.
- Prepare the wet ingredients: In a large mixing bowl, mash the bananas until smooth. Stir in the melted butter, canola oil, vanilla, and egg until fully incorporated. Whisk in the brown sugar until the mixture is well combined.
- Combine the wet and dry ingredients: Gently fold the dry mixture into the wet ingredients using a spatula. Mix until just combined—do not overmix, as this can make the bread dense. Stir in ¾ cup of chocolate chips and the chopped walnuts if using.
- Fill the pan and top with chocolate chips: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining chocolate chips on top to create a rich chocolatey crust.
- Bake to perfection: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Begin checking at the 50-minute mark by inserting a toothpick in the center—if it comes out with a few moist crumbs, the bread is ready. If it has wet batter, continue baking and check every 5 minutes.
- Cool and serve: Let the banana bread cool in the pan for 15 minutes before transferring it to a wire rack. Allow it to cool for at least 30 minutes before slicing for the best texture. Enjoy warm or at room temperature.
Notes
- For extra moisture, replace half of the butter with sour cream or Greek yogurt.
- To make this dairy-free, use melted coconut oil instead of butter and dairy-free chocolate chips.
- If using frozen bananas, thaw and drain excess liquid before mashing.
- For a triple chocolate version, drizzle melted chocolate over the cooled bread before serving.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 329 kcal
- Sugar: 32g
- Sodium: 136mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 17mg