Chocolate Banana Bread
User Reviews
5
Chocolate Banana Bread
Description
This Chocolate Banana Bread recipe blends mashed bananas with melted butter and two types of sugar to create a moist and flavorful base. Cocoa powder and chocolate chips are incorporated for a rich chocolate taste, complemented by vanilla extract. The leavening action of baking soda and carefully measured flour produces a tender crumb that holds the loaf together without sogginess.
The batter is baked in a greased loaf pan at 350°F until a toothpick inserted in the center comes out clean, although melted chocolate on the toothpick is acceptable. Tent the bread with foil if it browns too quickly to avoid over-browning. Cooling in the pan for several minutes before transferring to a wire rack allows the bread to set and makes slicing easier.
This bread works well for breakfast or as a snack and can be served plain or with butter. Using semisweet chocolate chips is recommended, though other types can be substituted based on preference. Proper flour measurement and using very ripe bananas help ensure consistent results.
The recipe notes instruct melting the butter until just barely liquefied for proper consistency and recommend stirring or sifting flour before scooping to avoid dense bread. Nutrition values may vary depending on specific ingredients used.
Ingredients
- 1 ½ cups banana mashed
- 1/2 cup butter melted2
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour properly measured³
- 1/2 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350F. Grease a 9x5-inch loaf pan. Set aside.
- In a large bowl, whisk mashed banana and melted butter together until well-combined.
- Whisk in sugars until incorporated.
- Add egg and vanilla, and whisk until well-combined.
- Stir in flour, cocoa powder, baking soda, salt until combined.
- Add chocolate chips and stir in just until combined.
- Pour the batter into your prepared loaf pan, smoothing as needed.
- Bake for 45-65 minutes, or until a wooden toothpick inserted into the center comes out clean. It's ok if there's melted chocolate on the toothpick, but you don't want batter on it. I check the bread around 35 minutes and tent with foil if it is browning too quickly.
- Let cool in pan for a 5-10 minutes.
- Remove bread to wire cooling rack, and let cool completely before slicing.
Notes
- Use about 3 very ripe bananas peeled to ensure strong banana flavor and sweetness.
- Melt butter until nearly melted and whisk until fully smooth to maintain proper batter texture.
- Measure flour properly by stirring or sifting, then lightly spooning into measuring cup and leveling off for a consistent crumb.
- Choose semisweet chocolate chips for balanced sweetness, or substitute with bittersweet, dark, milk, or white chocolate depending on taste.
- Check bread around 35 minutes of baking and tent with foil if browning too quickly to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 234kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 37mg | 12% |
| Sodium | 174mg | 7% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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