Chocolate Banana Bread
User Reviews
4.7
Chocolate Banana Bread
Description
Chocolate Banana Bread combines mashed ripe bananas, Dutch-process cocoa powder, and semisweet chocolate chips with all-purpose flour and leavening agents. The batter includes melted butter and canola or vegetable oil to enrich moisture and tenderness. Brown sugar adds sweetness, balanced by a pinch of sea salt. The egg and vanilla extract contribute to the structure and aroma.
The bread is baked in a greased loaf pan until a toothpick inserted near the center comes out mostly clean, which may include some melted chocolate. The finished loaf has a tender crumb with pockets of melted chocolate and a slightly crisp top due to sprinkle of chocolate chips before baking.
This banana bread serves well sliced for breakfast or as a snack. Its chocolate infusion makes it a richer alternative to traditional banana bread, pairing nicely with coffee or milk.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt sea salt
- 3 banana 1 1/2 cups mashed, large, brown
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup canola oil vegetable oil, or melted coconut oil
- 3/4 cup light brown sugar packed
- 1 egg at room temperature, large
- 1 teaspoon vanilla extract pure
- 1 cup semisweet chocolate chips divided
Instructions
- Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don't overmix. Stir in 3/4 cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don't want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
- Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 25mg | 8% |
| Sodium | 201mg | 8% |
| Potassium | 309mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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