Chocolate Banana Bread
User Reviews
4.9
39 reviews
Excellent
Chocolate Banana Bread
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Chocolate banana bread is the darker, richer cousin to classic banana bread. My version is supremely moist and tender, and it takes just 20 minutes to prepare. Recipe includes a how-to video!
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Ingredients
- 1 ½ cups mashed over-ripe bananas (this is typically 3 large or 4 small bananas for me)
- ½ cup avocado, canola or vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar firmly packed
- ⅔ cup full-fat sour cream
- 2 large eggs lightly beaten, room temperature preferred
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup natural unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 1 ½ cups semisweet chocolate chips plus additional for sprinkling on top, if desired
Instructions
- Arrange oven rack to center of oven and preheat oven to 350F (175C) and grease a 9x5 bread pan with baking spray or grease and flour (tap out excess flour). Set aside.
- In a large mixing bowl, combine mashed bananas, oil, sugars and sour cream and stir until well-combined.
- Add eggs and vanilla extract and stir well.
- In a separate, medium-sized bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt until well-combined.
- Add flour mixture to banana mixture and stir gently by hand until ingredients are about 50% combined. Add chocolate chips and continue to stir until ingredients are completely combined (don’t over-mix).
- Pour batter into prepared bread pan and scatter additional chocolate chips over the surface, if desired.
- Transfer to center rack of 350F (175C) oven and bake for 65-75 minutes or until top of cake springs back when touched or a wooden skewer inserted into the center of the bread comes out clean or with a few moist crumbs (no wet batter).
- Allow to cool in pan for 10-15 minutes, then carefully (pan will still be hot!) turn out onto a cooling rack to cool completely before slicing and serving. Enjoy!
Equipments used:
Notes
- May substitute full-fat plain Greek yogurt instead.
- Store covered with foil or in an airtight container at room temperature for up to 3 days. Chocolate banana bread will keep longer in the refrigerator (up to 1 week) but note that the refrigerator tends to dry out the bread. You may also tightly wrap and freeze for up to 3 months.
Nutrition Information
Show Details
Serving
1slice
Calories
392kcal
(20%)
Carbohydrates
60g
(20%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
43mg
(14%)
Sodium
310mg
(13%)
Potassium
385mg
(11%)
Fiber
5g
(20%)
Sugar
32g
(64%)
Vitamin A
158IU
(3%)
Vitamin C
7mg
(8%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 392kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 310mg | 13% |
| Potassium | 385mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 32g | 64% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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