Chocolate Banana Bread Recipe
User Reviews
5
Chocolate Banana Bread Recipe
Description
The Chocolate Banana Bread Recipe uses mashed very ripe bananas combined with granulated sugar, softened unsalted butter, and lightly beaten eggs to form a flavorful base. Vanilla extract rounds out the wet ingredients. Dry components include all-purpose or gluten-free flour, unsweetened cocoa powder, baking soda, and salt, which are sifted together before being mixed into the wet batter just until incorporated. This minimal mixing helps maintain a tender texture without overworking the gluten.
Semisweet chocolate chips are folded into the batter and scattered on top before baking in a greased and parchment-paper-lined loaf pan. The loaf bakes at 350°F for approximately 55 to 65 minutes until a toothpick inserted near the center comes out clean, indicating doneness. The loaf shows a moist, soft crumb with pockets of melted chocolate and a mild banana flavor layered with cocoa richness.
The finished banana bread slices well and can be served as a snack or dessert. The chocolate chips on top provide a visually appealing and tasty finish. The recipe accommodates gluten-free flour alternatives and yields a balanced, lightly sweetened quick bread with a soft but slightly dense feel.
Ingredients
- 3 banana mashed with a fork (about 1 3/4 cups, very ripe
- 2/3 cup granulated sugar
- 1/2 cup butter softened, unsalted
- 2 egg lightly beaten, at room temperature, large
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour or gluten-free flour
- 1/3 cup unsweetened cocoa powder such as Hershey’s, natural
- 1 tsp baking soda
- 1/2 tsp salt sea salt
- 1 cup semisweet chocolate chips divided into 3/4 cup and 1/4 cup
Instructions
- Preheat the oven to 350°F. Grease a 9.25 x 5.25 x 2.75-inch loaf pan and line it with a sheet of parchment paper. There should be at least two inches of overhang on the sides to help you lift out the loaf once it’s done baking.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together the butter and sugar. Add the lightly beaten eggs and mix just to combine. Mix in the bananas and vanilla until blended.
- In a second large bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet and mix on medium-low speed until just incorporated. The batter will be a little lumpy, and that’s ok. Do not over mix or your loaf will be tough.
- Use a spatula to fold in 3⁄4 cup of the chocolate chips. Transfer the batter to the prepared loaf pan and sprinkle the remaining 1⁄4 cup of the chocolate chips over the top. Bake for 55 to 65 minutes, until a toothpick inserted into the center, comes out clean.
- Let the banana bread rest in the pan for 10 minutes, then gently pull up on the parchment paper to transfer the loaf to a cooling rack. Serve the banana bread at room temperature or when it is slightly warm to the touch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices, makes 1 loaf
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 334kcal | 17% |
| Carbs | 42g | |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 243mg | 10% |
| Potassium | 301mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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