If you love chocolate and bananas, this banana bread is about to become your go-to. It’s deeply chocolatey thanks to cocoa powder and melty chocolate chips, while the mashed bananas keep it irresistibly moist. Perfect for breakfast, dessert, or anytime you’re craving a chocolatey treat.
Ingredients
Dry Ingredients:
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1 cup (120 g) all-purpose flour
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½ cup (50 g) unsweetened cocoa powder
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½ teaspoon baking soda
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½ teaspoon baking powder
Wet Ingredients:
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1¾ cups (about 525 g) mashed ripe bananas (3–4 medium bananas)
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¼ cup (55 g) unsalted butter, melted
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¼ cup (60 ml) vegetable oil
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¾ cup (150 g) brown sugar (light or dark)
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½ teaspoon vanilla extract
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2 medium eggs
Add-Ins:
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¾ cup (130 g) semisweet chocolate chips (plus extra for topping)
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together:
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Flour
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Cocoa powder
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Baking soda
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Baking powder
Set aside.
3. Mix Wet Ingredients
In a separate large bowl, combine:
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Mashed bananas
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Melted butter
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Vegetable oil
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Brown sugar
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Vanilla extract
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Eggs
Whisk until everything is well combined and smooth.
Tip: Adding the sugar to the wet ingredients helps it dissolve for a smoother batter.
4. Combine Wet & Dry
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Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing gently after each.
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Stir just until the flour disappears—do not overmix.
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Fold in the chocolate chips (or chopped chocolate).
5. Bake
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Pour the batter into the prepared loaf pan.
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Sprinkle additional chocolate chips over the top for a bakery-style finish.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
Tip: If your loaf is browning too quickly, loosely tent the top with foil halfway through baking.
6. Cool & Serve
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Let the banana bread cool in the pan for 10 minutes.
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Transfer to a wire rack to cool completely before slicing.
Pro Tips
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Use ripe bananas: The spottier the better—they add natural sweetness and moisture.
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For extra decadence: Add 1 tsp of instant espresso powder to deepen the chocolate flavor.
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Don’t overbake: The key to moist banana bread is pulling it out just when it’s set but still tender.
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Double it: This loaf disappears fast—consider making two!
Nutrition (Estimated Per Slice – yields ~10 slices)
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Calories: ~280
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Fat: ~15g
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Carbs: ~35g
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Protein: ~4g
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Sugar: ~20g
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Fiber: ~3g
❤️ Final Thoughts
This chocolate banana bread is more than just a quick bake—it’s an indulgent, moist, and fluffy treat that doubles as comfort food. Whether enjoyed warm out of the oven or sliced for a lunchbox treat, it’s guaranteed to please every chocolate lover.
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