Put those ripe bananas to use with this quick, easy, moist Chocolate Banana Bread. This rich double chocolate bread makes a decadent breakfast, dessert, or afternoon snack treat. Enjoy this chocolate and a banana lover’s dream come true!
Moist Chocolate Banana Bread
Indulge in this amazing chocolate banana bread recipe that is both moist and delicious. Perfect for a cozy weekend treat or for sharing with friends and family. Try it out now. I promise you will not regret it.
Banana bread is a hot commodity in this house and a great way to use those overripe bananas. If your family is anything like mine, try banana nut bread, chocolate chip banana bread, banana oatmeal muffins, and banana chocolate chip muffins.
Ingredients for Chocolate Banana Bread
To make this Chocolate Banana Bread recipe, you will need all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, salt, brown bananas, butter, vegetable oil, light brown sugar, eggs, vanilla extract, and semisweet chocolate chips.
How to make Chocolate Banana Bread
First, mix the flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a medium bowl. Mash the banana with a fork or handheld potato masher in a separate large bowl. Then, add the melted butter, vegetable oil, brown sugar, eggs, and vanilla extract to the mashed banana. Add the dry ingredients to the wet ingredients, stirring the mixture just until it is combined. Finally, stir in the chocolate chips.
Pour the batter into a greased 9×5-inch loaf pan. Top with a handful of chocolate chips. Bake in a preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean, with a little melted chocolate chip or with a few moist crumbs. Let the bread cool on a wire rack for 10-15 minutes before removing it from the pan.
Recipe Tips for the Best Chocolate Banana Bread
- Grease the loaf pan well. I use shortening to grease my pans, and it works very well.
- Use good-quality chocolate chips, mini chocolate chips, or chocolate chunks like Guittard or Ghirardelli for optimal taste.
- Change it up and try peanut butter chips. So yummy!
- For the best results, mix the batter just until combined. Overmixing can make the loaf tough and gummy.
- Nut lovers try adding chopped pecans or chopped walnuts.
- Top the loaf with a handful of semisweet chocolate chips before baking for an over-the-top presentation.
- Bake for 50-60 minutes or until a toothpick inserted in the top comes out mostly clean. It might have a little melted chocolate chip or a few moist crumbs.
- Let the loaf cool for 10-15 minutes before removing it from the pan. See below for tips about getting the bread out of the pan with the melted chocolate chips on the top.
How to get quick bread out of the pan
Most quick breads are fairly easy to get out of the pan. Always grease the pan well or spray with nonstick baking spray and let the bread cool in the pan for 10-15 minutes. If you did not put extra chips on the top, you can invert it onto the rack and flip it back over. However, if you have melted chocolate chips on top, then you will need more patience and a little more time. Run a table knife gently around the rim of the pan to loosen the bread several times. Don’t go too fast or scrape too hard, or you damage the corner of your bead or even the loaf pan.
Now, set the pan on its side and rerun the edge. Keep doing it until it releases from the bottom. If the bread slumps, flip it so the other side is down. Now, use a thin spatula or two to reach under each side and slowly inch that bread out on its side. Take your time, and all will be good.
Storage
Store wrapped in plastic wrap or in an airtight container on the counter for up to 4 days.
To freeze, first, cool completely. Then, freeze it in an airtight freezer-safe container or double freezer bags for up to 3 months. Freeze as a whole loaf or in individual slices. Thaw on the counter overnight.
More quick bread recipes to try!
Chocolate Banana Bread
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup dutch process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 large brown bananas about 1 ½ cups
- 4 tablespoons butter melted slightly cooled
- ⅓ cup vegetable oil
- ¾ cup light brown sugar packed
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan with shortening or butter.
- In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt together. In a separate large bowl, mash the bananas with a fork or handheld potato masher. Add the melted butter, vegetable oil, brown sugar, eggs, and vanilla extract to the bowl with the bananas.
- Add the dry ingredients to the wet ingredients stirring just until combined. Fold in 1 cup of chocolate chips. Pour the batter into the prepared pan. Top with the remaining chocolate chips
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a melted chocolate chip or with a few moist crumbs. Let the bread cool on a wire rack for about 10-15 minutes before removing it from the pan.
Notes
- Grease the loaf pan well. I use shortening to grease my pans, and it works very well.
- For optimal taste, use good-quality chocolate chips, mini chocolate chips, or chocolate chunks like Guittard or Ghirardelli.
- Change it up and try peanut butter chips. So yummy!
- For the best results, mix the batter just until combined. Overmixing can make the loaf tough and gummy.
- Nut lovers try adding chopped pecans or chopped walnuts.
- For an over-the-top presentation, top the loaf with a handful of semisweet chocolate chips before baking.
- Bake for 50-60 minutes or until a toothpick inserted in the top comes out mostly clean. It might have a little melted chocolate chip or a few moist crumbs on it.
- Let the loaf cool for 10-15 minutes before removing it from the pan. See below for tips about getting the bread out of the pan with the melted chocolate chips on the top.
Nutrition
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Ebony
I made these for a girl’s night this past weekend and they were a hit!This bread is so moist, light, and fluffy and not crazy sweet! I can’t wait to make this recipe again! Keeper for sure!
Beth Pierce
Thanks, Ebony! So glad that you liked it.
Elsa
My husband loves this chocolate banana bread. He said it was one of the best quick breads he ever had. So moist and chocolatey. Thanks for sharing the recipe, Beth.
Beth Pierce
The pleasure is all mine, Elsa!