Chocolate banana bread
Could banana bread get any better? Absolutely! Imagine your favorite banana bread, but even moister, richer, and more indulgent. The secret? One simple ingredient-CHOCOLATE! Just add in variants of chocolate to make this awesome loaf even “awesomer”!
This chocolate banana bread is perfectly moist, tender and it has just the right balance of sweetness. It’s has all the goodness of the traditional banana bread but think 5x more indulgent. And the best part? It’s also really easy to make. This updated version may just become your new fav because it’s absolutely impossible to resist!
Let’s get into it.
Get ready to go bananas over this chocolatey loaf
Main Ingredients
Very ripe Bananas: in my experience, the riper the better. Aim for bananas with dark spots or even completely brown skins as they are sweeter and more tender.
Brown Sugar: I prefer brown sugar for chocolate banana bread because it retains more moisture making it tender. You can substitute with honey, agave, maple syrup, or any sweetener of your choice.
Egg: Acts as a binding agent, contributing moisture and richness to the bread.
Buttermilk or Yogurt: homemade or store bought buttermilk works just fine with this recipe. Buttermilk adds moisture and reacts with the leavening agents to create the perfect rise.
Baking Soda: These leavening agent helps the bread rise and become fluffy.
Oil: I typically use vegetable oil but you can use any neutral oil like canola or even melted butter.
Salt: A pinch of salt enhances the flavors and balances the sweetness.
Cinnamon: Enhances the flavor. You can substitute with other flavors like vanilla, nutmeg, if desired.
Cocoa Powder: A quarter cup of unsweetened cocoa powder adds a rich, chocolatey depth to the bread.
Semi-Sweet Chocolate Chips: Half a cup of chocolate chips adds an extra indulgent touch, giving the bread pockets of melty chocolatey goodness.
All you need is love… and chocolate banana bread
Steps
Mash the Bananas
The riper they are, the better. Mash your your bananas using a fork or masher. A hand or stand mixer also works well if you’re making more than one loaf hand or would just like to go over the process quicker. The mashed banana doesn’t have to be perfectly smooth so a few lumps in the mix is totally fine.
Combine Sugar and Wet Ingredients
Add the sugar to the mashed bananas. I recommend using brown sugar because it helps retain moisture in the bread, keeping it soft. Follow this with eggs, buttermilk, and oil. If you don’t have buttermilk, you can use an equal amount of unsweetened yoghurt or you can make a substitute by mixing regular milk with a teaspoon of vinegar or lemon juice and letting it sit for 5 minutes. Whisk everything together until it’s well combined.
Sift in Dry Ingredients
In a separate bowl, mix your dry ingredients: all-purpose flour, unsweetened cocoa powder, baking soda, cinnamon and salt. Use a fine mesh sieve to sift these into the wet mixture. Sifting helps aerate the flour and cocoa, preventing lumps and ensuring the batter remains light and even. This step is essential for achieving a soft and fluffy bread.
Mix Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. The batter should be just combined to avoid over mixing which activates gluten, leading to a dense and tough loaf.
Add Chocolate Chips
Fold in a handful of chocolate chips after mixing the batter. These melt during baking, creating little pockets of gooey chocolate in each slice.
Bake
Prepare your baking pan by greasing it lightly or lining it with parchment paper and pour the batter into the pan. I typically use a brownie pan for this recipe but a loaf pan, round cake or even muffin pans work just as well.
Preheat your oven to 175°C (350°F) and bake for 30 minutes. Baking time will vary depending on your pan (I used a 10inch*10inch brownie pan and it was ready in about 30minutes. A loaf pan would require about 45minutes while mini loaf or muffin pans would require just about 20-25 minutes). To check for doneness, insert a toothpick into the center, if it comes out clean or with just a few crumbs, your bread is ready.
Cool, Slice and Serve
Once baked, remove the pan from the oven and let the bread cool for 10–15 minutes. This makes it easier to remove from the pan. Carefully transfer the bread to a wire rack to cool completely before slicing.
Tips
Here are some tips to make the best chocolate banana bread:
Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots or fully brown peels.
Don’t Overmix the Batter: Mix the ingredients just until combined to avoid a dense texture. It’s okay if there are a few lumps in the batter.
Check for Doneness: Insert a toothpick or skewer into the center of the bread; it should come out clean or with a few crumbs. If it comes out wet, bake it a little longer.
Cool Properly: Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Make It Your Own / Variations
Customize your chocolate banana bread with these fun additions:
NuttyChoco: Add chopped nuts like peanuts, walnuts or pecans for extra crunch and flavor.
Peanut Butter: Add a scoop or more of peanut butter for a rich, nutty flavor.
Coconut: Sprinkle in some shredded coconut for a tropical touch.
Oatmeal: Add a cup of rolled oats for a heartier texture and extra fiber.
Chocolate Banana Bread Muffins/mini loaves : Use a greased mini loaf pan or muffin tin instead of a brownie pan and reduce the baking time to about 25-30 minutes for mini choco banana bread bites.
Feel free to mix and match these variations or create your own!
Storage
Store leftover chocolate banana bread in an airtight container at room temperature for up to 2 days, or refrigerate for a week. You can also freeze it for longer storage.
Ingredients
- 3 very ripe bananas the riper, the better!
- ½ cup butter/oil
- 1 cup brown sugar
- ½ cup buttermilk or unsweetened yogurt
- 2 medium-sized eggs
- 1 teaspoon cinnamon
- 1½ cups all-purpose flour 200g
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsweetened cocoa powder
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). This ensures that it bakes evenly.
- In a large mixing bowl, mash the very ripe bananas with a fork or masher until smooth. It’s fine if it isn’t completely smooth.
- To the mashed bananas, add the sugar, buttermilk (see note 1), eggs, and oil. Whisk together until well combined.
- In a separate bowl, sift the flour, baking soda, cinnamon, salt, and cocoa powder. This helps to remove lumps and evenly distribute the baking soda throughout the flour
- Gently fold the dry ingredients into the wet mixture. Be careful not to overmix. The batter should be slightly lumpy.
- Fold in the semi-sweet chocolate chips for that extra chocolaty goodness.
- Grease your brownie pan or line it with parchment paper for easy removal. Pour the batter into the prepared pan.
- Place the pan in the preheated oven and bake for 30 minutes (see note 2), or until a toothpick inserted into the center comes out clean. I used a 10inch*10inch brownie pan and it was ready in about 30minutes. A loaf pan would require about 45minutes while mini loaf or muffin pans would require just about 20-25 minutes
- Once baked, remove the chocolate banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice it up and enjoy!
Notes
- If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice into 1 cup of milk (preferably room temperature). Let it sit for 5-10 minutes until it curdles, and you’ll have a perfect buttermilk substitute. You can also use an equal amount of unsweetened yogurt as a replacement.
- I used a 10inch*10inch brownie pan and it was ready in about 30minutes. A loaf pan would require about 45minutes while mini loaf or muffin pans would require just about 20-25 minutes.
Did you make this recipe?
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