Chocolate Banana Bread- I’m super excited to fairly share this Chocolate Banana Bread recipe with you today. I have been testing the recipe for a few weeks and it’s finally perfection. It is just about the best banana bread in the real history of all banana breads…if you like chocolate. But who doesn’t like chocolate? If that you don’t, I’m not sure we are able to be friends. Just kidding, we are able to be friends because meaning I will eat your slice of Chocolate Chocolate Chip Banana Bread:)
It has brought me a couple weeks to obtain this recipe absolutely perfect because we keep running out of bananas. Our boys are little monkeys and I can’t keep enough bananas in the home to bake banana bread. A week ago, I hid some bananas in the back of the pantry therefore the boys wouldn’t find them. The bananas turned brown and I used them to create this EPIC loaf of Chocolate Banana Bread. I nailed the cocoa banana bread recipe this time. It is absolutely perfect!
so what makes this banana bread so special?
- Well, first the chocolate, duh. Chocolate makes everything better. It’s made with Dutch process cocoa and chocolate chips. I personally use Dutch process cocoa because the chocolate flavor is so intense. The bread has chocolate chips in the loaf and on top. YES!
- Next, the bananas. Obviously, it’s banana bread. Overripe bananas would be the key. When you have to cover bananas to cause them to turn brown, do it. When I first made the recipe, I only used one cup of mashed bananas and the bread was good, although not great. I increased the bananas to 1 1/2 cups mashed bananas and BINGO! It’s the perfect banana/chocolate ratio. The bananas make the bread super moist and you are able to still taste the bananas. I love chocolate, but it’s chocolate BANANA bread so I wanted to manage to taste the bananas too. 1 1/2 cups mashed bananas is the magic number.
This recipe also requires melted unsalted butter AND oil. The butter provides the bread a great flavor and the oil keeps the bread extra moist. The combo produces a tender crumb with great flavor.
I used brown sugar and only brown sugar in this recipe because again, I wanted the bread to be super moist and brown sugar keeps baked goods more moist because of the molasses content. And I know, I purchased the term moist a million times in this post and I’m sorry, but the bread is really moist and I promise that’s an excellent thing.
Another key ingredient is sea salt. I tried the recipe with regular salt and again, it was good, although not great. I used sea salt this last time and it was the kicker, literally. I loved getting little kicks of salt with the chocolate. Sweet and salty is my jam!
Be sure you don’t overbake the bread. Take it from the oven when a toothpick happens clean or cleanish. In the event that you hit a chocolate chip, you will have melted chocolate on the toothpick. Don’t let that fool you for the batter. That you do not wish to overbake the loaf. You may want to check the bread in several spots.
Allow the bread cool in the pan for 15 minutes and then allow it cool on a cord rack until warm. Slice and enjoy every last crumb.
This Chocolate Chocolate Chip Banana Bread is the ultimate banana bread. It’s SO rich and divine. And it’s bread so it is totally acceptable to consume a slice for breakfast. Or you are able to eat a slice as a 3 p.m. for a chocolate pick me up. Or you are able to eat a slice after dinner for dessert. Or you are able to eat a slice topped with ice cream at midnight. It’s the BEST banana bread and I think you ought to produce a loaf TODAY. I really hope you have brown bananas handy.
Oh, and if you intend to really impress your sweetheart on Valentine’s Day, produce a loaf of this Chocolate Banana Bread. It’s chocolate heaven and better than store bought chocolates or flowers because it’s baked with LOVE! And I promise it is easy to make. And if you’re a peanut butter fan, check out my Chocolate Peanut Butter Banana Bread. You will FLIP over this recipe!Print
Chocolate Banana Bread
Chocolate Banana Bread- I’m super excited to fairly share this Chocolate Banana Bread recipe with you today. I have been testing the recipe for a few weeks and it’s finally perfection. It is just about the best banana bread in the real history of all banana breads #breads #banana
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hours
- Yield: 1 1x
- Category: Dessert
- Cuisine: American
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large brown bananas (1 1/2 cups mashed)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips, divided
Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Keywords: banana bread