The Ultimate Chocolate Banana Bread
This Ultimate Chocolate Banana Bread is a rich, double-chocolate quick bread with a deep cocoa flavor and a fudgy, brownie-like texture. Made with overripe bananas, cocoa powder, and plenty of chocolate chips, it’s an indulgent yet incredibly moist loaf perfect for dessert or a decadent breakfast.
Equipment
- Mixing bowls
- Whisk
- Rubber Spatula
- 9x5-inch loaf pan
- Oven
Ingredients
- 3 large overripe bananas, mashed (about 1 1/2 cups)
- 0.5 cup unsalted butter, melted and cooled
- 0.75 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 0.5 cup Dutch-process cocoa powder, unsweetened
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup semi-sweet chocolate chips, plus more for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
- In a large bowl, whisk together the mashed bananas and melted butter. Add the brown sugar, egg, and vanilla and whisk until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture with a spatula until just combined. Do not overmix.
- Fold in the chocolate chips. Pour batter into the prepared pan, smooth the top, and sprinkle extra chocolate chips over the surface.
- Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use Dutch-process cocoa powder for the darkest color and richest flavor. Very ripe bananas are essential to balance the cocoa and keep the loaf moist. Avoid overmixing once the dry ingredients are added, and rely on the toothpick test rather than color to judge doneness.