Chocolate Banana Bread Recipe
This Chocolate Banana Bread is a decadent and gooey version of the classic treat that brings together deep chocolate flavors with ripe sweetness of banana. Made with simple ingredients like natural cocoa, chocolate chips, and bananas, this loaf is easy to prepare, very moist, and perfect to satisfy chocolate cravings. The recipe calls for a 9×5-inch loaf pan and bakes for about 60 to 65 minutes. Enjoy it fresh, or freeze it for later it stays moist days after days, and pairs wonderfully with a cup of coffee or a spread of peanut butter!
Ingredients
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 cup (41g) unsweetened natural cocoa powder (not Dutch process)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (135g) semi-sweet chocolate chips, plus 2 Tablespoons (22g) for topping
- 1/2 cup (8 Tbsp; 113g) unsalted butter,
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) plain yogurt or sour cream, at room temperature
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) hot water
Instructions
- Preheat oven to 350°F (177°C). Grease with nonstick spray lightly a 9×5-inch loaf pan. Put aside.
- In a large bowl, whisk together till very well combined flour, cocoa powder, baking soda and salt. Stir in the 3/4 cup of chocolate chips (135g). Put aside.
- With a hand-held electric mixer or in a stand mixer with a paddle or whisk attachment, beat the butter and sugar at high speed until smooth and fluffy, about 2 minutes. Reduce speed to medium and beat in eggs one at a time, beating well after each addition. Mix in yogurt, mashed bananas, and vanilla extract, just until combined. Add the dry ingredients, then hot water, mixing on low speed till just incorporated. Mind not to overmix-the batter will be thick.
- Spread evenly into the prepared loaf pan; sprinkle remaining chocolate chips down the center of the batter.
- Preheat oven to 350° and bake for 60–65 minutes, loosely covering the top of the bread with aluminum foil after the first half hour so it doesn't dry out. It is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking around the 60-minute mark and check every 5 minutes thereafter.
- Remove the bread from the oven and let cool in pan on a wire rack for at least 1 to 2 hours before slicing and serving.
- Store wrapped bread at room temperature for up to 5 days, or, for a week in the fridge. Banana bread flavor often peaks on day 2, after all the liquid ingredients have had time to meld together well.
Notes
Freeze baked and cooled loaf wrapped tightly for up to 3 months. Before you plan on consuming, thaw loaf overnight in refrigerator. Serve at room temperature if desired. Want more ideas on freezing breads? See my Make Ahead Baking article.
Chocolate Banana Muffins:
For a lighter version, try making these whole wheat Chocolate Banana Muffins, or go all in with today's richer dough and make muffins. Preheat oven to 425°F (218°C). Spray a 12-cup muffin tin with non-stick spray, or line it with cupcake liners. Fill liners with batter as directed and bake at 425°F (218°C) for 5 minutes. Then, without removing the muffins, reduce oven temperature to 350°F (177°C) and bake for an additional 14–15 minutes, or until a toothpick comes out clean. This makes 12–16 muffins. Can I Use Whole Wheat Flour?
Absolutely. You can use whole wheat flour instead of all-purpose flour. It's texture will be a little heavier, but still heavenly! Cocoa Powder:
Use natural cocoa powder instead of Dutch-process. For more about the difference, see Dutch-process vs. Natural Cocoa Powder. Chocolate Chips:
Don't skip the chocolate chips! They add sweetness to the bread, but also intensify the dark chocolate flavor. Sour Cream or Yogurt:
I always like to use sour cream or non-fat plain Greek yogurt for this recipe. In fact, any type of Greek yogurt works- any fat percentage, even vanilla. Regular plain yogurt is another great alternative. Frozen Bananas:
Frozen bananas work great here! Thaw, squeeze out liquid, mash, and use as directed. Be careful not to over-mush the bananas; you want some chunks, not pureed banana. For more tips, see How to Freeze & Thaw Bananas for Baking.
For a lighter version, try making these whole wheat Chocolate Banana Muffins, or go all in with today's richer dough and make muffins. Preheat oven to 425°F (218°C). Spray a 12-cup muffin tin with non-stick spray, or line it with cupcake liners. Fill liners with batter as directed and bake at 425°F (218°C) for 5 minutes. Then, without removing the muffins, reduce oven temperature to 350°F (177°C) and bake for an additional 14–15 minutes, or until a toothpick comes out clean. This makes 12–16 muffins. Can I Use Whole Wheat Flour?
Absolutely. You can use whole wheat flour instead of all-purpose flour. It's texture will be a little heavier, but still heavenly! Cocoa Powder:
Use natural cocoa powder instead of Dutch-process. For more about the difference, see Dutch-process vs. Natural Cocoa Powder. Chocolate Chips:
Don't skip the chocolate chips! They add sweetness to the bread, but also intensify the dark chocolate flavor. Sour Cream or Yogurt:
I always like to use sour cream or non-fat plain Greek yogurt for this recipe. In fact, any type of Greek yogurt works- any fat percentage, even vanilla. Regular plain yogurt is another great alternative. Frozen Bananas:
Frozen bananas work great here! Thaw, squeeze out liquid, mash, and use as directed. Be careful not to over-mush the bananas; you want some chunks, not pureed banana. For more tips, see How to Freeze & Thaw Bananas for Baking.