Name: Decadent Chocolate Banana Bread Recipe-Easy & Delicious
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 1 cup all-purpose flour; 1/2 cup Dutch process cocoa; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 3 large brown bananas (about 1 1/2 cups mashed); 1/4 cup unsalted butter, melted and cooled; 1/4 cup canola, vegetable, or coconut oil; 3/4 cup packed light brown sugar; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 1 cup semisweet chocolate chips

Chocolate Banana Bread is more than just a quick bread; it’s a warm hug in slice form, a delightful symphony of sweet banana and decadent chocolate that instantly elevates your mood. Who can resist the comforting aroma that fills your kitchen as it bakes, promising pure bliss? I know I certainly can’t! This particular recipe for Chocolate Banana Bread has a special place in my heart, and I’m absolutely thrilled to share it with you. It strikes that perfect balance – moist and tender from perfectly ripe bananas, with bursts of melty chocolate throughout that create little pockets of pure joy. It’s that irresistible combination of familiar comfort and a hint of indulgence that makes this Chocolate Banana Bread a go-to for breakfast, a satisfying snack, or even a delightful dessert. Get ready to fall in love!

Ingredients:

1 cup all-purpose flour
1/2 cup Dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
3 large brown bananas (about 1 1/2 cups mashed)
1/4 cup unsalted butter, melted and cooled
1/4 cup canola, vegetable, or coconut oil
3/4 cup packed light brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips

Getting Started: Preparing Your Loaf

First things first, let’s get your oven preheated and your loaf pan ready. This ensures that once your batter is mixed, it can go straight into the heat for even baking. Preheat your oven to 350°F (175°C). While the oven is warming up, take a moment to prepare your loaf pan. The best way to ensure your delicious Chocolate Banana Bread doesn’t stick is to generously grease it with butter or cooking spray, and then lightly dust it with flour. Alternatively, you can line the pan with parchment paper, leaving some overhang on the sides to make lifting the baked bread out a breeze. This little extra step will save you a lot of potential frustration later on. Now, let’s get those bananas ready for mashing. The browner, the better! Those speckles indicate peak ripeness, which means more sweetness and a richer banana flavor that’s crucial for an amazing Chocolate Banana Bread. You’ll want to mash them until they are smooth but a few small lumps are perfectly fine; they’ll add nice texture. A fork or a potato masher works wonderfully for this task.

Combining the Dry Ingredients

In a medium-sized mixing bowl, we’re going to combine all of our dry ingredients. This is where we build the structure of our Chocolate Banana Bread. Start by adding the 1 cup of all-purpose flour. Next, in goes the 1/2 cup of Dutch process cocoa. Using Dutch process cocoa gives our bread a deep, rich chocolate flavor and a lovely dark color that’s visually appealing and tastes fantastic. Then, we’ll add the leavening agent, the 1 teaspoon of baking soda, which will help our bread rise and become wonderfully moist and tender. Finally, a little flavor enhancer: 1/2 teaspoon of sea salt. The salt might seem counterintuitive in a sweet bread, but it actually plays a vital role in balancing the sweetness and enhancing all the other flavors, especially the chocolate and banana. Once all the dry ingredients are in the bowl, give them a good whisk or stir with a fork until they are thoroughly combined. This step is important to ensure the baking soda and salt are evenly distributed throughout the flour mixture, which will lead to a consistent rise and flavor in your finished Chocolate Banana Bread.

The Wet Ingredient Symphony

Now for the heart of our wet ingredients, the stars of this Chocolate Banana Bread show: the bananas. Take your mashed bananas (you should have about 1 1/2 cups) and place them in a large mixing bowl. To this, we’ll add the richness and moisture. Pour in the 1/4 cup of unsalted butter, which should be melted and slightly cooled so it doesn’t cook the other ingredients. We’ll also add 1/4 cup of your chosen oil – canola, vegetable, or coconut oil all work beautifully to add extra tenderness and keep the bread moist for days. Next, it’s time for sweetness. Add the 3/4 cup of packed light brown sugar. Packing it ensures you get the right amount of sugar for that perfect sweetness and a lovely moist crumb. Now, crack in the 1 large egg. Make sure your egg is at room temperature; this helps it emulsify better with the other wet ingredients, leading to a more uniform texture in your Chocolate Banana Bread. Lastly, for that unmistakable aromatic warmth, add 1 teaspoon of pure vanilla extract. Give this mixture a good stir with a whisk or a spatula until everything is well combined and the sugar has started to dissolve.

Bringing it All Together

This is where the magic happens, as we combine our wet and dry ingredients to create the perfect Chocolate Banana Bread batter. Pour the thoroughly whisked dry ingredients into the large bowl with the wet ingredients. Now, using a spatula or a wooden spoon, gently fold the ingredients together. The key here is not to overmix. You want to mix just until there are no visible streaks of dry flour remaining. A few small lumps in the batter are perfectly acceptable and actually desirable; overmixing can develop the gluten in the flour too much, resulting in a tough and dense bread. So, be gentle and mix just until everything comes together. Once the batter is almost combined, it’s time to fold in our delightful chocolatey additions. Add the 1 cup of semisweet chocolate chips to the batter. Again, gently fold them in until they are evenly distributed throughout the mixture. Make sure to scrape the sides and bottom of the bowl to incorporate all the goodness. The chocolate chips will melt slightly during baking, creating gooey pockets of chocolatey heaven within your Chocolate Banana Bread.

Baking Your Masterpiece

Now that your batter is ready, carefully spoon it into the prepared loaf pan. Spread the batter evenly, making sure to get into all the corners. You can smooth the top with your spatula if you like, or leave it a little rustic. Place the loaf pan in the preheated oven on the center rack. Now, it’s time to bake your wonderful Chocolate Banana Bread! The baking time will typically be between 50 to 65 minutes. However, ovens can vary, so it’s always best to check for doneness. After about 50 minutes, you can start checking. Insert a toothpick or a wooden skewer into the center of the bread. If it comes out clean, or with just a few moist crumbs attached (not wet batter), your Chocolate Banana Bread is ready. If there’s still wet batter on the toothpick, continue baking for another 5-10 minutes and check again. Once baked to perfection, carefully remove the loaf pan from the oven and let it cool in the pan for about 10-15 minutes. This allows the bread to set properly. Then, carefully invert the loaf onto a wire rack to cool completely. Resist the temptation to slice into it while it’s still warm; letting it cool fully will result in cleaner slices and a more developed flavor. Enjoy your homemade Chocolate Banana Bread!

Conclusion:

And there you have it – a delicious and comforting loaf of Chocolate Banana Bread! This recipe is perfect for using up those overripe bananas, transforming them into a moist, decadent treat that’s sure to impress. The rich chocolate chips meld beautifully with the sweet banana flavor, creating a truly satisfying bake. I hope you enjoy making and sharing this delightful bread as much as I do!

For serving, this Chocolate Banana Bread is fantastic on its own, perhaps with a dusting of powdered sugar. It also pairs wonderfully with a cup of coffee or tea for a morning pick-me-up, or even as a dessert with a scoop of vanilla ice cream. Don’t be afraid to experiment with variations! Consider adding a handful of chopped walnuts or pecans for extra crunch, or a sprinkle of cinnamon for a warming spice. You could even swirl in some peanut butter for a peanut butter chocolate banana bread! The possibilities are endless.

I encourage you to give this recipe a try. Baking is such a rewarding experience, and this Chocolate Banana Bread is a fantastic place to start if you’re a beginner, or a delightful addition to your repertoire if you’re a seasoned baker. Enjoy the process and savor the delicious results!

Frequently Asked Questions:

Why is my Chocolate Banana Bread dense?

A common reason for dense banana bread is overmixing the batter. Once you add the dry ingredients, mix only until just combined. Overmixing develops the gluten too much, leading to a tougher, denser texture. Ensure your bananas are also very ripe, as this contributes to moisture and sweetness.

How long does Chocolate Banana Bread last?

Stored in an airtight container at room temperature, your Chocolate Banana Bread should stay fresh for about 2-3 days. For longer storage, you can refrigerate it for up to a week. It also freezes beautifully! Wrap individual slices or the whole loaf tightly in plastic wrap and then in aluminum foil or a freezer bag. It can be frozen for up to 3 months.

Can I make this recipe vegan?

Yes, absolutely! You can easily make this Chocolate Banana Bread vegan by substituting the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer. For the milk, use your favorite non-dairy milk like almond, soy, or oat milk. Ensure your chocolate chips are also dairy-free.