This delightful twist on classic banana bread is a chocolate lover's dream come true. Rich cocoa powder and chunks of semi-sweet chocolate are folded into a moist and tender batter made with mashed ripe bananas, creating a decadent treat perfect for breakfast, dessert, or any time of day.
Adding light cream, whole milk, or sour cream lends a tangy flavor that balances the sweetness of the bread, while the subtle hints of vanilla round out the flavors perfectly. This recipe is easy to follow and yields a beautiful loaf that will impress your friends and family.
How to make Chocolate Banana Bread
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350° F. Butter and lightly flour a 9 x 5 loaf pan or spray with non-stick cooking spray or line with parchment paper. Sift flour, cocoa powder, and baking soda into a medium bowl. Set aside.
In a stand mixer fitted with the paddle attachment or beaters, beat the avocado oil and sugar until combined, 1 to 2 minutes (if using unsalted butter, beat until creamy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.
Add the bananas, light cream, and vanilla and mix at low speed to combine. Add the flour mixture and beat on low speed until just combined. Do not over-mix! Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 1 hour.
Let the loaf rest in the pan for about 5 minutes; run a blunt knife around the edges to loosen it, then turn it onto a rack to cool completely. Enjoy!
Pair with
You may also like
Recipe
Easy Chocolate Banana Bread
Ingredients
- 166 g (1-¼ cups) all-purpose flour, sifted
- 20 g (¼ cup) 100 % Cocoa Natural Unsweetened powder
- 5 g (1 teaspoon) baking soda
- ¼ teaspoon kosher salt
- ½ cup avocado oil or
- 1 stick (½ cup) unsalted butter, at room temperature
- 158 g (¾ cup) granulated sugar
- 2 large eggs , room temperature
- 1 cup mashed very ripe bananas , from 2-3 brown bananas
- ½ cup light cream , whole milk, or sour cream
- 2 teaspoons pure vanilla extract
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° F. Butter and lightly flour a 9 x 5 loaf pan or spray with non-stick cooking spray or line with parchment paper.
- Sift flour, cocoa powder, and baking soda in a medium bowl. Set aside.
- In a stand mixer fitted with the paddle attachment or beaters, beat the avocado oil and sugar until combined, 1 to 2 minutes (if using unsalted butter, beat until creamy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.
- Add the bananas, light cream, and vanilla and mix at low speed to combine. Add the flour mixture and beat on low speed until just combined. Do not over-mix! Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 1 hour.
- Let the loaf rest in the pan for about 5 minutes, run a blunt knife around the edges to loosen, then turn it out onto a rack to cool completely. Enjoy!
Notes
- To store: Spicy Beef Stir Fry, allow it to cool down to room temperature before transferring it to an airtight container or sealable plastic bag. Place it in the refrigerator and store it for 3-4 days.
- To reheat: You have a couple of options. For stovetop reheating, heat a nonstick skillet or wok over medium-high heat, add a small amount of oil, and stir-fry the refrigerated stir fry for a few minutes until heated. Alternatively, for microwave reheating, transfer a portion of the stir fry to a microwave-safe dish, cover it, and heat it in 1-minute intervals, stirring between intervals until thoroughly heated.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
