Pan de Plátano y Chocolate

Name: Pan de Plátano y Chocolate
Prep time: 10 min
Cook time: 65 min
Total time: 135 min
Ingredients: 180 g all-purpose flour; 21 g unsweetened cocoa powder; 1¼ teaspoons baking soda; ¾ teaspoon kosher salt; 450 g (2 cups/ 4 medium-sized) mashed very ripe bananas; 200 g light brown sugar; 10 tablespoons (140 g) unsalted butter, melted and slightly cooled; 2 large eggs; 113 g (4 oz) bittersweet chocolate chips; 1 teaspoon vanilla extract; 2 tablespoons turbinado or granulated sugar ((for topping))

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Pan de Plátano y Chocolate (Chocolate Banana Bread) is a variation of the classic banana bread. It blends the natural sweetness of ripe bananas with the delicious flavor of chocolate.

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Ingredients You'll Need
How to Make Pan de Plátano y Chocolate
Storage, Make Ahead, & Freezing
Camila's Tips & Variations
Frequently Asked Questions
Pair with
You may also like
Recipe

Made with cocoa powder and often studded with chocolate chips or chunks, it's perfect for breakfast, dessert, or a midday treat.

This Pan de Plátano y Chocolate recipe uses a full 2 cups of mashed bananas, which is more than most traditional banana bread recipes. That makes it perfect for using up overripe bananas sitting on your counter.

Combined with unsweetened natural cocoa powder and Ghirardelli bittersweet chocolate chips, this loaf is packed with rich chocolate flavor and ultra-moist texture in every bite.

It's easy to make, loaded with flavor, and naturally adaptable to be dairy-free. Whether you're looking for the best way to use ripe bananas or craving a chocolatey twist on banana bread, this recipe is a must-try.

Ingredients You'll Need

All-purpose flour: Provides structure.
Unsweetened 100% natural cocoa powder: Adds bold chocolate flavor. For this chocolate banana bread, I used Hershey's natural cocoa powder. You can also use Dutch-processed cocoa for a darker color and smoother, mellow taste.
Baking soda: Helps the bread rise and stay tender.
Salt: Enhances and balances the sweetness and overall flavor.
Very ripe bananas: Provide natural sweetness, moisture, and classic banana flavor.Use very ripe, spotted bananas for the best results.
Sugar: In this recipe, I used a combination of dark and light brown sugar for added depth, but you can use either one depending on what you have on hand.
Butter: Adds flavor, richness, and structure to the bread. For a dairy-free option, you can substitute it with neutral oil or coconut oil-this will make the bread slightly more moist.
Eggs: Bind the ingredients and create a soft, tender structure.
Bittersweet chocolate chips: Melt into rich, gooey pockets throughout the bread.I used Ghirardelli's bittersweet chocolate chips, but you can substitute with a chopped chocolate bar.
Vanilla extract: Rounds out and enhances the banana and chocolate flavors.
Turbinado sugar (for topping): Creates a crisp, golden crust.It can be substituted with granulated or raw sugar if preferred.

See the recipe card for quantities.

How to Make Pan de Plátano y Chocolate

Note: Full instructions are provided in the recipe card below.

1. Preheat the oven to 350°F (175°C) and position the rack in the center. Grease a 9x5-inch loaf pan and line it with parchment, leaving an overhang.

2. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.

3. In a large bowl, mash bananas until smooth. Whisk in brown sugars, melted butter, eggs, and vanilla until well combined.

4. Add dry ingredients to wet and whisk gently until just combined (batter will be lumpy). Fold in chopped chocolate.

5. Pour batter into prepared pan, smooth the top, and sprinkle with sugar. Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool in pan for 30 minutes, then lift out and cool completely before slicing.

Hint: For extra flavor and moisture, use bananas that are very ripe-deeply speckled or almost black on the outside. The riper the banana, the sweeter and more aromatic your bread will be.🍌

Storage, Make Ahead, & Freezing

Storage: Once completely cooled, wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 5 days.

Make Ahead: The bread can be baked 1 day in advance. Let it cool, wrap it well, and store it at room temperature.

Freezing: Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature or reheat slices in the toaster or microwave.

Camila's Tips & Variations

Use extra ripe bananas: The darker and spottier the bananas, the sweeter and more flavorful your bread will be. Overripe bananas are ideal.
Chocolate swap: Bittersweet chocolate adds richness, but you can also use semisweet chocolate, dark chocolate chips, or a combination of both for a varied texture.
Flavor boost: Add ½ teaspoon of ground cinnamon or espresso powder to enhance the chocolate and banana notes.
Whole grain option: Replace up to half of the all-purpose flour with whole wheat flour for a nuttier taste and heartier texture.

Frequently Asked Questions

Can I make this banana chocolate bread without dairy?

Yes! To make it dairy-free, replace the butter with 10 tablespoons (140 g) of neutral oil, such as avocado, canola, or coconut oil. Use the same amount as the original recipe calls for.

Can I use Dutch-processed cocoa?

Yes. Dutch-processed cocoa works well in this recipe and gives the bread a richer chocolate flavor.

Can I Turn This Banana Chocolate Bread into Muffins?

Yes. Bake at 350°F (175°C) in a greased or lined 12-cup muffin tin for 20-21 minutes. Cool for 5 minutes before removing.

Want More Inspiration?

Don't have ripe bananas on hand? No problem. This guide from The Kitchn shows simple ways to speed up the ripening process using easy kitchen methods.