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A delicious plate of Chocolate Banana Bread

Chocolate Banana Bread

A deliciously moist banana bread with a rich chocolate twist, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 1 loaf
Course: Dessert
Cuisine: American
Calories: 311
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 120 g all-purpose flour
  • 60 g Dutch process cocoa
  • 1 tsp baking soda
  • 0.5 tsp sea salt
Wet Ingredients
  • 450 g large brown bananas (mashed)
  • 60 ml unsalted butter, melted and slightly cooled
  • 60 ml canola vegetable oil, or melted coconut oil
  • 150 g packed light brown sugar
  • 1 g large egg, at room temperature
  • 1 tsp pure vanilla extract
Add-ins
  • 180 g semisweet chocolate chips, divided

Equipment

  • 9-by-5-inch loaf pan

Method
 

  1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
  4. Stir the dry ingredients into the wet ingredients, don't overmix. Stir in ¾ cup of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
  6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Notes

The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.