How many times have you made banana bread in your life? If you’re like me, you can’t even fathom a number. Hundreds? Thousands? It doesn’t matter though, because once you try this Chocolate Banana Bread recipe, you’ll need to start the count over. In the world of banana breads; this recipe is a game changer!
My family has always enjoyed a good sprinkling of chocolate chips in banana bread, so when I presented this version, there was no turning back. Not only are there chocolate chips, there’s also cocoa powder for a double dose of chocolate; think brownies with a healthy banana spin. This banana bread is so moist, delicious, sweet and savory. You’ll want to have a glass of cold milk within reach.
Banana bread recipes have been blowing up my Instagram feed lately, but this recipe for chocolate banana bread from Maria at Two Peas & Their Pod caught my eye when she posted it to her account. I’ve been following Maria for awhile now, and she has some of the most delectable recipes and cute Instagram Stories. Be sure to check out her account and other recipes.
Cast of Characters…
Now back to the chocolate banana bread! You don’t need any fancy tools, unique ingredients or even a mixer for this recipe. All you need is a few pantry staples and some ripe bananas. My bananas were seriously on their last days; overly-ripe, but that made mixing all the easier. (Not pictured; vanilla extract)
How it all comes together…
Start by mashing the bananas in a bowl with a fork, then add the melted butter and oil and mix until combined. Add in the sugar, egg and vanilla extract and mix well. In a separate bowl mix your dry ingredients: flour, cocoa powder, baking soda and sea salt.
Next, incorporate your wet and dry ingredients. Gradually fold in the dry ingredients into the wet ingredients until just combined. Do not over mix. Stir in 3/4 of the chocolate chips and pour the mixture into a prepared loaf pan.
Top off the mixture with the remaining chocolate chips for an ooey-gooey, chocolatey finish!
Here comes the hard part; waiting for the banana bread to cook. It takes about an hour in a 350 degree oven. Which seems like an eternity as you watch the chocolate chips slowly melt and the chocolate dough rise and bubble.
Is your mouth watering yet?
When you’ve reached the 50-55 minute mark, insert a toothpick into the center of the loaf. If the toothpick comes out mostly clean, your banana bread is done baking. Now, don’t be like me and try to rush it. I took the loaf out too early and ended up with a molten lava banana cake. Not my worst mistake, but I didn’t have any ice cream on hand, so there were a few tears shed: you can’t have molten lava cake without ice cream.
Anyway you slice it…
Just look at this chocolatey goodness! You’ll be tempted to dig right into the banana bread, but hold your horses and let it cool down for about 15 minutes. Trust me; the bread will still be warm and gooey!
The chocolate banana bread stores well on the counter for several days. Just keep it wrapped up so it doesn’t dry out. I will tell you, that it likely will be eaten up in about 24 hours, so I cannot fully attest to how long it is shelf stable. I must go now…I need to find some more overly-ripe bananas to make another batch!
Chocolate Banana Bread
Ingredients
- 1 cup All Purpose Flour
- 1/2 cup Unsweetened Baking Cocoa
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 3 large Ripe (browned) Bananas
- 1/4 cup Butter, melted
- 1/4 cup Vegetable or Canola Oil
- 3/4 cup Packed Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat over to 350°F. Melt butter and set aside. Grease 9 inch by 5 inch loaf pan with non-stick cooking spray.
- Mash bananas with a fork in a large mixing bowl. Mix in melted butter and oil until combined. Whisk sugar, egg and vanilla extract into the banana mixture.
- In separate mixing bowl, combine dry ingredients; flour, cocoa powder, baking soda and sea salt.
- Gradually incorporate the dry ingredients into the wet ingredients; stir to combine. Do not over mix. Gently stir in 3/4 cup of chocolate chips.
- Pour mixture into the loaf pan and top with remaining chocolate chips. Transfer loaf pan to the oven and bake for 50-60 minutes, or until inserted toothpick comes out mostly clean.
- Remove loaf pan from the oven and allow to cool in the pan for 15 minutes. Gently remove the banana bread from pan and let cool on wire rack. Slice and enjoy!
