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Chocolate Banana Bread

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Moist and chocolatey banana bread combining ripe bananas and rich cocoa with melty semisweet chocolate chips, perfect for breakfast, snacks, or dessert.

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 (1 ½ cups mashed)

1/4 cup unsalted butter, melted and slightly cooled

1/4 cup canola vegetable oil or melted coconut oil

3/4 cup packed light brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup semisweet chocolate chips, divided

Instructions

  1. Preheat 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 flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, mash the ripe bananas with a fork. Add melted butter and oil, stirring until combined.
  4. Stir in brown sugar, egg, and vanilla extract until smooth.
  5. Add dry ingredients to wet ingredients and gently fold until just combined—do not overmix.
  6. Stir in ¾ cup of the chocolate chips.
  7. Pour batter into prepared loaf pan and sprinkle remaining ¼ cup chocolate chips over the top.
  8. Bake for 50-65 minutes, or until a toothpick inserted in the center comes out mostly clean. Check at 50 minutes to avoid overbaking.
  9. Remove from oven and set pan on wire cooling rack. Let cool in pan for 15 minutes.
  10. Run a knife around edges to loosen and carefully remove bread from pan. Let cool on rack until slightly warm before slicing and serving.

Notes

  • Use overripe bananas with brown spots for best flavor and moisture.
  • Dutch process cocoa gives a richer chocolate flavor but regular cocoa can be substituted.
  • Replace oil with melted butter if preferred, but using both keeps bread moist.
  • Do not overmix batter to avoid dense bread.
  • Store wrapped at room temperature up to 4 days or freeze for up to 1 month.
  • Try adding ½ cup nuts or swirling in peanut butter for variations.
  • For vegan version, use flax egg and coconut oil instead of butter.

Nutrition

Find it online: http://recipesbyjanet.com/chocolate-banana-bread/