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Chocolate Banana Bread Recipe

It is simple enough for a weekday breakfast but delicious enough to serve as an afternoon snack or dessert. The best part is that you only need a handful of everyday ingredients, and the batter comes together quickly.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 very ripe bananas mashed
  • ½ cup unsalted butter melted and slightly cooled
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup semi-sweet chocolate chips

Method
 

  1. Preheat the oven to 350°F (175°C). Grease or line a 9 x 5-inch loaf pan with parchment paper.
  2. Mash the ripe bananas in a large bowl.
  3. Add melted butter and brown sugar and stir until combined.
  4. Mix in the eggs and vanilla extract.
  5. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined.
  7. Fold in the chocolate chips, reserving some for the top if desired.
  8. Pour the batter into the prepared loaf pan and sprinkle with remaining chocolate chips.
  9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  10. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool further before slicing.

Notes

Use very ripe bananas for the best sweetness and banana flavor. Avoid overmixing the batter after adding the flour, and begin checking the loaf around 50 minutes so it doesn't become overbaked.

Storage

Store cooled banana bread in an airtight container at room temperature for several days. Individual slices can also be wrapped and frozen for longer storage.