Chocolate Banana Bread
A tender cocoa banana loaf with chocolate chips and a rich, not-too-sweet crumb.
Written by Elba Adams · Mexico
About this recipe
Very ripe bananas are the secret to a moist loaf with a clear banana flavor. Cocoa and a handful of chocolate chips turn it into a simple dessert, but the recipe still uses one bowl for the wet ingredients and one for the dry. It is a good way to use bananas with deeply speckled skins.
Measure the flour without packing it, and stop stirring once no dry streaks remain. Too much mixing can make quick bread dense. The loaf needs time to cool before slicing because the chocolate stays soft and the center continues to set after baking. A slice is good as it is or lightly toasted.
Ingredients
- 3 very ripe medium bananas, mashed (about 1 1/4 cups)
- 2 large eggs
- 1/3 cup neutral oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
Method
- Heat oven to 350°F (175°C). Line a 9-by-5-inch loaf pan with parchment, leaving overhang for lifting.
- Whisk mashed bananas, eggs, oil, brown sugar and vanilla in a large bowl. In another bowl combine flour, cocoa, baking soda and salt.
- Fold dry ingredients into banana mixture just until no flour streaks remain. Fold in most of the chocolate chips and pour into the pan. Scatter remaining chips on top.
- Bake 45 to 55 minutes until a skewer inserted in the center comes out with moist crumbs but no raw batter. Cool in the pan for 15 minutes, then transfer to a rack and cool completely before slicing.
Store tightly wrapped at room temperature for 2 days or refrigerate for up to 5 days. Freeze individual slices for up to 2 months.
Final thoughts
This loaf is an easy bake for using fruit that is past its best for eating plain. Once cooled, it slices cleanly and keeps well for another day. Serve it with coffee or pack a slice for a simple afternoon treat.
Helpful cooking notes
- Use ripe bananas. Brown-speckled bananas mash easily and supply sweetness.
- Avoid overmixing. Stir only until flour disappears so the crumb stays tender.
- Check the center. Melted chocolate may coat a skewer; look for raw batter rather than completely clean metal.