Best Chocolate Banana Bread Recipe
If you have a soft spot for sweet, moist, and utterly comforting treats, then you are going to adore this recipe for the Best Chocolate Banana Bread. It perfectly combines ripe bananas and rich cocoa to create a loaf that feels like a warm hug in every bite. Loaded with melty chocolate chips and a hint of crunch from optional walnuts, this banana bread stays tender and chocolatey, making it an instant favorite for breakfast, snack time, or even dessert. Trust me, once you try this recipe, it will quickly become your go-to for the Best Chocolate Banana Bread that you’ll want to make again and again.
Ingredients You’ll Need
This recipe keeps things delightfully simple with a handful of pantry staples that come together to create a cake-like banana bread bursting with chocolate goodness. Each ingredient plays a part—whether it’s the rich cocoa powder for depth, the ripe bananas for natural sweetness and moisture, or the brown sugar and vanilla to enhance the flavors beautifully.
- 1 cup all-purpose flour: Provides the structure and softness, making sure your bread is tender but sturdy enough to slice.
- 1/2 cup unsweetened cocoa powder: Adds a deep, rich chocolate flavor without extra sweetness.
- 2 teaspoons baking powder: Helps the bread rise to a perfect, fluffy texture.
- 1/2 teaspoon sea salt: Balances sweetness and enhances all the other flavors.
- 1 1/2 cups mashed bananas (about 3 medium bananas): The star of the show that brings natural sweetness and moistness.
- 1 large egg (room temperature): Binds everything together and adds that perfect crumb.
- 1/4 cup unsalted butter (melted): Adds richness and moisture to keep the bread soft.
- 1/4 cup canola oil: Complements the butter by making the bread extra tender and moist.
- 1 cup light brown sugar (packed): Brings a caramel-like sweetness and depth.
- 1 teaspoon vanilla extract: Elevates the flavors with a warm, inviting aroma.
- 1 cup large semisweet chocolate chips: Bursts of gooey chocolate that melt delightfully throughout the bread.
- 1/2 cup walnuts (chopped – optional): Adds a satisfying crunch and a nutty flavor to balance the sweet chocolate.
How to Make Best Chocolate Banana Bread
Step 1: Preheat and Prepare the Pan
Start by heating your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick baking spray to ensure your chocolate banana bread releases easily once baked—this little step saves you from any sticking disasters.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. If you have a moment, sifting these together will help incorporate air and prevent lumps, making your bread nice and light.
Step 3: Mash Bananas and Mix Wet Ingredients
In a large bowl, mash your ripe bananas until smooth—no big chunks! Then add the slightly cooled melted butter, canola oil, vanilla extract, and egg, stirring everything until fully combined and silky smooth.
Step 4: Add Sugar
Whisk in the brown sugar until it blends beautifully with your wet mix, creating a luscious base for your batter that’s sweet but not overpowering.
Step 5: Combine Wet and Dry Ingredients
Pour the dry ingredients into your banana mixture and fold them together gently with a spatula. Be careful not to overmix—just combine until the batter looks uniform for a tender crumb.
Step 6: Add Chocolate Chips and Walnuts
Stir in 3/4 cup of the chocolate chips and, if you’re feeling nutty, the chopped walnuts. These mix-ins are what make this bread truly special, adding texture and surprise with every slice.
Step 7: Transfer Batter and Sprinkle Chocolate
Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the surface to create a stunning, chocolate-studded crust as it bakes.
Step 8: Bake the Bread
Bake your loaf for 50 to 60 minutes. Start checking at the 50-minute mark by inserting a toothpick into the center; it should come out mostly clean with no raw batter clinging to it. If it needs more time, keep checking every 5 minutes to avoid overbaking.
Step 9: Cool and Slice
Once out of the oven, place the pan on a wire rack and allow the bread to cool for 15 minutes before turning it out. This resting time lets the flavors settle and makes slicing easier without crumbling.
How to Serve Best Chocolate Banana Bread
Garnishes
A simple dusting of powdered sugar or a light spread of softened butter complements the rich chocolate and banana flavors without overpowering them. For a special treat, try a drizzle of honey or a few fresh berries on the side.
Side Dishes
This bread pairs beautifully with a cup of coffee or tea for a cozy morning. For an indulgent snack, enjoy it alongside a scoop of vanilla ice cream or a dollop of whipped cream for a quick dessert upgrade.
Creative Ways to Present
Slice your Best Chocolate Banana Bread and toast it lightly for warm, melty bites. You can also turn slices into sandwich bases—imagine peanut butter and banana between two slices of this bread for a decadent sandwich that feels like dessert and breakfast at once.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover banana bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps it moist and fresh, perfect for enjoying without losing that soft texture.
Freezing
If you want to keep your Best Chocolate Banana Bread for longer, freeze the whole loaf or individual slices wrapped in plastic wrap and aluminum foil. It can stay in the freezer for up to 3 months without sacrificing flavor or texture.
Reheating
Reheat slices gently in the microwave for 15-20 seconds or toast them for a crisp exterior and warm, gooey chocolate chips inside. This refreshes your bread perfectly, making it just like freshly baked.
FAQs
Can I use overripe bananas?
Absolutely! Overripe bananas are ideal because they are sweeter and softer, which adds more moisture and natural sweetness to your Best Chocolate Banana Bread. Just make sure they have brown spots but are not moldy.
Is there a substitute for canola oil?
Yes, you can use any neutral oil like vegetable or sunflower oil. For a slightly different flavor, light olive oil works too, but avoid strong-flavored oils as they may overpower the banana and chocolate taste.
What if I don’t want to use nuts?
No problem! The walnuts are optional and can be left out without affecting the overall texture too much. For extra crunch, you could substitute with toasted coconut flakes or more chocolate chips instead.
Can I make this bread gluten-free?
You can try substituting the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure your baking powder is gluten-free too. The texture might be slightly different, but the flavor will remain wonderfully rich.
How do I know when the bread is fully baked?
Use the toothpick test: insert a toothpick into the thickest part of the loaf after 50 minutes of baking. If it comes out mostly clean or with a few moist crumbs (no wet batter), your Best Chocolate Banana Bread is ready to come out of the oven!
Final Thoughts
There’s something truly magical about the Best Chocolate Banana Bread when it comes fresh from the oven—warm, fragrant, and filled with pockets of melted chocolate. I hope this recipe becomes a beloved staple in your kitchen just like it is in mine. Don’t hesitate to make it your own with your favorite mix-ins and serving styles. You deserve to indulge in something delicious and homemade, and this bread delivers every time.
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Best Chocolate Banana Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Diet: Vegetarian
Description
This best chocolate banana bread combines rich cocoa and ripe bananas with the perfect balance of sweetness and moisture. With a tender crumb, bursts of melted semisweet chocolate chips, and optional crunchy walnuts, this loaf is a delicious twist on classic banana bread, ideal for breakfast, snack, or dessert.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
Wet Ingredients
- 1 1/2 cups mashed bananas (about 3 medium bananas)
- 1 large egg (room temperature)
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/4 cup canola oil
- 1 cup light brown sugar (packed)
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup large semisweet chocolate chips, divided (3/4 cup mixed in, 1/4 cup for topping)
- 1/2 cup walnuts, chopped (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread.
- Prepare the Pan: Grease a 9×5-inch loaf pan generously with nonstick baking spray or butter to prevent sticking and set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and sea salt. For best results, sift these ingredients to ensure they are well combined and free of lumps.
- Mash the Bananas: In a large bowl, use a fork to mash the ripe bananas until mostly smooth with no large chunks remaining.
- Add Wet Ingredients: To the mashed bananas, add the slightly cooled melted butter, canola oil, vanilla extract, and the large egg. Stir everything until fully combined.
- Add Sugar: Whisk in the packed light brown sugar into the wet mixture until it becomes smooth and well incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet banana mixture. Using a spatula, gently fold everything together, taking care not to overmix to keep the bread tender.
- Add Chocolate Chips and Walnuts: Fold in 3/4 cup of the semisweet chocolate chips and the chopped walnuts if using, distributing them evenly through the batter.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the surface.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center— it should come out mostly clean with no raw batter. Continue baking as needed, checking every 5 minutes.
- Cool: Once baked, remove the bread from the oven and place the pan on a wire rack. Let the bread cool in the pan for 15 minutes to slightly set.
- Slice and Serve: After cooling slightly, remove the bread from the pan, slice it into portions, and serve warm or at room temperature. Enjoy your chocolate banana bread!
Notes
- For an extra chocolatey loaf, use dark cocoa powder instead of regular unsweetened cocoa powder.
- You can substitute canola oil with melted coconut oil or vegetable oil.
- Walnuts are optional but add a pleasant crunch and nutty flavor; pecans can be used as a substitute.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly in plastic wrap and freeze up to 3 months.
- To warm slices, microwave for 10-15 seconds or toast lightly.
- For a gluten-free version, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of loaf)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: chocolate banana bread, banana bread recipe, chocolate chip banana bread, easy banana bread, moist banana bread
