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

Scale

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

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