Rich Chocolate Banana Bread
A deliciously moist banana bread that combines the natural sweetness of ripe bananas with rich, decadent chocolate; perfect for breakfast, snack, or dessert.
Ingredients
Batter Ingredients
- 3 ripe bananas (mashed) Very ripe for maximum sweetness.
- ½ cup unsalted butter (softened) Can be substituted with coconut oil or applesauce.
- 1 cup granulated sugar Can be substituted with brown sugar or honey.
- 2 large eggs Substitute with flaxseed meal for vegan option.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour Can use whole wheat or gluten-free flour.
- ½ cup cocoa powder Ensure no lumps for a smooth batter.
- 1 cup semi-sweet chocolate chips Plus extra for topping, if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Mash the ripe bananas in a mixing bowl until smooth with small lumps.
- In a separate bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time and stir in vanilla until well combined.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually combine the dry ingredients with the wet mixture, alternating with the mashed bananas.
- Fold in chocolate chips.
- Lightly grease a 9x5-inch loaf pan and pour in the batter.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick comes out clean.
- Let the loaf cool in the pan for 10-15 minutes, then transfer to a wire rack.
Notes
Store at room temperature in an airtight container for up to 3 days, or refrigerate for 5-7 days. For long-term storage, freeze in individual slices for up to 3 months.