Chocolate Banana Bread Recipe | Small Town Woman

Put those ripe bananas to use with this quick and easy moist Chocolate Banana Bread. This rich double chocolate bread makes a decadent breakfast, dessert, or afternoon snack treat. Enjoy this chocolate and banana lover’s dream come true!

How to make Chocolate Banana Bread

First, in a medium bowl whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, and salt together. In a separate large bowl, mash the banana with a fork or handheld potato masher. Then add the melted butter, vegetable oil, brown sugar, eggs, and vanilla extract to the mashed banana. Add the dry ingredients to the wet ingredients stirring just until combined. Finally, stir in the chocolate chips.

Pour the batter into a greased 9×5 inch loaf pan. Top with a handful of chocolate chips Bake in a preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a little melted chocolate chip or with a few moist crumbs. Let the bread cool on a wire rack for about 10-15 minutes before removing it from the pan.

Helpful recipe tips

• Grease the loaf pan well. I use shortening to grease my pans, and it works very well.
• For optimal taste, use good-quality chocolate like Guittard or Ghirardelli.
• Change it up and try peanut butter chips. So yummy!
• For the best results, mix the batter just until combined. Overmixing can make the loaf tough and gummy.
• Nut lovers try adding chopped pecans or chopped walnuts.
• For an over-the-top presentation, top the loaf with a handful of semisweet chocolate chips before baking.
• Bake for 50-60 minutes or until a toothpick inserted in the top comes out mostly clean. It might have a little melted chocolate chip or a few moist crumbs on it.
• Let the loaf cool for 10-15 minutes before removing it from the pan. See below for tips about getting the bread out of the pan with the melted chocolate chips on the top.
• Store wrapped in plastic wrap or in an airtight container on the counter for up to 4 days.
• To freeze, first, cool completely. Then freeze it in an airtight freezer-safe container or double freezer bags for up to 3 months. Freeze as a full loaf or in individual slices. Thaw on the counter overnight.

How to get quick breads out of the pan

Most quick breads are fairly easy to get out of the pan. Always grease the pan well and let the bread cool in the pan for 10-15 minutes. Now if you did not put extra chips on the top, then you can invert it onto the rack and flip it back over. However, if you have melted chocolate chips on the top, then you will need more patience and a little more time. Run a table knife gently around the rim of the pan to loosen the bread several times. Don’t go too fast or scrape too hard, or you damage the corner of your bead or even the loaf pan.

Now set the pan on its side and rerun the edge. Keep doing it until it releases from the bottom. If the bread starts to slump, flip it, so the other side is down. Now use a thin spatula or two to reach under each side and slowly inch that bread out on its side. Take your time, and all will be good.

More quick bread recipes to try!

Chocolate Banana Bread

Moist and easy Chocolate Banana Bread studded with semisweet chocolate chips is a chocolate lover’s dream come true with pure chocolate flavor.  Serve it as a quick on-the-go breakfast, an afternoon pick-me-up, or a decadent cake dessert.  

• Author: Beth Pierce
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings
• Category: breakfast/dessert
• Method: bake
• Cuisine: American

• 1 ¼ cups all-purpose flour
• ½ cup dutch process cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 3 large brown bananas (about 1 ½ cups)
• 4 tablespoons butter melted (slightly cooled)
• ⅓ cup vegetable oil
• ¾ cup light brown sugar packed
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1 ¼ cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan with shortening or butter. 
2. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt together. In a separate large bowl, mash the bananas with a fork or handheld potato masher. Add the melted butter, vegetable oil, brown sugar, eggs, and vanilla extract to the bowl with the bananas.
3. Add the dry ingredients to the wet ingredients stirring just until combined. Fold in 1 cup of chocolate chips. Pour the batter into the prepared pan. Top with the remaining chocolate chips 
4. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a melted chocolate chip or with a few moist crumbs. Let the bread cool on a wire rack for about 10-15 minutes before removing it from the pan. 

Notes

• Grease the loaf pan well. I use shortening to grease my pans, and it works very well.
• For optimal taste, use good-quality chocolate like Guittard or Ghirardelli.
• Change it up and try peanut butter chips. So yummy!
• For the best results, mix the batter just until combined. Overmixing can make the loaf tough and gummy.
• Nut lovers try adding chopped pecans or chopped walnuts.
• For an over-the-top presentation, top the loaf with a handful of semisweet chocolate chips before baking.
• Bake for 50-60 minutes or until a toothpick inserted in the top comes out mostly clean. It might have a little melted chocolate chip or a few moist crumbs on it.
• Let the loaf cool for 10-15 minutes before removing it from the pan. See below for tips about getting the bread out of the pan with the melted chocolate chips on the top.
• Store wrapped in plastic wrap or in an airtight container on the counter for up to 4 days.
• To freeze, first, cool completely. Then freeze it in an airtight freezer-safe container or double freezer bags for up to 3 months. Freeze as a full loaf or in individual slices. Thaw on the counter overnight.

Keywords: how to make chocolate banana bread, chocolate banana bread recipe, banana chocoalte bread

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