Chocolate Banana Bread Recipe

5 from 8 votes

Chocolate Banana Bread is rich and moist with overripe bananas, cocoa powder, brown sugar, butter, oil, vanilla, and chocolate chips.

Prep Time10

Cook Time35

Total Time45

Course: Bread

Cuisine: American

Servings:

Preheat oven to 350°F. Grease 3 small 3 x 5¾-inch loaf pans; set aside.
In a small mixing bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together oil, melted butter, brown sugar, egg, mashed bananas, and vanilla till well blended.
Add the dry ingredients to the banana mixture with ¾ cup of the chocolate chips. Stir till just combined and divide between the 3 loaf pans.
Sprinkle the remaining ¼ cup of chips on top of the loaves. Bake for 30-35 minutes or till the toothpick inserted in the middle comes out clean.
Cool for 5-10 minutes in pans, then remove to cooling racks to cool completely.

Recipe Tips.

Bananas with plenty of brown spots are sweeter and mash easily, giving the bread more banana flavor and moisture.
Spoon flour into the measuring cup and level it off instead of packing it down, which can make the loaves dry.
Stir the batter just until the dry ingredients disappear. A few small lumps are fine, and gentle mixing helps keep the bread tender.
Start checking the mini loaves at 30 minutes. Insert a toothpick into the center, avoiding chocolate chips if possible. A few moist crumbs are fine, but wet batter means the bread needs more time.

Store. Wrap double chocolate banana bread in plastic wrap and store it in a cake dome, an airtight container, or a gallon bag.

Freeze. Let it cool completely before wrapping it in plastic wrap and again with aluminum foil or a freezer-safe bag for up to 4 months.