Best Chocolate Banana Bread Recipe- Easiest Recipe Ever: This Chocolate Banana Bread recipe from Natasha’s Kitchen Cookbook may be the only thing better than our well-liked Banana Bread recipe. It is moist for days and is exceptionally chocolaty and velvety.
Best Chocolate Banana Bread Recipe – Easiest Recipe Ever
This double chocolate loaf with a silky crumb is a chocolate lover’s dream—you can eat it for breakfast, as bread, or even as dessert. View the tutorial video to learn how simple it is to make.
Ingredients
- 3 very ripe bananas, mashed with a fork (about 1 3/4 cups)
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, lightly beaten, at room temperature
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour, or gluten-free flour
- 1/3 cup natural unsweetened cocoa powder, such as Hershey’s
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup semisweet chocolate chips, divided into 3/4 cup and 1/4 cup
Instructions
Set oven temperature to 350°F. Line a 9.25 x 5.25 x 2.75-inch loaf pan with parchment paper and grease it. When the loaf is baked, the sides should overhang by at least two inches to facilitate lifting.
Cream the butter and sugar in a large basin using a hand mixer or in the bowl of a stand mixer with the paddle attachment. Gently whisk in the barely beaten eggs until combined. Blend in the vanilla and bananas until well combined.
Mix the flour, baking soda, cocoa powder, and salt in a separate large basin. Remix the wet mixture with the dry ingredients on medium-low speed until just combined. It’s okay if the batter seems a touch lumpy. Avoid overmixing to avoid a tough loaf.
Fold in 3/4 cup of the chocolate chips using a spatula. Spoon the batter into the loaf pan that has been prepped, then top with the remaining 1/4 cup of chocolate chips. When a toothpick put into the center comes out clean, bake for 55 to 65 minutes.
After letting the banana bread set in the pan for ten minutes, carefully lift it up using the parchment paper and place it on a cooling rack. The banana bread can be served warm to the touch or at room temperature.
FAQs
1. Can I substitute frozen bananas for ripe ones?
Yes, you can make this recipe with frozen bananas. Let them come to room temperature, then mash them and stir them into the batter.
2. Can I use oil instead of melted butter?
Yes, if you’d like, you can replace the melted butter with an equivalent amount of vegetable oil.
3. Can the chocolate chips be left out?
It is optional to add chocolate chips, yes. If you would rather have only banana bread without any chocolate, feel free to omit them.
4. How should I keep the banana bread with chocolate stored?
For maximum freshness, refrigerate the chilled banana bread or store it in an airtight container at room temperature for up to three days.
Nutrition Information
- Calories: 240
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 220mg
- Total Carbohydrates: 39g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 3g
