Description
This Chocolate Banana Bread is a moist, rich, and delicious treat combining ripe bananas, cocoa powder, and optional chocolate chips. Perfect for breakfast, dessert, or a snack, it brings a chocolatey twist to traditional banana bread with a tender crumb and deep flavor.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, thoroughly mashed
- 1/3 cup melted unsalted butter
- 1 teaspoon pure vanilla extract
- 1 large egg, lightly beaten
Dry Ingredients
- 1 teaspoon baking soda
- A small pinch of salt
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix bananas and butter: In a large bowl, combine the thoroughly mashed ripe bananas with the melted unsalted butter until the mixture is smooth and well blended.
- Add vanilla, soda, and salt: Stir in the pure vanilla extract, baking soda, and a small pinch of salt to the banana mixture until everything is well incorporated.
- Mix in sugar and egg: Add the granulated sugar and lightly beaten egg to the bowl, mixing until fully combined and smooth.
- Fold in dry ingredients: Gradually fold in the all-purpose flour and unsweetened cocoa powder, being careful not to overmix to keep the bread tender.
- Add chocolate chips (optional): If using, gently fold in the semi-sweet chocolate chips evenly throughout the batter.
- Transfer batter to loaf pan: Pour the batter into the prepared 9×5-inch loaf pan, smoothing the top evenly with a spatula.
- Bake the bread: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe for maximum natural sweetness and moisture.
- Do not overmix the batter to avoid a dense texture.
- Use parchment paper for easier removal from the loaf pan.
- The optional chocolate chips add extra chocolate flavor and texture.
- Store banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
