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Chocolate Banana Bread Recipe

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3.9 from 33 reviews

  • Author: Sophia
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10-12 slices)

Description

This moist and rich Chocolate Banana Bread combines the natural sweetness of ripe bananas with deep cocoa flavor and melty chocolate chips. Perfect for breakfast, dessert, or an indulgent snack, this easy-to-make recipe uses simple pantry ingredients and yields a soft, flavorful loaf with a tender crumb.

Ingredients

Dry Ingredients

  • 1 3/4 cups (219 grams) all purpose flour
  • 1/2 cup (40 grams) cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 2 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1/3 cup (80 grams) plain yogurt (Greek or regular), room temperature
  • 1 1/4 cup (250 grams) mashed banana (about 2-3 medium-sized ripe bananas)

Add-ins

  • 1 cup (180 grams) chocolate chips, preferably mini

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
  2. Mash Bananas: In a small bowl, mash the ripe bananas thoroughly until smooth. Set aside to incorporate later in the batter.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution of the leavening agent and cocoa flavor throughout the bread.
  4. Cream Butter and Sugar: Using a stand mixer or handheld mixer, beat the room temperature unsalted butter and granulated sugar together on medium-high speed until the mixture lightens in color and becomes fluffy, about 3-4 minutes.
  5. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, mixing on medium speed until well combined. Scrape down the sides and bottom of the bowl to ensure an even mixture.
  6. Incorporate Yogurt and Bananas: Beat in the plain yogurt and mashed bananas on medium speed until fully incorporated, which adds moisture and tanginess to the batter.
  7. Add Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture. Beat until a smooth batter forms, then stop mixing to avoid overworking the gluten.
  8. Fold in Chocolate Chips: Gently fold in the chocolate chips with a spatula until evenly distributed throughout the batter.
  9. Fill Pan and Add Topping: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips on top for a melty, chocolatey crust.
  10. Bake the Bread: Bake in the preheated oven for 50-60 minutes. Begin checking at 45 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Avoid overbaking to maintain moistness.
  11. Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Room temperature ingredients help create a smooth, uniform batter.
  • Overripe bananas with brown spots provide the best natural sweetness and flavor.
  • Using parchment paper makes removing the bread effortless.
  • Check the bread starting at 45 minutes to prevent overbaking, as oven temperatures vary.
  • Store banana bread wrapped at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasdishes.com/chocolate-banana-bread-recipe/