Description
This delicious Chocolate Banana Bread combines the rich flavor of cocoa with the natural sweetness of ripe bananas, enhanced with chocolate chips for extra indulgence. Moist and tender, it’s perfect for a comforting dessert or a sweet snack any time of day.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 3/4 cup chocolate chips (plus more for topping, optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, whisk together the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution and a light texture.
- Incorporate dry into wet: Add the dry ingredients to the wet ingredients bowl and gently stir until just combined, being careful not to overmix to keep the bread tender.
- Fold in sour cream and chocolate chips: Gently fold in the sour cream (or Greek yogurt) and the chocolate chips, which add moisture and bursts of chocolate throughout the bread.
- Pour batter into pan: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle additional chocolate chips on top if desired for extra chocolate flavor and texture.
- Bake: Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out with just a few moist crumbs attached, indicating the bread is perfectly baked.
- Cool: Let the bread cool in the pan on a wire rack for 10 to 15 minutes before transferring it out of the pan to cool completely. This prevents the bread from becoming soggy.
Notes
- For extra moist bread, use very ripe bananas with lots of brown spots.
- Add chopped walnuts or pecans for a crunchy texture.
- Store the bread in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate to extend shelf life.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
