Chocolate Banana Bread
This Chocolate Banana Bread is rich, moist, and deeply chocolatey while still showcasing the natural sweetness of ripe bananas. Perfect for breakfast, dessert, or an afternoon snack, it’s a comforting treat that pairs beautifully
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 large eggs
- 3 ripe bananas mashed
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven: Preheat to 350°F (175°C) and grease a 9x5-inch loaf pan or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
- Prepare wet mixture: In a large bowl, whisk melted butter and sugar. Add eggs, mashed bananas, vanilla, and sour cream, mixing until smooth.
- Combine: Gradually fold dry ingredients into wet mixture until just combined. Stir in chocolate chips.
- Bake: Pour batter into prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Extra moist: Use very ripe bananas with lots of brown spots for best flavor.
- Double chocolate: Sprinkle extra chocolate chips on top before baking.
- Add-ins: Try adding walnuts, pecans, or shredded coconut for variety.
- Storage: Store at room temperature for up to 4 days, or freeze slices for up to 2 months.