Are you a fan of chocolate? Are you a fan of banana bread? If so, you are in luck, this chocolate banana bread recipe is for you!
I will admit I am a sucker for anything chocolate and I absolutely love homemade banana bread. Put the two together and you have a match made in heaven, akin to peanut butter and jelly. Seriously, this combination is so good!
If you tried my chocolate banana muffins and loved them, then you will love this chocolate banana bread, they are pretty similar. This bread is soft, moist, and full of chocolate flavor. And it is super easy to make, if I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make this homemade chocolate banana bread recipe you need a handful of easy ingredients:
- Flour – Use all-purpose/plain flour, but you can use bread flour if you want.
- Salt
- Baking soda
- Baking powder
- Cocoa powder – Make sure it is the baking kind of unsweetened cocoa powder, not the kind used for instant chocolate milk.
- Butter – You may use salted or unsalted butter.
- White granulated sugar
- Eggs
- Vanilla extract
- Sour cream – This ingredient is optional, but it really helps to produce a soft and moist banana bread.
- Ripe bananas – You can’t have chocolate banana bread without bananas!
- Chocolate chips – For extra chocolate flavor and they look cool on top.
Tools
- Bowls
- Spatula
- Hand mixer or stand mixer (optional)
- Whisk
- Fork
- 5×9-inch bread pan
- Cooking spray
- Parchment paper (optional)
Step 2: How to make chocolate banana bread from scratch
Begin by preheating the oven to 350 F/176 C. Make sure the main rack is in the middle position.
Add the flour, salt, baking soda, and baking powder to a medium bowl. Then sift the cocoa powder on top. Use a whisk and mix everything together until well combined.
NOTE: You can put everything in your sifter and sift it into the bowl as well if you like.
Add the softened butter and sugar to a large bowl. Use a hand mixer or stand mixer and cream those two ingredients together.
If you don’t have a mixer, you can use a sturdy whisk or wooden spoon.
TIP: If you forget to set your butter out to soften, place it in the microwave on defrost mode for 20 to 30 seconds to soften it. I forget a lot, haha.
Add the eggs and vanilla extract and mix until just combined. Next, add the sour cream, and mix that in.
Scrape the sides of the bowl as needed.
NOTE: The sour cream is optional. It is commonly added to cakes and quick bread to make them moister. I always add it.
Step 3: Mash those bananas and finish the batter
Peel the very ripe bananas and then mash them with a fork or potato masher. Then scrape them off the cutting board into the bowl of batter.
Mix the mashed bananas in with a spatula.
Now, add the dry ingredient mixture about a third at a time to the chocolate banana bread batter. I usually stir the first third in with a spatula. Then use the mixer for the next two-thirds of the batter. Be careful to not overmix the batter.
Then add a half cup of chocolate chips and fold them into the batter with the spatula. You can use milk chocolate chips, dark, or semisweet.
The chocolate banana bread batter is ready to go. Very simple, right?
Step 4: Bake the chocolate banana bread
Prepare a 5×9-inch bread pan by spraying it with cooking spray and then adding a piece of parchment paper on the bottom.
Alternatively, you can use shortening on the bottom and sides and then dust the sides and bottom with flour, tap it all around, then dump out the excess. Although for this bread recipe, I prefer using parchment paper on the bottom.
Pour all the batter into the pan and then spread it out so it is even. Sprinkle the remaining chocolate chips on the top.
Now bake the chocolate banana bread for 50 to 60 minutes, until a toothpick comes out clean when inserted.
Once it is done baking, allow it to cool completely in the pan. I usually put the pan on a wire rack. Then use a butter knife or cake spatula and go along the inside edges of the pan to loosen the bread from the sides.
Turn it over, the loaf should come right out. Then remove the parchment paper from the bottom if you used that.
Slice and serve. Enjoy!
How long does chocolate banana bread last?
If wrapped in plastic wrap or stored in a freezer bag or an airtight container the bread will last for about 4 days at room temperature. This storage is prefered over the fridge. It will last a few days longer in the fridge, but banana bread tends to dry out a bit while stored in the fridge. You can also freeze the bread for long term storage.
Here are some other recipes you may like:
Chocolate Banana Bread
Equipment
- Bowls
- Spatula
- Hand mixer or stand mixer (optional)
- Whisk
- Fork
- 5×9 inch bread pan
- cooking spray
- Parchment paper (optional)
Ingredients
- 1 1/2 cups of all-purpose/plain flour 185g
- 1/2 tsp. salt 2g
- 1/2 tsp. baking soda 2g
- 1 tsp. baking powder 5g
- 1/3 cup unsweetened cocoa powder 35g
- 1/2 cup softened butter unsalted or salted (113g)
- 3/4 cup white granulated sugar 150g
- 2 large eggs
- 1 tsp. vanilla extract 5ml
- 1/2 cup sour cream 123g
- 3 to 4 ripe medium bananas
- 1 cup chocolate chips, semi sweet, milk, dark, etc.
Instructions
- Preheat the oven to 350 F/176 C
- Whisk together the flour, salt, baking soda, baking powder, and sifted cocoa powder in a medium bowl.
- Cream the butter and sugar together in a large bowl with a mixer or wooden spoon.
- Add the eggs and vanilla extract to the butter and sugar and mix until just combined. Then add the sour cream and mix it in.
- Peel and mash the bananas with a fork or potato masher, then add it to the batter.
- Add the dry ingredient mixture a third at a time and mix it in until combined.
- Fold in half of the chocolate chips into the batter.
- Spray a 5×9-inch bread pan with cooking spray, and line the bottom with parchment paper.
- Add all the chocolate banana bread batter to the pan. Sprinkle the rest of the chocolate chips on evenly on top.
- Bake for 50 to 60 minutes until a toothpick comes out clean.
- Allow the chocolate banana bread to cool completely then remove it from the pan. Take off the parchment paper, slice and serve. Enjoy!
Video
Notes
Nutrition
Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
Check out my other website 101 Creative Dates for fun date ideas. Food and dating go hand in hand!
Second time I’ve made it! Absolutely da bomb!
So happy you like it and keep making it Louise!! 🙂 🙂 🙂 Happy Holidays!
Your recipe awakened my sweet tooth carving, want to have one right now.
Cool!
Despite the pandemic, I’m not a huge fan of banana bread. However, this chocolate version sounds like something I would totally enjoy. Already in the picture, the bread looks just so juicy – simply delish!
Thank you!