Description
This Chocolate Banana Bread is ultra-moist, rich, and loaded with Dutch process cocoa and chocolate chips. Perfect for breakfast, snack time, or dessert, it’s a chocolate lover’s twist on classic banana bread.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3 ripe bananas, mashed
- 1/4 cup unsalted butter, melted
- 1/4 cup canola or coconut oil
- 3/4 cup light brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup semisweet chocolate chips, divided
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt.
- In a large bowl, mash bananas, then stir in melted butter, oil, brown sugar, egg, and vanilla until well combined.
- Gently fold dry ingredients into wet ingredients until just combined.
- Stir in 3/4 cup of chocolate chips.
- Pour batter into prepared pan and sprinkle remaining chocolate chips on top.
- Bake for 50–65 minutes, checking for doneness at 50 minutes with a toothpick (some melted chocolate is fine).
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
- Add swirls of peanut butter or Nutella before baking for extra flavor.
- Include chopped nuts like pecans or walnuts for crunch.
- Replace oil with Greek yogurt or unsweetened applesauce for a lighter version.
- Make into muffins—bake at 350°F for 18–22 minutes.
- Wrap and freeze for up to 1 month; thaw at room temp before serving.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
