A Chocolate Banana bread recipe that is moist, tender, and the best banana bread you will ever have. This bread is a chocolate lovers dream!
I have been working at perfecting this chocolate banana bread recipe for a few weeks now. I took my beloved banana bread recipe and altered it slightly to come up with this recipe.
If you are a chocolate lover like me then you are going to love it! This has to be the best chocolate banana bread recipe ever. It’s rich in chocolate flavor as well as being a super moist bread.
What Makes This Chocolate Banana Bread So Special?
What makes this banana bread special is the rich chocolate flavors that are mixed with the perfect amount of banana. The use of baking cocoa and chocolate chips give that rich chocolate flavor to this bread.
Like most of my baking recipes, I always start out by sifting the flour. I find it’s best to sift the flour and baking cocoa to remove any lumps there might be.
Sifted flour is lighter than unsifted flour, which makes it easier to mix into other ingredients.
The bananas need to be overripe. As the banana becomes overripe they have a higher sugar concentration which makes them taste sweeter. Making them perfect to use in banana bread.
Overripe bananas also help to make the bread moist. This recipe calls for oil which will also help with making the bread moist and tender.
Mashing the overripe bananas a little before adding them into the sugar, milk, vanilla extract, oil, and slightly beaten egg mixture. Will help to incorporate the bananas into the rest of the ingredients better.
Mixing It All Up
Once the bananas are mixed into the other ingredients slowly start to add the sifted flour into the batter.
When using a hand mixer I find it easier to add a little at a time so I don’t end up giving myself a flour bath.
With all the sifted flour added into the banana ingredients, I like to fold in the chocolate morsels.
The chocolate chips will add an extra chocolate flavor so making this a double chocolate banana bread really.
If you are worried that the chocolate chips will sink in the bread batter. You can coat the chips with flour before adding them into the batter.
Baking Chocolate Banana Bread
When it comes to the loaf pans I tend to like to use my glass pans. I find I get a more even bake from the glass loaf pans.
Spraying the pan with cooking spray helps the bread from sticking to the pan. With the chocolate banana bread batter mixed together add it into the prepared baking dish.
If you want you could split this recipe into two loaf pans, doing this will shorten the baking time.
I like to sprinkle chocolate chips on the top of the batter because you can never get too much chocolate. Plus I think it makes the bread look even prettier.
If you split this recipe into two loaf pans. You may also want to increase the amount of chocolate chips that are sprinkled on top of the batter.
Place the loaf pan into a preheated 350℉ oven for 60-70 minutes. The baking time will depend on your oven, mine seems to be on the slower cooking side as of lately.
So it took me almost 70 minutes to bake this loaf of bread.
Be careful not to over bake the chocolate banana bread because it will be dry. Setting a timer helps me to know how long my baked goods have been in for.
Around the last 10 minutes of baking, I will check for the doneness of the bread. A good way to tell if the bread is close to being done is if you can smell it. When I start to smell the bread then I know I need to check the doneness.
The best way to test if the bread is done is by inserting a toothpick into the center of the bread. You may have to try a few spots because of the chocolate chips.
Tips For Cooling and Storing
With the chocolate banana bread completely baked place on a wire cooling rack to cool. If you want a warm slice of bread wait about 15 minutes then slice into the loaf.
This bread will last up to 3-4 days sitting out on the counter covered with plastic wrap. It also freezes well. When the bread is completely cooled wrap the loaf in foil then place it into a freezer ziplock bag.
This will last in the freezer for up to one month.
However, if your family is like mine they will love this bread and it will not last long at all. My family loves to have it for breakfast or snack at any time of the day.
This chocolate banana bread is rich and divine and is sure to be a family favorite.
Answering the questions “what’s there to eat” ~ Jen
Other My Creative Manner recipes you may enjoy are:
- Baker’s Dozen ~ 13 Tips and Tricks For Baking
- Double Chocolate Muffins
- To Die For Blueberry Muffins
- Instant Pot Mac and Cheese
- No Bake Chocolate Cookies
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Chocolate Banana Bread
Chocolate Banana bread recipe is moist, tender, and the BEST banana bread recipe you will ever try!
- 1/2 Cup Oil
- 1 Cup Sugar
- 3 Overriped Banana's Mashed
- 2 Large Eggs Slightly Beaten
- 3 Tablespoons Milk
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups Flour
- 1/2 Cup Baking Cocoa
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup Chocolate Chips
Preheat Oven to 350℉
In a large mixing bowl add oil, sugar, mashed bananas, slightly beaten eggs, milk, and vanilla extract. Mix until all is combined
In a medium sift together flour, baking cocoa, baking soda, baking powder, and salt.
Slowly add the sifted ingredients into the liquid ingredients. Mix until all ingredients are combined.
Fold in 3/4 cup of the chocolate morsels. Reserve 1/4 cup for the top of the loaf.
Grease a loaf pan with cooking spray. Add the chocolate banana bread batter into the prepared loaf pan. Top with the remaining 1/4 cup of chocolate chips.
Place into a preheated 350℉ oven for 1 hour or until a toothpick comes out clean.
Remove from the oven and place it on a cooling rack to let cool.
Slice into slices and enjoy with a glass of milk