Description
This rich and moist Chocolate Banana Bread combines ripe bananas and cocoa for a delightful twist on traditional banana bread. It features a tender crumb studded with semi-sweet chocolate chips and is perfect for breakfast, dessert, or an indulgent snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients
- 1/2 cup butter, softened
- 1/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/3 cups mashed bananas (about 4 small bananas)
- 1/4 cup half and half
- 1/2 teaspoon vanilla extract
Chocolate Chips and Topping
- 1 cup semi-sweet chocolate chips (for batter)
- 1/3 cup semi-sweet chocolate chips (for topping)
- 2 tablespoons packed brown sugar (for topping)
- 1 teaspoon butter (for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and baking powder. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Bananas: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Fold in the mashed bananas until evenly combined.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and half and half to the banana mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fold in Chocolate Chips: Fold in 1 cup of semi-sweet chocolate chips evenly throughout the batter.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
- Prepare Topping: In a small bowl, mix together 2 tablespoons packed brown sugar, 1 teaspoon butter (softened), 1/2 teaspoon vanilla extract, and 1/3 cup semi-sweet chocolate chips.
- Add Topping to Batter: Sprinkle the topping mixture evenly over the batter in the loaf pan to create a sweet, chocolatey crust.
- Bake: Place the loaf pan in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Do not overmix the batter to keep the bread tender and fluffy.
- Substitute half and half with whole milk or buttermilk if desired.
- Check the bread at around 55 minutes to avoid overbaking, as oven temperatures can vary.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
