Chocolate Banana Bread Recipe

There’s something incredibly comforting about baking, especially when the recipe involves chocolate and bananas. Chocolate banana bread is one of those treats that never fails to bring warmth and nostalgia to the kitchen, whether it’s for a cozy weekend breakfast or an afternoon snack. The deep chocolate flavor paired with the natural sweetness of ripe bananas makes for an irresistible combination. And honestly, who can resist a slice of banana bread with a twist of rich cocoa and maybe even a few gooey chocolate chips on top? This recipe has quickly become one of my favorites, and once you try it, I’m sure it’ll become one of yours too!

this RECIPE

The moment I fell in love with chocolate banana bread

I still remember the first time I baked chocolate banana bread. I had a couple of overripe bananas sitting on the counter, way too mushy for snacking, but perfect for baking. My mind immediately went to the classic banana bread recipe, but I wanted something a little extra. That’s when I spotted a forgotten tin of cocoa powder in my pantry. And just like that, chocolate banana bread was born! As the bread baked, the smell of chocolate and bananas filled the entire house, making it impossible to wait until it was fully cooled. I snuck a slice (still warm, of course), and the combination of the rich, moist chocolate bread with the sweet banana flavor was heavenly. That first bite was pure magic.

A little history of banana bread 🍌

Banana bread itself has a long and rich history. It surged in popularity during the 1930s when baking soda and baking powder became household staples. People needed a way to use up overripe bananas, and banana bread was the answer! Over time, there have been countless variations, and adding chocolate is one of the best decisions to happen to this humble loaf. The cocoa powder elevates the traditional banana bread, giving it a dessert-like quality while still keeping it wholesome enough for breakfast or a midday snack. And with the adaptability of this recipe (think gluten-free or dairy-free options), it’s easy to see why banana bread, in all its forms, has stayed a favorite for generations.

Let’s talk ingredients: bananas, cocoa, and more

The beauty of this chocolate banana bread recipe is its simplicity. Most of the ingredients are pantry staples, but they come together in a magical way. Here’s a closer look at the stars of the show:

• Bananas: The key to this recipe is using overripe bananas. The spottier, the better! They add natural sweetness and moisture, giving the bread its signature tender crumb. If you don’t have enough ripe bananas, you can always freeze some ahead of time and thaw them when you’re ready to bake.
• Cocoa powder: Unsweetened cocoa powder gives the bread that deep chocolate flavor. If you can, try using Dutch-processed cocoa for a richer, smoother taste. I sometimes use a mix of regular and Dutch cocoa, which gives it an even more intense flavor.
• Flour: Spelt, oat, or gluten-free flour can be used in this recipe, depending on your dietary needs. I’ve tried all three, and each one works wonderfully. Spelt gives a slightly nutty flavor, while oat flour makes the bread extra hearty. If you need a gluten-free option, just make sure you’re using a reliable blend that doesn’t compromise on texture.
• Maple syrup or honey: I love using maple syrup for a deeper, more complex sweetness, but honey or agave works too. They all keep the bread moist while adding a lovely hint of flavor.
• Oil or milk of choice: If you’re after a richer texture, definitely go with oil. However, for a lighter, lower-calorie version, you can swap it for milk (plant-based or regular). The choice depends on how decadent you want your bread to be!

Kitchen gear: what you need (and what you can totally skip)

You don’t need fancy equipment to whip up this chocolate banana bread, but a few tools will make the process easier:

• Mixing bowls: One for the wet ingredients, one for the dry. Simple enough!
• Whisk: To combine everything smoothly. You could use a fork, but a whisk really helps incorporate air and prevent clumps.
• 9×5-inch loaf pan: This is the perfect size for this recipe. Make sure to grease it well or line it with parchment paper to avoid sticking. If you don’t have a loaf pan, you can use a muffin tin to make individual portions. Just reduce the baking time!
• Toothpick: For checking doneness. This little tool ensures your bread is cooked through without drying it out.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Alright, let’s get baking! Here’s how I make sure the chocolate banana bread comes out perfectly every time:

1. Preheat your oven to 350°F: Always start by preheating your oven. It ensures that your bread starts baking at the right temperature, giving it the best rise and texture.
2. Prep your loaf pan: Grease the pan and line it with parchment paper. Trust me, the parchment paper makes it so much easier to lift the loaf out later. No sticking, no fuss!
3. Whisk the wet ingredients: In one bowl, mash your bananas (get those muscles working!) and whisk in the vanilla extract, vinegar, oil (or milk), and maple syrup. This forms the base of your bread’s moisture and flavor.
4. Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powders, baking soda, baking powder, and salt. Sifting the cocoa helps avoid those pesky lumps.
5. Combine the wet and dry ingredients: Pour the wet mixture into the dry and stir just until combined. Don’t overmix! This can make the bread dense. Just fold everything together until no streaks of flour remain.
6. Add chocolate chips (optional, but highly recommended!): Gently fold in some mini chocolate chips for extra gooey pockets of chocolate in every bite. If you want to make it extra pretty, sprinkle a few on top before baking.
7. Bake: Pour the batter into the prepared loaf pan and pop it in the oven for 45 minutes. Here’s a tip: once the timer goes off, turn the oven off but leave the bread inside with the door closed for another 10 minutes. This helps the bread set without overbaking the exterior.
8. Cool: Let the bread cool completely before slicing. I know it’s hard to resist, but trust me, the flavor gets even better after a few hours. If you can, refrigerate it overnight – it’s worth the wait!

Variations and adaptations to try

I’ve experimented with a few fun variations on this recipe, and they all turned out delicious:

• Gluten-free: If you’re avoiding gluten, use a high-quality gluten-free flour blend. It keeps the bread light and fluffy without compromising on flavor.
• Vegan: This recipe is already egg-free, so just opt for plant-based milk and a sweetener like maple syrup or agave to keep it completely vegan.
• Low-sugar: If you’re looking to reduce sugar, you can cut the maple syrup or honey down to ½ cup and add a bit more banana. The bread will still be plenty sweet!
• Nutty twist: Throw in a handful of chopped walnuts or pecans for some added crunch. They pair beautifully with the chocolate and banana.
• Seasonal spices: Around the holidays, I like to add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced flavor that complements the chocolate and banana.

How to serve and present your bread

When it comes to serving, chocolate banana bread is pretty versatile. I love slicing it thick and serving it warm with a pat of butter or a drizzle of almond butter. For a little extra indulgence, try toasting it and adding a spread of hazelnut chocolate (because, why not?). If you’re feeling fancy, a sprinkle of powdered sugar on top looks lovely, especially if you’re serving it to guests. This bread also pairs beautifully with fresh berries or a scoop of vanilla ice cream for dessert.

Suggested beverages to pair

A few drinks that complement this chocolate banana bread are:

• Coffee: A rich, dark brew like espresso or French press coffee enhances the deep cocoa flavor.
• Chai tea: The warm spices in chai complement the sweetness of the bread, making for a cozy combination.
• Almond milk hot chocolate: If you really want to go all-in on the chocolate, pair it with a creamy hot chocolate made with almond or oat milk.
• Iced latte: For a refreshing contrast, an iced latte with a splash of vanilla syrup is the perfect match, especially in warmer months.

Storing and reheating tips

This bread keeps really well! Here’s how to store it:

• Room temperature: Store the bread in an airtight container at room temperature for up to three days.
• Refrigerator: If you want to keep it longer, refrigerate it for up to a week. It actually tastes even better the next day after chilling in the fridge!
• Freezer: You can freeze individual slices by wrapping them tightly in plastic wrap and storing them in a freezer-safe bag. They’ll last for up to three months. To reheat, just pop a slice in the toaster or microwave for 30 seconds.

Adjusting for different serving sizes

This recipe makes one standard loaf, but if you’re baking for a crowd (or just want more leftovers), you can easily double the recipe. Just make sure to divide the batter evenly between two loaf pans. If you’re scaling down, you can halve the recipe, but the bake time will stay roughly the same – just keep an eye on it!

Potential hiccups (and how to avoid them)

Sometimes things don’t go as planned. Here are a few common issues I’ve encountered and how to fix them:

• Dense bread: This happens if you overmix the batter. Stir just until the dry ingredients are incorporated, and no more!
• Undercooked center: Make sure to leave the bread in the oven with the door closed for that extra 10 minutes. If it’s still underdone after that, just pop it back in for another 5 minutes at a time until a toothpick comes out clean.

Give it a try – and make it your own!

There’s something so rewarding about pulling a homemade loaf of chocolate banana bread from the oven. The smell alone is enough to make your day, and when you finally cut into that soft, chocolatey loaf, it’s like a little slice of heaven. I hope you enjoy making this recipe as much as I do, and don’t be afraid to put your own spin on it! Whether you add chocolate chips, nuts, or spices, or make it gluten-free or vegan, this bread is endlessly adaptable. Happy baking!

FAQs

1. Can I use frozen bananas?
Yes! Just let them thaw completely and drain any excess liquid before mashing.

2. How do I know when the bread is done?
The top should be firm, and a toothpick inserted into the center should come out mostly clean, with just a few moist crumbs.

3. Can I make this without cocoa powder?
You can, but it won’t be chocolate banana bread anymore! If you skip the cocoa, you might want to add a bit more flour to maintain the right consistency.

4. Is it okay to skip the vinegar?
The vinegar helps with the rise, especially since this is an egg-free recipe. If you don’t have it, you can substitute lemon juice or just leave it out, but the texture might be a bit denser.

5. How can I make this recipe sugar-free?
You can use a sugar-free sweetener like monk fruit or stevia. Just be sure to check the conversion ratio since these sweeteners are often more potent than honey or maple syrup.

Print