This chocolate banana bread is truly blissful. It’s so much more than just a traditional banana bread recipe. There’s rich, decadent chocolate flavor throughout with a moist and tender texture that is second to none.
Next time you have overripe bananas, turn them into one of the most amazing banana bread recipes you’ve ever had. This easy recipe uses all simple ingredients and does not require any special equipment. Whip the whole thing together in a few minutes and in about an hour, you’ll have a truly special banana bread experience.
What is Chocolate Banana Bread Bliss?
Simply put, we take the same approach to this recipe as we would for a regular, moist and delicious banana bread recipe, but we add chocolate and chocolate chips. We’ll also give it a boost of sweetness with brown sugar and make it extra moist with a combination of butter and vegetable oil. The result is a banana bread that is so rich and chocolatey, it’s the perfect dessert treat to make for special occasions or for gatherings and parties. It’s one of those recipes which everyone will want once they’ve tried it!
One of the great things about this recipe is that we don’t need any special equipment. You’ll just need a couple of mixing bowls and a loaf pan. If you have a potato masher, that can help with mashing the bananas, but you can also use a wooden spoon. Of course, if you have a handheld mixer, you can use it but it’s not necessary.
The star of the show is, naturally, bananas. Banana bread always calls for overripe bananas. You know, the ones that have been sitting on the counter for several days and have dark spots all over them. This doesn’t mean the bananas are bad at all. In fact, they’re getting sweeter! That’s right. They may not be very attractive on the outside, but inside, they’re getting as sweet as can be. And that’s the kind of bananas we want for this recipe.
Our remaining ingredients are a mix of some very pantry-friendly ingredients including flour, baking soda and baking powder, salt, cinnamon, brown sugar and white sugar. For our chocolate we’ll need ½ cup of unsweetened cocoa powder. I used Hershey’s, but feel free to use your favorite brand. Then we’ll need a cup of semi-sweet chocolate chips. You can also use chocolate chunks or a combination of them both for added texture.
Finally, we’ll need 2 eggs, ¼ cup of melted butter and ¼ cup of vegetable oil. I love this combination of butter and vegetable oil because it gives the banana bread an excellent moistness and the flavor of butter we love in a recipe such as this.
Mash those bananas! A potato masher is a big help with this process. If you don’t have one, use any form of large wooden spoon or similar kitchen tool and just start pressing, turning and pushing inside the bowl. It will all start to mash and get, well, mushy, and be easier as the process continues. You don’t have to get all the lumps out, just get is mashed as best possible.
Using a large mixing bowl combine the butter with both sugars, then the eggs and mashed bananas can be added. In a separate bowl you’ll whisk together the flour, cocoa, baking soda and powder, salt and cinnamon, then add it to the bowl with the banana mixture. Add about ¾ cup of the chocolate chips/chunks and gently fold them in.
The banana bread will bake in a standard loaf pan. You can use either metal or glass. Be sure to give it a quick spray with some non-stick cooking spray or use a piece of parchment paper. Pour the batter in and add the remaining chocolate chips to the top and press them in a little bit.
Into the oven it goes!
Bake at 350°(F) for 50-60 minutes.
Make sure your oven is preheated, then place the loaded loaf pan on the center rack. You’ll bake it for about 1 hour. But start checking it at about 50 minutes. You can poke a toothpick through the center and see of it comes out clean – which will mean it’s done. When you do this, you’ll want to make sure the tooth pick isn’t coming back simply with melted chocolate from a chip. So poke it in a couple of places.
Remove and Let Cool Before Serving
Once the chocolate banana bread is done, carefully remove it from the oven and let it sit for about 10 minutes for the pan to cool. Then, carefully remove the loaf from the pan and place it on a cooling rack for about 15 minutes. It can be tempting to want to dig right while it’s hot, but trust me, it will be much easier to work with after it has cooled.
Slice and Serve!
Ok, the time has come – you’re ready to experience your chocolatey banana bread bliss. Go ahead… i’ll wait. Mmmmm. OMG! Right!? Yep, it’s really THAT good! Nice and moist and rich and ohhh so delicious. Go ahead and enjoy it just as-is. But you can also enjoy it served with some other goodies too. Let’s take a look….
- Warm a slice in the microwave for 10-20 seconds and serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The warm bread and cold ice cream make a delicious combination and are a perfect dessert.
- Spread a layer of peanut butter or Nutella on top for a decadent breakfast or snack. Add some sliced bananas too!
- Top a slice of chocolate banana bread with fresh berries, such as strawberries, raspberries, or blueberries, for a fruity and chocolatey snack.
- Crumble up a slice of chocolate banana bread and use it as a topping for yogurt, oatmeal, or ice cream for a crunchy and chocolaty addition. I love it crumbled up on my favorite yogurt in the morning.
How Long will it Keep?
Store at room temperature for up to 3 days. Keep it in a cool and dry place away from direct sunlight or heat sources. If you need to store your banana bread for longer than a few days, you can store it in the refrigerator for up to a week. Wrap it tightly and place it in a zip-top bag or an airtight container to prevent it from drying out.
Can Chocolate Banana Bread be Frozen?
Yes indeed! In fact, freezing it is a great way to extend its shelf life and have it available to enjoy for later or meal planning.
- Let the banana bread cool completely before freezing it. If you freeze it while it’s still warm, it may become soggy.
- Wrap the banana bread tightly in plastic wrap or aluminum foil. This will help prevent freezer burn and keep it fresh.
- Place the wrapped banana bread in a freezer-safe plastic bag. Make sure to squeeze out as much air as possible before sealing the bag and store for up to three months.
To thaw frozen banana bread, simply remove it from the freezer and let it thaw at room temperature. Depending on the thickness of the slice, it may only take an hour or two.Print
Chocolate Banana Bread Bliss
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings
This rich, decadent chocolate banana bread is so moist, so tender, and so blissful. Easy recipe that is sure to please a crowd.
- 3–4 medium sized bananas, about 1 ⅓ cups
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa flour
- ½ cup sugar
- ¼ cup brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp coarse salt
- ½ tsp cinnamon
- 2 eggs
- ¼ cup butter, softened
- ¼ cup vegetable oil
- 1 cup semi-sweet chocolate chips, divided
- Preheat oven to 350°(F). Spray a 9×5 loaf pan with non-stick cooking spray.
- In a large bowl, mash bananas. Set aside.
- In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Set aside.
- In a medium mixing bowl, cream together the butter, oil, brown sugar and sugar. It will become light and fluffy. Then mix in the eggs and mashed bananas. You can use a hand mixer for this step if you want but a good wooden spoon will work too.
- Now pour the wet mixture into the bowl with the dry ingredients and stir well to to combine. Gently fold in ¾ cup of the chocolate chips.
- Pour batter into the prepared loaf pan and sprinkle remaining ¼ cup of chocolate chips. Press them in a little bit.
- Bake at 350°(F) for 50-60 minutes. Check for doneness by poking the center with a toothpick. If it comes out clean, the banana bread is done.
- Let cool for 15 minutes before slicing.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Method: Oven
- Cuisine: American
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