Chocolate Banana Bread Recipe - Moist and Delicious

Ingredients

• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 1 cup Granulated Sugar
• 2 Large Egg (room temperature)
• 1 3/4 cup Ripe Banana (mashed, measured after mashing)
• 1 tsp Vanilla Extract (homemade or pure extract)
• 1 1/2 cup All-Purpose Flour (sifted)
• 1/3 cup Unsweetened Cocoa Powder (sifted)
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Semi‑Sweet Chocolate Chips (divided: 3/4 cup folded in, 1/4 cup for topping)
• 1 sheet Parchment Paper (cut to fit 9‑inch loaf pan, hangs over sides)

Instructions

1. Preheat Oven and Prepare Pan

   Preheat the oven to 350°F (177°C). Butter the bottom and sides of a 9‑inch loaf pan, then line it with a sheet of parchment paper that hangs over the edges. The butter helps the parchment stay in place.

   Time: PT5M

   Temperature: 350°F

2. Cream Butter and Sugar

   In a large mixing bowl, add the softened butter and granulated sugar. Using an electric mixer on medium speed, cream until the mixture is light and fluffy.

   Time: PT3M

3. Add Eggs

   Crack two large room‑temperature eggs into a cup, beat lightly with a fork, then pour into the butter‑sugar mixture. Mix on medium speed just until combined.

   Time: PT2M

4. Ripen Bananas (Optional Fast‑Ripen Method)

   Place unpeeled bananas on a foil‑lined baking sheet and bake at 300°F (149°C) for about 30 minutes, or until the skins are blackened. Let cool, then peel and mash.

   Time: PT30M

   Temperature: 300°F

5. Mash Bananas

   Mash the very ripe bananas with a fork until mostly smooth, leaving a few small lumps. Measure out 1 ¾ cups of mashed banana.

   Time: PT5M

6. Add Bananas and Vanilla

   Add the mashed bananas and 1 tsp vanilla extract to the wet mixture. Stir briefly to combine.

   Time: PT2M

7. Sift Dry Ingredients

   In a separate bowl, sift together 1 ½ cups all‑purpose flour, 1/3 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.

   Time: PT3M

8. Combine Wet and Dry

   Add the sifted dry ingredients to the wet mixture. Mix on medium‑low speed just until incorporated; the batter will be lumpy.

   Time: PT2M

9. Fold in Chocolate Chips

   Set aside 1/4 cup chocolate chips for the topping. Fold the remaining 3/4 cup chips into the batter with a spatula, scraping the bowl bottom to ensure even distribution.

   Time: PT2M

10. Transfer Batter to Pan

    Pour the thick batter into the prepared loaf pan. Use a spatula to spread it evenly, then sprinkle the reserved 1/4 cup chocolate chips over the top.

    Time: PT3M

11. Bake

    Bake at 350°F (177°C) for 55–65 minutes, or until a toothpick inserted into several spots comes out clean (no wet batter).

    Time: PT1H

    Temperature: 350°F

12. Rest in Pan

    Allow the loaf to rest in the pan for 10 minutes. Then run a thin knife or spatula around the edges and lift the bread out using the parchment overhang.

    Time: PT10M

13. Cool on Rack

    Transfer the loaf to a wire cooling rack and let cool completely before slicing.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Coconut oil (solid)
• Instead of Granulated Sugar: Coconut sugar, Brown sugar (light)
• Instead of Large Egg: Egg replacer, Flax egg (2 tbsp flaxseed meal + 6 tbsp water)
• Instead of Ripe Banana: Frozen ripe bananas (thawed)
• Instead of Vanilla Extract: Maple extract, Almond extract (use 1/2 tsp)
• Instead of All-Purpose Flour: Whole wheat flour (use 1 cup + 2 tbsp extra flour)
• Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa powder
• Instead of Baking Soda: Baking powder (use 3 tsp)
• Instead of Salt: Sea salt
• Instead of Semi‑Sweet Chocolate Chips: Chopped dark chocolate, Milk chocolate chips
• Instead of Parchment Paper: Silicone baking mat

Equipment Needed

• Large Mixing Bowl
• Electric Hand Mixer or Stand Mixer
• Measuring Cups
• Measuring Spoons
• Fine Mesh Sieve
• Spatula
• 9‑Inch Loaf Pan
• Oven
• Wire Cooling Rack
• Knife or Offset Spatula
• Oven Mitts

Critical Steps — Do Not Skip

• Butter and parchment‑line the loaf pan
• Cream butter and sugar until light
• Ripen bananas using the oven method for maximum sweetness
• Sift dry ingredients to avoid clumps
• Do not overmix after adding flour
• Fold chocolate chips gently
• Bake until toothpick comes out clean in multiple spots
• Rest 10 minutes before removing from pan

Chef Tips from the Video

• For extra fudginess, replace 1/4 cup of flour with an additional 1/4 cup cocoa powder.
• Use a kitchen scale for precise measurements; 113 g butter, 200 g sugar, 190 g flour, 35 g cocoa.
• A pinch of espresso powder enhances the chocolate flavor without adding coffee taste.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap or store in an airtight container for up to 5 days.

Freezer: Slice, wrap each piece in foil and place in a freezer bag; freeze up to 3 months.

Room temperature: Covered at room temperature for 1–2 days.

Make-Ahead Tips

• Ripen bananas ahead of time and store mashed bananas in the fridge for up to 24 hours.
• The batter can be mixed up to the point of adding chocolate chips, covered, and refrigerated for 2 hours before baking.
• Fully baked loaf freezes well; slice before freezing for easy portioning.

Frequently Asked Questions