Chocolate Banana Bread

5 from 1 vote

Chocolate Banana Bread is a moist and flavorful treat that combines the sweetness of ripe bananas with rich chocolate, perfect for breakfast, snacks, or dessert.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Banana, Chocolate, Easy

Servings: servings

Calories: 250kcal

Equipment

Mixing Bowl
Loaf Pan
Whisk

Ingredients

3 large ripe bananas Mashed
1 teaspoon baking soda
1/3 cup vegetable oil
2/3 cup granulated sugar
2 large eggs
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup milk chocolate chips Reserve some for topping

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan or line it with parchment paper for easy removal later.
In a large mixing bowl, mash the bananas thoroughly until smooth—small lumps are okay, as they add texture.
Add the vegetable oil, granulated sugar, and eggs to the mashed bananas. Whisk them together until you have a well-blended, creamy mixture.
Stir in the baking soda and salt. Mix well to fully incorporate these leavening agents.
Sift in the flour and unsweetened cocoa powder. Stir gently using a spatula or wooden spoon, mixing just until the flour disappears. Be careful not to overmix—the batter should be thick but streak-free.
Fold in the milk chocolate chips, reserving a handful for sprinkling on top if you like an extra chocolatey finish.
Pour the batter into your prepared loaf pan and smooth into an even layer. Sprinkle the reserved chocolate chips on top.
Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine due to the chocolate chips).
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Slice and enjoy warm or at room temperature!

Notes

Store leftover Chocolate Banana Bread in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 1 week. To freeze, wrap individual slices or the whole loaf tightly in plastic wrap and place in a freezer-safe bag; freeze for up to 3 months.

Nutrition