Chocolate Banana Bread brings together two classic flavors, and combines them into one spectacular chocolate chip filled treat.
Chocolate Banana Bread
Banana bread just screams comfort, doesn't it? Aside from the fact it's a fabulous way to use overripe bananas, it's so doggone delicious. My family loves it in pretty much any form, whether it's banana pudding bread, banana bread muffins or Reese's peanut butter banana bread it never lasts long.
Helpful Tips for Making Chocolate Banana Bread
- As you can see in the images, I baked this banana bread in a non-stick metal 9 x 5 inch pan. If your pan is smaller, consider dividing the batter into 2 smaller pans or make several mini loaves to prevent it from over flowing.
- To achieve the intense chocolate flavor, Dutch process or Special Dark cocoa is best. No worries about it being over powering, it complements the banana flavor and doesn't overtake it.
- You can use semi-sweet or milk chocolate chips in this recipe. You can also use more than ¼ cup on top, if desired.
- You can store this banana bread chilled or at room temperature tightly sealed.
- This banana bread freezes well.
Other Banana Recipes to Enjoy
If you're frugal at heart as I am, there are many options for putting those scrumptious banana to use. A delicious fresh banana cake frosted with a luscious cream cheese frosting or banana choco-toffee mini muffins for brunch or an afternoon pick-me-up. You may also enjoy this mixed berries and banana smoothie from Food Network.
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Helpful Kitchen Items:
Chocolate Banana Bread
- 2 cups all purpose flour
- ½ cup Dutch process or Hershey's Special Dark cocoa
- 2 teaspoon baking soda
- ½ teaspoon salt
- 3 medium ripe bananas (around 1 ½ cups mashed) mashed
- 1 cup buttermilk or 8 oz sour cream
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ⅓ cup butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips divided
- Preheat oven to 350°F. Spray a 9 x 5 inch loaf pan with baking spray. Set aside.
- In a medium mixing bowl, use a whisk to sift together flour, cocoa, baking soda and salt.
- In a separate bowl use a fork to mash bananas. Whisk in buttermilk, granulated sugar, brown sugar, butter, egg and vanilla.
- Add wet to dry ingredients, mixing by hand with a large spoon or spatula until fully moistened. Mix in ¾ cup chocolate chips.
- Spread into prepared pan. Sprinkle top with reserved chocolate chips. (You may use more chocolate chips on top, if desired)
- Bake for 50-60 minutes or until a toothpick inserted into the center shows moist crumbs.
- Cool in pan for 15 minutes then remove to a cooling rack to cool completely.
- Store at room temperature or chilled tightly wrapped for up to 3 days.