Description
Moist chocolate banana bread with ripe bananas and cocoa. Add chocolate chips and nuts for extra flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 3 very ripe bananas, mashed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk (any kind)
- ½ cup chocolate chips (milk, dark, or semi-sweet)
- ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, and cinnamon (if using).
- In a separate bowl, mash bananas until mostly smooth.
- Add vegetable oil, eggs, vanilla extract, and milk to the mashed bananas. Whisk until well combined.
- Pour wet ingredients into the bowl with the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix.
- Gently fold in chocolate chips and/or nuts until evenly distributed.
- Pour batter into the prepared loaf pan, spreading evenly.
- Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Insert a wooden skewer or toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done.
- Let cool in the pan for 10-15 minutes.
- Invert onto a wire rack to cool completely before slicing.
Notes
- Richer Flavor: Use melted butter instead of vegetable oil.
- Intense Chocolate: Add 1/4 cup of brewed coffee to the wet ingredients.
- Healthier Option: Substitute half of the all-purpose flour with whole wheat flour.
- Vegan Version: Use flax eggs instead of regular eggs (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes).
- Streusel Topping: Combine 1/4 cup flour, 1/4 cup sugar, 2 tbsp cold butter (cut into small pieces), and 1/4 tsp cinnamon. Mix with fingers until coarse crumbs. Sprinkle over batter before baking.
- Make Muffins: Pour batter into muffin tins. Bake for 18-20 minutes.
- Freeze: Wrap cooled bread tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature.
- Don’t Overmix: Overmixing results in a tough bread.
- Ripe Bananas: The riper the bananas, the better.
- Adjust Sugar: Reduce sugar by 1/4 cup for a less sweet bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes