Name: Decadent Chocolate Banana Bread with Chocolate Chips Recipe
Prep time: 15 min
Cook time: PT-490035H1M2S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup Dutch process cocoa; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 3 large brown bananas (1 ½ cups mashed); 1/4 cup unsalted butter, melted and slightly cooled; 1/4 cup canola vegetable oil or melted coconut oil; 3/4 cup packed light brown sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1 cup semisweet chocolate chips, divided (¾ cup for batter, ¼ cup for topping)

Introduction

This easy Chocolate Banana Bread is moist, tender, and a chocolate lover’s dream! Combining rich Dutch process cocoa, melty chocolate chips, and perfectly ripe bananas, this loaf balances chocolate and banana flavors beautifully. It’s the best banana bread to satisfy your chocolate cravings any time of day.

The image shows a loaf of dark chocolate cake placed on a wooden board on a white marbled surface. The cake has two visible layers: the outer layer is dark brown and rough, covered with many scattered shiny chocolate chips on top, while the inside layer is moist and dense with a slightly textured surface. Two slices are cut and laid in front of the loaf, showing the rich, fudgy inside with some melted chocolate spots. To the side, there is a silver bowl filled with more chocolate chips and some loose chips scattered on the surface. A vintage knife with a light-colored handle is placed next to the wooden board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour

1/2 cup Dutch process cocoa

1 teaspoon baking soda

1/2 teaspoon sea salt

3 large brown bananas (1 ½ cups mashed)

1/4 cup unsalted butter, melted and slightly cooled

1/4 cup canola vegetable oil, or melted coconut oil

3/4 cup packed light brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup semisweet chocolate chips, divided

Instructions

Step 1: Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.

Step 2: In a medium bowl, whisk together the flour, Dutch process cocoa, baking soda, and sea salt. Set this dry mixture aside.

Step 3: In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until well combined. Then stir in the brown sugar, egg, and vanilla extract until the mixture is smooth.

Step 4: Gradually stir the dry ingredients into the wet mixture, being careful not to overmix. Fold in ¾ cup of the chocolate chips gently.

Step 5: Pour the batter into the prepared loaf pan. Sprinkle the remaining ¼ cup of chocolate chips evenly over the top.

Step 6: Bake for 50-65 minutes, or until a toothpick inserted into the center comes out mostly clean. Some melted chocolate on the toothpick is fine, just avoid gooey batter. Begin checking at 50 minutes as oven times may vary.

Step 7: Remove the pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15 minutes, then run a knife around the edges and carefully transfer the loaf to the rack. Allow it to cool until slightly warm before slicing and serving.

Tips & Variations

Use overripe bananas for the best flavor and moisture; hiding them in the pantry helps them ripen faster.

Combine melted butter and oil for a tender crumb with rich flavor and extra moisture.

Choose Dutch process cocoa for a deeper, more intense chocolate taste than regular cocoa powder.

Substitute canola oil with melted coconut oil for a subtle coconut undertone.

Sprinkle sea salt on top for lovely bursts of sweet and salty flavor.

Try adding chopped nuts like walnuts or pecans for texture and extra flavor.

FAQs

Can I use regular cocoa powder instead of Dutch process cocoa?

Yes, you can substitute regular cocoa powder, but the chocolate flavor will be less intense and slightly different. Dutch process cocoa gives a richer, smoother chocolate taste.

How do I know when the banana bread is done baking?

Insert a toothpick into the center of the loaf. It should come out mostly clean; a few melted chocolate chips on the toothpick are fine, but avoid gooey batter. Start checking at 50 minutes to prevent overbaking.