I love a good banana bread recipe!
Now that we’re getting so close to the holidays, I encourage you to try it! You won’t be disappointed 😉
How to Make Yummy Chocolate Banana Bread
When making this yummy chocolate banana bread, the first things you want to do is mix up the dry ingredients and set aside. You’ll need all-purpose flour, baking cocoa, baking soda, and salt.
If you’ve ever made banana bread, you know the riper the bananas are, the more moist the bread will be. I love to wait until my banana skins are very dark. They may not look pretty, but trust me, the bread will be so moist and delicious!
This batter is so good, you’ll be tempted to lick the bowl clean 🙂
When mixing up the batter, you’ll only use 3/4 cup of the chocolate chips in the actual batter.
Save the rest for putting on top of the batter once it is in the pan.
Be sure not to overbake the bread. Start checking after 50 minutes. When a toothpick inserted in the center of the bread comes out mostly clean, it’s ready to be removed from the oven.
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This delicious Chocolate Banana Bread will keep on the counter for four days if wrapped up tightly. You can also make it ahead and freeze it for up to a month.
It’s a perfect treat to make ahead for the holidays and enjoy on a cold fall day!
Chocolate Banana Bread
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 large ripe bananas
- 1/4 cup butter
- 1/4 cup coconut oil
- 3/4 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- Heat oven to 350 degrees. Grease a 9×5" loaf pan with non-stick cooking spray.In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract until smooth.Stir the dry ingredients into the wet ingredients being careful not to overmix. Stir in 3/4 cup of the chocolate chips.Pour the batter into the prepared pan. Sprinkle the remaining chocolate chips over the top of the batter. Bake for 50-65 minutes or until a toothpick inserted comes out clean. Remove pan from the oven and allow it to cool on a wire rack for 15 minutes.Run a knife around the edges of the bread and then carefully remove from the pan. Allow bread to cool until just slightly warm. Slice and serve.