This one bowl Chocolate Banana Bread is the perfect way to use your overripe bananas and is insanely chocolatey!
What would you get if banana bread and brownies had a baby? This delicious chocolate banana bread!
Chocolate Banana Bread Ingredients
- Ripe Bananas: Use spotty or brown bananas when making bread. The spottier they are, the softer and sweeter they'll be.
- Melted Butter: Don't worry about softening your butter! Instead, melt it! You can even feel free to brown your butter first!
- Brown sugar: I love using dark brown sugar in banana bread for extra sweetness and a little extra depth! Light brown sugar also works.
- Eggs & vanilla: Round out the wet ingredients!
- Unsweetened cocoa powder: for the first layer of chocolate flavor, you will need unsweetened cocoa powder.
- Baking soda: To help the. bread rise, we are using baking soda.
- Salt: Need some sea salt to balance the flavor.
FAQ Tips & Tricks for the Best Chocolate Banana Bread
How brown should bananas be for banana bread? For the best banana bread, you'll want your bananas to be ripe with brown spots covering the peel. The bananas should be soft and easily mashable when pressed with your fingers. These ripe bananas will have a stronger, sweeter flavor, which adds depth and moisture to your banana bread.
What is the best cocoa powder to use for this banana bread? For ths recipe, you want to use regular unsweetened cocoa powder, instead of dark cocoa powder.
How do I make banana bread moist? Of this bread isn't moist it might be because the loaf was over-baked. Bake it for less time and make sure you use full fat-ingredients.
Why is my banana bread gooey in the middle? This is most likely due to your bread being underbaked. There are a few factors that can contribute to this - make sure your oven temperature is correct you have the right pan size, you let it cool before cutting into it , and you have not changed any of the ingredients.
My Favorite Pan for Banana Bread + tips
After lots of trial and error, I have realized that the type of pan you use makes a big difference!! Dark pans can burn the exterior of your breads before the interior is done and glass bakeware can take longer to cook.
I recommend using a coated aluminum pan! I LOVE this 9x5 loaf pan. It is super affordable, has nice corners, and will last you a lifetime! Make sure you use the correct loaf pan size when baking!
If you make this Chocolate Banana Bread, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Chocolate Banana Bread
Ingredients
- 3 ripe banans
- 2 eggs
- 1/4 cup unsweetened cocoa powder
- 1/2 cup melted butter
- 3/4 cup dark brown sugar
- 2 tsp vanilla extract
- 1 1/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3.4 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9×5” loaf pan, set aside.
- In a large bowl, whisk together melted butter, mashed bananas, eggs, brown sugar, and vanilla. Stir until combined.
- Next, add flour, cocoa powder, baking soda, and salt
- Sprinkle the 3/4 cup chocolate chips into the bowl and mix until combined.
- Pour batter into the prepared loaf pan.
- Bake in the oven for 50-60 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the banana bread cool on a wire rack for 5 minutes in the loaf pan. Then transfer to a wire rack and cool for another 20 minutes.
