Very Chocolate Banana Bread
- Intensely rich double chocolate banana bread that transforms overripe bananas into an indulgent breakfast treat.
- Packed with cocoa powder and chocolate chips for a decadent morning experience.
- Moist, fudgy texture with a perfect balance of banana sweetness and chocolate depth.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10-12 slices) 1x
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 very ripe medium bananas, mashed (about 1½ cups)
- 1¾ cups all-purpose flour
- ½ cup unsweetened Dutch-processed cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup dark chocolate chips (60-70% cocoa content)
- 1 tablespoon espresso powder (optional)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined with no visible cocoa lumps.
- In a large bowl, beat melted butter and sugar until slightly lighter in color, about 2 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Fold mashed bananas into the wet mixture until no large banana pieces remain.
- Add the dry ingredients to the wet ingredients in two batches, folding gently after each addition just until no dry flour pockets remain.
- Gently stir in chocolate chips until evenly distributed throughout the batter.
- Pour batter into prepared pan, spreading evenly into corners. Tap pan on counter a few times to release air bubbles.
- Bake in the center rack for 55-60 minutes, or until a toothpick inserted in several spots comes out with a few moist crumbs but no wet batter.
- Cool in pan for exactly 10 minutes, then transfer to wire rack to cool completely (at least 1 hour) before slicing.
- Slice with a serrated knife for cleanest cuts through the chocolate chips.
Notes
- For the richest flavor, use very ripe bananas with plenty of brown spots.
- Don’t overmix the batter after adding dry ingredients to ensure a tender crumb.
- Check for doneness in multiple spots, as toothpicks may hit melted chocolate chips.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 24
- Sodium: 170
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 43
- Fiber: 3
- Protein: 4
- Cholesterol: 62
Keywords: very chocolate banana bread, chocolate banana muffins, moist banana bread, dark chocolate dessert, quick breakfast treat