I’ve always loved finding ways to use up overripe bananas, turning them into something truly comforting. This chocolate banana bread has become my go-to when I want a rich, chocolaty treat that’s super moist and quick to make. In about 75 minutes, you can have a warm loaf filled with chocolate chips and cocoa, perfect for any busy weeknight or cozy weekend baking.
Table of Contents
Why This is the Best Chocolate Banana Bread Recipe
- Incredibly moist thanks to the combination of vegetable oil and melted shortening, giving it a tender crumb that lasts.
- Double chocolate goodness from both Dutch process cocoa powder and semisweet chocolate chips creates a rich, decadent flavor.
- Simple one-bowl mixing means less mess and less fuss, perfect for busy cooks needing quick comfort food.
- Uses common pantry staples with easy measurements, so you can bake without hunting for special ingredients.
The Secret to Perfect Chocolate Banana Bread: Ingredients Explained
- Dutch Process Cocoa: Provides a deeper, smoother chocolate flavor and less acidity compared to regular cocoa powder, making the bread taste richer.
- Vegetable Oil & Shortening: The oil keeps the bread moist, while the shortening adds structure and tenderness for the perfect soft texture.
- Brown Sugar: Adds natural moisture and a subtle caramel note that complements the cocoa for a complex flavor.
- Room Temperature Egg: Incorporates more evenly into the batter, helping with structure and preventing a dense crumb.
chocolate banana bread
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
- Mash bananas in a large bowl, then add shortening, oil, brown sugar, egg, and vanilla.
- Combine wet and dry ingredients, then fold in 3/4 cup chocolate chips.
- Pour batter into the pan, top with remaining chocolate chips, and bake for 50-65 minutes.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Choosing & Prepping Your Bananas
Your bananas should be very ripe for the best flavor and sweetness. Ideally, they are spotty with brown patches—not too green and not overly dark and mushy. Here’s how to tell:
- Underripe: Mostly yellow-green, firm, tastes starchy.
- Perfectly Spotty: Yellow with brown spots, soft and sweet.
- Overly Brown: Mostly brown and very soft, still good but can make bread denser.
If your bananas aren’t ripe yet, try these quick ripening tips:
- Place bananas in a paper bag with an apple or tomato to speed up ripening.
- Warm them gently in a low oven (around 300°F) for 10-15 minutes until soft.
For accuracy, measure mashed bananas by the cup (1 1/2 cups for this recipe) rather than relying on the number of bananas alone, as sizes can vary widely.
Essential Tools for This Recipe
- 9×5-inch metal loaf pan: Metal heats evenly and produces a better rise and crust compared to glass or ceramic alternatives.
- Whisk: Ideal for quickly combining dry ingredients without overmixing.
- Spatula: Perfect for folding chocolate chips into the batter gently to preserve texture.
These basic tools make the process smooth and ensure consistent results.
Ingredients for Chocolate Banana Bread
- 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 1/2 cups mashed)
- 1/4 cup unsalted vegetable shortening (melted and slightly cooled)
- 1/4 cup canola oil (or 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)
Step-by-Step Instructions
- Preheat your oven to 350°F and grease a 9-by-5-inch loaf pan with nonstick cooking spray. Set aside.
- Whisk together dry ingredients in a medium bowl: all-purpose flour, Dutch process cocoa, baking soda, and sea salt. Set aside.
- Mash the ripe bananas in a large bowl using a fork. Add melted vegetable shortening and oil, stirring until combined. Mix in brown sugar, egg, and vanilla extract until smooth.
- Fold dry ingredients into wet ingredients gently, stirring until just combined. Avoid overmixing. Stir in ¾ cup of the chocolate chips.
- Pour the batter into the prepared pan and evenly sprinkle the remaining ¼ cup chocolate chips over the top. Bake for 50-65 minutes or until a toothpick inserted in the center comes out mostly clean with some melted chocolate, not gooey batter. Check at 50 minutes as oven times may vary.
- Cool in the pan on a wire rack for 15 minutes. Run a knife around the bread edges and carefully remove the loaf from the pan.
- Let the bread cool on the wire rack until slightly warm before slicing and serving.
Pro Tips for a Fail-Proof Loaf
- Measure flour by spooning it into your cup and leveling it off to avoid a dry, dense bread.
- Do not overmix the batter; stop stirring once dry ingredients disappear to keep the bread tender.
- Test doneness with a toothpick: moist crumbs with no wet batter mean perfect bake; if it’s gooey, bake a few minutes longer.
Recipe Variations & Substitutions
- Pan Sizes: Use an 8×4 inch pan and reduce baking time by 5-10 minutes. For muffins, bake at 350°F for 18-22 minutes.
- Chocolate Chips: Milk or dark chocolate chips work well; mini chips distribute more evenly for consistent bites.
| Variation | Substitution | Notes |
|---|---|---|
| Gluten-Free | 1:1 gluten-free flour blend | Ensure blend contains xanthan gum |
| Vegan | Flax egg (1 tbsp flaxseed + 3 tbsp water), plant-based butter/oil | Egg replacer may slightly change texture |
High-Altitude: Reduce baking soda to ½ teaspoon and increase liquid by 1-2 tablespoons for better rise.
Storing and Freezing Instructions
- Countertop: Wrap bread tightly in plastic wrap; keeps fresh up to 4 days.
- Freezing: Cool completely, wrap in plastic wrap and then aluminum foil. Freeze up to 1 month. Defrost fully before slicing.
Freezing preserves moisture and flavor, making it easy to enjoy later.
Troubleshooting Your Chocolate Banana Bread
| Problem | Likely Cause | Solution |
|---|---|---|
| Bread is dry | Too much flour or overbaking | Measure flour carefully; reduce baking time |
| Bread is gummy/dense | Overmixing or underbaking | Mix just until combined; bake fully |
| Bread sank in the middle | Oven temperature too low or too much baking soda | Use correct temp; measure baking soda precisely |
Frequently Asked Questions (FAQ)
Can I use regular cocoa powder instead of Dutch-process?
Yes, but the flavor will be more acidic and less smooth. You may notice a different rise in the loaf.
Can I reduce the sugar in this recipe?
You can reduce sugar slightly, but it may affect moisture and texture since brown sugar adds both flavor and moisture.
Can I use frozen bananas?
Yes! Thaw and drain excess water before mashing to avoid soggy batter.
Why did my chocolate chips sink to the bottom?
This can happen if batter is too thin. Toss chips in a bit of flour before folding to help them stay distributed.
More Bread Recipes You’ll Love
Check these out to keep enjoying the wonderful taste of bananas in many ways!
The Ultimate Chocolate Banana Bread
This chocolate banana bread is my heartfelt recommendation for anyone juggling a busy life but craving a warm, comforting treat that feels a little special. It’s easy to make, incredibly moist, and loaded with chocolate flavor that everyone loves. Now it’s your turn — what’s your favorite way to enjoy a warm slice of chocolate banana bread: with a cup of coffee, a scoop of ice cream, or all on its own? Let me know in the comments below! Don’t forget to leave a rating if you give this recipe a try. Happy baking!
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