This Chocolate Banana Bread Recipe is an even richer take on the classic quick bread we all love.
At my house, we’re big fans of the discount produce section. Not only is this section an opportunity to rack up perfectly ripe fruits and veggies at amazing prices, but it’s also the only place to find bananas that are ripe enough for banana bread. (You could also buy regular-priced bananas and let them sit in the kitchen for a week, but that takes the fun out of snapping up a bargain.)
Banana bread is a fact of life for me in the fall and winter months. There’s something so delightfully cozy about a rich slice of sweet bread with your morning coffee when it’s chilly outside. Or a slice with your afternoon iced tea… or after dinner. It’s very versatile, you see; banana bread goes with everything. And that translates to its recipe variations, too, which is why I decided to put chocolate in it one day.
It started with a handful of dark chocolate chips to accentuate the banana flavor. Then, it escalated to more chocolate chips, and by the time I was done mixing the batter, I had added cocoa powder as well. Oops. Too much chocolate? I think not! I will never apologize for what happened that day or for the incredible chocolate loaf that resulted. Instead, I will let you decide, dear reader. It’s incredible.
Additions to make this loaf your own
If you’re a fan of chocolate, this loaf is as good as it gets. Seriously, it doesn’t need anything at all if you’re a chocoholic. But personally, I like a little something that cuts through the chocolate here and there.
A few of my favorite things to add to this beautiful banana bread include chopped nuts (walnuts, pecans, or hazelnuts) and dried tart cherries or apricots. You can also swap the chocolate chips out for your favorite type of baking chips, such as butterscotch, cherry, white chocolate, or mint chips. For an even more decadent flavor, try adding a few scoops of powdered peanut butter.
How do I store leftovers?
Keep leftover bread wrapped in plastic or in an airtight container in the fridge for up to 5 days, or store on the countertop at room temperature in a covered container for up to 2 days. Banana bread freezes well, so consider freezing it in whole loaves or slices (with parchment paper between the slices to prevent sticking). Wrap the loaf or slices in plastic wrap, then freeze in a freezer-safe bag for up to 3 months. Let it thaw in the fridge overnight before toasting or eating at room temperature.
Serving suggestions
Serve up this chocolate banana bread as the culmination of a fabulous dinner or as a decadent accompaniment to your breakfast. I love to pair this bread with an Iced Latte, but I also serve it as an afternoon pick-me-up with Strawberry Whipped Cream on top. It also makes a lovely dessert, of course, with the addition of Chocolate Whipped Cream or a scoop of ice cream. Try your hand at making your own Cookie Dough Banana Ice Cream!
Recipe
Ingredients
- 1 cup whole-wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 large, ripe bananas about 1½ cups mashed
- ¼ cup unsalted butter melted and slightly cooled
- ¼ cup unsweetened applesauce
- ½ cup coconut sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup dark chocolate chips divided
Instructions
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with a light coating of nonstick cooking spray or line with parchment paper.
- In a medium bowl, whisk together the whole-wheat flour, cocoa powder, baking soda, and sea salt.
- Mash the ripe bananas in a large bowl until smooth. Mix in the melted butter and applesauce, then add the coconut sugar, egg, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Fold in ½ cup of the dark chocolate chips, reserving the rest.
- Pour the batter into prepared loaf pan, sprinkle remaining chocolate chips on top, and bake for 50-65 minutes, until a toothpick stuck in the middle comes out mostly clean. Start monitoring at the 50-minute mark.
- After baking, let bread cool in the pan on a wire rack for 15 minutes. Loosen edges with a knife, remove bread, and let it cool on the rack until just warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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