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Chocolate Banana Bread Recipe

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3.8 from 48 reviews

  • Author: Amina
  • Total Time: 55 minutes
  • Yield: 1 loaf (approximately 12 slices)
  • Diet: Gluten Free

Description

This moist and delicious Chocolate Banana Bread combines ripe bananas, rich cocoa, and a hint of vanilla to create a decadent yet wholesome treat. Perfect for breakfast, dessert, or an anytime snack, this easy-to-make loaf is naturally sweetened with pure maple syrup and can be gluten-free depending on the flour you choose. Optional mini chocolate chips add an extra burst of chocolatey goodness.

Ingredients

Wet Ingredients

  • 2 cups mashed banana
  • 2 1/2 tsp pure vanilla extract
  • 1 tbsp white vinegar
  • 1/4 cup oil (or milk of choice)
  • 3/4 cup pure maple syrup (or honey)

Dry Ingredients

  • 1 3/4 cup flour (white, spelt, oat, or gluten free)
  • 1/2 cup unsweetened cocoa powder
  • 2 tbsp Dutch cocoa powder (or additional unsweetened cocoa powder)
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp baking powder

Optional Additions

  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly to prevent sticking during baking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, pure vanilla extract, white vinegar, oil (or milk substitute), and pure maple syrup (or honey). Stir well to blend these ingredients evenly.
  3. Add Dry Ingredients: Gradually add the flour, unsweetened cocoa powder, Dutch cocoa powder, baking soda, salt, and baking powder into the wet mixture. Stir gently until all ingredients are just combined to avoid overmixing, which can toughen the bread.
  4. Incorporate Chocolate Chips: Fold in the mini chocolate chips if using, reserving a few to sprinkle on top of the batter.
  5. Transfer to Loaf Pan: Pour the batter into the prepared loaf pan and spread evenly. Optionally, sprinkle the remaining mini chocolate chips on top and gently press them into the batter.
  6. Bake: Place the loaf pan in the preheated oven and bake for 45 minutes. Afterward, turn off the oven but leave the bread inside, with the door closed, for an additional 10 minutes to finish cooking gently and set the crumb.
  7. Check Doneness and Cool: Use a toothpick inserted in the center of the loaf to test for doneness; it should come out mostly clean or with a few moist crumbs. Remove the bread from the oven and allow it to cool completely in the pan.
  8. Rest Before Serving: For best flavor and texture, loosely cover the bread or refrigerate it overnight before slicing and serving. This resting step enhances moisture and depth of flavor.

Notes

  • You can substitute the oil with any milk of your choice for a lighter version.
  • Using maple syrup or honey makes this bread naturally sweetened without refined sugars.
  • This recipe can be made gluten-free by using Bob’s gluten-free flour or similar blends.
  • Resting the bread overnight improves the texture and flavor significantly.
  • Feel free to add nuts or dried fruit for additional texture and taste.
  • Check the loaf at around 40 minutes to prevent overbaking as ovens vary.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-banana-bread-recipe/