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I’ve been spending the last few weeks updating my recipes on this blog, and by updating I mean adding more information not changing any ingredients. It was about time to add more information for each recipe, tips, tricks, and all. Today, I'm rewriting one of my classics, my chocolate banana bread, which is funny because I whipped it up last night. Normally, everyone's all about my vanilla cake recipe, even my family always asks me to make it, but with some ripe bananas begging to be used in the fridge, I went for this rich and chocolaty delight. Let me tell you, I totally forgot how amazing it is! So moist, so chocolatey, and just downright amazing! And this is coming from someone who is not even a fan of the classic banana bread.

The Story Behind This Chocolate Banana Bread

I've never been a huge fan of the traditional banana bread. Something about the taste of cooked bananas just never quite clicked with me. But hey, we all grow and our tastes evolve, right?

So, why did I even decide to create a chocolate banana bread recipe in the first place? Well, let me share a little story with you. A few years back, I was sharing an apartment with my younger sister, who happens to be a massive foodie (unlike me, once again). She's bananas for banana bread and kept asking me to make some. After a few refusals, we struck a deal. I whipped up a chocolate banana bread, and let me tell you, it was a game-changer!

Now, I know that down the road, I'll probably create a classic banana bread recipe. I mean, she's my sister and making her happy makes me happy (even if I don't always admit it). She's my best friend, but shh, don't tell her I said that. So, as I update this beautiful recipe, I’m already planning my next Banana Bread Recipe.

Understanding The Ingredients:

Flour: Just like my Chocolate Cake recipe, this recipe also requires all purpose flour. Since this is a chocolate banana bread and of course it had cocoa powder in it, cake flour would be too fine for it and the texture might be crumbly (this would also be the case for a regular Banana Bread).
Bananas: Of course bananas are a main ingredient here, not any bananas, a banana bread, either chocolate or not, will require ripe bananas. So whenever you forget to eat the bananas you bought and left on the counter, and whenever you look at them and see that they became a bit ugly, here’s your message to make a banana bread!
Brown Sugar: Brown sugar is a combination of white sugar and molasses, this is why it has its brown colour. Changing the ratio would result in light brown sugar, or dark brown sugar. For this recipe you can use either, and you might ask what does brown sugar do in recipes? Well, brown sugar adds moisture and a subtle caramel flavour that enhances the overall taste of your baked goods. It also helps create a softer texture in cookies, cakes, and muffins compared to using only white sugar.

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Common Questions I get Asked:

Do I have to use a loaf pan? No, I actually made this using a round pan and it turned out as good! But remember, the baking time will vary depending on the size of the pan. So, if you bake this in a round pan (that is around 9 inches) it might only take 30 minutes to bake. You would know when you insert a toothpick and it comes out dry.
Can I double this recipe? Yes.
Can I use regular sugar instead of brown sugar? Yes, sure you can. But remember what we said about brown sugar enhancing the taste and adding moisture to the texture of the cake? So, yeah…
Can I turn this into a Banana Bread instead of Chocolate? Yes, this recipe should work without the cocoa powder.
What size of bananas do you use? I use medium bananas.

How To Make a Chocolate Banana Bread From Scratch?

Rich and Moist Chocolate Banana Bread Recipe

COOK TIME: 45-60 minutes | TEMPERATURE: 165C (329F) | SERVINGS: 7” by 9” loaf pan

Ingredients

1 cup All-purpose flour (155g)
1/2 cup Cocoa powder (50g)
1 tsp Baking soda (4g)
1/2 tsp Baking powder (2g)
Pinch of salt
2 Eggs
3/4 cup Brown sugar (125g)
1/2 cup Unsalted butter (113g)
3 ripe Bananas
1 tsp Vanilla
Chocolate chips (to taste)

Instructions

In a bowl, mash your ripe bananas with a fork. Add brown sugar and whisk.
Add eggs, vanilla, and whisk to combine.
Add cooled melted butter and combine.
Sift in flour, cocoa powder, baking soda, and baking powder. Add salt, and whisk everything together until combined.
Fold chocolate chips in.
Grease pan and pour your batter in. Sprinkle more chocolate chips on the top.
Bake, in a preheated oven, at 165C for 45 to 60 minutes. You know it’s ready when you insert a toothpick and it comes out dry.
Let completely cool in the pan, at room temperature, before you remove it.

Rich and Moist Chocolate Banana Bread Recipe

COOK TIME: 45-60 minutes | TEMPERATURE: 165C (329F) | SERVINGS: 7” by 9” loaf pan

Ingredients

1 cup All-purpose flour (155g)
1/2 cup Cocoa powder (50g)
1 tsp Baking soda (4g)
1/2 tsp Baking powder (2g)
Pinch of salt
2 Eggs
3/4 cup Brown sugar (125g)
1/2 cup Unsalted butter (113g)
3 ripe Bananas
1 tsp Vanilla
Chocolate chips (to taste)

Instructions

In a bowl, mash your ripe bananas with a fork. Add brown sugar and whisk.
Add eggs, vanilla, and whisk to combine.
Add cooled melted butter and combine.
Sift in flour, cocoa powder, baking soda, and baking powder. Add salt, and whisk everything together until combined.
Fold chocolate chips in.
Grease pan and pour your batter in. Sprinkle more chocolate chips on the top.
Bake, in a preheated oven, at 165C for 45 to 60 minutes. You know it’s ready when you insert a toothpick and it comes out dry.
Let completely cool in the pan, at room temperature, before you remove it.

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Tips To Make The Best Chocolate Banana Bread:

Use high-quality cocoa powder: The flavour of your chocolate banana bread heavily relies on the quality of cocoa powder you use. Opt for good-quality cocoa powder.

Use Ripe Bananas: The riper the bananas, the sweeter and more flavourful your bread will be. Overripe bananas with brown spots are ideal as they mash easily and add natural sweetness.
Preheat Your Oven: Ensure your oven is fully preheated before baking. This helps the cake rise properly and bake evenly.
Cool Properly: Let the chocolate banana bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This prevents it from breaking apart.
Store Correctly: Store the cooled banana bread in an airtight container or wrap it tightly in plastic wrap. It can stay fresh for several days at room temperature or longer in the refrigerator.