Description
A rich and moist Chocolate Banana Bread combining ripe bananas and cocoa for a delightful treat. This easy-to-make loaf features semi-sweet chocolate chips for extra chocolaty goodness, perfect for breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients
- 1/2 cup butter (softened)
- 1/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/3 cups mashed bananas (about 4 small bananas)
- 1/4 cup half and half
- 1/2 teaspoon vanilla extract
- 1 teaspoon butter (for topping)
- 2 tablespoons brown sugar (packed) (for topping)
Chocolate Chips
- 1 cup semi-sweet chocolate chips (in batter)
- 1/3 cup semi-sweet chocolate chips (for topping)
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and baking powder. Set aside to keep the leavening agents evenly distributed.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy. This ensures a tender crumb and balanced sweetness.
- Add Eggs and Bananas: Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in the mashed bananas and vanilla extract to add moisture and flavor.
- Combine Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the half and half. Stir just until combined to avoid overmixing, which can lead to a dense bread.
- Fold in Chocolate Chips: Gently fold 1 cup of semi-sweet chocolate chips into the batter to evenly distribute throughout the bread.
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray to prevent sticking.
- Pour and Top Batter: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the top with the remaining 1/3 cup semi-sweet chocolate chips, 2 tablespoons brown sugar, and dots of 1 teaspoon butter for a caramelized, chocolatey crust.
- Bake: Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing to preserve its shape and texture.
Notes
- Choose very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to maintain a light texture.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Chocolate chips on top add a nice crunch and extra flavor—don’t skip this step!
