Chocolate Banana Bread
This ultra-moist chocolate banana bread is rich with cocoa, loaded with chocolate chips, and the perfect way to use ripe bananas. A decadent twist on the classic!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large ripe bananas about 1 1/2 cups mashed
- 1/4 cup unsalted butter melted
- 1/4 cup vegetable or 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
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- Whisk together flour, cocoa, baking soda, and salt.
- Mash bananas in a large bowl.
- Stir in melted butter, oil, brown sugar, egg, and vanilla.
- Gently fold in dry ingredients until just combined.
- See full steps with tips & photos → https://mischacrossing.com/chocolate-banana-bread/
Notes
- For extra moisture, use very ripe bananas with brown speckles.
- Substitute half the chocolate chips with chopped nuts for added texture.
- Tastes even better the next day—store tightly wrapped at room temp for up to 3 days.