Chocolate Banana Bread Recipe
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup mashed ripe bananas (about 2 medium)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chopped nuts, optional
- 1. In a bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9-in. x 5-in. loaf pan.
- 2. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
1 slice: 184 calories, 7g fat (4g saturated fat), 42mg cholesterol, 294mg sodium, 29g carbohydrate (15g sugars, 1g fiber), 3g protein.
Reviews for Chocolate Banana Bread
"Wow this is the best banana bread I have ever made-and I have made a few in the last 50 years! This will be my go to recipe for ripe bananas!!"
"This was pretty good but I used half of the salt. A full teaspoon seemed like an awful lot of salt. I also threw in some chocolate chips and shredded coconut. I made muffins and they were moist and fluffy but they just seemed to be missing something. I'll make these again but try adding a little cinnamon."
"I had to try this...I had a few ripe bananas. After reading the reviews, I decided to get rid of the little sour cream I had left so I used it instead of the milk. I also threw in a handful of mini-chocolate chips. I could smell it at about 40 minutes. Ovens always vary in baking times and temps, but in my oven, this bread was perfectly done in 45 minutes. I would like to make this one again."
"This was very easy to make, and tasted yummy. I did make some changes, in order to make sure it would come out moist. I added 1 tsp. baking powder, substituted 1/2 butter for applesauce, added 1/4 cup sour cream instead of the milk, and added 1 tsp. cinnamon for extra flavor. I would make this again with my substitutions, but would also add chocolate chips and nuts, for even yummier results."
"Made this to sell at a Farmer's Market. Used 1/2 butter-1/2 applesauce, also took the advice of another and added 1/3 c of cocoa powder, baked in mini loaf pans. Topped with mini chocolate chips, Winner."
"These were so good! Made muffins instead. Used 1/3 cup cocoa powder, 4 oz of unsweetened applesauce mixed with the mashed bananas, 1 tsp cinnamon and sprinkled mini chocolate chips on top. Baked for about 18 minutes. I was lucky to get one. They went fast!"
"My 12 yr old grandson made your delicious recipe today by himself to earn points toward his scout cooking badge :) He made two mini loaf pans. One with nuts, one without.He was very happy and proud with the results. Not to mention, he, his Papa and myself reaped the YUMMY benefits!!!"
"I made this today after reading the reviews about it being to dry I decided to try adding some extra bananas and some apple sauce did the job had to cook about an extra 10 min but it's so good"
"Very tasty! It was a tad bit dry but that didn't bother me. I used 3 over ripe bananas instead of just ripe. Rather than nuts I added a half cup of chocolate chips to the batter and then I poured it into 4 mini loaf pans. bake for 30-35 minutes. I like the idea of adding cinnamon. Next time iIll do that !"
"i loved it .it was not dry ."
"Added a little more baking cocoa, bananna and 1 tsp of cinnamon and it turned out okay. A little dry. I would suggest using more bannana."
"Looked so good.. Made it for the first time. Seems very dry. Crumbles when you cut it. Not much taste. Would not make again."
"This recipe is definetly a keeper in my house! My family gobbled it all up! We added chocolate chips to the mix, delicious!"
"I added chocolate chips and 1 tsp of almond extract to this mix (I doubled it) YUMMMMMY"
"It was good but next time I would add more cocoa...chocolate flavor was too light for me as well as the others who tasted it."
"This is absolutely delicious. I used unsalted, chopped cashews for the nuts, and Fry's Cocoa. My first time batch rose even higher than the photo! I sieved the bananas to cut down on the potential for heaviness which plagues so many banana bread recipes. I scoffed a bit at the idea of 16 servings from one 9x5 loaf, but the cocoa packs such a powerful taste punch that one thinnish slice is a sufficient dessert with a nice cup of tea. The only complaint I had was from my 93-year-old mother-in-law who thought the banana flavour was overwhelmed by the cocoa. She is extremely fond of bananas, so next time I will make a more traditional banana bread for her. This is a real "keeper" recipe, and I can imagine using it for guest brunches."
"Very yummy. I cut the sugar by almost half and it was still good. Some say it might be bland. Great way to hide the banana favor."
"I love peanut butter and bananas. Instead of nuts I added chopped Reese's peanut butter cups. I also used buttermilk instead of regular milk. I can't explain to you how fantastic this is. chocolate, peanut butter and bananas. This bread is dense but so moist. Love it Love it. Try the Reese's it is so good."
"I made two of these last night, both with apple sauce instead of the butter and one with choc chops and one without.Very tasty!"
"What a wonderful way to use up ripe bananas and satisfy a taste for chocolate. I will be making this again many times."
"Try throwing in some white chocolate chips for a little indulgence."
"My Granddaughter and I Love alot of these recipes.Easy to make and family Loves tasting them.Thanks Taste of Home."