When it comes to snacking, there’s nothing like a slice of fresh banana bread. The only things that could make it better are chocolate and extra chopped nuts! Our Test Kitchen-approved chocolate banana bread happens to have both, making it the perfect treat to keep around the house—if it doesn’t get devoured immediately.
Chocolate banana bread is a great recipe for using up those overripe bananas hanging around the kitchen. It’s so good that you might even buy bananas just for this recipe (here’s how to quickly ripen bananas if they’re still a little too green).
Chocolate Banana Bread Ingredients
- Bananas:Â The best banana bread recipes always call for ripe, browning bananas. You might be tempted to use a perfectly yellow banana if you don’t have any ripe ones, but it’s worth waiting it out. Browned bananas develop more sugar and are sweeter, softer and easier to blend into the batter. They’re essential to a fluffy banana bread.
- Baking cocoa: This recipe uses baking cocoa, not Dutch-processed cocoa. Baking cocoa is more acidic and enhances the baking soda’s leavening properties.
- Flour: Versatile all-purpose flour is the base of the chocolate banana bread.
- Baking soda: Baking soda helps the bread rise.
- Eggs: In baking, eggs act as a binder, provide moisture and help ensure a fluffy texture. For best results, always bake with room temperature eggs.
- Milk and butter: The dairy in this recipe adds moisture. Be sure to soften the butter first.
- Sugar: Sugar sweetens this quick bread.
- Vanilla Extract: A hint of vanilla adds a layer of flavor.
- Chopped nuts: Add whichever chopped nuts you prefer (or none at all). I always choose walnuts, though pecans would be delicious as well.
Directions
Step 1: Mix the ingredients
Preheat the oven to 350°F. In a bowl, cream the butter and sugar together for at least a minute until the mixture is light and fluffy. Add the eggs, bananas, milk and vanilla, and mix until combined.
In a separate bowl, combine the flour, cocoa, baking soda and salt.
Add the dry ingredients to the banana mixture and mix until everything is just combined. Fold in the nuts, if using nuts.
Step 2: Fill the pan
Transfer the batter to a greased 9×5-inch loaf pan.
Step 3: Bake the chocolate banana bread
Bake the chocolate banana bread for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes before removing it from the pan and setting it on a wire rack to continue cooling.
Editor’s Tip: Enjoy banana bread warm or at room temperature; it’s delicious either way! Just let the bread cool a bit before slicing into it, to get a clean slice.
Chocolate Banana Bread Variations
- Make it even more chocolaty: For an extra kick of chocolate, add chocolate chips or chunks to this recipe. Fold them in with the nuts, or sprinkle some on top before baking.
- Make muffins instead of a loaf: This recipe can easily be divided into muffin tins for individual servings of banana bread. Follow the recipe as is, but when it comes time to bake, increase the temperature to 375° and decrease the baking time to 20 to 30 minutes.
- Substitute yogurt or applesauce: If you’re running low on bananas, you can always substitute applesauce or Greek yogurt. They’ll provide the moisture of the banana along with some of their own delicious flavor.
How long does chocolate banana bread last?
Chocolate banana bread can be stored on the counter for up to five days in an airtight container or in storage wrap. It will be tastiest the first couple of days, but you can always toast or microwave slices if they’ve dried out.
How to Freeze Chocolate Banana Bread
Chocolate banana bread holds its flavor and texture well when frozen. Wrap the whole loaf tightly in storage wrap and freeze it for up to three months. When you’re ready to eat it, simply thaw it on the countertop and then slice.
Chocolate Banana Bread Tips
Can I double this banana bread recipe?
Absolutely. Double this recipe and get twice the chocolate banana bread—one for now and one to freeze for later.
Why is my chocolate banana bread gummy?
Banana bread can turn out gummy when the batter is improperly mixed. The key to a good crumb is to not overmix the dough when adding the dry ingredients to the wet ingredients. Mix until the flour is just incorporated. Banana bread can also come out gummy when it’s undercooked. Make sure the toothpick inserted comes out clean. If it’s not setting up in the middle, you can cover the bread with foil (so it doesn’t get too dark) and continue to bake.
