Chocolate Banana Bread

5 from 1 vote

Learn how to make the best double chocolate banana bread with this easy recipe using very ripe bananas, cocoa powder, and chocolate chips.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Snack

Cuisine: American

Servings:

Calories: 425kcal

Author: Janice Lawandi

Equipment

Ingredients

220 grams bleached all-purpose flour
30 grams Cacao Barry extra brute cocoa powder
10 mL baking powder
5 mL Diamond Crystal fine kosher salt
2.5 mL baking soda
175 grams unsalted butter softened
150 grams dark brown sugar
50 grams granulated sugar
2 large egg(s) room temperature
5 mL pure vanilla extract
300 grams mashed banana roughly 3 medium–large ripe bananas
175 grams dark chocolate chips

Metric - US

Instructions

Preheat the oven to 350 ºF (175 °C). Butter and flour an 8½ x4½-inch (21.5x11.5 cm) loaf pan OR a 9x5-inch (23x12.5 cm) loaf pan, then line the bottom with a rectangle of parchment paper. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda.
Mash the banana with the vanilla using a fork.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, using an electric hand mixer), cream together the butter and sugars for at least 5 minutes until light and fluffy. Be sure to scrape down the sides of the bowl often to make sure the mixture is evenly whipped.
Add the eggs, one at a time, mixing in between each addition.
Add the mashed banana. Mix well, scraping the bottom and sides to incorporate everything.
Add the whisked dry ingredients alternately with the mashed banana, beginning and ending with the dry ingredients. Stir in the chocolate chips.
Pour the batter into the prepared loaf cake pan. Smooth the top to even it out.
Bake until the edges are set and a cake tester inserted into the middle comes out clean. This takes about 65 minutes for a 9x5" loaf or 75 minutes or more for an 8.5"x4.5" pan/

Video

Notes

Make sure the bananas are very ripe (with a blackened peel).
Please weigh the mashed banana. Too much banana will cause your banana bread to collapse and it will be slightly underbaked towards the bottom of the loaf
If you are using frozen bananas for this recipe, please make sure do the following:
- defrost the bananas
- peel the bananas and place in a strainer set over a bowl
- press very gently to squeeze out the liquid
- either discard the banana liquid OR place the liquid in a saucepan and boil it down to a couple tablespoons, stirring often so that it doesn't burn. Add this banana concentrate to the bananas and proceed with recipe.
If you want to make any substitutions or variations on this recipe:
- use any type of chocolate chips (white, milk or dark) or chopped chocolate —use the same weight as in the recipe. You can also skip the chocolate but I find the dark chocolate chips enhand the flavour of the cake
- add 250 mL (1 cup) chopped walnuts or chopped pecans instead of the chopped chocolate
- add 5 mL (1 tsp) ground cinnamon to the dry ingredients
- add 10 mL (2 tsp) ground cardamom
- you can make this recipe with all granulated sugar, all brown sugar, or a combination of granulated and brown sugar
- I bake with Diamond Crystal Kosher salt. If you prefer to bake with regular table salt, please use half the amount
Use a thermometer to check if your cake is done baking and the internal temperature should register around 209 ºF or 98 ºC when it's done.
If you don't have eggs or are allergic, try this eggless banana bread recipe

Nutrition