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This banana chocolate loaf is my go-to way to turn overripe bananas into something totally craveworthy. When you mix banana and chocolate, you get the yummiest combo of rich flavor and just enough sweet to make everyone happy.
I've been baking this chocolate banana bread every month for about five years now. I tweaked the mix over time but this blend finally won over even the pickiest eaters in my house.
Tasty Ingredients
- Chocolate chips: Use a cup of good ones, it'll make every bite better
- Crushed walnuts: Half a cup if you like a little crunch, but you can skip if you want
- Vanilla extract: One teaspoon to lift all those yummy flavors
- Baking powder: Two teaspoons so your loaf rises up fluffy
- Cocoa powder: Half a cup for that rich chocolate kick
- Brown sugar: One cup—it gives things a caramel twist regular sugar can't
- Flour: One cup to hold everything together
- Melted butter: Quarter cup makes it taste so rich
- Mashed bananas: One and a half cups—go for the really spotty, super ripe ones
- Vegetable oil: Quarter cup—guarantees your bread stays soft for days
- Salt: Half a teaspoon balances the sweet just right
- Egg: One large egg to bind everything together
Easy Step-By-Step Directions
- The perfect bake:
- Pop your loaf into the oven for 50–60 minutes. Start checking with a toothpick around 50 minutes. If it comes out clean or only a bit crumbly, it's all set.
- Ready for the oven:
- Scoop your batter into the greased loaf pan and scatter the rest of the chocolate chips on top for a snazzy look.
- Time for the fun stuff:
- Now gently fold in about three-fourths of your chocolate chips and the walnuts, if using. Save what's left for later.
- Mix the dry and wet:
- Pour the dry bowl into the wet one and gently stir just until it all comes together. Don't stir too much or your loaf might get chewy.
- Sweeten things up:
- Stir the brown sugar into the wet mix and keep going ’til it disappears. The brown sugar gives a cozy caramel taste.
- Wet stuff first:
- In a big bowl, mash up those bananas nice and smooth. Add melted butter, oil, vanilla, and the egg. Stir it all until it looks even.
- Tackle the dry mix:
- Blend together the flour, cocoa powder, baking powder, and salt in a medium bowl. This way, you won’t get clumps in your loaf later.
- Get your oven set:
- Fire up your oven to 350°F. Coat your loaf pan well with some oil or butter so getting the bread out is a breeze later.
This banana chocolate loaf has saved me more than once when I needed a quick dish. I always keep some frozen bananas around so I can make it whenever. The flavor really wins everyone over since cocoa and banana are hard to beat together.
Keeping It Fresh
This bread holds up really well. Wrap it in foil or pop it in a sealed container and it'll be fine on your counter for three days. Want it to last longer? Stick it in the fridge for up to five days. Freezing slices is easy too—just cool, slice, and freeze each one by itself. Let it thaw about half an hour on the counter or zap it for a few seconds to enjoy whenever you're craving it.
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Yummy Twists
Don't stop at the usual! Swap in hazelnuts or almonds instead of walnuts for something new. A dash of cinnamon or cardamom gives it some extra kick. If you're feeling fancy, toss in some caramel bits or swirl in peanut butter before baking. For a richer bite, try replacing a quarter of your flour with almond flour.
Great Pairings
Warm up a thick slice and top it with a scoop of vanilla ice cream for a killer dessert. In the morning, spread a bit of cream cheese or peanut butter on top. It's awesome with a strong cup of coffee or black tea. For something a little extra, drizzle with some caramel sauce and add fresh strawberries.
Pro Tips
- Grab the ripest, brownest bananas you have for the best natural sweetness
- Don't overwork your batter after adding dry stuff. A few lumps mean lighter loaf
- After baking, leave it in the pan for 15 minutes so it comes out nice and easy
Frequently Asked Questions
- → How can I make the loaf even softer?
Mix in plain yogurt, milk, or a little applesauce for an extra soft texture.
- → Can I use frozen bananas?
Yes, just thaw them first and mash well. They work great for this recipe!
- → What can I use instead of walnuts?
Swap in hazelnuts, almonds, or sunflower seeds if you need a nut-free option.
- → How long does this banana bread stay fresh?
It keeps for 3-4 days in the fridge or up to 3 months in the freezer for longer storage.
- → Can I cut back on the sugar in this?
Of course, reduce the brown sugar to 1/2 cup and add more banana for natural sweetness.