Chocolate Banana Bread
Chocolate Banana Bread is what I reach for when the counter has a few spotty bananas and I want something cozy without a fuss. Expect a moist, cocoa-rich loaf with melty pockets of chocolate, a gentle banana aroma, and a tender crumb that feels like a hug with your coffee. Nothing fancy. Just reliable, deeply chocolatey, and easy to make on a weekday evening.
Ingredients
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup unsalted butter, melted and slightly cooled (or neutral oil)
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/3 cup sour cream or plain Greek yogurt
- 1 cup semi-sweet chocolate chips or chunks
- Optional: 1 teaspoon instant espresso powder to deepen the chocolate flavor
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan and line it with a parchment sling so the bread lifts out easily. Little step, big payoff.
- In a large bowl, mash the bananas until mostly smooth. A few soft bits are fine. Whisk in the melted butter, brown sugar, granulated sugar, eggs, and vanilla. Pause for a second… it should smell like banana pudding right now.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt. If using espresso powder, add it here so it disperses evenly.
- Stir the dry ingredients into the wet, about 2 or 3 additions. Fold just until you no longer see streaks of flour. Batter will be thick. No need to overthink it.
- Fold in the sour cream or yogurt, then the chocolate chips and nuts if using. A few gentle turns with a spatula. That’s it.
- Scrape the batter into the prepared pan, smoothing the top. If you saved a few chips, sprinkle them on now for a pretty top.
- Bake on the center rack for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. If it looks wet, give it another 5 minutes and check again.
- Cool in the pan for 15 minutes, then lift out and cool on a rack. Warm slices are wonderful… but if you can wait until it’s just barely warm, the crumb sets beautifully.