Description

Chocolate Banana Bread is a moist, rich quick bread that combines the natural sweetness of ripe bananas with the deep flavor of cocoa and chocolate chips. It’s easy to make and perfect for breakfast, dessert, or anytime snacking.

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
3 ripe bananas, mashed
3/4 cup granulated sugar or brown sugar
2 large eggs
1/3 cup vegetable oil or melted butter
1 tsp vanilla extract
1/2 cup sour cream or plain yogurt (optional, for extra moisture)
3/4 cup semi-sweet or dark chocolate chips (plus extra for topping, optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In another bowl, mash the bananas until smooth.
Add sugar, eggs, oil (or melted butter), and vanilla extract to the bananas. Mix until fully combined.
Stir in the dry ingredients until just combined. Do not overmix.
Fold in chocolate chips and sour cream or yogurt if using.
Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle extra chocolate chips on top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with brown or black spots for best flavor and moisture.To make dairy-free, use plant-based yogurt and dairy-free chocolate chips.Store at room temperature for up to 3 days or refrigerate for up to 1 week.Freeze individual slices wrapped in plastic for easy grab-and-go snacks.Add espresso powder or peanut butter for fun flavor variations.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 200mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg