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This chocolate banana loaf turned into my go-to treat for getting rid of overripe bananas. All my friends grin when I bring it out. When chocolate and banana come together, you get that awesome mix of sweet and rich.
I've been whipping up this chocolate bread pretty much monthly for five years now. Tweaked it along the way, but this combo makes even my picky eaters happy.
Tasty Ingredients
- All-purpose flour: Toss in a cup for the bread to hold its shape
- Cocoa powder: Go with half a cup of good stuff for bold chocolate flavor
- Baking powder: Two small spoons so it fluffs up nicely
- Salt: Half a teaspoon evens out the sweet flavors
- Mashed bananas: One and a half cups—grab the black-spotted ones for max sweetness
- Egg: Just one big one to help everything stick together
- Melted butter: Quarter cup adds richness and taste
- Vegetable oil: Quarter cup keeps it soft for days
- Brown sugar: A full cup for that caramel-y, deep flavor
- Vanilla extract: A teaspoon to boost all the scents
- Chocolate chips: Use a whole cup—better chocolate makes a better bite
- Walnuts: Half a cup for some crunch, totally optional but awesome if you add it
Step-by-Step Directions
- Nail the baking pan first:
- Crank your oven up to 350°F, spread plenty of grease in your pan, and set it up so nothing sticks later on.
- Toss in the toppers:
- Gently stir in about three-quarters of your chocolate chips and the chopped walnuts. Save some chocolate chips for the very top.
- Mix up the two bowls:
- Add your dry mix slowly into the wet stuff and barely blend it all together. Don't go overboard or your bread gets heavy.
- Kick off with the dry crew:
- Mix flour, cocoa, salt, and baking powder good in a medium bowl. This spreads everything out evenly and cuts down on lumps.
- Wet ingredients party:
- In a bigger bowl, mash bananas until they're super smooth. Dump in melted butter, oil, egg, and vanilla—stir so it all blends. The warm butter really makes the vanilla pop.
- Sugar time:
- Pour brown sugar into your wet mixture and give it a good mix until it totally disappears. Brown sugar makes it rich and almost caramel-y.
- Getting it ready to bake:
- Spoon your batter into the greased pan, toss the extra chocolate chips on top, and get ready to bake.
- Bake it just right:
- Let it bake for 50 to 60 minutes, but check it starting at 50 with a toothpick. If it comes out clean or with just little crumbs, you're good to go.
This banana chocolate bread has saved many last-minute meals at my place. I always keep frozen bananas handy so I can whip this up fast. The chocolate is deep, and the bananas bring that perfect sweetness. Everyone loves it.
Storing and Freezing
This loaf holds up really well. Wrap it in foil or seal it in a tight container and it stays fresh on the counter for three days, or five in the fridge. Want to keep it longer? Let it cool, slice it up, and freeze the pieces. Then grab one whenever you want—just let it sit out for half an hour or pop it in the microwave for a few seconds.
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Fun Twists
No need to stick to the usual. Trade out walnuts for hazelnuts or almonds and see what you like. Stir in a teaspoon of cinnamon or cardamom for something warm and spicy. Want to go big? Drop in caramel chunks or a big spoon of peanut butter before baking. Swap a quarter of the flour for almond flour if you want a really rich bite.
Perfect Pairings
Have a warm slice with a scoop of vanilla ice cream for a killer dessert. For breakfast, smear on some cream cheese or peanut butter. It goes fantastic with bold coffee or black tea. For special days, try drizzling over homemade caramel sauce and topping with fresh strawberries.
Pro Tips
- Pick super ripe bananas with dark spots for the sweetest flavor and best aroma.
- Don't overmix after the dry stuff—leaving a few lumps keeps it from turning tough.
- For easy removal, let the loaf cool in the pan for 15 minutes, then move it to a rack to finish cooling.
Frequently Asked Questions
- → How can I make this bread softer?
Add plain yogurt, a splash of milk, or some applesauce for extra softness.
- → Can I use frozen bananas?
Yes, thaw them first and mash them up—they work perfectly for this.
- → What can I use instead of walnuts?
Go for hazelnuts, almonds, or sunflower seeds if you prefer a nut-free option.
- → How long will this bread stay fresh?
Keep it in the fridge for 3–4 days or freeze it for up to 3 months to extend freshness.
- → Is it possible to cut back on sugar?
Of course! Reduce brown sugar to 1/2 cup and use extra banana for a natural sweetness boost.