Chocolate Banana Bread

This chocolate banana bread is moist, rich and loaded with chocolate chips. It keeps well at room temperature or you can freeze the loaves for later.

Prep Time 15

Cook Time 55

Servings servings

Calories 251kcal

Ingredients

2 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon sea salt
1 1/2 cups mashed bananas about 6 large bananas
1 cup canola or vegetable oil
1 1/2 cups packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
2 cups semisweet chocolate chips see note

Instructions

Preheat oven to 350°F. Grease two 9x5" loaf pans with nonstick cooking spray and dust them with cocoa powder and set aside.
Mix together the flour, cocoa powder, baking soda, and sea salt in a large mixing bowl.
In a stand mixer or large mixing bowl mix together the mashed bananas, oil, vanilla, eggs, and brown sugar until smooth. Stir the dry ingredients into the wet ingredients until combined. Be careful not to overmix the batter. Stir in 1 1/2 cups of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top. Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean from the sticky batter.
Remove from the oven and cool on a wire rack. Once the bread has cooled in the pan for about 20 minutes turn it out onto a baking rack. The easiest way to do this is to run a butter knife around the edge of the pan to loosen the bread first.

Notes

You can use semisweet chocolate chips or dark chocolate chips. Sometimes I do half of each.

The bread will keep well at room temperature for several days. Just be sure to wrap it tightly. It will keep for up to a week in the refrigerator or you can freeze the loaves for up two to four months.

The bread is best after it's fully cooled. The flavors will be fully developed so resist the urge to slice it while it's still warm.

Nutrition