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To make a great chocolate banana bread, gather these key ingredients: - 3 ripe bananas, mashed - ½ cup unsweetened cocoa powder - ½ cup granulated sugar - ¼ cup brown sugar, packed - ⅓ cup melted coconut oil - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - ½ teaspoon salt - 1 ½ cups all-purpose flour - ½ cup semi-sweet chocolate chips These ingredients work together to create a moist and rich bread. The ripe bananas add natural sweetness. Cocoa powder brings in the chocolate flavor. Coconut oil keeps the bread tender. You can customize your chocolate banana bread with these mix-ins and toppings: - ¼ cup chopped walnuts (optional) - ¼ cup chopped pecans - ¼ cup dried fruit like raisins or cranberries - A sprinkle of sea salt on top Adding walnuts or pecans gives a nice crunch. Dried fruit can add a sweet twist. A sprinkle of salt can enhance the chocolate flavor. If you need to swap some ingredients, here are some good substitutes: - Coconut oil: Use vegetable oil or melted butter. - Granulated sugar: Brown sugar or coconut sugar can work. - All-purpose flour: Use whole wheat flour or oat flour for a different taste. These substitutes can change the flavor or texture a bit. Always remember to adjust cooking times if needed. {{ingredient_image_1}} First, you must prepare your loaf pan. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little oil. You can also line it with parchment paper. This will help the bread come out easily after baking. Make sure the pan is ready before you mix your batter. Next, grab a large mixing bowl. Add three ripe bananas that you have mashed. They should be soft and sweet. Then, pour in ⅓ cup of melted coconut oil. This oil will add moisture and a nice flavor. Now, add ½ cup of granulated sugar and ¼ cup of packed brown sugar. Stir these ingredients together until they blend well. Crack in two large eggs and add 1 teaspoon of vanilla extract. Mix everything until smooth and well combined. Now, it’s time to add the dry ingredients. Sprinkle in ½ cup of unsweetened cocoa powder. This gives the bread its rich chocolate taste. Then, add 1 teaspoon of baking soda and ½ teaspoon of salt. Stir this mixture until you see no more dry bits. Gradually mix in 1 ½ cups of all-purpose flour. Do not overmix; just until it is combined. Finally, fold in ½ cup of semi-sweet chocolate chips and, if you like, ¼ cup of chopped walnuts. This will add extra flavor and texture. Pour the batter into the loaf pan and smooth the top. Bake for 55-60 minutes. Check with a toothpick; it should come out clean. Let it cool for 10 minutes before moving it to a wire rack. To get the best texture, use ripe bananas. Ripe bananas are soft and sweet. They help the bread stay moist. Mash them well, but not too smooth. A few small lumps add nice texture. Also, don’t overmix the batter. Stir until just combined. Overmixing can make the bread tough. Lastly, let the bread cool in the pan for a bit. This helps it set and gives it the right texture. Store your chocolate banana bread in an airtight container. This keeps it moist and fresh. If you have a lot left, slice it first. Place parchment paper between slices for easy access. You can keep it at room temperature for up to three days. If you want to store it longer, freeze it. Wrap it tightly in plastic wrap and then in foil. It can last up to three months in the freezer. One common mistake is not measuring ingredients correctly. Use a kitchen scale or measuring cups for accuracy. Another mistake is skipping the cooling time. Cutting into the bread too soon can make it fall apart. Also, check your oven temperature. An oven that is too hot can burn the outside while leaving the inside raw. Lastly, don’t forget to check for doneness. Use a toothpick to test if the center is cooked through. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots for the best results. Don’t Overmix the Batter: To keep your bread light and fluffy, mix just until the flour is incorporated. Overmixing can lead to a dense texture. Experiment with Add-Ins: Feel free to customize your bread with other mix-ins like shredded coconut, dried fruit, or different nuts for a unique twist. Check for Doneness: Ovens can vary, so check your bread a few minutes before the end of the baking time. It’s done when a toothpick inserted in the center comes out clean. {{image_2}} You can make a gluten-free version of this bread. Use gluten-free flour instead of all-purpose flour. Look for blends that work well in baking. Make sure to check the ingredients on the package. Some blends contain xanthan gum, which helps with texture. This bread will still taste rich and moist. To make this bread vegan, swap the eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Replace coconut oil with applesauce for moisture. Use dairy-free chocolate chips for a fully vegan treat. This will give you a tasty, plant-based dessert. You can add extra flavors to your chocolate banana bread. Try adding spices like cinnamon or nutmeg for warmth. A splash of almond extract can add a lovely twist. You can also mix in different nuts or dried fruits. This will give your bread unique tastes and textures. Each variation can make your bread special and fun! To keep your Chocolate Banana Bread fresh, wrap it tightly in plastic wrap or foil. Place it in an airtight container. This method keeps it moist for up to four days. Store it at room temperature, away from sunlight. If you live in a humid area, refrigerate it to prevent spoilage. To freeze Chocolate Banana Bread, first, let it cool completely. Then, slice the bread for easy serving. Wrap each slice in plastic wrap, then in aluminum foil. Place the wrapped slices in a freezer bag. This way, you can enjoy a slice anytime. It can last in the freezer for about three months. To reheat your Chocolate Banana Bread, remove it from the fridge or freezer. If frozen, let it thaw in the fridge overnight. For the best taste, warm slices in a toaster or oven. Heat at 350°F (175°C) for about 10 minutes. This brings back its soft, moist texture and rich flavor. Enjoy your warm treat! Yes, you can make this bread without eggs. Use mashed bananas or applesauce instead. About ¼ cup of either works well. This keeps the bread moist. The taste will stay great too. You can also try flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. This mix acts like an egg in the recipe. To make the bread less sweet, reduce the sugars. Use only ¼ cup of granulated sugar. You can skip the brown sugar too. The ripe bananas add natural sweetness. If you want a richer chocolate flavor, add more cocoa powder. This will balance the sweetness and give a deeper taste. If your bread is too dense, it might be overmixed. Mix the batter just until combined. Avoid stirring too much. Check your baking soda too. It should be fresh. Old baking soda won't help the bread rise. Lastly, make sure you measure flour correctly. Too much flour can cause density. Spoon flour into your measuring cup, then level it off. You learned the key ingredients for making chocolate banana bread. I shared tips for mixing, baking, and storing it. You can even try gluten-free or vegan options. Avoid common mistakes to get the best texture. In the end, you can enjoy this bread in many ways. Remember to store and reheat it properly for the best taste. Get creative with flavors, and have fun baking!

Choco-Banana Bliss Bread

A deliciously moist banana bread infused with cocoa and chocolate chips, perfect for dessert or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 200 kcal

Ingredients
  

  • 3 none ripe bananas, mashed
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.33 cup melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups all-purpose flour
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup chopped walnuts (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a large mixing bowl, combine the mashed bananas, melted coconut oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well blended.
  • Add in the cocoa powder, baking soda, and salt. Stir until combined.
  • Gradually add the all-purpose flour to the mixture and mix until just incorporated. Be careful not to overmix.
  • Fold in the semi-sweet chocolate chips and walnuts (if using) until evenly distributed through the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Optional walnuts can be added for extra crunch.
Keyword banana bread, chocolate, dessert