Chocolate Banana Bread {Easy Recipe} - Miss in the Kitchen (2024)

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Chocolate Banana Bread ~ Easy Quick Bread Ingredients Needed: How to Bake Chocolate Banana Bread: How to Store Chocolate Banana Bread: Chocolate Banana Bread Ingredients Instructions Notes Did you make this recipe?

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ByMilisa

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Chocolate Banana Bread is a tasty snack or quick breakfast treat to make if you have over ripe bananas hanging around.

My kids love classic banana muffins, so sometimes I like to change it up and bake a loaf of Tyler Florence’s Chocolate Banana Bread. This is one of those recipes that I saved out of a magazine years ago and have made again and again.

Chocolate Banana Bread {Easy Recipe} - Miss in the Kitchen (1)

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Chocolate Banana Bread ~ Easy Quick Bread

This chocolate banana bread is a little decadent but not overly sweet. It’s best served alongside your morning coffee or an ice cold glass of milk.

Ingredients Needed:

Chocolate Banana Bread {Easy Recipe} - Miss in the Kitchen (2)

  • Over Ripe Bananas
  • Butter
  • Eggs
  • Sugar
  • Vanilla Extract
  • Bittersweet Chocolate – I have also used semi sweet chocolate chips in this recipe
  • All Purpose Flour
  • Cocoa Powder
  • Baking Powder
  • Salt
  • Powdered Sugar

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How to Bake Chocolate Banana Bread:

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  • Place bananas, softened butter, eggs, sugar and vanilla in a mixer bowl and beat for about 2 minutes.

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  • Melt bittersweet chocolate in a small pan, in the microwave or over a double boiler.

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  • Add to the banana mixture.

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  • Mix to combine.

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  • In a separate bowl, combine flour, cocoa powder, baking powder and salt.

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  • Add to the banana mixture.
  • Beat until well combined, stopping to scrape the sides of the bowl, about 2 minutes.

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  • Butter or spray a 9 x 5 inch loaf pan.
  • Pour batter into pan, smoothing evenly.

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  • Bake for 50 minutes to 1 hour or until a toothpick inserted near the center comes out clean.

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  • Run a knife around the pan to loosen the loaf and remove to a wire rack to cool.
  • Place a paper towel under wire rack & sprinkle with powdered sugar. The paper towel will catch the excess and be easy to cleanup.

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  • Slice and serve warm or at room temperature.

How to Store Chocolate Banana Bread:

Wrap cooled loaf in plastic wrap and store at room temperature up to 3 days. Can be refrigerated up to 5 days.

Banana bread can be frozen if wrapped in 2 layers of plastic wrap and a layer of foil for up to 3 months.

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I will take any excuse to eat chocolate for breakfast and this is one of my favorites. I also love making Chocolate Gravy and Buttermilk Biscuits or Chocolate Glazed Donuts for a weekend treat.

The next time you have some over ripe bananas, give this delicious Chocolate Banana Bread a try. It’s sure to be a big hit for breakfast or as an afternoon treat.

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Yield: 8 servings

Chocolate Banana Bread

Chocolate Banana Bread {Easy Recipe} - Miss in the Kitchen (15)

Chocolate Banana Bread is a tasty snack or quick breakfast treat to make if you have over ripe bananas hanging around.

Prep Time10 minutes

Cook Time1 hour

Total Time1 hour 10 minutes

Ingredients

  • 1 1/3 cups mashed over ripe bananas - about 3 bananas
  • 1/2 cup softened butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 ounces bittersweet chocolate (or 2/3 cup semi sweet chocolate chips)
  • 2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • non stick cooking spray or butter for the pan
  • 1 tablespoon powdered sugar for dusting

Instructions

Preheat oven to 350°.

In a mixing bowl, add bananas, butter, sugar, eggs and vanilla. Beat at medium speed until combined.

Melt chocolate (in a pan over low heat or microwave) and mix into batter.

In another bowl combine flour, cocoa powder, baking powder and salt.

Add to batter and mix for about 2 minutes, until well combined. Stop half way through and scrape down the sides of the bowl.

Spray or butter a 9 x 5 inch loaf pan.

Pour batter into pan, spreading evenly.

Bake for 50 - 60 minutes or until a toothpick inserted in the center comes out clean.

Loosen loaf from pan with a knife and remove to a wire rack to cool.

Dust with powdered sugar.

Slice and serve warm or at room temperature.

Notes

To store, wrap in plastic wrap. Store at room temperature up to 3 days or up to 5 days in the refrigerator.

To freeze: wrap in 2 layers of plastic wrap plus a layer of foil. Freeze up to 3 months.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 486Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 81mgSodium: 349mgCarbohydrates: 65gFiber: 5gSugar: 28gProtein: 8g

Nutritional calculations are estimated and may not be accurate.

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See Also
Pumpkin Spice Caramel Pecan Monkey Bread | Pull Apart Bread Recipe

Chocolate Banana Bread {Easy Recipe} - Miss in the Kitchen (16)

Chocolate Banana Bread {Easy Recipe} - Miss in the Kitchen (2024)
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