Why Make This Recipe
Chocolate Banana Bread is a delightful treat that combines the natural sweetness of ripe bananas with rich chocolate chips. This recipe is perfect for using up overripe bananas that might otherwise go to waste. Plus, it’s super simple to make and can be enjoyed at breakfast, as a snack, or even as a dessert. The moist texture and chocolaty flavor make it a favorite for all ages.
How to Make Chocolate Banana Bread
Ingredients :
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg
- 1 cup all-purpose flour
- 1/2 cup chocolate chips
Directions :
- Preheat the oven to 350°F (175°C). Grease a 4×8 inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the melted butter.
- Mix in the baking soda and salt.
- Add the sugar, egg, and vanilla extract, and mix until combined.
- Stir in the flour until just incorporated.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
How to Serve Chocolate Banana Bread
Chocolate Banana Bread can be served warm or at room temperature. You can slice it and enjoy it plain, or spread a bit of butter or cream cheese on top for added flavor. It also pairs well with a cup of coffee or tea for a delightful afternoon treat.
How to Store Chocolate Banana Bread
To keep your Chocolate Banana Bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze it. Wrap the bread tightly in plastic wrap and place it in a freezer-safe bag. It can last in the freezer for up to three months.
Tips to Make Chocolate Banana Bread
- Use very ripe bananas for the best flavor and sweetness.
- Make sure not to overmix the batter; mixing just until combined will help keep the bread tender.
- Feel free to add nuts or dried fruits for extra texture and flavor.
Variation
You can easily swap out the chocolate chips for peanut butter chips or even white chocolate. You can also add a sprinkle of cinnamon to the batter for a warm spice flavor.
FAQs
Can I use frozen bananas?
Yes, frozen bananas work great! Just thaw them and mash them before adding to the recipe.
Can I make this gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend to make this bread gluten-free.
How do I know when the bread is done?
Insert a toothpick in the center of the bread; if it comes out clean or with a few moist crumbs, it’s done. If it comes out wet, give it a few more minutes in the oven.
Chocolate Banana Bread
- Total Time: 80
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful treat combining the natural sweetness of ripe bananas and rich chocolate chips, perfect for breakfast, snacks, or dessert.
Ingredients
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg
- 1 cup all-purpose flour
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 4×8 inch loaf pan.
- Mash the ripe bananas in a mixing bowl until smooth.
- Stir in the melted butter.
- Mix in the baking soda and salt.
- Add the sugar, egg, and vanilla extract, and mix until combined.
- Stir in the flour until just incorporated.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 60-65 minutes, or until a toothpick inserted comes out clean.
- Let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Best enjoyed warm or at room temperature. Add butter or cream cheese for extra flavor.
- Prep Time: 15
- Cook Time: 65
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
