Chocolate Banana Bread Recipe (with video)

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This easy chocolate banana bread recipe is fluffy, moist and so delicious! It's the perfect bread for chocolate lovers!

Chocolate Banana Bread in a rectangular platter

This chocolate banana bread is so easy to make! Combines the chocolate flavor with the delicious banana flavor.
For this cake, simply mix the dry ingredients with the wet ingredients and sprinkle the top with dark chocolate chips for the perfect loaf.
I'm sure that this chocolate banana bread will become one of your favorite breakfast recipe. I know your kids will love it!
If you're looking for more cake recipes, we suggest this Sweet chocolate cake, Orange loaf cake or this Banana bread.

Ingredients
How to make (step-by-step with photos)
Tips
Recipe FAQs
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Recipe video
Chocolate Banana Bread Recipe
Nutrition facts

INGREDIENTS FOR CHOCOLATE BANANA BREAD

Here you'll find all the simple ingredients needed to make this recipe:

Cocoa powder - Cocoa powder is a versatile ingredient that adds rich chocolate flavor to this cake.
Bananas - Bananas, mashed with a fork.
Eggs - Provides structure and moisture to the cake.
All-purpose flour - Adds consistency and is the base of the batter.
Granulated sugar - To sweeten and flavor.
Vegetable oil - Adds a spongy texture and moist flavor to the cake.
Butter - Melted butter. Makes the cake softer and tastier.
Chocolate chips - Dark chocolate chips.
Salt - Highlights all the other flavors.
Baking powder - Rising agent.

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE CHOCOLATE BANANA BREAD

Step 1: Preheat the oven to 150ºC (300ºF). Grease a loaf pan with butter (or cooking spray) and dust the inside of the tin with some cocoa powder (hold and rotate the pan so that the flour coats all surfaces). You can line the loaf tin with parchment paper.

Step 2: Dry ingredients: In a large bowl, whisk the flour, cocoa powder, baking powder and a pinch of salt; set aside.

Step 3: Wet ingredients: In a second large bowl, beat with an electric mixer the sugar, eggs and the melted butter until a creamy mixture.

Step 4: Mash the bananas with a fork. Add the mashed bananas and the vegetable oil and beat until obtain a homogeneous mixture. Add the dry ingredients to the wet and whisk until just incorporated.

Step 5: Using a rubber spatula, give the batter a final turn to make sure there are no lumps at the bottom and sides of the bowl.

Step 6: Transfer the batter to the prepared loaf pan and sprinkle with chocolate chips over the top. Bake for 40 to 45 minutes, until a toothpick inserted into the center, comes out clean.

Step 7: Remove the cake from the oven and allow to cool for 25 to 30 minutes.

Step 8: Remove from the pan and place the cake onto a wire rack or rectangular serving platter.

Step 9: Allow to cool to room temperature and serve.

RECIPE TIPS

Use these two techniques to know when a cake is done:
Toothpick test: Insert a toothpick into the center of the cake. If it comes out clean with no batter sticking to it, the cake is done. If there are still some wet crumbs or batter stuck to the toothpick, leave the cake in the oven for a few more minutes.
Finger test: Gently press the center of the cake with your finger. If it springs back and doesn't leave an indentation, the cake is done. If you notice that your finger leaves indents when you press down, put the cake back in the oven for a few more minutes and check again.

Some tips to make a cake rise:
1. Add leavening agents like baking powder and baking soda to the cake.
2. Ensure that ingredients like eggs and dairy are at room temperature.
3. Preheat the oven and avoid opening the oven while the cake is cooking. Opening the oven door frequently while baking can cause fluctuations in temperature, affecting the cake's rise.
4. Choosing the correct pan size is also important.

FREQUENTLY ASKED QUESTIONS

How long does chocolate cake last?

If it's a simple chocolate cake, it can last for around 2 to 4 days at room temperature in an airtight container or wrapped in plastic wrap.
If it is a chocolate cake that has, for example, butter or chocolate cream frosting, the shelf life can vary between 1 and 2 days, at room temperature.
If the cake has butter or chocolate cream frosting, we recommend storing the cake in the fridge.

How long to cool a cake before removing from pan?

It may vary depending on the type of cake, pan and kitchen temperature.
For most cakes, allow to cool about 25 to 30 minutes to ensure the cake doesn't fall apart.
After this initial cooling period, you can also run a knife along the edges of the cake to loosen it from the sides of the pan.

RECIPE VIDEO:

Chocolate Banana Bread

This easy chocolate banana bread recipe is fluffy, moist and so delicious! It's the perfect bread for chocolate lovers!

5.00 from 1 reviews

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Category:Breakfast, Cakes, Recipes, Videos

Cuisine: American, Portuguese

Difficulty: Easy

Servings: 12 slices

Prep Time:20 m

Cook Time:40 m

Total Time:60 m

Ingredients

50 grams (1/3 cup) cocoa powder
2 medium bananas, mashed with a fork
3 medium eggs
150 grams (1 cup) all-purpose flour
150 grams (2/3 cup) granulated sugar
100 ml (1/2 cup) vegetable oil
150 grams (2/3 cup) melted butter
75 grams (1/3 cup) dark chocolate chips
1/2 teaspoon sea salt
1 teaspoon baking powder

Directions

Preheat the oven to 150ºC (300ºF). Grease a loaf pan with butter (or cooking spray) and dust the inside of the tin with some cocoa powder (hold and rotate the pan so that the flour coats all surfaces). You can line the loaf tin with parchment paper.
In a large bowl, whisk the flour, cocoa powder, baking powder and a pinch of salt; set aside.
In a second large bowl, beat with an electric mixer the sugar, eggs and the melted butter until a creamy mixture.
Mash the bananas with a fork. Add the mashed bananas and the vegetable oil and beat until obtain a homogeneous mixture. Add the dry ingredients to the wet and whisk until just incorporated.
Using a rubber spatula, give the batter a final turn to make sure there are no lumps at the bottom and sides of the bowl.
Transfer the batter to the prepared loaf pan and sprinkle with chocolate chips over the top. Bake for 40 to 45 minutes, until a toothpick inserted into the center, comes out clean.
Remove the cake from the oven and allow to cool for 25 to 30 minutes.
Remove from the pan and place the cake onto a wire rack or rectangular serving platter.
Allow to cool to room temperature and serve.