Chocolate Banana Bread

This is the BEST recipe I have made for chocolate banana bread because – c h o c o l a t e! There is so much chocolately-goodness in each bite that you can’t even tell there’s four bananas in there! The last time I made this bread, I passed it along to my sister whose 4 year old couldn’t get enough of the “chocolate cake” – kid approved! I believe it’s also breakfast-approved too, it does have bananas in it afterall AND dessert approved too – just add a scoop of ice cream on top & yum!

Chocolate Banana Bread


1 cup all-purpose flour
1/2 cup cocoa powder*
1 tsp baking soda
1/2 tsp salt**
3 large overripe bananas, mashed
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
3/4 cup light brown sugar, packed
1 large egg, room temperature
1 tsp vanilla extract
1 cup semisweet chocolate chips, divided

*Original recipe calls for Dutch Process cocoa but I only had regular cocoa powder and it was still rich in chocolate flavour!
**Original recipe calls for sea salt, however, I’m not a fan of sea salt so I opted for regular salt


  1. Pre-heat oven to 350 degrees and grease a 9×5 loaf pan with non-stick spray & set aside.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, mash bananas. Add in the melted butter and oil and stir until well combined. Stir in brown sugar, egg, and vanilla. Stir until smooth.
  4. Add the dry ingredients into the wet ingredients but do not overmix! Stir in 3/4 of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips on the top of batter. Bake for 50-65 minutes or until toothpick comes out mostly clean [Note: Melted chocolate chips may show up on toothpick but that is okay!] Check around the 50 minute mark as you don’t want to overcook the bread!
  6. Remove from oven and set onto a cooling rack. Let bread cool in pan for 15 minutes before removing. Cut into slices and serve!


Recipe Source: Two Peas and Their Pod


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