I’ve made chocolate banana bread a few times over the past several years and have never been “wowed.” I really wanted to develop a recipe that delivered a decadent chocolate flavor with a moist, dense texture. After several tries, I landed on today’s chocolate chip-studded beauty, a loaf that lives up to my very popular and deeply loved classic banana bread recipe.
Here’s Why You’ll Love This Chocolate Banana Bread
Uses simple, basic baking ingredients Batter comes together easily Stays moist for days, and also freezes well Dense, but not-too-heavy crumb Substantial chocolate flavor that doesn’t overpower the banana An anytime treat—enjoy with coffee, in the afternoon, or for dessert
Key Ingredients to Use & Why
Let me share a brief rundown of the ingredients you need and the purpose of each. Remember, baking is a science, and the select ingredients play a crucial role in the texture, moisture, flavor, and structure of your baked goods. I use many of the following ingredients in my double chocolate zucchini bread, too. Expect a thick batter and use a 9×5-inch loaf pan; an 8×4-inch pan is too small. The chocolate banana bread takes about 60 to 65 minutes to bake. Begin checking for doneness at 60 minutes using a toothpick; if it comes out mostly clean with only a few moist crumbs, the bread is done. You don’t have to wait too long for this quick bread to cool; at least 1 to 2 hours is enough. Just wait until you slice into the warm loaf with all those melty chocolate chips inside. And my last piece of advice: try a slice with a generous swipe of peanut butter! Then go try this peanut butter chocolate chip zucchini bread next. 🙂
Other Favorite Banana Recipes:
Banana Cake & Banana Cupcakes Banana Cream Pie Banana Muffins & Blueberry Banana Muffins Banana Chocolate Chip Streusel Muffins Peanut Butter Banana Muffins
