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Best Chocolate Banana Bread

This Best Chocolate Banana Bread is SO MOIST! Rich cocoa and melty chocolate chips make it a heavenly treat perfect for any time of day.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Banana Bread, Chocolate, Easy, Moist, Quick
Servings: 8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 1/2 cups mashed bananas about 3 medium bananas
  • 1 large egg room temperature
  • 1/4 cup unsalted butter melted
  • 1/4 cup canola oil
  • 1 cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 cup large semisweet chocolate chips
  • 1/2 cup walnuts chopped, optional

Instructions

  • Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and sea salt. Set this mixture aside.
  • In a large mixing bowl, mash the bananas until smooth. Then, add the room temperature egg, melted butter, canola oil, brown sugar, and vanilla extract. Whisk until well combined and smooth.
  • Gradually add the dry ingredient mixture to the wet ingredients. Using a spatula, gently fold them together until just combined. Be careful not to overmix; a few lumps are okay!
  • Fold in the semisweet chocolate chips and chopped walnuts (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your Best Chocolate Banana Bread warm or at room temperature!

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • 9x5-inch loaf pan
  • Measuring Cups and Spoons

Notes

  • For a vegan version, substitute the egg with a flax egg and use coconut oil or vegan butter instead of butter.
  • Add nuts like pecans or hazelnuts for added crunch and flavor.
  • Store bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze wrapped loaf for up to 3 months; thaw at room temperature before serving.
  • Reheat slices by microwaving 15-20 seconds or toasting for warm, melty chocolate goodness.