The combination of chocolate and bananas is unbeatable, and this Chocolate Banana Bread takes it to the next level! With rich cocoa powder, chocolate chips, and a luscious chocolate frosting, it’s moist, perfectly sweet, and irresistible.
Whether you’re using up ripe bananas or making a crowd-pleasing dessert, this recipe is a must-try. If you love this Chocolate Banana Bread, don’t miss our Zesty Orange Cake for a citrusy twist, Eggnog Cookies for festive warmth, and Hot Cocoa Cookies for a chocolatey, gooey treat!
Why You’ll Love This Chocolate Banana Bread
This Chocolate Banana Bread is a winner because it combines rich cocoa, chocolate chips, and sweet bananas for a moist, delicious treat. Topped with a simple chocolate frosting, it’s perfect for any occasion and a great way to use overripe bananas!
Ingredients You Will Need
For the Banana Bread: Gather all-purpose flour, cocoa powder, baking soda, baking powder, softened butter, granulated sugar, brown sugar, eggs, ripe bananas, and semi-sweet chocolate chips for a rich, chocolatey banana bread.
For the Chocolate Frosting: Use heavy cream, brown sugar, unsalted butter, vanilla extract, and semi-sweet chocolate chips to create a smooth, glossy frosting perfect for topping this delicious loaf.
How to Make Chocolate Banana Bread
- Prepare the Batter: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk the flour, cocoa, baking soda, and baking powder.
- In another bowl, cream the butter, and sugars, and then add eggs, bananas, and chocolate chips.
- Bake: Pour batter into the loaf pan and bake for 50-60 minutes or until a toothpick comes out clean. Let cool in the pan.
Make the Frosting: Heat the cream and brown sugar in a saucepan until bubbly. Stir in butter and vanilla, then whisk in chocolate chips until smooth. Allow to cool slightly before spreading over the bread.
Tips & Tricks
- Use Ripe Bananas: Overripe bananas are extra sweet and add a richer banana flavor, giving your bread that perfect natural sweetness.
- Don’t Overmix: Gently mix the batter until just combined. Overmixing can make the bread dense instead of soft and tender.
- Check for Doneness Carefully: Use a toothpick to check the center of the loaf. If it comes out clean or with a few moist crumbs, it’s ready, if the batter sticks, give it a few more minutes.
- Cool Before Slicing: Let the bread cool in the pan for about 10 minutes before transferring to a rack. This helps keep it from crumbling and locks in the moisture for every slice!
Storage
Room Temperature:
Store your chocolate banana bread in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can also store it in the fridge for longer freshness.
Freezing:
To freeze, wrap the cooled bread (without frosting) in plastic wrap and place it in a freezer-safe bag. It will keep well for up to 3 months. Thaw at room temperature and add the frosting before serving.
Variations
- Nutty Chocolate Banana Bread: Add ½ cup of chopped walnuts or pecans to the batter for a crunchy twist.
- Double Chocolate Banana Bread: Mix in an extra ½ cup of chocolate chips to make this bread even more chocolatey!
- Peanut Butter Chocolate Banana Bread: Drizzle some melted peanut butter on top of the bread before frosting for a rich, nutty flavor.
Chocolate Banana Bread
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs
- 4 small to medium bananas, peeled and mashed
- 1 cup semi-sweet chocolate chips
For the Frosting
- ⅓ cup heavy cream
- 2 Tbsp packed brown sugar
- 1 tsp unsalted butter
- ½ tsp teaspoon vanilla extract
- ⅓ cup semi-sweet chocolate chips
Instructions
Banana Bread
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick cooking spray and set it aside.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and baking powder. Set aside.
- In a medium bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas until everything is fully combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the semi-sweet chocolate chips.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan before removing it to a wire rack.
Make the Chocolate Frosting:
- In a medium saucepan, heat the heavy cream and brown sugar over medium heat, stirring occasionally until the sugar dissolves and the mixture begins to gently bubble.
- Stir in the butter and vanilla extract until fully melted.
- Remove the pan from heat and stir in the chocolate chips. Whisk until the mixture is smooth and glossy. Allow the frosting to cool for 10-15 minutes to thicken slightly.
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