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moist chocolate banana bread

Irresistibly Moist Chocolate Banana Bread

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This decadent chocolate banana bread combines rich Dutch-processed cocoa with naturally sweet ripe bananas for an incredibly moist texture. White chocolate chips create pockets of sweetness while optional toasted nuts add delightful crunch to this indulgent yet comforting treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 ripe bananas approximately 1 pound, mashed
  • 2 large eggs lightly beaten
  • ½ cup unsalted butter melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1¾ cups all-purpose flour
  • ¼ cup Dutch-processed cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup white chocolate chips
  • ½ cup walnuts or pecans toasted and coarsely chopped, optional
  • Demerara sugar for topping

Equipment

  • 9×5×3 inch loaf pan
  • Mixing bowls
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (180°C) and position the rack in the middle. Grease and flour a 9×5×3 inch loaf pan, or spray with non-stick baking spray.
  2. If using nuts, spread them on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden. Set aside to cool before chopping.
  3. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
  4. In a separate medium bowl, combine the mashed bananas, lightly beaten eggs, melted butter, and vanilla extract.
  5. Gently fold the wet ingredients into the dry mixture until just combined, being careful not to overmix.
  6. Fold in the toasted chopped nuts and white chocolate chips.
  7. Pour the batter into your prepared loaf pan. Sprinkle demerara sugar over the top for extra sweetness and crunch.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Start checking at the 50-minute mark.
  9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 320kcal

Notes

For the most flavorful bread, use very ripe bananas with plenty of brown spots. The bread will keep at room temperature, wrapped tightly, for up to 3 days or refrigerated for up to a week. You can also freeze slices individually wrapped for up to 3 months.
For a flavor variation, try adding a teaspoon of espresso powder to enhance the chocolate flavor, or substitute dark or milk chocolate chips for the white chocolate.

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