Description
This Chocolate Banana Bread is rich, moist, and perfectly sweet — a decadent twist on the classic banana loaf. Loaded with ripe bananas, cocoa, melty chocolate chips, and crunchy pecans, it’s a chocolate lover’s dream in every bite.
Ingredients
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- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 very ripe bananas, mashed
- 1/2 cup salted butter, melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups semi-sweet chocolate chips, divided
- 1/2 cup pecans, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, mash the bananas until smooth. Stir in melted butter, brown sugar, granulated sugar, vanilla extract, and eggs until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in 1 cup of the chocolate chips and the chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/2 cup of chocolate chips over the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use overripe bananas with lots of brown spots for the best flavor and sweetness.
- For a nut-free version, simply omit the pecans or replace with extra chocolate chips.
- This bread tastes even better the next day once the flavors have settled.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg