Chocolate Banana Bread

How to make chocolate banana bread

Melt the butter about 90% of the way. Whisk to completely melt.

Mix the melted butter and mashed banana until well-combined.

Whisk in the sugars until well combined. Add the eggs and vanilla and mix in until combined.

Add the dry ingredients and whisk in just until combined. Don’t overmix.

Mix in chocolate chips just until combined.

Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean. It’s ok if there’s melted chocolate, but there shouldn’t be batter on the toothpick.

Let cool in pan for a few minutes and then remove to wire cooling rack to finish cooling before slicing.

Tips

• Bananas: For banana bread, it’s best to use overripe bananas. I like to use bananas that are darker yellow with a lot of brown speckles.
• Butter: You can use either salted or unsalted butter. I prefer salted butter, but it’s really just a matter of preference. When you melt the butter, you don’t want it to be hot and sizzling or browned. I melt the butter about 90% of the way and then whisk it until it is completely melted.
• Flour: It’s important to properly measure flour. Getting too much flour in your bread will give you a heavy or doughy loaf. To properly measure flour, either sift it or give it a good stir. Then lightly spoon it into the measuring cup and level off. Avoid packing or tapping the flour in.
• Chocolate chips: I use semisweet chocolate chips. If you want the bread to be less sweet, use dark or bittersweet chocolate chips. If you like things sweeter, use milk chocolate chips. You can also use mini chocolate chips if you prefer.
• I recommend mixing the banana bread by hand. This helps to avoid overmixing, and overmixing will give you a heavy loaf.

How to store

This bread is best stored at room temperature in a resealable container. If you live in a very humid area, you may want to keep the bread in a resealable container in the fridge.

The bread should keep for up to 4 days.

How to freeze

To freeze this bread, let the baked bread come to room temperature on a wire cooling rack. Once the bread is at room temperature, wrap the loaf tightly in plastic wrap and then place the loaf in a resealable, freezer-safe container (like a gallon-sized freezer baggie). The bread can stored in the freezer for up to 3 months.

More ways to use bananas! 

• Banana Bread Waffles
• Marbled Banana Bread
• Banana Bread Muffins

If you’ve tried this chocolate banana bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!