This Chocolate Banana Bread is a delicious twist on traditional banana bread, featuring rich cocoa flavor, moist texture, and crunchy walnuts. It’s a simple, one-bowl recipe that’s perfect for breakfast, dessert, or an afternoon snack. The natural sweetness of ripe bananas means you can adjust the sugar content to your liking, making it a healthier option for indulgence.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Cooling Time: 10 minutes
- Total Time: 1 hour 10 minutes
Ingredients (Cups and Grams)
Wet Ingredients:
- 3 ripe bananas, mashed
- 2 eggs
- 1 teaspoon vanilla extract (optional)
Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ½ cup (100g) sugar (optional, adjust to taste)
- A pinch of salt
Mix-ins:
- ½ cup walnuts, chopped (or to taste)
Directions
Step 1: Preheat the Oven
- Preheat oven to 350°F (175°C).
- Grease and line a loaf pan with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
- In a large bowl, mash the ripe bananas until smooth.
- Add 2 eggs and whisk together until fully combined.
- Stir in vanilla extract (if using).
Step 3: Combine the Dry Ingredients
- In a separate bowl, whisk together:
- Cocoa powder
- Baking powder
- Salt
- Flour
- Sugar (if using)
- Gradually add the dry mixture to the wet ingredients, stirring just until incorporated. Be careful not to overmix to keep the bread soft.
Step 4: Add Walnuts
- Fold in chopped walnuts, ensuring they are evenly distributed in the batter.
Step 5: Pour into the Loaf Pan
- Pour the batter into the prepared loaf pan and spread it out evenly.
Step 6: Bake
- Place the loaf pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
- Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes.
- Transfer the loaf to a wire rack to cool completely before slicing and serving.
Serving Suggestions
- Serve warm with butter or peanut butter for a delicious breakfast.
- Enjoy a slice with coffee or tea for an afternoon treat.
- Drizzle with melted chocolate for an extra indulgent dessert.
- Top with yogurt and honey for a nutritious snack.
Cooking Tips
- Use overripe bananas for the best natural sweetness and moist texture.
- Don’t overmix the batter to keep the bread soft and fluffy.
- Toast the walnuts before adding them for extra crunch and flavor.
- For a fudgier texture, add ¼ cup melted dark chocolate to the batter.
- Make it dairy-free by using a plant-based milk alternative if substituting eggs.
Nutritional Benefits
- Bananas provide potassium and fiber, aiding digestion and heart health.
- Walnuts contain healthy fats and protein, making this bread more filling.
- Cocoa powder is rich in antioxidants, boosting brain and heart health.
- No artificial preservatives – homemade means fresher and healthier.
Dietary Information
- Vegetarian-friendly
- Can be made dairy-free by omitting butter and using plant-based milk or oil.
- Lower sugar option available by adjusting the sweetness level.
Nutritional Facts (Per Slice – Approximate)
- Calories: 220
- Carbohydrates: 34g
- Protein: 5g
- Fats: 8g
- Sugar: 12g
Storage
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 1 week, warming slices before serving.
- Freeze individual slices wrapped in plastic wrap for up to 2 months.
Why You’ll Love This Recipe
- Easy to make with simple ingredients – no fancy equipment needed.
- Moist, chocolatey, and nutty – the perfect flavor combination.
- Healthier than store-bought options – made with natural ingredients.
- Great for meal prep – make ahead and enjoy throughout the week.
Conclusion
This Chocolate Banana Bread is a must-try for banana lovers and chocolate fans alike. With its rich cocoa flavor, moist banana base, and crunchy walnuts, every bite is pure delight. Whether you enjoy it as a quick breakfast, an afternoon snack, or a sweet treat, this homemade banana bread is sure to become a favorite in your home. Try this recipe today and enjoy the best of both worlds—chocolate and banana—in one loaf!
Frequently Asked Questions
- Can I use whole wheat flour instead of all-purpose flour?
- Yes! Whole wheat flour can be substituted, but the texture will be denser. Try using half whole wheat, half all-purpose flour for the best results.
- Can I make this without eggs?
- Yes! Substitute eggs with flaxseed meal (1 tbsp flaxseed + 2.5 tbsp water per egg) or unsweetened applesauce (¼ cup per egg).
- Can I add chocolate chips?
- Absolutely! Stir in ½ cup of chocolate chips for an extra chocolatey version.
- Can I replace the sugar with honey or maple syrup?
- Yes! Use ⅓ cup honey or maple syrup instead of sugar, but reduce the flour slightly to maintain the batter consistency.
- How do I make it extra moist?
- Adding ¼ cup Greek yogurt or sour cream makes the banana bread even softer and more tender.
- What’s the best way to mash bananas?
- Use a fork, potato masher, or blender for a smooth consistency. Overripe bananas mash best.
- Can I use almond flour instead of all-purpose flour?
- Almond flour alone will make the bread crumbly. For a gluten-free option, try ½ almond flour + ½ oat flour.
- Why is my banana bread dry?
- This could be due to overmixing the batter or overbaking. Mix gently and check the bread at 50 minutes.
- Can I use frozen bananas?
- Yes! Thaw frozen bananas, drain excess liquid, and mash before using.
- How do I know when it’s fully baked?
- Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s done.
Enjoy your homemade Chocolate Banana Bread, and let me know how it turns out! 🍌🍫