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Moist Chocolate Chip Banana Bread: The Ultimate Recipe

★★★★★

4.8 from 149 reviews
  • Author: Cleo
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (approximately 10-12 slices) 1x
  • Diet: Vegetarian

Description

This Moist Chocolate Chip Banana Bread combines the rich flavors of ripe bananas and cocoa with melty semi-sweet chocolate chips for a perfectly indulgent yet comforting treat. With a tender crumb and a hint of walnuts or pecans for crunch, this quick bread is ideal for breakfast, snack, or dessert.

Ingredients

Scale

Wet Ingredients

  • 2 very ripe bananas, mashed
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Add-ins

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan to prevent sticking.
  2. Mash Bananas and Cream Butter: In a large bowl, mash the ripe bananas until smooth. Add the softened butter and beat with an electric mixer on medium speed for 2-3 minutes until the mixture is light and fluffy.
  3. Add Sugars and Eggs: Gradually add both the granulated and light brown sugars, beating until well combined. Beat in eggs one at a time to maintain a smooth batter consistency, then stir in vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until uniformly mixed.
  5. Mix Dry and Wet Ingredients: Slowly add the dry ingredients into the wet banana mixture while mixing on low speed. Mix just until the batter is combined to avoid overmixing which can toughen the bread.
  6. Fold in Chocolate Chips and Nuts: Gently stir in the semi-sweet chocolate chips and chopped walnuts or pecans if using, ensuring they are evenly distributed throughout the batter.
  7. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the oven for 50-60 minutes, testing doneness by inserting a wooden skewer into the center; it should come out clean or with a few moist crumbs attached.
  8. Cool the Bread: Let the banana bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • For extra moisture, use very ripe bananas that are heavily speckled or even blackened.
  • Do not overmix the batter once dry ingredients are added to keep the bread tender.
  • Nuts are optional but add a nice crunch and flavor contrast.
  • Storage: Keep the banana bread wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: banana bread, chocolate chip banana bread, moist banana bread, cocoa banana bread, quick bread, chocolate chip bread

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Find it online: https://cleobrixton.com/moist-chocolate-chip-banana-bread-the-ultimate-recipe/