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    Home » Cake

    Published: Oct 13, 2018 · 4 Comments · This post may contain affiliate links

    Chocolate Banana Bread Recipe

    Jump to Recipe Print Recipe
    Chocolate Banana Bread

    Come and try this super easy chocolate banana bread!

    And yes, it also has chocolate chips in it.

    Moist and soft with double chocolate power, this is one banana bread that you don't want to miss out.

    Let's get straight to it, shall we?

    Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Everything I mention in this post is what I personally use and recommend.

    What Bananas To Use

    The bananas that we use in baking are different from the ones that we would normally eat daily. For baking we will want those ripe banana that have dark spots on them.

    Yes, the ugly looking ones that you just feel you want to throw away. So whenever you have any ripe ugly bananas, come and make this recipe.

    Or my other baked goods using these type of ripe bananas. Interested?

    • Banana and chocolate chip muffins (seriously you must try these)
    • Classic banana bread
    • Double chocolate banana muffins
    • Healthy chocolate peanut butter banana bread
    • Banana coffee cake

    Or simply head out to my recipe page, there are more!

    Ripe bananas like these are amazing for baking because they're sweeter, easier to mash and incorporate in the batter. Some people like to mash their bananas into fine puree but me personally, I like to see some chunks of banana in my banana bread.

    So it's your choice, up to you.

    Chocolate On Chocolate

    So for this recipe I'm using cocoa powder and chocolate chips.

    Who doesn't like chocolate, right? More when it's chocolate on chocolate. There can never be too much chocolate in a recipe.

    Usually I like to use semi sweet chocolate in my bakings but for this particular recipe I want the chocolate to be significantly visible on top of this delicious bread so I'm using chocolate chips.

    Chocolate chips retain their shape better.

    Taste Better The Next Day

    Like any other baked banana goods, this lovely chocolate banana bread is even lovelier the next day.

    So if you can control yourself, serve it on the next day.

    Once it has completely cooled after baking, wrap it tightly with cling film. I always leave it on the kitchen counter, no need to place it in the fridge.

    So do give this super easy chocolate banana bread a try. You will not regret it.

    Video

    Chocolate Banana Bread

    Chocolate Banana Bread Recipe

    Got some ripe bananas laying around in your house? Why don't you make this super easy and yummy chocolate banana bread. Moist and soft with double chocolate power. Do try!
    4.5 from 2 votes
    Print Pin Rate
    Servings: 12 slices
    Prep Time: 10 mins
    Cook Time: 1 hr

    Ingredients 

    Dry Ingredients

    • 1 ½ cup all purpose flour (195 gr)
    • ½ cup cocoa powder (60 gr)
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup desiccated coconut (40 gr)

    Wet Ingredients

    • 4 ripe bananas (14 oz or 400 gr)
    • ½ cup sour cream (125 gr)
    • ⅓ cup Sunflower oil (80 ml)
    • 2 eggs , room temperature
    • 2 teaspoon vanilla extract
    • ¾ cup coconut sugar (150 gr)

    Others

    • ¾ cup chocolate chips (135 gr), for batter
    • ¼ cup chocolate chips (45 gr), for topping
    Prevent your screen from going dark

    Instructions

    • Sift all of the dry ingredients (except desiccated coconut) into a bowl. Then add in the coconut, mix well and set aside.
    • In another bowl, add in all of the wet ingredients and whisk to combine. Pour it into dry ingredients and fold everything until fully combined.
    • Add in chocolate chips for the batter and fold to combine. Pour the batter in a buttered and floured 5x9 inch (13x23 cm) loaf pan and spread evenly. Sprinkle the rest of chocolate chips on top.
    • Bake in a preheated oven at 350ºF (175ºC) for 60 minutes or until fully cooked. Cover loosely with aluminium foil if the bread browns too fast. Cool completely on a rack before slicing. Enjoy!
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!
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    Reader Interactions

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    1. Vann says

      November 29, 2020 at 5:02 pm

      4 stars
      The cake is tasty but, I used less sugar usually less than 200grams, cause I find the sugar too much and less cocoa powder cause of the cost. I also switched sour cream with plain yoghurt and coconut sugar with cane sugar and most of the time I leave out chocolate chips cause of its cost and availability.

      Reply
      • Bea says

        November 30, 2020 at 12:55 pm

        Yes, adjust the recipe to your likings and situation. That's the beauty of cooking!

        Reply
    2. Wey Shiuan says

      May 06, 2020 at 7:07 am

      5 stars
      Oh god Bea!! I would say this is the best recipe I tried so far. The flavour is so rich and is soft. Love using coconut sugar as it gives ‘wow’ effect to the cake! My kids love it so so much. Yay, am a happy mum!! Love you heaps Bea!!! Btw, coffee cheesecake is the fridge. Yet to taste it.

      Reply
      • Bea says

        May 12, 2020 at 10:25 am

        Thank you Wey! Happy Mum = happy family, right 😀 ? Hope you liked the cheesecake also!

        Reply

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