chocolate banana bread

Double chocolate banana bread topped with chocolate chips.

Chocolate Banana Bread

(1 and 1/4 cup) plain flour

(1/2 cup) cocoa powder

baking soda

baking powder

(1/2 cup) brown sugar

(1/4 cup) caster sugar*

cinnamon

(1/2 cup or 1 stick) unsalted butter

overripe bananas

vanilla extract

eggs

60 ml (1/4 cup) milk

(1/2 cup) milk chocolate chips

Grease and line your 9 x 5 inch baking tin with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.

In a large mixing bowl, sift the flour, cocoa, baking soda and baking powder. Add sugars, and cinnamon and gently stir.

In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 10 second bursts. Remove the butter and set aside to cool slightly. Meanwhile, mash your bananas well using a fork.

Next, add your vanilla, eggs and milk to your cooled butter and whisk gently until combined. Make a well in the middle of your dry ingredients, add wet ingredients and mashed banana. Very gently fold the mixture using a spatula or wooden spoon until the mixture is just combined – be careful not to over mix.

Add 1/4 cup of chocolate chips to the batter. Pour mixture into prepared tin and sprinkle 1/4 cup of chocolate chips on top.

Bake for approximately 45-50 minutes* or until a knife inserted into the middle comes out clean. Leave to cool on a wire rack.

About to make this for the fourth time it is so good I no longer eat bananas just to use them up, I find myself waiting for them to over ripen so I’ve an excuse to  bake this. Cake . When I take it to work everyone wants a piece. Thanks and credit to you.

Wow. This chocolate banana bread is amazing! Made it with my 5 year old daughter and was easy for her to help with. We used dark chocolate cut into chunks instead of choc chips, and just put it all in the mixture. Gave it 55 mins at 160 in a fan oven. Will definitely be making again!

Thank you for sharing this recipe! I made it as a healthy treat and it was devoured!

It's so moist and chocolatey. My other half asked for this to be made into a cake for his birthday.

Absolutely a hit, coupled with easy to make. So good that I just baked a second cake after my first attempt earlier today, both turn out great. Many thanks indeed for sharing.

Wow, turned out just the same!!
Still hot, haven't cut it yet.....
Have made Carrot cake &amp; Butter cake &amp; always turn out perfectly!!
Yum, thanks for your  great recipes.

I had overripe bananas I needed to use so made this last night &amp; it turned out perfectly! I loved it so much I've just made another with the remaining bananas and I'm going to cut it into slices and freeze it!

Hi..I tried this recipe and the cake was delicious.  I ran out of butter so added a few tablespoons of olive oil instead.  Was wondering if canola oil can be used instead of butter.  Can u revert on this pls? Thanks

Chocolate Banana Bread: If you&#039;ve got a chocolate craving this will satisfy! Deep, dark, &amp; super-flavorful! A really easy-to-make recipe.

all-purpose flour

sugar

cocoa powder*

salt

bananas ((the more ripe the better!))

sour cream**

milk ((whatever kind you have on hand))

eggs, (large)

butter, (melted)

chocolate chips ((optional garnish))

Preheat the oven to 350 degrees F, and mist a 5-cup loaf pan with non-stick spray.

Place the flour, sugar, cocoa powder, baking soda, and salt in a large bowl and whisk to combine.

Mash the bananas in a smaller bowl, and stir together with the sour cream, milk, eggs, melted butter, and vanilla.

Add the banana mixture to the dry ingredients in the larger bowl, and fold together just until combined.

Pour the batter into the prepared loaf pan, sprinkle the chocolate chips on top, and bake until the loaf springs back when gently pressed and a skewer inserted in the thickest part comes out clean or with a few moist crumbs (approx. 1 hour to 1 hour 15 minutes).

Cool for about 20 minutes in the pan, then remove it to a wire rack to cool completely before slicing.

https://www.youtube.com/watch?v=7ukEtGqmYXU

Chocolate Banana Bread: If you've got a chocolate craving this will satisfy! Deep, dark, & super-flavorful! A really easy-to-make recipe.

Soft, moist and delicious Chocolate Chip Banana Bread perfect for breakfast or a snack. Don&#039;t forget to check out my step by step photos and tips above!

Chocolate Chip Banana Bread

all purpose flour ((215 grams))

tsp baking soda ((6 grams))

tsp baking powder ((4 grams))

salt ((6 grams))

sugar ((150 grams))

unsalted butter ((113 grams) room temperature)

bananas (very ripe, mashed, about 1 1/2 cups)

chocolate

tsp vanilla ((5 milliliters))

Preheat oven to 350F (180C) and grease a loaf pan.

Combine the flour, baking soda, baking powder, and salt in a bowl then whisk together and set aside.

Cream the butter then add the sugar and mix in high until well combined and lighter in color, about 3 minutes.

Mix in the eggs one at a time then beat in the vanilla extract. Mix in the mashed bananas then add the dry ingredients and fold together until almost combined.

Reserve a handful of the chocolate chips and add the rest to the  batter. Fold in to distribute. Transfer batter into your prepared loaf pan, sprinkle the reserved chocolate chips on top.

Bake at 350F for about 60 minutes or until a skewer inserted into the middle comes out clean.

Moist, flavourful and chocolatey – this double chocolate banana bread is the ultimate comfort food. Easy to make, gluten free and generously studded with chocolate chips, it really doesn’t get much better than this.

Double Chocolate Banana Bread (Gluten Free)

(330 g) mashed bananas (3 medium bananas)

lemon juice

(140 g) unsalted butter, melted

(75 g) caster/superfine sugar

(75 g) light brown sugar

(60 g) sour cream or yogurt

eggs, room temperature

vanilla paste ((or 2 tsp vanilla extract))

flour

(45 g) cocoa powder

almond flour

tsp xanthan gum ((omit

tsp baking powder

tsp baking soda

tsp salt

chocolate chips

Pre-heat the oven to 355 ºF (180 ºC) and line a loaf baking tin with greaseproof/baking paper. (Dimensions of the loaf tin:  8 inch/21cm long, 4inch/11cm wide and 3inch/7cm high.)

Mix the mashed bananas with the lemon juice and set aside.

In a bowl, whisk together the melted butter, caster (superfine) sugar and light brown sugar until pale and fluffy. 

Add the mashed bananas, sour cream (or yogurt), eggs and vanilla paste, and whisk until well combined.

Sift together the plain gluten free flour blend, cocoa powder, almond flour, xanthan gum, baking powder, baking soda and salt, and add them to the wet ingredients. Whisk or stir well until you get a smooth batter with no flour clumps.

Add most of the chocolate chips into the banana bread batter, and mix until they&#x27;re evenly distributed.

Transfer the batter into the lined loaf tin, smooth out the top, and sprinkle with the leftover chocolate chips.

Bake in the pre-heated oven at 355 ºF (180 ºC) for about 1 hour to 1 hour 10 minutes, or until well risen and an inserted toothpick/skewer comes out clean. If the banana bread starts browning too quickly or too much, cover it with aluminium foil (shiny side up) about 30 minutes into baking, and continue baking until done.

Once baked, allow it to cool in the tin for 5 - 10 minutes, then remove out of the tin and allow to cool completely on a wire cooling rack. (Although it&#x27;s rather wonderful still slightly warm.)

Storage: The gluten free double chocolate banana bread keeps well in a closed container in a cool dry place for 3 - 4 days.

This is an easy chocolate banana bread that has both tahini and bits of halva for added flavor.  It’s moist, fluffy and gives you tall, beautifully domed muffins.

Tahini Chocolate Banana Muffins

all purpose flour (140

dutch process cocoa (60 grams)

tsp fine sea salt

brown sugar (220 grams)

canola or vegetable oil (100 grams)

bananas, mashed (250 grams)

tahini, stirred (60 grams)

halva (crumbled)

Preheat the oven to 400 F and prep your muffin pans with paper liners. If you want taller, domed muffins you’ll bake 6 in a pan at a time with gaps between (so every other cup will have a muffin).

Mash the bananas with a fork then transfer to a large bowl. Add the sugar, oil, salt, and eggs and whisk to combine. Add the flour, cocoa, baking soda, salt and tahini and stir to combine. Fold in the halva crumbles.

Fill muffin cups ¾ of the way full and bake for 20 minutes.

Chrissy Teigen's Banana Bundt Bread

bananas, mashed (about 6 bananas)

canola oil,

all-purpose flour,

(3.5 oz) box vanilla instant pudding mix

coconut

(3.5 oz) bar dark chocolate, chopped into chunks

Preheat oven to 325°F and grease and flour a bundt pan.

In a large bowl, combine the mashed bananas, eggs, and oil.

In a separate bowl, stir together the flour, sugar, pudding mix, baking soda, and salt.

Add dry ingredients to wet and stir together gently but thoroughly. Fold in coconut and chocolate chunks.

Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, 60-80 minutes.

Let cool slightly in the pan, then run a butter knife around the sides and center of the pan to release onto a plate.

Let cool before slicing. Serve with salted butter and enjoy!

This Fudgy Chocolate Banana Bread is easy to make, extra chocolatey (with cocoa and chocolate chips), and stays moist for days. Enjoy this for breakfast or dessert.

Chocolate Banana Bread Recipe

bananas (mashed with a fork (about 1 3/4 cups))

unsalted butter

eggs (lightly beaten, at room temperature)

tsp vanilla extract

all-purpose flour (or gluten-free flour)

natural unsweetened cocoa powder (such as Hershey’s)

tsp sea salt

semisweet chocolate chips (divided into 3/4 cup and 1/4 cup)

Preheat the oven to 350°F. Grease a 9.25 x 5.25 x 2.75-inch loaf pan and line it with a sheet of parchment paper. There should be at least two inches of overhang on the sides to help you lift out the loaf once it’s done baking.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together the butter and sugar. Add the lightly beaten eggs and mix just to combine. Mix in the bananas and vanilla until blended.

In a second large bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet and mix on medium-low speed until just incorporated. The batter will be a little lumpy, and that’s ok. Do not over mix or your loaf will be tough.

Use a spatula to fold in 3⁄4 cup of the chocolate chips. Transfer the batter to the prepared loaf pan and sprinkle the remaining 1⁄4 cup of the chocolate chips over the top. Bake for 55 to 65 minutes, until a toothpick inserted into the center, comes out clean.

Let the banana bread rest in the pan for 10 minutes, then gently pull up on the parchment paper to transfer the loaf to a cooling rack. Serve the banana bread at room temperature or when it is slightly warm to the touch.

https://www.youtube.com/watch?v=GSw2SH4l8f4

Learn how to create the ultimate Fudgy Chocolate Banana Bread, where I'll teach you the step-by-step process to achieve a moist and chocolatey treat from my new cookbook."
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

CHOCOLATE BANANA BREAD INGREDIENTS:
►3 very ripe bananas, mashed (about 1 3/4 cups)
►2/3 cup granulated sugar
►1/2 cup (8 tablespoons) unsalted butter, softened
►2 large eggs, lightly beaten, at room temperature
►1/2 teaspoon vanilla extract
►1 cup all-purpose flour
►1/3 cup natural unsweetened cocoa powder, such as Hershey’s
►1 teaspoon baking soda
►1/2 teaspoon sea salt
►1 cup semisweet chocolate chips, divided into ¾ cup and ¼ cup

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/chocolate-banana-bread/ 

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⏱️TIMESTAMPS⏱️
1. 0:00 - Introduction
2. 0:25 - Prepping the Oven and Loaf Pan
3. 0:48 - Preparing the Wet Ingredients
4. 1:32 - Ripening and Mashing Bananas
5. 2:09 - Adding Bananas and Vanilla Extract
6. 2:38 - Sifting and Mixing Dry Ingredients
7. 3:08 - Folding in Chocolate Chips
8. 3:23 - Transferring Batter to Loaf Pan
9. 3:35 - Baking the Chocolate Banana Bread
10. 3:45 - Removing and Cooling the Bread
11. 4:43 - Cutting and Tasting the Bread
12. 5:30 - Taste Test
13. 6:28 - Other Recipe Recommendations
14. 7:03 - Cookbook and Tour Promotion

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#natashaskitchen #chocolatebananabread  #bananabread

Chocolate Banana Bread Recipe - Moist and Delicious!

Double chocolate banana bread recipe is super decadent and chocolatey! Made with almond flour, it's gluten free, dairy free, and paleo!

Rich &amp; Decadent Chocolate Banana Bread using Almond Flour

bananas + 1/2 for topping

almond butter (How to Make Super Creamy Almond Butter)

coconut sugar

almond flour (How to Make Almond Flour)

cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)

sea salt

Then, whisk in the eggs, almond butter, and coconut sugar.

Add the almond flour, cocoa powder, baking powder, and sea salt to the wet ingredients and whisk until it&#8217;s combined.

Fold in the chocolate chips, saving some for the top (always).

Line a bread pan with parchment paper, folding and tucking the parchment paper around the edges.

Pour the batter into the lined bread pan.

Drizzle some additional almond butter on top (optional) and sprinkle with the chocolate chips.

Slice another half of a banana and lay the slices on top.

Bake for 40 minutes and allow to cool before slicing.

This is soft and moist and super delicious!

Love this recipe! I would like to try subbing some of the almond flour for oat flour. I was thinking 1.5 cups almond flour and 1/2 cup oat flour or maybe 1 cup each? What do you think? Would I need to adjust any of the other ingredient measurements to compensate? Thanks!

https://www.youtube.com/watch?v=j915-VmGRww

The best double chocolate banana bread recipe you’ll ever need! Made with almond flour, it’s gluten free, dairy free, and paleo! Grab the milk and enjoy the chocolatey goodness!!

RECIPE: http://thetoastedpinenut.com/double-chocolate-banana-bread/

REGULAR BANANA BREAD RECIPE: http://thetoastedpinenut.com/coconut-almond-banana-bread/

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Double Chocolate Banana Bread Recipe | gluten free + one bowl

Introducing the fudgiest vegan chocolate banana bread! This 10-ingredient bread is rich, soft, and perfectly moist. It&#039;s a real treat that your whole family will love! Enjoy for breakfast, as an afternoon pick-me-up, or as a decadent dessert!

Vegan Chocolate Banana Bread

cocoa powder

bananas

neutral oil

dark chocolate

dark chocolate chips (for topping)

Preheat your oven to 350°F (175°C) and line an 8x4-inch loaf pan with parchment paper.

Whisk together the dry ingredients. Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a mixing bowl. Whisk until combined.

Melt the chocolate. Over a double-boiler, melt the dark chocolate chips or chocolate chunks. To make a double boiler: place a sauce pan on the stove and fill it with about ½ cup of water. Next, place an aluminum or heat-proof glass bowl on top of the saucepan. The bowl should not touch the water and just sit on the edges of the saucepan. Finally, heat the water to a simmer over low-medium heat.

Mash the bananas. While the chocolate is melting, add the bananas to a blender and blend until smooth. Alternatively, you can mash the bananas in a bowl with a fork.

Combine. Pour the mashed bananas, oil, and melted chocolate over the dry ingredients and mix using a wooden spoon until combined. Stop mixing as soon as everything is incorporated.

Transfer the batter. Pour the batter into the prepared loaf ban and spread it into an even layer. At this point, you can top it with dark chocolate chips if using.

Bake. Finally, bake the bread for about 45 minutes. You can test the doneness by pricking the banana bread with a toothpick. If it comes out with a few crumbs, it&#39;s done.

This recipe is super amazing thanks a lot 🥰❤️

I'll try it this weekend. It's will be an excellent dessert for the whole family.

This double chocolate banana bread is moist and fudge-like, and comes together quickly with a couple bowls and a loaf pan. See recipe Notes for freezing instructions and how to turn the loaf into chocolate banana muffins.

Double Chocolate Banana Bread

(41 grams) unsweetened natural cocoa powder (not Dutch process)

(8 Tbsp; 113 grams) unsalted butter, softened to room temperature

(150 grams) granulated sugar

eggs,

(60 grams) plain yogurt

(345 grams) mashed bananas (about 4 medium or 3 large ripe bananas)

Tablespoons (30 milliliters) hot water

Preheat oven to 350°F (177°C). Grease a 9&#215;5-inch loaf pan with nonstick spray. Set aside.

In a large bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. Mix in 3/4 cup (135g) chocolate chips. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract until combined. Add the dry ingredients and hot water, and beat on low speed until combined. Batter is thick. Do not over-mix.

Pour and spread the batter into the prepared baking pan. Sprinkle remaining chocolate chips on top, down the center of the loaf.

Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from drying out. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes depending on your oven, so begin checking around the 60-minute mark, at 5-minute intervals.

Remove the bread from the oven and allow it to cool in the pan set on a wire rack for at least 1 to 2 hours before removing, slicing, and serving.

Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.

Delicious muffins! I was hoping to use up some bananas and have something extra chocolately. This hit the spot! The instructions for muffins was perfect and resulted in tasty, sky high muffins. My family couldn’t wait more than a few minutes out of the oven before digging in.

It is amazing !! Both of my boys gave it 2 thumbs up

Definitely a keeper.  I couldn't wait and tried it when it was cool enough, but the flavor was even more amazing when it was a couple of days old.  YUM!

https://www.youtube.com/watch?v=tlxKrHAqhOo

Imagine a piece of indulgently rich chocolate cake paired with a flavorful slice of banana bread. Here we’re getting two fabulous baked goods together in one. This double chocolate banana bread is extra moist, undeniably fudgy, and easy to make.

Get the full recipe: https://sallysbakingaddiction.com/double-chocolate-banana-bread/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #chocolatebananabread #chocolatebananacake #bananabread 

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Double Chocolate Banana Bread | Sally's Baking Recipes

This Double Chocolate Banana Bread is going to become your new favorite banana bread recipe! It&#039;s easy to make, crazy moist, tender, and loaded with chocolate chips and cocoa powder for an ultra chocolaty breakfast treat that&#039;s full of flavor. Perfect for using up ripe bananas.

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