Cooking and Serving: 70 minutes | 10 slices quick bread
Ingredients
Storing and reheating chocolate banana bread | Unsweetened chocolate: We use this type of chocolate because it adds a ton of | Butter: Butter adds richness, some moisture, and lots of flavor and
Description
Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 70 minutes | Servings: 10 slices quick bread
Ingredients
Storing and reheating chocolate banana bread
Unsweetened chocolate: We use this type of chocolate because it adds a ton of
Butter: Butter adds richness, some moisture, and lots of flavor and
Bananas: Use the ripest bananas you can find, and measure them you’re certain that you’re using exactly the right amount, mashed. You can
Sugar: Regular white granulated sugar is a sweetener and a tenderizer.
Sour cream: Sour cream adds a lot less moisture than buttermilk would, and
Vanilla: Pure vanilla extract adds depth of flavor to this quick bread, and
Egg: This recipe calls for only one egg, which acts a binder and helps the
Cocoa powder: You can use Dutch-processed cocoa powder (richer, deeper
Flour: I began with Better Batter’s classic all purpose gluten free flour
Baking powder: Double-acting baking powder is activated once when it’s
Baking soda: Baking soda helps with caramelization and neutralizes any
Salt: You don’t need a lot, but you cannot bake without salt to balance and
Chocolate chips: This bread has a few chocolate chips to add some texture,
Did you bake in an oven that was too hot? Most ovens run hot (mine included)
Did you overbake your banana bread? Any baked goods that keep baking after
3 ounces unsweetened chocolate, chopped
5 tablespoons (70 g) unsalted butter, chopped
2 (200 g) peeled ripe bananas, mashed very well (from about 2 medium
¾ cup (150 g) granulated sugar
⅓ cup (85 g) sour cream, at room temperature
1 teaspoon pure vanilla extract
1 (50 g (weighed out of shell)) egg, at room temperature
⅜ cup (30 g) unsweetened natural cocoa powder
1 ¾ cups (245 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
4 ounces semi-sweet chocolate chips, tossed with 1/2 teaspoon cornstarch
½ ripe banana, chopped (about 1/4 cup), optional
Instructions
MELT THE CHOCOLATE
In a medium-size, heat-safe bowl, place the chopped chocolate and butter. In.
the microwave in 30-second bursts, or over a simmering pot of hot water, melt.
until smooth. Set aside to cool briefly.
PREPARE THE BATTER
In a large bowl, place the mashed bananas, granulated sugar, sour cream,.
vanilla and egg, and mix to combine well.
Add the melted chocolate and butter mixture, and mix again until.
Add the cocoa powder, flour, xanthan gum, baking powder, baking soda and.
salt, beating to combine. Do not overmix. The batter will be very thick.
Add the chocolate chips, and mix until they’re evenly distributed throughout.
the batter. Add the optional chopped banana and fold in the banana as gently.
as you can to avoid mashing the extra banana.
Transfer the batter to the prepared baking pan, and press into an even layer.
in the pan. Again, the batter will be very thick.
Smooth the top with a wet silicone spatula or wet hands. For a uniform rise,.
use a small, sharp knife to slash the center of the batter from one short.
side to another, about 1/4-inch deep.
BAKE THE BANANA BREAD
Place the loaf pan in the center of the preheated oven and bake for 30.
Rotate 180° and continue to bake until the loaf is firm to the touch on top.
and a toothpick inserted in the center comes out clean, about another 25.
If you’ve added the additional chopped banana, the baking time will likely.
need to be increased * Remove from the oven and allow to cool in the pan for 10 minutes before.
transferring to a wire rack to cool completely.
BAKE THE BANANA BREAD
Place the loaf pan in the center of the preheated oven and bake for 30.
Rotate 180° and continue to bake until the loaf is firm to the touch on top.
and a toothpick inserted in the center comes out clean, about another 25.
If you’ve added the additional chopped banana, the baking time will likely.
need to be increased * Remove from the oven and allow to cool in the pan for 10 minutes before.
transferring to a wire rack to cool completely.
Notes
* How to make chocolate banana bread
* Chocolate banana bread ingredients & substitutions suggestions
* Storing and reheating chocolate banana bread
* Chocolate Banana Bread Recipe
WHY YOU’LL LOVE THIS CHOCOLATE BANANA BREAD RECIPE
This bread tastes richly of both chocolate and bananas, with neither taste
overpowering the other. The crumb is moist and tender, and just sweet enough.
If you love chocolate and bananas, don’t just throw some chocolate chips in
‘regular’ banana bread. Go all the way with this recipe. Go big or go home!
The marriage of chocolate and bananas is just such a blessed union. To develop
this recipe, I began with my recipe for gluten free banana bread
develop a chocolate version of something melted chocolate and finding a way to sneak in some cocoa powder.
Not this time! I tried a simple swap of ingredients like that, and it was a
disaster. The recipe failed so badly that it simply wouldn’t bake all the way
through without positively burning on the outside.
* Unsweetened chocolate: We use this type of chocolate because it adds a ton of
rich, chocolate flavor without adding any sugar. That allows us to control
the amount of sugar precisely.
* Butter: Butter adds richness, some moisture, and lots of flavor and
tenderness. Unsalted butter allows us to control the precise amount of salt
* Bananas: Use the ripest bananas you can find, and measure them you’re certain that you’re using exactly the right amount, mashed. You can
add some chopped, ripe bananas like you do chocolate chips, but it’s truly
* Sugar: Regular white granulated sugar is a sweetener and a tenderizer.
* Sour cream: Sour cream adds a lot less moisture than buttermilk would, and
adds richness and makes this chocolate banana bread very tender.
* Vanilla: Pure vanilla extract adds depth of flavor to this quick bread, and
since we associate the aroma with sweetness, it makes the bread taste a touch
sweeter without adding more sugar.
* Egg: This recipe calls for only one egg, which acts a binder and helps the
* Cocoa powder: You can use Dutch-processed cocoa powder (richer, deeper
flavor) or natural cocoa powder (some acidity, still lovely chocolate
flavor), as long as it’s unsweetened cocoa powder.
* Flour: I began with Better Batter’s classic all purpose gluten free flour
blend here, since it has just the right balance of ingredients to make the
perfect chocolate banana bread. If you’re not gluten free, you can use whole
wheat pastry flour in an equal amount, comparable results.
* Baking powder: Double-acting baking powder is activated once when it’s
hydrated in the batter, and again when the bread is put in the oven. Be sure
* Baking soda: Baking soda helps with caramelization and neutralizes any
acidity from the sour cream and any natural cocoa powder if you’re using
* Salt: You don’t need a lot, but you cannot bake without salt to balance and
enhance other flavors. I always use kosher salt, which is very common in
baking, because it’s easier to avoid overmeasuring it.
* Chocolate chips: This bread has a few chocolate chips to add some texture,
and to intensify the chocolate flavor. If you’d prefer to make it without
chocolate chips, try using a different flavor of chip or even chopped soft
nuts like walnuts or pecans.
Raw dark brown batter with chips and yellow flecks in white paper in metal loaf
dark brown batter with chips and yellow flecks in white paper in metal loaf pan
HOW TO MAKE CHOCOLATE BANANA BREAD
First, melt the chopped unsweetened chocolate and butter. You can do that in a
heat-safe bowl over a double boiler
, or in a heat-safe bowl in the
microwave, on reduced power in 30-second intervals. The microwave creates hot
spots, so be sure to stir in between spins in the microwave, so the heat is
evenly distributed throughout the mixture.
Second, mix the remaining wet ingredients together in a large mixing bowl. That
includes the mashed bananas, granulated sugar, vanilla extract, and sour cream,
and the beaten egg. Mix in the melted chocolate and butter next, until
Next, add the dry ingredients (cocoa powder, flour, baking powder, baking soda
and salt) to the mixing bowl, and mix. Then the chocolate chips. The batter will
Finally, transfer the batter to a prepared loaf pan, and bake until done. Cool,
Dark brown cake in a white paper lined metal loaf pan
brown cake in a white paper lined metal loaf pan
MAKE SURE YOU HAVE THE PERFECT CRUMB
Quick breads are more like muffins than they are cakes, and they are meant to
have a more dense crumb. It should still be moist and tender, though, even
though it will be somewhat tighter. If your banana bread seems tough, not
tender, here are some questions to ask yourself:
* Did you measure your ingredients properly? If you overmeasured your flour and
undermeasured the wet ingredients, your quick bread will be dense.
* Did you bake in an oven that was too hot? Most ovens run hot (mine included)
so I always use a standalone oven thermometer as my guide, and replace it
* Did you overbake your banana bread? Any baked goods that keep baking after
they’re done will dry out.
CHECK BAKING POWDER AND SODA DATES
If your chemical leaveners
are out of date, they won’t activate when they’re hydrated the way they are
meant to be. If you only have baking soda but not baking powder that’s fresh,
try making your own baking powder
USE A LIGHT-COLORED LOAF PAN
My favorite loaf pans are nonstick pans made of cast aluminum, that are light in
color. Darker colored pans attract too much heat, so the outside tends to burn
before the banana cake is baked all the way through. Avoid baking in glass loaf
pans, as they retain too much heat and have a tendency to burn baked goods.
USE NATURALLY-RIPENED BANANAS
You can help bananas ripen somewhat more quickly with an apple. You cannot successfully ripen bananas which will blacken the peel but not actually develop the sugars in the bananas.
So you don’t get caught without ripe bananas, when you have some you aren’t
ready to use, peel, chop, and freeze them. Store them in a freezer-safe
container or zip-top bag until ready to use in this recipe, gluten free banana
gluten free banana pancakes
. Then defrost gently in
the microwave at low power or at room temperature before baking with them.
Brown loaf of cake with chocolate chips on slip of white paper on gray surface
loaf of cake with chocolate chips on slip of white paper on gray surface
CHOCOLATE BANANA BREAD INGREDIENTS & SUBSTITUTIONS SUGGESTIONS
EGG FREE BANANA CHOCOLATE BREAD
Since there is only one egg in the whole loaf, you can try a “chia egg
tablespoon of ground white chia seeds + one tablespoon of lukewarm water, mixed
DAIRY FREE BANANA CHOCOLATE BREAD
For dairy free, nondairy sour cream and vegan butter (Melt or Miyoko’s Kitchen
are my favorite brands) should work.
Brown quick bread loaf sliced 3 times on white paper
quick bread loaf sliced 3 times on white paper
STORING AND REHEATING CHOCOLATE BANANA BREAD
This banana bread can be stored, wrapped tightly, at room temperature for 2 or 3
days. For longer storage, avoid refrigerating the bread since that tends to be
drying. Instead, place each individually wrapped slice in the freezer for at
To reheat this banana bread, defrost each slice gently in a low power microwave
oven or at room temperature. To refresh to like-new texture, sprinkle the
defrosted bread lightly with water and place in a 300°F toaster oven until warm.
Can I replace the sour cream in this recipe with milk?
No, this recipe can’t be made with milk in place of sour cream, but you can
replace the sour cream with plain Greek-style yogurt. If you don’t have sour
cream or Greek-style yogurt, try straining regular plain yogurt of much of its
moisture in a fine mesh sieve until it’s about the consistency of Greek-style
yogurt or sour cream.
How can I make my bananas ripen fast?
If you try to hurry up the ripening of your bananas using one of the methods you
see on other websites, like baking your bananas in a very low oven, you’ll have
soft bananas with dark skins, but they won’t be ripe. The only way to quicken
the ripening of your bananas is to put them in a paper bag with an apple, and
let them sit on the counter. They won’t ripen in minutes, but they will ripen
more quickly than they would otherwise.
Why did my chocolate banana bread sink as it cooled?
When baked goods rise in the oven and sink as they cool, it’s usually because
they are baked on the outside, but not fully all the way through. As steam
escaping when the bread cools, the bread collapses. This usually happens in a
too-hot oven, which causes the outside to cook too quickly, long before the
inside is fully baked and can support the rise. Use an oven thermometer for best
results, as most ovens (including mine!) run hot!
Can I leave out the chocolate chips?
You can leave out the chips, but I really recommend adding something in their
place, as they take up some space and help fill out the bread. Try using the
same amount of chopped nuts instead!
Should I use natural or Dutch-processed cocoa powder?
You can use either Dutch-processed cocoa powder or natural cocoa powder in this
chocolate chip banana bread recipe. The natural cocoa powder is more acidic, but
the acidity will be neutralized sufficiently recipe.
Why is my chocolate banana bread dense?
Quick breads are more like muffins than they are cakes, and they are meant to
have a more dense crumb. It should still be moist and tender, though. If your
banana bread seems tough, not tender, here are some questions to ask yourself:
Did you measure your ingredients properly? If you overmeasured your flour and/or
undermeasured the wet ingredients, your quick bread will be dense.
Did you bake in an oven that was too hot? Most ovens run hot (mine included) so
I always use a standalone oven thermometer as my guide, and replace it often.
Did you overbake your banana bread? Any baked goods that keep baking after
they’re done will dry out.
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CHOCOLATE BANANA BREAD
Prep Time: 15 minutes mins
Cook Time: 55 minutes mins
Yield: 10 slices quick bread
This simple, rich recipe for chocolate banana bread has plenty of bananas, plus
rich chocolate flavor from melted chocolate and cocoa powder.
* 3 ounces unsweetened chocolate, chopped
* 5 tablespoons (70 g) unsalted butter, chopped
* 2 (200 g) peeled ripe bananas, mashed very well (from about 2 medium
* ¾ cup (150 g) granulated sugar
* ⅓ cup (85 g) sour cream, at room temperature
* 1 teaspoon pure vanilla extract
* 1 (50 g (weighed out of shell)) egg, at room temperature
* ⅜ cup (30 g) unsweetened natural cocoa powder
* 1 ¾ cups (245 g) all purpose gluten free flour blend
(I used Better Batter; please click thru for full info on appropriate blends)
* ¾ teaspoon xanthan gum, (omit if your blend already contains it)
* ½ teaspoon baking powder
* ¼ teaspoon baking soda
* ½ teaspoon kosher salt
* 4 ounces semi-sweet chocolate chips, tossed with 1/2 teaspoon cornstarch
* ½ ripe banana, chopped (about 1/4 cup), optional
* Preheat your oven to 350°F. Grease or line a standard 9-inch x 5-inch loaf
pan and set it aside.
* In a medium-size, heat-safe bowl, place the chopped chocolate and butter. In
the microwave in 30-second bursts, or over a simmering pot of hot water, melt
until smooth. Set aside to cool briefly.
* In a large bowl, place the mashed bananas, granulated sugar, sour cream,
vanilla and egg, and mix to combine well.
* Add the melted chocolate and butter mixture, and mix again until
* Add the cocoa powder, flour, xanthan gum, baking powder, baking soda and
salt, beating to combine. Do not overmix. The batter will be very thick.
* Add the chocolate chips, and mix until they’re evenly distributed throughout
the batter. Add the optional chopped banana and fold in the banana as gently
as you can to avoid mashing the extra banana.
* Transfer the batter to the prepared baking pan, and press into an even layer
in the pan. Again, the batter will be very thick.
* Smooth the top with a wet silicone spatula or wet hands. For a uniform rise,
use a small, sharp knife to slash the center of the batter from one short
side to another, about 1/4-inch deep.
BAKE THE BANANA BREAD.
* Place the loaf pan in the center of the preheated oven and bake for 30
* Rotate 180° and continue to bake until the loaf is firm to the touch on top
and a toothpick inserted in the center comes out clean, about another 25
* If you’ve added the additional chopped banana, the baking time will likely
need to be increased * Remove from the oven and allow to cool in the pan for 10 minutes before
transferring to a wire rack to cool completely.
Nutritional information.
Nutrition information is per slice assuming a loaf cut into 10 slices, is
approximate as created using online nutrition calculators, and should not be
Cholesterol: 20mg | Sodium: 192mg | Potassium: 303mg | Fiber: 5g | Sugar: 23g |
Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an