Chocolate Banana Bread

1 loaf servings Total: 1 h 20 m Beginner
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Chocolate Banana Bread
This recipe is a popular “bread” in almost every culture, Cajun included. This recipe has a little lagniappe - cocoa chocolate and chocolate chips baked right in. A popular bread especially when bananas are going brown, using ripe bananas, butter, and brown sugar for rich, moist results.

Ingredients

1 loaf servings
  • 1 cup flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 cup mashed ripe bananas (about 3)
  • 1/4 cup cooled melted butter
  • 1/4 cup canola oil
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup chocolate chips divided
  • 1 cup chopped nuts optional

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan well.
  2. Combine the flour, cocoa, baking soda and salt in a bowl. Set aside.
  3. In a separate bowl, combine the mashed bananas, 1/2 cup chocolate chips, melted butter, canola oil, brown sugar, vanilla and egg. Mix until well combined.
  4. Add the flour mixture to the banana mixture and fold in gently. Do not over-beat - it’s okay if there are a few lumps.
  5. Pour batter into the prepared loaf pan.
  6. Sprinkle remaining 1/4 cup chocolate chips over the top of the batter and gently push them in slightly with a spoon.
  7. Bake at 350°F for 1 hour, or until a toothpick inserted in the center comes out clean.
  8. Once baked, let cool in the pan for at least 10 minutes before removing.

Common Problems and Solutions

Q: Why is my banana bread dry?

A: Make sure your bananas are very ripe (brown spots are good) and don't overbake - check at 55 minutes if your oven runs hot. The toothpick should come out clean but not bone dry.

Q: Can I skip the cocoa and just make banana bread?

A: Yes, just increase the flour to 1 1/4 cups total to replace the cocoa powder. You'll have a classic banana nut bread.

Q: My chocolate chips sank to the bottom. What happened?

A: This can happen if the batter is too thin or chips are added to the main batter. Reserve some chips for topping only, and make sure batter is thick enough to suspend them.

Tips and Techniques

Don’t overmix the batter once you add the flour - a few lumps are fine and will bake out. Overmixing develops gluten and makes the bread tough instead of tender. The browner your bananas, the sweeter and more flavorful your bread will be.

Ingredient Substitutions

  • canola oil: vegetable oil or melted coconut oil
  • brown sugar: white granulated sugar
  • chocolate chips: chopped dark chocolate, white chocolate chips, or butterscotch chips
  • nuts: pecans, walnuts, or omit entirely

Equipment Needed

  • 9x5 inch loaf pan
  • mixing bowls
  • whisk or fork for mashing bananas
  • rubber spatula for folding

Historical Context

Quick breads like this became popular in America in the late 1800s when baking soda and baking powder became widely available, making it possible to bake without yeast. Banana bread specifically gained popularity during the Great Depression as a way to use overripe fruit.