Description
Chocolate Banana Bread is a rich, moist, and irresistible twist on classic banana bread. Made with ripe bananas, cocoa powder, and plenty of chocolate chips, this easy homemade loaf is perfect for breakfast, dessert, or an afternoon snack. Finished with a silky chocolate drizzle, every slice is packed with delicious chocolate and banana flavor.
Ingredients
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup butter, softened
- ¼ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 4 small bananas, mashed (about 1⅓ cups)
- ½ cup chocolate chips
For the Topping
- ¼ cup half-and-half or light cream
- 2 tablespoons packed brown sugar
- 1 teaspoon butter
- ½ teaspoon vanilla extract
- 6 tablespoons chocolate chips
Instructions
- Preheat the oven to 350°F.
- Grease and flour a 9×5-inch loaf pan.
- In a large bowl, mix the flour, cocoa powder, baking soda, and baking powder.
- In another bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time.
- Stir in the mashed bananas.
- Add the banana mixture to the dry ingredients.
- Fold in the chocolate chips.
- Mix just until combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- For the topping, heat the half-and-half and brown sugar over medium heat until the sugar dissolves and small bubbles appear around the edges.
- Stir in the butter and vanilla until melted.
- Remove from the heat.
- Add the chocolate chips without stirring and let sit for 2–3 minutes.
- Whisk until smooth.
- Allow the glaze to cool slightly.
- Drizzle over the cooled banana bread before serving.
Notes
- Serve slightly warm for extra gooey chocolate flavor.
- Enjoy with coffee, tea, or a glass of milk.
- Add fresh banana slices when serving for a beautiful presentation.
- Spread with butter or cream cheese for a richer snack.
- Store covered at room temperature for up to 3 days.
- Refrigerate in an airtight container for up to 1 week.
- Freeze individual slices for up to 3 months.
- Thaw overnight in the refrigerator or at room temperature.
- Warm slices in the microwave for 10–15 seconds before serving.
- Keep the chocolate topping covered to maintain freshness.