I bake this when bananas go spotty and a calm mood asks for cocoa. We mash ripe fruit. We stir soft butter and a splash of oil. The loaf rises with a deep cocoa smile. This chocolate bread recipe turns a simple afternoon into a warm kitchen moment. It feels like cake. It slices like bread. It wins every time. I call it my easy chocolate banana bread recipe. The crumb stays tender. The chips melt into tiny pools. Friends show up right as it cools. Funny how that works. I pass slices and nod. We all agree that life tastes better now. Try the 1 banana bread recipe for a mini test. Try the 3 banana bread recipe when the fruit bowl looks full. Plan a big bake day with a 6 banana bread recipe if the freezer needs love. Use a classic banana bread recipe on a calm morning. Share a two banana bread recipe with a neighbor. I learned a few small tricks. Salt wakes up chocolate. Brown sugar brings a mellow note. Room temp egg blends fast. A nine by five inch pan keeps shape neat. The scent fills the hall. You wait for a clean toothpick and a soft top. Then you slice and the room goes quiet in the best way.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chocolate Banana Bread Recipe
- 3) Ingredients for Chocolate Banana Bread
- 4) How to Make Chocolate Banana Bread
- 5) Tips for Making Chocolate Banana Bread
- 6) Making Chocolate Banana Bread Ahead of Time
- 7) Storing Leftover Chocolate Banana Bread
- 8) Try these Dessert next
- 9) Chocolate Banana Bread
- 10) Nutrition
1) Key Takeaways
We bake for comfort and for taste. I reach for ripe fruit and cocoa, then I breathe in a warm kitchen. Lila at Lila Cooks guides you with calm steps on https://www.lilacooks.com.
The loaf cuts clean and stays soft. Chips melt into tiny pools. This chocolate bread recipe fits a busy day and a slow one.
Simple gear works well. One bowl helps, a sturdy spoon helps, and a nine by five pan holds the shape. We slice, we share, we smile.
2) Easy Chocolate Banana Bread Recipe
I keep bananas on the counter and a bag of chips in the pantry. When the spots show up, I mash and I stir. This chocolate bread recipe brings quick joy and fast cleanup. This chocolate bread recipe also makes the house smell like a hug.
We pick a simple path. Butter meets oil for balance. Cocoa deepens color and mood. I lean on salt to wake the chocolate. Friends drift in as the loaf cools. They act casual, but we all know the plan.
Lila from Lila Cooks writes the method like a friend in the kitchen. Clear words. Short steps. No fuss. For search terms, I tuck in a friendly nudge on a chocolate bread recipe so you can find this bake next time without stress.
3) Ingredients for Chocolate Banana Bread
Ripe bananas Soft and sweet fruit makes the crumb tender and bold.
All purpose flour A steady base that keeps the loaf light yet firm.
Dutch process cocoa Deep color and smooth flavor that leans rich and round.
Brown sugar A mellow note that adds moisture and a hint of caramel.
Unsalted butter Melted and cool, it gives body and a gentle gloss.
Neutral oil A splash keeps the crumb soft for days after the bake.
Egg Room temp helps the batter mix smooth and quick.
Vanilla One small spoon adds warmth and a round finish.
Baking soda A lift that pairs well with cocoa and banana.
Sea salt A pinch sets the chocolate in focus and keeps balance.
Chocolate chips A handful folds in and a handful rides on top for shine.
4) How to Make Chocolate Banana Bread
Step 1 Heat the oven to 350 F. Grease a nine by five pan. Line with a sling if you like easy lifting.
Step 2 Whisk flour with cocoa, baking soda, and salt. Keep the mix even and light.
Step 3 Mash bananas in a large bowl. Stir in butter, oil, brown sugar, egg, and vanilla until smooth.
Step 4 Fold dry mix into wet mix. Stop when no dry streaks show. Add most of the chips.
Step 5 Fill the pan and scatter the last chips on top. Bake until a toothpick meets only crumbs and warm chocolate.
Step 6 Rest the loaf. Fifteen minutes in the pan, then move to a rack. Slice when warm and steady.
5) Tips for Making Chocolate Banana Bread
Use very ripe fruit. The peel looks dark and the mash smells sweet. That single choice builds flavor without extra work.
Tent with foil if the top colors fast. The crumb keeps cooking, the top stays gentle. I set a timer for a mid bake check.
For neat cuts, let the loaf cool longer than you want. A steady slice shows clean crumbs and glossy chips. Your patience pays off.
6) Making Chocolate Banana Bread Ahead of Time
I bake on a quiet night, then I sleep well knowing breakfast waits. This loaf holds soft texture on day two and day three.
Wrap the cooled loaf snug and keep it at room temp. A sealed wrap locks in the tender crumb and the rich cocoa scent.
Freezer plan works too. Slice first, then wrap each piece. A short warm up brings back the fresh bake mood with no fuss.
7) Storing Leftover Chocolate Banana Bread
Counter storage fits three days for most kitchens. I slide the loaf into a bag and press out air for a close fit.
For weeklong comfort, freeze slices flat. Then stack and seal. A quick toast wakes the chips and lifts the cocoa again.
Pack a slice for school or work. The crumb stays soft without a plate. That makes a tidy snack that still feels special.
8) Try these Dessert next
9) Chocolate Banana Bread
Chocolate Banana Bread chocolate bread recipe
Ingredients
- 1 cup all purpose flour
- 1 2 cup Dutch process cocoa powder
- 1 teaspoon baking soda
- 1 2 teaspoon sea salt
- 3 large brown bananas mashed about 1 1 2 cups
- 1 4 cup unsalted butter melted and slightly cooled
- 1 4 cup neutral oil canola or vegetable or melted coconut oil
- 3 4 cup packed light brown sugar
- 1 large egg at room temp
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips divided
Instructions
- Heat oven to 350 F. Grease a nine by five inch loaf pan and set aside.
- Whisk flour cocoa baking soda and sea salt in a medium bowl.
- Mash bananas in a large bowl. Stir in melted butter and oil. Mix in brown sugar egg and vanilla until smooth.
- Fold dry mix into wet mix. Stop when you see no dry streaks. Do not overmix.
- Stir in 3 4 cup chocolate chips.
- Pour batter into the pan. Sprinkle the rest of the chips on top.
- Bake for 50 to 65 minutes. Check at 50. A toothpick in the center should come out mostly clean. A smudge from melted chips is fine.
- Cool in the pan for 15 minutes. Loosen edges. Lift out to a rack. Cool until warm. Slice and serve.
10) Nutrition
Serving size one of twelve. Calories around three hundred. Sugar near twenty five grams. Sodium near two hundred milligrams. Fat near fifteen grams with eight saturated. Carbs near forty grams with four fiber. Protein near four grams. Values shift with brand and chip choice.
Notes from Lila at Lila Cooks The main term chocolate bread recipe appears here for search and for clarity. Some folks read it as chocolate loaf or cocoa bread too. All three point to the same cozy bake.
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