Rich Chocolate Banana

I stashed bananas away from my family members last week. Actually tucked them behind cereal boxes where nobody would check because I was so eager to make this chocolate banana bread again. That's how amazing this recipe is – it turns me into someone who secretly keeps fruit!

The first time I baked this, my teen boy (who swears he "can't stand" banana bread) wolfed down three pieces before asking what he was eating. When I told him, he just shrugged and grabbed another slice. That's what we've got here – a recipe that wins over even the doubters.

What You'll Need

• Overripe bananas: The browner and funkier, the better! Bright yellow ones won't give enough sweetness or wetness.
• Dutch process cocoa: Try to find this for real chocolate punch. Normal cocoa works too but doesn't hit the same way.
• Brown sugar: Don't swap for white sugar - the molasses bits in brown sugar are key for moisture and flavor.
• Butter AND oil: Looks odd, tastes amazing. Butter brings flavor while oil keeps it all so moist.
• Chocolate chips: I go with semi-sweet, but dark chocolate pieces work great too if you want less sweetness.
• Sea salt: These tiny salty bits make chocolate flavors jump off your tongue.

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Making Magic Happen

Banana Prep

I squish my bananas with a fork, keeping some tiny lumps for feel. Right around 1½ cups mashed is perfect – not enough and you've just got chocolate bread, too much and it won't cook right.

Mixing Method

Combine wet stuff first, then gently add dry ingredients until barely mixed. Stirring too much makes tough bread, so I quit once the flour just blends in. Then mix in most chocolate chips, saving a handful for the top.

Perfect Baking

The toughest part is fighting the urge to open the oven door! I cook until a toothpick comes out mostly clean – about 55-60 minutes in my oven. If you hit a melty chip, try another spot. The loaf keeps cooking a bit as it sits.

Cooling Patience

Let it sit in the pan for 15 minutes to firm up before moving to a rack. I've tried cutting too early (because it smells so good) and ended up with crumbs everywhere. Trust me, waiting pays off!

I created this recipe during last year's lockdown baking craze, when bananas were one of the few fruits always at the store. My early versions were okay but not fantastic – too fluffy, not enough banana taste. After five attempts (and way too many bananas), this version came out the clear favorite.

Serving Ideas

For breakfast, I warm a slice and spread some peanut butter on top. For dessert, nothing compares to a warm piece with vanilla ice cream slowly melting over it. When friends visit, I sometimes dust pieces with powdered sugar and put fresh berries on the side for a fancy look that takes no real work.

Tweak It Your Way

Mix in a teaspoon of espresso powder to boost the chocolate flavor without tasting coffee-like. Toss in some crushed walnuts for extra crunch. Drop in a spoonful of peanut butter before baking for a candy bar feel. During Christmas, I add a bit of cinnamon and tiny bit of cayenne for a spicy chocolate kick.

Keeping It Fresh

This bread stays good on your counter in a sealed container for around 3 days, though it rarely hangs around that long at my place. To keep longer, I cut the whole loaf, wrap each piece in plastic, and freeze them. Then I can grab single slices to warm up whenever I want some.

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Baker's Secrets

• Put parchment paper in your loaf pan with extra hanging over the sides so it lifts out easy
• Drop a few more chocolate chips on top before baking for that bakery look
• For extra yumminess, brush the hot bread with a spoonful of melted butter

I've tried so many banana bread recipes through the years – my grandma's old recipe, famous chef versions, the one from that popular cookbook. This chocolate one beats them all, easily. Something about how the flavors work together makes it impossible to resist. It's fancy enough for dessert but breakfast-like enough that you don't feel bad eating it in the morning. And isn't that what we all really want from banana bread?

Recipe FAQs

→ Can I switch Dutch cocoa with natural?

Sure, but Dutch process brings a darker, richer flavor to the chocolate.

→ What’s the best ripeness for bananas?

Go for bananas fully spotted or mostly brown to get the sweetest taste.

→ Can I freeze leftovers?

Yep! Wrap it tightly with plastic, then foil, and freeze for up to a month.

→ What oil could I swap in?

Use vegetable oil, melted coconut oil, or applesauce if you want it lighter.

→ How do I know it’s finished?

Stick a toothpick in—it should come out mostly clean, no wet batter, just melted chocolate.