Chocolate Banana Bread
Rich chocolate banana bread combines moist bananas with cocoa and tender crumb, perfect for breakfast, snack, or dessert, appealing to chocolate lovers and banana enthusiasts alike.
Ingredients
Instructions
- Combine flour, cocoa, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Cut in shortening with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Add mashed bananas and slightly beaten eggs.
- Blend well until the batter is smooth.
- Pour the batter into two greased 9 x 5 x 2 3/4-inch loaf pans.
- Bake at 350°F (175°C) for 50 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding chocolate chips or nuts to the batter. If you don't have shortening, you can use unsalted butter as a substitute. To ensure even baking, make sure your bananas are very ripe, as this enhances the sweetness and moisture of the bread. For a twist, try adding a dash of cinnamon or vanilla extract to the batter.
Serving Suggestions
Serve slices of chocolate banana bread warm, drizzled with a bit of melted chocolate or topped with a dollop of whipped cream for an indulgent treat. It pairs wonderfully with a cup of coffee or tea. For a delightful dessert option, consider serving it alongside a scoop of vanilla ice cream. This recipe is perfect for brunch or as a sweet snack anytime.
Storage & Reheating
Store leftover chocolate banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months. To reheat, simply warm it in the oven at 350°F for about 10 minutes, or microwave slices for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Banana Bread contains roughly 272 calories, with 8g protein, 44g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (38% of the Daily Value) and iron (30% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1292mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser and the bread may require a bit more moisture. Start with a 50-50 blend of whole wheat and all-purpose for a lighter texture.
How can I tell when the banana bread is done baking?
To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs (not wet batter), the bread is done. If it has wet batter, continue baking for a few more minutes.
Can I add nuts or chocolate chips to the batter?
Absolutely! Adding chopped walnuts, pecans, or chocolate chips can enhance the flavor and texture of your chocolate banana bread. Just fold them into the batter gently before pouring it into the loaf pans.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).