This banana bread has a double dose of chocolate and is sure to vanish in no time.

That’s sort of a no-brainer, right?

Lovely and sweet, yet still separate and distinct.

On a Marble Slab, Slices of Chocolate Banana Bread Next to the Rest of the Loaf, and on the Counter, a Glass of Milk, a Kitchen Towel, and a Small Plate with a Slice of Bread

Simply Recipes / Mihaela Kozaric Sebrek

After a while both want something morea merging of wills, a commitment!

Then, come baking time, just squeeze the flesh right out of the peel.

Dutch-Process Vs. Natural Cocoa

This recipe calls for unsweetened natural cocoa powder and not Dutch-process.

Chocolate Banana Bread Slices on a Small Plate Next to Two Forks and a Glass of Milk, All Sitting on a Circular Wooden Tray, and in the Background, a Marble Slab with More Slices of Bread

Simply Recipes / Mihaela Kozaric Sebrek

What’s the difference?

It’s a question of color, flavor, and pH level.

Dutch-process cocoais treated with alkaline salts to darken its color and create a milder flavor.

A loaf of rum raisin banana bread with four slices cut off and laying next to each other.

Elise Bauer

Unlike natural cocoa powder, it is basic (alkaline).

The baking soda in this recipe is, too.

Chocolate Banana Bread

Use very ripe or over-ripe bananas.

Overhead view of a loaf of cream cheese filled banana bread on a plate.

The peels should be at least half browned, and the bananas inside squishy and browning.

Melted coconut oil can be used in place of the butter.

The flavor will change a little and you may get a hint of coconut in the result.

Banana Bread with Peanut Butter

Preheat oven to 350F (175C) with a rack in the middle.

Simple Tip!

Line your pan with parchmentfor easy removal of this especially moist banana bread.

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Elise Bauer

We find it works just as well baked in an 8x4 or 8 1/2x4 1/2-inch loaf pan.

Using a blender, food processor, or a fork, puree the peeled ripe bananas until smooth.

You should have 1 1/2 to 1 3/4 cups of banana puree.

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Elise Bauer

Place the banana puree into a large mixing bowl.

Stir the melted butter.

Stir in the brown sugar, salt, egg, and vanilla extract.

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Elise Bauer

Whisk to break up any clumps of brown sugar.

In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.

Stir until just incorporated, then stir in the chocolate chips.

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Elise Bauer

Pour the batter into the greased pan.

If the loaf still has some give, keep baking it.

Gently remove the loaf from the pan and place on the rack to cool completely.

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Elise Bauer

Slice with a serrated bread knife to serve.

Did you love the recipe?

Let us know with a rating and review!

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Elise Bauer

Well wrapped, the bread will stay fresh at room temperature for 2 to 3 days.

To keep it fresh a few days longer, keep it in the refrigerator.

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Elise Bauer

Slices of Chocolate Banana Bread on Two Small Plates Next to Two Utensils, a Glass of Milk, and a Marble Slab with More Bread

Simply Recipes / Mihaela Kozaric Sebrek