Best Chocolate Banana Bread Recipe

Simply delicious!

by Hanbit Cho
Chocolate Banana Bread Recipe

Chocolate Banana Bread is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

I briefly mention the word “baking powder” in the video but you can ignore that. Only baking soda is used in this recipe.

Hope you’ve watched my previous upload on the Banana Bread – that recipe was Banana Bread with spices and nuts. This time around it’s the chocolate version!

Previous Banana Bread Recipe

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Banana Bread Recipe
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Chocolate Banana Bread

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Bananas 280g (Ripe bananas pls!)
  • Butter 72g
  • Grapeseed Oil 16g
  • Light Brown Sugar 130g (can use white sugar but light brown sugar is recommended)
  • Whole Egg 90g
  • Vanilla Extract a few drops
  • All-purpose flour 155g
  • Cocoa Powder 16g
  • Baking soda 3g
  • Salt a pinch
  • Dark Couverture Chocolate 120g (80g melted, 40g unmelted)

Instructions

  1. Mash the bananas.
  2. In a bowl add the banana, melted butter, oil, sugar, egg, vanilla extract, and whisk.
  3. Sift in the flour, cocoa powder, baking soda, and salt.
  4. Add in the melted couverture chocolate followed by unmelted couverture chocolate.
  5. (pre-heat 160℃) 160℃ for 40~50mins. You MUST adjust baking temp/time due to the difference in the pan size.
  6. Personally, I prefer wrapping the banana bread in cling film and storing it at room temp to serve the next day for optimal tenderness.

Quickly ripening bananas:

  1. Put a banana into a paper bag with an apple inside. Check back after half a day and leave it longer if not ripe enough.
  2. Another super quick way would be to bake unpeeled bananas at 150℃ (pre-heat 150℃) for 15~30mins. The banana will turn black but that’s ok.

 

Notes

Baking time/temp:

Everyone uses different-sized pans – so adjust baking time & temperature. I’ve explained in the video “how to check” if your banana bread is baked well. My advice is to stick to 160℃ and adjust the time first - if it takes too long to bake even after extending the time then raise the temp by 10~15℃. (I know my suggested baking temperature is lower compared to a lot of those recipes out there – I prefer baking at a lower temp for longer)

Yield:

2 x mid-sized pound cake pans (15cm x 7cm x 6cm, somewhere around 700ml in volume)

How to store / Shelf life:

Air-tight container for 3 days at room temp. It’s possible to store it in the freezer for up to 2wks.

Did You Make This Recipe?
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Recipe video


Enjoy

Let us know what you think of today’s Chocolate Banana Bread tips, tricks, and hacks!

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