Banana Bread is a favorite, and there would be no two votes on that one. But even favorites need a little shaking up once in a while, and that’s when this Chocolate Banana Bread recipe steals the show! In fact, it is so good it might just become your Number 1 sweet bread recipe. The perfect pairing of chocolates and bananas brought together by using Dutch-processed cocoa is enhanced by throwing in some toasted pecans or walnuts along with added dark chocolate chips, which bring in the decadent crunch in each bite. Not too hard, not too soft, somewhere in between a traditional sweet bread and a soft cake recipe, this one will leave you coming back for seconds, I promise! We usually finish up the entire loaf in one shot between the 3 of us, so make sure to bake more as this one is an instant hit with kids too!
Soft & Moist Chocolate Banana Bread
For a 9 x 5 x 3 inch loaf pan
1/2 cup toasted walnuts or pecans, coarsely chopped
1 3/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 cup granulated white sugar
1 tspn baking powder
1/4 tspn baking soda
1/4 tspn salt
1/2 cup dark chocolate chips
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe bananas mashed well (about 1-1/2 cups)
1 tspn pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the banana mixture into the dry ingredients until just combined and batter is thick and chunky. Fold in the toasted nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional, but lends a good texture and color).
Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Cut into slices and serve warm or at room temperature.
Just like any other sweet bread, this Chocolate Banana Bread can be relished with tea or coffee. If you like your bread to be soft like a cake, beat it harder to make it more fluffy. Store in an airtight container and refrigerate for upto 3 days, after that the bananas will tend to make it soggy and it won’t even taste the same! So enjoy it while it is freshly baked.