Banana bread is the perfect way to use up leftover bananas. How do you make banana bread taste better? Add cocoa powder to get a rich, moist and flavorful chocolate banana bread that is ideal for both breakfast or dessert. The addition of coffee in place of water amps up the chocolate flavor in this Chocolate Banana Bread recipe.
So, there may have been a time or two (or more than I'm willing to admit) where I've bought far too many bananas. Especially if I go to Costco and I get a three or four-pound bag. We are only two people, but it soo hard to say no to a bag that costs only a dollar.
Or those 19-cent bananas at Trader Joe's. The path of smoothies for breakfast is paved with good intentions.
As much as I may meal plan or try to have things planned out, there are times the bananas are more ready to go in the morning than I am.
And I mean they were glorious one day. And then this, not terrible, but teetering on not awesome to just peel and eat:
Yes, over ripe bananas are the perfect way to use up those past their prime bananas and best of all this recipe only requires 2 bananas in order to make a super moist chocolate banana bread.
The Muffin Method
I know. We're making bread right?
The technique being used here is still technically called the muffin method. So you could totally make muffins with this mix if you don't have a loaf pan.
But the process is the same, we handle the "wet ingredients" separately from the "dry ingredients." I used those obnoxious quotation marks because sugar is a wet ingredient.
Other than that mild level of confusion, the purpose behind doing things this way is to get a moist and tender loaf of delicious chocolate banana bread. You want to mix as little as possible to avoid getting the gluten in the flour going.
So literally, you are creating two separate mixes that you combine at the last minute.
Ideas for Mix-Ins
I know some of you want just a little something extra in your banana bread. Perhaps it is a little bit of crunch, fruit, or some extra chocolate. In either case, you'll have space for about ¾ of a cup of mix-ins before you run out of space in your standard-sized loaf pan.
Here are a few ideas for delicious mix-ins: Chocolate Chips, nuts, fruit, and freeze-dried fruit.
Tips for Making Chocolate Banana Bread
- For more molasses flavor, replace some of the white sugar with brown sugar for a more complex flavor
- Start checking your banana bread at 45 minutes and be sure to test it in the middle where it is least likely to be fully cooked
- You can also use frozen bananas that have been defrosted in place of overripe bananas
- This mix can handle about ¾ of a cup of mix-ins if you want to add just a little something extra to your chocolate banana bread.
Watch Me Make This (58 Seconds)
How to Make Chocolate Banana Bread
Step 1: Preheat your oven to 325F for dark colored pans or 350F for light colored pans. Prepare the pan by spraying the inside of your loaf pan with non stick spray and use a piece of parchment so it will be easier to lift the loaf out later. Set aside.
Step 2: Combine and sift the dry ingredients into a large bowl: all purpose flour, dutch processed cocoa powder, baking soda, baking powder, and salt into a bowl. Sift and set aside.
Step 3: Melt the butter.
Step 4: Combine the remaining wet ingredients and mix. So first add melted butter and sugar Combine. Add egg, vanilla, buttermilk, bananas, and coffee and combine.
Step 4: Add half of the dry ingredients to the wet ingredients. Mix until just combined. The add the remaining dry ingredients.
Step 5: Add mix to your loaf pan. Bake for 45-60 minutes depending on your oven and size of loaf.
Step 6: Remove from oven and allow to cool completely which will take no less than 10 minutes.
Step 7: Slice and enjoy
Other Recipes You Might Enjoy
Chocolate Chocolate Chip Cookies
I hope you enjoy this Chocolate Banana Bread!
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Chocolate Banana Bread
Ingredients
- 2 cups AP Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ cup cocoa powder
- ½ teaspoon cinnamon
- 1 pinch salt
- 2 bananas
- 1 cup sugar
- 1.5 sticks butter
- 2 eggs
- ¼ cup buttermilk
- ½ cup coffee
- 1 tablespoon vanilla extract
Kitchen Equipment Needed
- Hand Mixer
- Loaf Pan
- Cooling Rack
Instructions
- Preheat your oven to 325F if using a dark pan or 350F if you are using a light colored pan.
- Prepare your loaf pan. Spray with non stick spray or butter interior and use some parchment paper on the inside. This will make it easier for removing the loaf after it is baked.
- Sift together dry ingredients into a bowl: flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl combine melted butter and sugar. Combine.
- Add eggs to the wet ingredients. Mix to combine. Don't overmix.
- Add buttermilk, coffee, and vanilla. Mix to combine.
- Add half the dry ingredients to the wet ingredients. Mix until just combined.
- Add other half of the dry ingredients and mix until just combined being careful to not over mix.
- Pour into the prepared loaf pan and bake.
- Bake 45-55 minutes checking for doneness with a cake tester or toothpick. When the tester comes out clean it is cooked all the way through. Remove from oven.
- Allow to cool in the pan for 10 minutes. Remove and allow to cool for another 10 minutes before slicing.
Video
Notes
- For more molasses flavor, replace some of the white sugar with brown sugar for a more complex flavor
- Start checking your banana bread at 45 minutes and be sure to test it in the middle where it is least likely to be fully cooked
- You can also use frozen bananas that have been defrosted in place of overripe bananas
- This mix can handle about ¾ of a cup of mix ins if you want to add just a little something extra to your chocolate banana bread.
Alek says
I love banana bread! Ironically I hate fresh bananas and don't like these. But I love banana bread/cake if it not garnished with slices of fresh bananas. I do like banana flavoring too.
becomebetty says
Hey Alek! I like a real banana here and there, but mostly I mix them in smoothies. And when they get away from me they become muffins and well, banana bread. Thanks so very much for sharing!
Pat says
A winner!
NC says
Can’t wait to try this! What size pan is best?
becomebetty says
This recipe was made in an 8.5 x 4.5 inch loaf pan. I hope that helps
Kristy says
It never says when to add the cocoa powder. I assume just with the dry ingredients?
becomebetty says
Thank for pointing that out. And yes you are correct
Kristy says
This doesn’t say when to add the cocoa powder or when to add the bananas. Hope I guessed right!