Chocolate Banana Bread Recipes Moist – With a beautiful chocolate ribbon running through it, this marbled banana bread is as impressive as it is delicious.
I’m not shy about offering banana bread recipes on this site (take your pick: chai spiced, chocolate, coconut, or basic) but this one is so beautiful, I couldn’t resist adding another one. Soft and sweet with a beautiful ribbon of melted chocolate, marbled banana bread looks as good as it tastes. Plus, it’s fun to do: you spoon the banana and chocolate mixture into the loaf pan alternately, then artistically swirl them together with a knife.
Chocolate Banana Bread Recipes Moist
Microwave in short intervals, stirring occasionally so the chocolate doesn’t burn, until the chocolate is almost melted. Stir, allowing the remaining heat to melt the chocolate completely, then stir in the cocoa powder.
The Best Chocolate Banana Bread
Then turn with a knife. Don’t turn too much or the colors will get confused – four or five times up and back should do it.
Cool the bread in the pan on a rack for about ten minutes, then remove and cool completely.
I want to know how it goes! Please let me know by leaving a comment below. Or take a picture and share it on Instagram; make sure you tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritionist data on this website has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be construed as a guarantee. Data calculated via the online nutrition calculator, Edamam.com. While I do my best to provide accurate nutritional information, these numbers should be considered estimates only. Varying factors such as the type of product or brand purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information for any given recipe. Also, different online calculators give different results depending on the source of the nutrition facts and their own algorithms. To get the most accurate nutritional information from a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using a nutrition calculator of your choice. Brownie-like chocolate banana bread topped with melted chocolate chips for extra decadence will be your new favorite way to finish off your ripe bananas!
Moist Chocolate Banana Bread
Chocolate + banana + brownie/bread = chocaholics dream come true. Banana bread is moist with a soft chocolate crumb thanks to a few additions that make it rich and decadent. A definite upgrade from chocolate chip banana bread!
Chocolate banana bread goes well with chocolate cake, and it’s a foolproof recipe. If you love my fudgy brownie recipes, you will LOVE this one even more! Just read the reviews!
First, what sets this recipe apart from most is that we only use brown sugar in our bread to keep it soft and moist with a fudge-like consistency. The next ingredient to ensure a soft crust is a drizzle of cooking oil (canola or vegetable oil works best). Look familiar? We did the same thing in both of our brownie recipes!
Move the rack to the center of the preheated oven. Grease a baking pan with nonstick spray. We use a 9 x 5 inch (or 23cm x 13cm) pan.
Best Moist Chocolate Chip Banana Bread Recipe (vegan, Gluten Free, One Bowl)
Mash the bananas in a large bowl. You can use a fork, a potato masher, OR an electric potato masher to save time. Mix melted butter, olive oil, eggs, vanilla and brown sugar.
Take another bowl and mix the flour, baking powder, baking soda, salt and cocoa powder. Using a whisk saves you from sifting your dry ingredients, although you can sift them if you want.
Fold in half of the chocolate chips. You can use semi-sweet, dark OR milk chocolate. The choice is yours. Add chopped nuts too if you like!
Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. Be sure to check your chocolate banana bread about 45 minutes in to make sure it’s not overcooked – overbaking will result in dry bread.
Mini Chocolate Swirl Banana Bread Loaves
Let cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.
I throw 1 cup of chocolate chips IN AND ON THIS (I use 45% cocoa), but you can also add:
Chocolate Banana Bread is super moist the next day AND the next day, stays soft even after freezing OR eaten cold straight from the fridge up to a week later. This can be frozen for up to 3 months in an airtight container or freezer bag.
Super fudgy and decadent Double Chocolate Banana Bread is quick and easy to make. Make your ripe banana a chocolate lover’s dream!
Chocolate Banana Bread
Calories: 214 kcal Carbohydrates: 29 g | Protein: 3 g Fat: 11 g | Saturated fat: 5 g | Sugar: 17 g Iron: 2 mgElise founded Simply Recipes in 2003 and ran the site until 2019. She has an MA in Food Research from Stanford University.
One of the most popular recipes on this site is our banana bread, and one thing people seem to like to do to change it up is add chocolate chips to it. This is pretty ridiculous, isn’t it?
Dear banana bread lovers, putting chocolate chips in your banana bread is like asking your banana and chocolate out on a date. Beautiful and sweet, but still separate and different. After a while, both wanted something more—a merger of wills, a commitment!
Well, if chocolate and bananas were to marry, this would be the result—a rich chocolate banana bread, infused with cocoa, mixed with chocolate chips, and warmed with butter, vanilla, and honey.
Moist Dark Chocolate Banana Bread (vegan Option)
This recipe calls for natural unsweetened cocoa powder and not the Dutch process. What is the difference? It’s a matter of color, taste, and pH level.
Real (non-Dutch) cocoa is naturally quite acidic and slightly fruity because of the way the cocoa beans are fermented before processing (cocoa, remember, is a fruit). For the color and yeast in this recipe to be better, you want an acid/base reaction with baking soda, which is basic.
Dutch process cocoa is treated with alkaline salts to darken its color and produce a milder flavor. The nearly black color of Oreos is an extreme example of Dutch (it’s called that because the process was developed by Coenraad van Houten, who is Dutch). Unlike natural cocoa powder, it is basic (alkaline). Baking soda in this recipe too. The yeast in the recipe is made for a slight increase in the acidic material (in this case, natural cocoa powder) to react with the basic baking soda.
Real cocoa in this recipe is preferable, but not essential. We haven’t tried it ourselves, but readers have reported success with Dutch process cocoa in their reviews. It will be darker, with more of a fudgy flavor than pure chocolate. You may want to reduce the salt as well, as Dutch cocoa powder may have residual salt from the alkalizing process.
Chocolate Chip Banana Bread: So Moist, With Lots Of Chocolate! Baking A Moment
Use very ripe or overripe bananas. The skin should be at least half brown, and the banana inside should be smooth and brown.
Liquid coconut oil can be used in place of butter. The taste will change a bit and you may get a bit of coconut in the result.
There is only 1 egg and 1 teaspoon of baking soda in this yeast recipe, so make sure your baking soda is always good! (See more about baking soda and baking powder.)
* % Daily Value (DV) tells you how much of a nutrient in a serving of food contributes to the daily diet. 2,000 calories a day is used for general nutritional advice.
Healthy Oatmeal Chocolate Chip Banana Bread
Nutritional information is calculated using the ingredient database and should be considered an estimate. In cases where multiple material alternatives are provided, the first one listed counts for nutrition. Decorations and optional materials are not included. Chocolate chips and cocoa powder give this chocolate banana bread a great chocolate flavor, while the addition of sour cream makes it soft.
I usually think of banana bread as something to eat for breakfast (or, to be honest, something to cut into every time you walk into the kitchen) but this chocolate banana bread is so decadent, you could literally go crazy. scoop of vanilla ice cream and call it dessert. Chocolate chips and cocoa powder give it a deep chocolate flavor, while the addition of sour cream makes it rich and very tart.
Make sure you use very ripe brown bananas for the best banana flavor. To ripen bananas quickly, store them in a freshly sealed brown paper bag.
. This cocoa powder is not interchangeable. The acidity of the natural cocoa powder activates the baking soda in the recipe and causes the batter to rise in the oven. Dutch processed cocoa powder has been treated with alkali to neutralize its acidity and is therefore not acidic enough to activate the baking soda.
Super Moist Chocolate Chip Banana Bread
To begin, combine the flour, cocoa powder, baking soda, and salt in a large bowl. Stir well and set aside.
Let the chocolate banana bread rest in the pan for about 10 minutes,
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