Easy (Yeast-Free) Chocolate Banana Bread Recipe
Easy (Yeast-Free) Chocolate Banana Bread Recipe
This Chocolate Banana Bread is made with cocoa powder, bananas, and chocolate chips, so it’s full of chocolate flavor! It makes three mini loaves, so you can freeze some for later, or share with friends.
Double Chocolate Banana Bread
Have you ever wondered what to do with those overripe bananas sitting on the counter? I have the perfect solution – make this moist chocolate banana bread! If you love chocolate as much as I do, then you’ll love the combination of adding chocolate to this classic recipe. We’ve always loved banana bread, but it’s even better with chocolate! ! !
It’s perfectly chocolatey yet still has a hint of banana. Adding bananas makes it extra moist. Check out the chocolate chips above. No one can resist something sprinkled with chocolate chips!
How to Make Chocolate Banana Bread
Not only is this bread decadent, it’s super easy to make. You don’t even need a blender. Since it is a quick bread, there is no need for yeast. Here’s what you need to do to make this Double Chocolate Banana Bread…
Get your pans ready and oil them. You can line the bottom with parchment paper if you want.
Whisk together dry ingredients in one bowl and wet ingredients in another. Mix it all together and add some chocolate chips.
Pour batter into pan and sprinkle chocolate chips on top. Place the pan in the oven and bake at 350° for about 30 minutes.
Want a change of taste?
Add different types of chocolate chips to the bread and top. You’ll still retain the chocolate flavor in the bread, but we love adding these chips to enhance the chocolate flavor and add even more deliciousness to this recipe:
- white chocolate chips
- Peanut Butter Fries
- Butterscotch Chips
- Variety of chips – a combination of white, milk and semi-sweet chips
I used semi-sweet chocolate chips for the bread, but of course you could use milk chocolate chips if you wanted. You can also use half and half. Or, if you like white chocolate, feel free to use white chocolate chips.
You can also add some chopped nuts. I really like the chopped pecans in the banana bread, but kept them out since I was sharing bread and didn’t want to worry about nut allergies.
How to Store Chocolate Banana Bread
Not that you will have leftovers, but in the unlikely event that you will, you can wrap this loaf in plastic wrap and store in the cake dome, or you can store in an airtight container or in gallon bags. This bread freezes well too. Just let it cool completely, then wrap in plastic wrap or freezer-safe bags for up to several months.
To easily turn this chocolate banana bread into a gift, we like to wrap it in cellophane and add some tulle or jute with these cute and free gift tags.
For more recipes using overripe bananas, check out:
course bread
American food
Prep time 10 minutes
Cook Time 35 minutes
Total time 45 minutes
Serving Size 12
Calories 254 kcal
by Lil’ Luna
- 1 cup flour
- 3/4 cup cocoa powder
- ½ teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup oil (I used canola oil)
- 1/4 cup melted butter
- 3/4 cup brown sugar
- 1 whole egg
- 3 ripe bananas, mashed
- 1 1/2 teaspoons vanilla extract
- 1 cup chocolate chips, divided
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Preheat oven to 350°. Grease 3 small 3 x 5 3/4-inch loaf pans; set aside.
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In a small mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. shelved.
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In a large mixing bowl, whisk together oil, melted butter, brown sugar, eggs, mashed banana, and vanilla extract.
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Add dry ingredients to banana mixture along with Âľ cup chocolate chips. Stir until just combined, then divide between 3 loaf pans.
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Sprinkle remaining ¼ cup chips on bread. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 5-10 minutes, then remove to a cooling rack to cool completely.