If you need another idea to use up over-ripe bananas, this is your recipe! It’s loaded with delicious bananas and lots of chocolate. Plus, it’s freezer-friendly!
We made it to Day 20 — woohoo! If you’ve followed along and joined me in any or all of the daily freezer cooking challenges, you deserve a huge congratulations for making it this far.
This is the Best Chocolate Banana Bread recipe!
My recipe for Chocolate Banana Bread is so simple to whip up — we’ve been making it for years and years (as is evident by this picture of teeny-tiny toddler Silas “helping” me!)
It uses frugal ingredients we almost always have in the house, it’s deliciously moist, and it’s more nutritious than desserts (but it tastes just as rich).
Plus, it’s a great way to use up over-ripe bananas (here are a bunch of other ideas to use up ripe bananas too.)
Ingredients For Banana Chocolate Bread
- 1 3/4 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 stick butter, melted and cooled
- 3 ripe bananas, mashed well
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
How ripe should bananas be for banana bread?
The bananas should be quite ripe (lots of brown spots or even black) as over-ripe bananas are much sweeter.
You can also peel over-ripe bananas and put them in a zip-top bag in the freezer for later. Just defrost however many you need for your recipe.
Can bananas be too ripe for banana bread?
Usually, bananas can not be “too ripe” for bread — however, if they are moldy or smell sour, you should probably throw them out.
Double Chocolate Banana Bread recipe substitutions
You can substitute some or all of the flour for whole wheat flour — but the bread won’t be as light and fluffy.
You can also substitute 1/4 cup of applesauce for half of the melted butter.
And if you really want to healthify this recipe, you can swap 1/2 c. honey for the full cup of sugar (honey is sweeter than sugar).
How to Make Chocolate Chocolate Chip Banana Bread
1. Preheat oven to 350ºF.
2. In a large bowl, stir together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add in the mashed bananas, eggs, melted butter, and vanilla.
4. Carefully fold the banana mixture into the dry ingredients until just combined.
5. Mix in the chocolate chips.
6. Pour into a greased 9″x5″ loaf pan and bake in preheated oven for 55 to 65 minutes until the bread has risen and a toothpick inserted in the center comes out clean.
7. Let the bread cool for 5-10 minutes in the pan, then release it from the pan onto a cooling rack.
8. Enjoy this delicious bread warm… or let it cool completely and freeze it for later!
How long to bake banana bread?
If your oven is true to its temperature, a 9″x 5″ loaf of bread should bake in around 55-60 minutes — although you can check it for doneness around 45 minutes if you’re concerned.
How to tell if banana bread is done:
The bread will rise significantly while baking and it should have a nice domed top.
You can also insert a toothpick into the center of the loaf and if it comes out clean, the bread is fully cooked all the way through.
How to store Banana Bread
Do you put Banana Bread in the fridge?
Technically, putting bread in the fridge will dry it out — it’s best left on the counter or in the freezer. However, in warm summer weather, I tend to refrigerate banana bread, just because it’s so moist.
How long does banana bread last?
This bread is so yummy, you’ll most likely eat it long before it has a chance to go bad.
That said, you should probably plan to eat it within 5-6 days — or freeze it for later.
How to freeze banana bread.
Let the bread cool completely to room temperature, then wrap it tightly in plastic wrap AND tinfoil and place it in the freezer.
Alternatively, you can slice the bread before freezing it and place it in a zip-top bag. This way, you can simply remove one or two slices whenever you want!
Banana Chocolate Bread FAQs
If you notice a bummy texture to your bread (specifically if the center of the bread is gummy) it’s most likely under-baked.
In general, quick bread is not considered a “health food” although it is more nutritious than chocolate cake! If you make the substitutions mentioned above (honey, applesauce, whole wheat flour) banana bread can actually be quite nutritious.
One factor might be that your baking powder and/or baking soda is no longer active — meaning, it won’t give your baked goods the rise you desire. Also, using whole-grain flour will produce a denser loaf. Finally, over-mixing the batter could also create a more dense bread.
Make sure your bananas are over-ripe and very mushy — this will help the bread stay extra moist. Also, don’t use too much flour, and don’t over-bake your loaves.
Freezer Friendly Banana Chocolate Bread
Ingredients
- 1¾ cup all purpose flour or sub half whole grain flour
- ¼ cup unsweetened cocoa powder
- 1 cup granulated sugar or sub 1/2 cup honey
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 eggs
- ½ cup melted butter you may sub half the butter for 1/4 c. unsweetened applesauce.
- 3 over-ripe bananas mashed
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips I like using the mini chips
Instructions
- 1. Preheat oven to 350ºF.
- 2. In a large bowl, stir together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- 3. Add in the mashed bananas, eggs, melted butter, and vanilla.
- 4. Carefully fold the banana mixture into the dry ingredients until just combined.
- 5. Mix in the chocolate chips.
- 6. Pour into a greased 9″x5″ loaf pan and bake in preheated oven for 55 to 65 minutes until the bread has risen and a toothpick inserted in the center comes out clean.
- 7. Let the bread cool for 5-10 minutes in the pan, then release it from the pan onto a cooling rack.
- 8. Enjoy this delicious bread warm… or let it cool completely and freeze it for later!
Notes
Nutrition
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I made this the other day. I have to remember to adjust the cooking time for my non-stick dark metal pan. This was easy to follow and I always sift my flour. Thanks for the recipe and I will try others on your blog.
This looks so yummy! I have been making my one bowl banana bread a lot and a few times I have added some cocoa powder, chocolate chips and dried cherries. So yummy! http://www.homeecathome.com/the-home-economist/moist-and-delicious-one-bowl-banana-bread
My family really likes this recipe. I make mini muffins, muffins, and muffin tops. They don’t last long around here. I want to make them with whole wheat flour. I’m wondering if anyone has tried it that way. If so, was the same amount of wheat flour used as all purpose flour. I’m new to using wheat flour. I’ve noticed the consistency is diffent from all purpose flour. Someone please help this novice out. Thanks.
I don’t usually bake with wheat flour, but my mom always did when we were growing up. She always mixed half wheat with half white flour and everything she made was good. she even did that with pie crusts.
Sorry just wondering how much is a stick of butter
1/2 cup or 113 grams (the ones I buy).
I tried this and loved it! My family polished it off before we had any left to freeze! Thanks for sharing. I reviewed the recipe on my website and linked back to your page. 🙂 http://greatbitesfoodreview.com/amazing-chocolate-banana-bread/
This sounds yummy!! Knowing me, I’d have probably salvaged what I could off of the table and used it anyway. LOL! Especially if it was just for my family and not a special occasion or something. I will have to see if I have the ingredients for this. The last bananas I had, I’ve already sliced and flash frozen. Guess I could thaw them first and still use them.
Yum! I made the freezer banana bread with chocolate chips on top – from day 1. We ate 1 loaf and froze the 2nd right before a HUGE road trip. What a relief to come home late at night and, even with an empty fridge, know I’ve got breakfast covered. Thanks!
thanks for showing us the frustrating days, as well as the amazing ones. 🙂 Both encourage me!
Too cute!! Sadly, this post makes me feel normal! 🙂
Recipe sounds yummy.
Differences in cocoa, who would have thought? I’m going to be sampling other cocoas. I’ve always used Hershey’s. The things you end up learning when everything does not go as planned. 🙂
I made this with butterscotch chips instead of chocolate chips because that’s what I had at home. It turned out so yummy!!
Ah, man! I just made four loaves of banana bread today. I wish I had seen this first! Printing for next time. 🙂
I can so relate to losing things just today I was looking for my lens cap for my camera. I asked my kids to help me. Guess where it was, on the camera. So glad your camera card came through the wash alright. I made this recipe but used zucchini instead of bananas as I did not have enough bananas.
Has anyone tried making this into muffins instead of bread? Also, I’d love to cut down on the sugar and butter. Has anyone tried any healthier substitutions? I think I could substitute whole grain spelt flour but not sure about the sugar and butter. I’d like to use a little honey and coconut oil instead. Anyone tried anything like this? This might work well for my daughter’s lunches next year if I can make it a bit healthier.
I just put this in the oven after making it for the first time. I’m excited to try it! I’ll be taking it to a farewell girls’ night tonight. Thank you for the uplifting and encouraging community you have created here; it’s been good for me the last few weeks.
Cute!
By drying & saving the leftover sweet bread/muffin/cookie/graham cracker crumbs, they can later be used like graham cracker crumbs for dessert crusts. I also save bread & cracker crumbs left over after baking &/or after emptying the package to use in meatloaf or croquettes. I save the dried crumbs in an empty Parmasan cheese container (I put non-sweet crumbs in one container & sweet crumbs in a separate container). Just make sure the crumbs are good & dry or you’ll end up with mold!
I use this recipe http://savorysweetlife.com/2009/06/rich-and-moist-sour-cream-chocolate-chocolate-chip-banana-bread-recipe/ for my banana bread and people always call me for the recipe after I deliver a loaf ;-). Also, I use 1/2 whole wheat flour 1/2 white flour in mine and you can’t tell a difference.
It freezes great.
🙂
What a cutie! Good for you for remembering to take a picture. Sometimes I get so caught in the mess I forget that this will make a fun memory… some day!
And yay that the camera card wasn’t ruined!
wow! That price for cocoa is cheap! I live near Hershey PA and I pay about $4.00 for a small container!
Hershey Cocoa per Tablespoon: 10 calories and .5 g of fat
Aldi Cocoa per Tablespoon: 10 calories and .5 g of fat
Ghiradelli Cocoa per Tablespoon: 15 calories and 1.5g of fat
Trader Joe’s Cocoa per Tablespoon: 20 calories and 1 g of fat
Nestle Cocoa per Tablespoon: 15 calories and 1g of fat
Not all cocoas are the same! Wow what a difference in some.
I made this bread this week and it was a huge hit with the family!
I ran into the same problem with cocoa recently (well, I didn’t have to run out for it)… I thought I’d grab some at Walmart and yep, I bought the same can as you for the same price (in WI). No generics at mine, either.
Around Christmas, Aldi had cocoa for $2…I had hoped to get some, but they were out before I made it there. I have got to remember to stock up this year!
That is one reason I don’t shop at Walmart regularly. If you need something and there is not a sale and/or coupon out on that item, they often don’t have a generic version. I shop Publix. Sure the Toll House Cocoa at Publix probably costs more than the Toll House Cocoa at Walmart, but the Publix brand cocoa is cheaper than them both!
DITTO! WalMart is really irritating.
I just love this series! Your freezer friendly recipes have been great. My freezer is 1/2 full right now as I have been doing 2-3 every Friday. I love knowing that I have easy dinners and some treats in there also.
The only thing I need for this recipe is chocolate chips! I can’t wait to try it. Yesterday I put some frozen chicken breasts in marinade and stuck it back in the freezer. Thanks for this idea, Crystal! I did Italian dressing and a sesame ginger one.
What a priceless picture!
I’ve washed and dried a flash drive (which was loaded with lots of stuff!) and thought it was all lost forever- nope! Still works just fine!
Your son looks so adorable! I do miss those days terribly (13 and 15 now). And what a timely post. I have 3 overipe bananas sitting on the counter just waiting to be used!
Are you the one that was cooking gluten free for her child? If so, here is the mix that I use in place of flour (cup for cup) in regular recipes. You will find that this chocolate banana bread would be even better when using this mix.
2 cups brown rice flour (not white rice flour – it makes a difference)
2/3 cup potato starch
1/3 cup tapicoa flour
2 1/4 tsp xanthum gum
I have a recipe for no bake cookies that uses hot chocolate mix in place of cocoa. You may be able to substitute this in other recipes next time you find you are out of cocoa. It is a great way to use up free cocoa mix I got in the past.
I would love to have this recipe!
No Bake Cookies
1/2 cup sugar
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1/4 cup peanut butter
2 packets hot chocolate mix (Swiss Miss, Nestle)
1/2 tsp vanilla
1 1/2 cup rolled oats
Combine all ingredients except vanilla and oats in a saucepan and bring to a boil for 1 minute stirring constantly. Remove from heat and add vanilla and oats. Drop by spoonful on greased cookie sheet. I put these in the freezer or could just be refrigerated.
Ooh, this recipe is like my favorite sundae! Vanilla ice cream, bananas and chocolate syrup.
Walmart stopped carrying off-brand chocolate chips and cocoa a few years ago. But I found that Trader Joe’s cocoa is actually the same cocoa I’ve seen on Cupcake Wars. Plus it had twice the fat and calories per tablespoon vs. Aldi. Makes me wonder how they do that…. Anyway. Good stuff!
You’re right! I just compared my TJs brand with the other brand I have. Twice the calories and fat! I wonder why? The TJ brand is my brand of preference and it’s cheap.
I just checked out my Hershey’s as well just out of curiosity – same fat and calories as Aldi. Half of Trader Joe’s. It makes me believe that the inexpensive $2.29 Trader Joe’s cocoa is actually much richer and flavorful than Aldi or Hershey.
I’ve always preferred TJs cocoa over Hershey’s/Nestle/store brands, etc. Now I know why! Never thought to compare nutrition labels. Interesting.
Well, the cocoa might have been expensive, but the picture of Silas is priceless! 🙂
This recipe looks great. My family really likes banana bread, although I will have to find a gluten free alternative for me! Love your picture of your son at the table!
I have truly enjoyed this challenge and am taking things away from it that I will use for years to come. My husband has been complimenting my work and our freezer full of food. Last week, we needed to pull most our meals from the freezer stash. He really enjoys this chocolate banana bread recipe and says it’s a keeper. Thank you for the challenge!
My freezer is full, too! Thanks for doing this challenge, Crystal! My baby is due next week and having a full freezer is such a stress relief…
~Kristen @ Trial and Error Homemaking
Just so you know even at our Ingles Nestle cocoa powder is cheaper than the store brand! So that’s what we always buy! That bread does look delicious, and your Silas is such a cutie!
Oh, also…Crystal, you should do a price check on Hershey’s cocoa at Sam’s. That’s where I get it. It’s cheaper there than getting it at Walmart.
Yes I get my cocoa from Sam’s as well and it is way cheaper!As most things there are in bulk.
I get mine at Sam’s, too – a 23 oz. container of Hershey’s cocoa costs $6.78.
Whoa, at first I read that as your whole camera getting thru the washer and dryer unscathed…I was like, what kind of camera do you have!!???? hahaha these type pictures will be so fun to embarress them with when they’re older. 😉
Phew…lucky on the camera card!
The price of cocoa has really increased in general – it’s not just Wal-mart.
Love the snap shot! I have got to try this recipe. Chocolate and Banana! mmm…
Oh man, what a cutie!
You’ll love the Nestle’s cocoa! Cook’s Illustrated magazine rated it as the best tasting cocoa that you can find inexpensively! 🙂
Too bad he didn’t try to eat it being it’s chocolate then realize how nasty it taste because the face of how awful it would have tasted would have made the picture even better. 🙂 Too cute!
Oh, Silas! LOL! That is too cute! The bread looks yummy!! 🙂
You will really laugh at all the messes when the kids are adults! He is so cute I don’t see how you could ever get mad at him anyway.
Oh my! What an adventure for you today.
You really had to work hard for this freezer post!
Glad you didn’t ruin the camera card. Whew! 😉
The bread looks fantastic-yummy!
I sure hope you do this challenge again- and that you have a great trip.
Blessings!
Glad to know I am not the only one who documents their kids messes. I don’t know how many times my oldest has gotten herself into a mess and my first reaction isn’t one of anger or disbelief, its “wait let me get the camera”.