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ByMilisa
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Chocolate Banana Bread is a tasty snack or quick breakfast treat to make if you have over ripe bananas hanging around.
My kids love classic banana muffins, so sometimes I like to change it up and bake a loaf of Tyler Florence’s Chocolate Banana Bread. This is one of those recipes that I saved out of a magazine years ago and have made again and again.
Table of Contents
Chocolate Banana Bread ~ Easy Quick Bread
This chocolate banana bread is a little decadent but not overly sweet. It’s best served alongside your morning coffee or an ice cold glass of milk.
Ingredients Needed:
- Over Ripe Bananas
- Butter
- Eggs
- Sugar
- Vanilla Extract
- Bittersweet Chocolate – I have also used semi sweet chocolate chips in this recipe
- All Purpose Flour
- Cocoa Powder
- Baking Powder
- Salt
- Powdered Sugar
How to Bake Chocolate Banana Bread:
- Place bananas, softened butter, eggs, sugar and vanilla in a mixer bowl and beat for about 2 minutes.
- Melt bittersweet chocolate in a small pan, in the microwave or over a double boiler.
- Add to the banana mixture.
- Mix to combine.
- In a separate bowl, combine flour, cocoa powder, baking powder and salt.
- Add to the banana mixture.
- Beat until well combined, stopping to scrape the sides of the bowl, about 2 minutes.
- Butter or spray a 9 x 5 inch loaf pan.
- Pour batter into pan, smoothing evenly.
- Bake for 50 minutes to 1 hour or until a toothpick inserted near the center comes out clean.
- Run a knife around the pan to loosen the loaf and remove to a wire rack to cool.
- Place a paper towel under wire rack & sprinkle with powdered sugar. The paper towel will catch the excess and be easy to cleanup.
- Slice and serve warm or at room temperature.
How to Store Chocolate Banana Bread:
Wrap cooled loaf in plastic wrap and store at room temperature up to 3 days. Can be refrigerated up to 5 days.
Banana bread can be frozen if wrapped in 2 layers of plastic wrap and a layer of foil for up to 3 months.
I will take any excuse to eat chocolate for breakfast and this is one of my favorites. I also love making Chocolate Gravy and Buttermilk Biscuits or Chocolate Glazed Donuts for a weekend treat.
The next time you have some over ripe bananas, give this delicious Chocolate Banana Bread a try. It’s sure to be a big hit for breakfast or as an afternoon treat.
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Chocolate Banana Bread
Chocolate Banana Bread is a tasty snack or quick breakfast treat to make if you have over ripe bananas hanging around.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Breakfast
Cuisine: American
Keyword: dark chocolate banana bread, Tyler Florence's Chocolate Banana Bread
Servings: 8 servings
Calories: 486kcal
Author: Milisa
Ingredients
- 1 1/3 cups mashed over ripe bananas - about 3 bananas
- 1/2 cup softened butter
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 4 ounces bittersweet chocolate or 2/3 cup semi sweet chocolate chips
- 2 cups all purpose flour
- 1/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- non stick cooking spray or butter for the pan
- 1 tablespoon powdered sugar for dusting
Instructions
Preheat oven to 350°.
In a mixing bowl, add bananas, butter, sugar, eggs and vanilla. Beat at medium speed until combined.
Melt chocolate (in a pan over low heat or microwave) and mix into batter.
In another bowl combine flour, cocoa powder, baking powder and salt.
Add to batter and mix for about 2 minutes, until well combined. Stop half way through and scrape down the sides of the bowl.
Spray or butter a 9 x 5 inch loaf pan.
Pour batter into pan, spreading evenly.
Bake for 50 - 60 minutes or until a toothpick inserted in the center comes out clean.
Loosen loaf from pan with a knife and remove to a wire rack to cool.
Dust with powdered sugar.
Slice and serve warm or at room temperature.
Notes
To store, wrap in plastic wrap. Store at room temperature up to 3 days or up to 5 days in the refrigerator.
To freeze: wrap in 2 layers of plastic wrap plus a layer of foil. Freeze up to 3 months.
Nutrition
Serving: 1g | Calories: 486kcal | Carbohydrates: 65g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 349mg | Fiber: 5g | Sugar: 28g
