Chocolate Banana Bread

Chocolate Banana Bread

I was skeptical about this recipe when I first saw it. I thought this was just another amazing Pinterest photo that probably used a box mix and couldn't possibly live up to its sugar-filled, photogenic lies. How wrong I was.

This is the baked equivalent of a chocolate covered banana. It is bursting with banana and chocolate flavors and is a great change if you're not in the mood for better banana bread.
  • Prep: 20 min
  • Cook: 1 hour 10 min
  • Total: 1 hour 30 min
  • Yields 1 loaf
Chocolate Banana Bread

Carbohydrate Counts

Carbs-per-gram ratio: 0.461

Serving Size 100g (about 46g carbs)

Carb calculations Weight Carbs
Sugar 144g (144g)
Light brown sugar 96g (96g)
Ripe bananas (40g)
All purpose flour 242g (180g)
Unsweetened cocoa powder 80g (8g)
Milk (9g)
Semi sweet chocolate chips 120g (72g)
Net Weight 1191g (549g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 1 tablespoon butter
  • Preheat oven to 350°F. Butter a 9x5 inch loaf pan and set aside.
  • ½ cup butter, at room temperature
  • In a large bowl, beat butter using an electric hand mixer until soft and creamy, about 2 minutes.
  • 144g / ¾ cup sugar
  • 96g / ½ cup (packed) light brown sugar
  • Add sugar and beat until well combined, about 2 minutes.
  • 2 large eggs
  • Add eggs and beat again until well combined.
  • 2 ripe bananas, mashed
  • Add bananas to bowl and mix on low until combined.
  • 242g / 8.5 ounces all-purpose flour (about 2 cups)
  • 80g / 1 cup unsweetened cocoa powder
  • 1 ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • In a separate bowl, sift together flour, cocoa, baking powder, salt and baking soda.
  • Add dry ingredients in thirds to the banana-butter mixture. Mix after each addition until well combined.
  • ¾ cup milk
  • With mixer on low, slowly add milk and mix until incorporated.
  • 120g / ½ cup semi-sweet chocolate chips
  • Add chocolate chips and stir with a spatula to combine.
  • Pour into prepared loaf pan and bake at 350°F until the interior of the bread reaches 195°F on an instant read thermometer or until a thin knife inserted into the center comes out clean, about 60 to 70 minutes.
  • Remove from oven and transfer to a wire rack to cool complete, about 3 hours. Cut into a dozen slices and serve.
From . ( Adapted from Chicho's Kitchen.
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