Craving a treat that satisfies your sweet tooth without the guilt? I have one for you: banana chocolate bread. Chocolate and bananas meld together in a symphony of flavor, creating a treat that’s hard to resist. With the right balance of ripe bananas and rich cocoa, this chocolate banana bread offers a healthier twist to your traditional baked goodies.
And I am talking about the regular recipe (that I call the first version) which asked for only two-thirds cup of sugar. Yes, 2/3! it defies the old-age belief that a truly delicious chocolate recipe requires a tremendous amount of sugar.
What is the second version then? Sugar-free chocolate banana bread recipe! Yes, again, this is possible. We will replace the 2/3 cup sugar with the same amount of sweetener (I use Splenda).
So, let’s go.
Prepare to preheat your oven and grease your loaf pan as we dive into a recipe that is as straightforward as it is satisfying. The blending of wet and dry ingredients, the folding in of chocolate chips, and the anticipation of the bread rising in the oven – each step builds the excitement in crafting this delightful treat.
Ingredients for Banana Chocolate Bread
The key to delectable banana chocolate bread lies in using the right ingredients in ideal proportions. The loaf’s rich flavor and moist texture stem from ripe to overripe bananas, combined with a blend of all-purpose flour and unsweetened cocoa powder to provide structure and chocolate depth. Sugar offers sweetness and moisture, while unsalted butter adds a creamy richness. Subtle yet essential, salt and baking soda act as flavor enhancers and leavening agents, respectively. Vanilla extract infuses a warm background note. Beaten eggs are critical for binding the ingredients, and a generous helping of chocolate chips, whether semisweet or dark, creates gooey pockets of chocolate indulgence. The addition of ground walnuts creates a nutty taste and feel to the tongue. This delightful mix comes together to create a banana chocolate bread that is bound to satisfy any chocolate lover’s cravings.
Substitutions and Additional Baking Tips
- Use whole wheat flour instead of all-purpose flour for a healthier alternative.
- Replace granulated sugar or white sugar with brown sugar for a richer flavor or a more moist texture.
- Mix the dry ingredients in a separate bowl and sift them together at the beginning of the mixing process.
- I used mini chocolate chips in this recipe, just a matter of preference cause the bite-size becomes intriguing.
- Frozen bananas are okay as long as you defrost them ahead of time, i.e., they need to be at room temperature.
- Slightly beat the eggs ahead of time. Fold them into the mixture (as required in the recipe); no need to overmix as this does not guarantee further rising as far as this recipe is concerned.
- Note that this recipe asks for one teaspoon baking soda. Add another half a teaspoon if you were using the sweetener (instead of sugar), plus half a cup of milk powder.
Cooling and Serving the Banana Chocolate Bread
Once your banana chocolate bread has been baked to perfection, cooling is key to achieving the right texture and flavor. The process of cooling allows the bread to set properly, making slicing a smoother endeavor. When served, the bread should be at its peak in taste and structure with moist crumbs with every bite and a melodic blend of all the ingredients.
Lift the bread gently out of its pan. If you have parchment paper overhanging on the sides, use it to hold the cake out of the pan. Place the cake onto a cooking rack. This step is not to be rushed—the bread should be given ample time to cool completely. You know it is time to slice when the bread is at room temperature.
Serve with vanilla ice cream on the side. Heavenly!
Banana Chocolate Bread: How to Store It
How to store banana chocolate bread. Banana chocolate bread is best stored at room temperature in an airtight container or wrapped in plastic wrap. Keeping it at room temperature helps to maintain its moisture and texture.
However, if you live in a hot and humid climate, storing it in the refrigerator is recommended to prevent it from spoiling quickly.
To freeze banana chocolate bread, wrap individual slices or the whole loaf tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. This will help protect it from freezer burn. When you’re ready to enjoy it, simply thaw the bread at room temperature or heat it up in the oven for a few minutes to revive its freshness.
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Banana Chocolate Bread: 2 versions with the same recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: International
Description
Moist banana bread studded with rich chocolate chips. This easy recipe uses overripe bananas for a delicious and decadent treat. The same recipe can be used to make a sugarless version with Splenda as a sugar-replacement.
Ingredients
- 1 cup all-purpose flour
- 2/3 cup sugar (replace with 2/3 cup baking sweetener, such as Splenda if making the sugar-free version)
- 1/2 cup milk powder (if making the sugarless version)
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda (add another 1/2 tsp if making the sugarless version)
- 1/2 tsp salt
- 2/3 cup semi-sweet chocolate chips (divided)
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 tsp vanilla extract
- 3 large bananas (very ripe)
Instructions
- Preheat oven to 350F.
- Grease a 9.25X5.25″ loaf pan, and line it with waxed paper or parchment paper. Then grease it again. Set aside.
- In a medium bowl, mash the bananas with a fork or potato masher. Set aside.
- Sift the flour, baking soda, and cocoa powder Set aside.
- Using an electric mixer, cream sugar (or sweetener) and melted butter together. Add the eggs and beat slightly.
- Add the mashed bananas and vanilla, and beat for another minute. Add the flour mixture (dry ingredients) and beat lightly again.
- Fold in a little more than half of the ground walnuts and semi-sweet chocolate chips with the batter.
- Transfer onto the prepared loaf Top with the rest of the chocolate chips and ground walnuts. Feel free to add extra chocolate chips, it does not hurt; actually, it brings a smile at devouring time.
- Bake for 50-60 minute
- Let cool for about 10 minutes before taking off from the loaf pan.
- Serve and enjoy.
Notes
To summarize, the first version asks for 2/3 cup sugar and 1 teaspoon baking soda. The second version replaces the sugar with sweetener (Splenda), an addition of 1/2 cup milk powder, and another 1/2 teaspoon of baking soda.
The rest of the ingredients are the same. The process and cook time are the same as well.
