Don’t miss out on this Chocolate Banana Bread recipe! It’s the perfect way to make a delicious dessert or snack in a short amount of time! If you’re a fan of baking bread, be sure to check out my Cake Mix Bread Recipes for even more sweet treats!
This is just as good as my Peanut Butter, Chocolate Chip, Banana bread! I mean seriously, who doesn’t love a slice (or two) of fresh banana bread, particularly when chocolate is involved?
Here’s a surefire chocolate banana bread recipe that will keep everyone coming back for more!
This recipe makes 2 loaves, but you may want to double the recipe and freeze the extra loaves because they’re so good!
Table of Contents
More Banana Bread Recipes:
- Cinnamon Banana Bread
- Peanut Butter Chocolate Chip Banana Bread
- Banana Bread Pudding
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Loaf Bread Resources:
- Wilton Perfect Results 8-Cavity Loaf Pan, Mini
- OXO Good Grips Non-Stick Pro 1 Lb Loaf Pan
- Kaiser Bakeware 12-Inch Half Round Loaf Pan
Should you Saran Wrap banana bread?
Many bakers swear by Saran wrapping banana bread to keep it fresh and moist for longer. The plastic wrap helps to seal in the bread’s moisture and prevent it from drying out. However, there are some considerations to keep in mind.
If you wrap the bread while it is still warm, moisture can build up and cause the bread to become soggy. It’s best to let the bread cool completely before wrapping it in plastic.
Additionally, make sure to wrap the bread tightly and store it in an airtight container to prevent any air from getting in.
Saran wrapping your banana bread can be a great way to extend its shelf life, but be sure to follow these tips for optimal results.
Should you cool banana bread in a pan or out?
When it comes to baking banana bread, one question that often arises is whether to cool the bread in the pan or take it out immediately. While there are different opinions on this matter, it’s important to consider some factors.
Removing the bread too soon may cause it to break apart and stick to the pan. But leaving it in the pan too long can trap moisture, making the bread soggy.
The best approach is to let the bread cool in the pan for about 10 minutes before removing it and transferring it to a wire rack. This allows the bread to set and cool slightly before it is released from the pan.
Ultimately, the decision is yours, but following this technique can result in delicious, perfectly baked banana bread.
Why is banana bread better the next day?
While freshly baked bread is definitely delicious, allowing your banana bread to sit overnight or even a few days can actually enhance the flavor and texture. The reason for this is due to the bananas themselves.
As they ripen, they release more sugar and moisture, which infuses the bread with more flavor and creates a denser, moister texture.
Additionally, the flavors have time to meld together and deepen, creating a richer and more complex taste.
So next time you bake a batch of banana bread, resist the temptation to dig in right away and try waiting a day or two to experience the full deliciousness of this simple yet satisfying baked good.
Why is my banana bread always wet?
There are a few reasons why this may be happening. Firstly, you may be over-mixing your batter, which can cause the gluten to break down and trap moisture.
Additionally, adding too much liquid or under-baking the bread can also result in a soggy texture.
Another factor to consider is the ripeness of your bananas. Overly ripe bananas can have higher water content, leading to a more wet bread.
To avoid these issues, try adjusting your recipe or using a toothpick to ensure your bread is fully cooked before removing it from the oven.
With a few tweaks to your technique, you’ll be able to enjoy delicious, moist banana bread every time.
What goes well with banana bread?
The moist and flavorful bread pairs perfectly with a hot cup of coffee or tea, making it the ultimate breakfast or brunch treat. However, there are many other delicious accompaniments that can be paired with banana bread.
Some people enjoy a spread of creamy peanut butter or honey on top, while others opt for a dollop of whipped cream or a scoop of vanilla ice cream.
Fruits such as strawberries or blueberries also make a lovely addition.
If you’re feeling adventurous, try incorporating chocolate chips or chopped nuts into the batter before baking for an extra crunch.
Whatever your preference, there’s no doubt that banana bread is a versatile snack that can be enjoyed in a variety of ways.
Why does my banana bread crumble when I cut it?
If you’ve ever sliced into a freshly baked banana bread, only to watch it crumble apart before your eyes, you’re not alone. The good news is that your banana bread isn’t necessarily ruined – in fact, there’s a logical explanation for its tendency to crumble.
One of the most common culprits is simply slicing too soon. A freshly baked banana bread is incredibly moist and tender, which means it needs a little bit of time to cool and set before you cut into it.
Other factors that can contribute to crumbly banana bread include overmixing the batter, using too much baking powder or soda, or not adding enough binding agents like eggs or flour.
So, if your banana bread is giving you trouble, don’t despair – just remember to let it cool properly before cutting it, and make a few adjustments to your recipe for a perfect loaf every time.
Chocolate Banana Bread Recipe
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
You're going to love the taste of this Chocolate Banana Bread Recipe.
Ingredients
- 6 ripe and mashed bananas
- 1 cup soft margarine
- 1 ½ cups white sugar
- 4 eggs
- 1 ½ teaspoon vanilla
- 1 cup buttermilk
- 3 cups whole wheat flour
- 2 teaspoons baking soda
- ¼ cup Cocoa powder
- ¾ cup chocolate chips
Instructions
Preheat oven to 375 F.
Lightly oil regular sized loaf pan or 2 9” x 5 “ loaf pans.
After you have mashed the bananas, place them in a large bowl with the margarine, sugar, vanilla and eggs. Whisk or use an electric mixer until the ingredients are creamy. Add the butter buttermilk and whisk until smooth.
Add the flour, baking soda and Cocoa powder. Whisk until combined fully, but don’t over mix. Fold in the chocolate chips.
Pour the batter into your loaf pan(s) and bake on the middle rack for about 50-60 minutes. Your banana bread is done when a toothpick is inserted in the middle and comes out clean.
Nutrition Information:
Yield: 16Serving Size: 1
Amount Per Serving:Calories: 395Total Fat: 16gSaturated Fat: 4gTrans Fat: 2gUnsaturated Fat: 11gCholesterol: 47mgSodium: 207mgCarbohydrates: 61gFiber: 5gSugar: 34gProtein: 7g
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