Banana Chocolate Bread Recipe

Introduction

This Banana Chocolate Bread is a moist, flavorful twist on a classic favorite. Combining ripe bananas with rich semi-sweet chocolate creates a comforting treat perfect for breakfast or dessert.

Ingredients

• 3 Bananas
• 4 tablespoons Butter
• 1 Egg
• 2/3 cup Brown Sugar
• 2 teaspoons Vanilla Extract
• 1 teaspoon Baking Soda
• 1 1/2 teaspoons Pumpkin Pie Spice
• 1 pinch Salt
• 1 1/2 cups All-Purpose Flour
• 2/3 cup Semi-Sweet Chocolate Chips

Instructions

1. Step 1: Preheat your oven to 350 degrees F (180 degrees C).
2. Step 2: Melt the butter and semi-sweet chocolate chips separately in small bowls. Set aside.
3. Step 3: In a large bowl, mash the bananas using a fork or potato masher. Stir in the melted butter until combined.
4. Step 4: Add the egg, brown sugar, and vanilla extract to the banana mixture. Mix well.
5. Step 5: Stir in the baking soda, pumpkin pie spice, and salt until evenly incorporated.
6. Step 6: Gradually add the all-purpose flour, mixing gently just until the flour disappears. Avoid overmixing to keep the bread tender.
7. Step 7: Pour the batter into a greased loaf pan. Dollop with the melted semi-sweet chocolate.
8. Step 8: Using a knife or skewer, swirl the melted chocolate through the batter for a marbled effect.
9. Step 9: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and flavor.
• Substitute the pumpkin pie spice with cinnamon and nutmeg if you prefer a different spice profile.
• For an extra chocolatey twist, fold some chocolate chips directly into the batter before baking.
• Greasing the loaf pan well or lining it with parchment paper helps prevent sticking.

Storage

Store banana chocolate bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in the microwave for 15-20 seconds or in a toaster oven until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Yes, you can use granulated sugar, but brown sugar adds moisture and a slight caramel flavor that complements the bananas and chocolate nicely.

What can I substitute for semi-sweet chocolate chips?

You can use milk chocolate chips, dark chocolate chips, or chopped chocolate bars depending on your preference. Adjust sweetness accordingly.

Banana Chocolate Bread Recipe

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★★★★★

4.8 from 51 reviews

• Author: Hailey
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (approximately 8 slices) 1x

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Description

This Banana Chocolate Bread recipe combines the natural sweetness of ripe bananas with rich semi-sweet chocolate chips and warm pumpkin pie spice to create a moist, flavorful loaf. Enhanced with brown sugar and a hint of vanilla, this bread is perfect for breakfast, snacks, or dessert. Easy to prepare and baked to perfection, it satisfies chocolate lovers and banana bread enthusiasts alike.

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Ingredients

Scale 1x2x3x

Fruit and Wet Ingredients

• 3 ripe Bananas
• 4 tablespoons Butter, melted
• 1 Egg
• 2 teaspoons Vanilla Extract

Dry Ingredients

• 2/3 cup Brown Sugar
• 1 teaspoon Baking Soda
• 1 1/2 teaspoons Pumpkin Pie Spice
• 1 pinch Salt
• 1 1/2 cups All-Purpose Flour

Additional Ingredients

• 2/3 cup Semi-Sweet Chocolate Chips, melted

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Instructions

1. Preheat the Oven: Set your oven to 350°F (180°C) and allow it to fully preheat while you prepare the batter.
2. Melt Butter and Chocolate Chips: Melt 4 tablespoons of butter in one bowl and separately melt 2/3 cup of semi-sweet chocolate chips in another. This ensures the butter is ready to mix and the melted chocolate can be swirled into the batter later.
3. Mash Bananas and Mix Wet Ingredients: In a large mixing bowl, mash the 3 ripe bananas thoroughly using a fork or potato masher until smooth. Stir in the melted butter until combined. Then add the egg, brown sugar, and vanilla extract, and mix well to integrate all wet ingredients.
4. Add Dry Ingredients: Sprinkle the baking soda, pumpkin pie spice, and salt into the banana mixture and stir to combine evenly. Gradually fold in the all-purpose flour until no raw flour streaks remain. Be careful not to overmix to keep the bread tender.
5. Prepare for Baking: Grease a loaf pan to prevent sticking. Pour the batter into the pan and dollop the melted semi-sweet chocolate over the top.
6. Swirl Chocolate and Bake: Using a knife or skewer, gently swirl the melted chocolate into the batter to create beautiful marbling. Place the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Use ripe, spotted bananas for the best natural sweetness and flavor.
• Do not overmix the batter; overmixing can lead to a dense, tough bread.
• Melt the chocolate chips gently to avoid burning; use a microwave in short bursts or a double boiler.
• Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
• You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if unavailable.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: banana bread, chocolate banana bread, pumpkin spice banana bread, moist banana bread, homemade banana bread, easy banana bread recipe