Description
This ultra-moist chocolate banana bread is rich, fudgy, and packed with dark chocolate chunks. The ripe bananas add natural sweetness and softness, while cocoa powder and olive oil create a deep, decadent flavor. Perfect for breakfast or dessert.
Ingredients
Units
Scale
- 4 ripe bananas, mashed
- 1 large egg
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1/4 cup olive oil
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 7 oz dark chocolate, roughly chopped
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- In a large bowl, mash the bananas. Whisk in the egg, sugar, vanilla extract, and olive oil until smooth.
- Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix until just combined.
- Fold in most of the chopped dark chocolate, reserving a handful for the top.
- Pour the batter into the prepared pan and smooth the top. Sprinkle remaining chocolate over the surface.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use overripe bananas for the best flavor and moisture.
- Don’t overmix the batter to keep the bread tender.
- Check for doneness with a toothpick—moist crumbs are fine, but wet batter means it needs more time.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
