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Quick Fudgy Chocolate Banana Bread

Close-up of moist slices of Quick Fudgy Chocolate Banana Bread packed with melted chocolate chips on a white plate.

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A fast recipe for intensely chocolatey and very moist banana bread with a fudgy texture.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 1/2 cup milk or buttermilk
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until combined.
  4. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
  5. Add the mashed bananas and milk to the wet ingredients. Mix until just combined. Do not overmix.
  6. Gently fold the dry ingredients into the wet ingredients using a spatula until just a few streaks of flour remain.
  7. Fold in 1/2 cup of the chocolate chips.
  8. Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/2 cup of chocolate chips over the top.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, but not wet batter.
  10. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • Use very ripe, spotty bananas for the best flavor and moisture.
  • For a richer chocolate flavor, use dark cocoa powder.
  • If the top browns too quickly during baking, loosely tent the loaf with aluminum foil for the last 15 minutes.

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