Loaded with chocolate and banana flavors and enhanced even more with a little citrus juice, this is the yummiest dark chocolate banana bread ever! So good, one slice is not enough!
I am always delighted to have left-over bananas as these yummy fruits provide us an excuse to make one of our staple quick bread recipes – Banana Nut Bread.
My kids, however, are not always keen with “bread with nuts” version so to accommodate them, I often make another version loaded with chocolate chips or chunks.
However, since we are huge dark chocolate fans, we almost always use the 70% chocolate bar or the bittersweet chocolate for our baking, banana bread included.
That way, it doesn’t become overly sugary in taste but provides a nice yummy contrast to the sweet bananas.
Feel free to use either choco chips or chunks. But one tip I highly recommend to make anything you bake with chocolate yummy – make sure you use a bar of good quality chocolate – preferably one that you actually eat, not the baking kind.
With this, you can be assured that your sweet creation is totally scrumptious and full of yummy chocolate goodness! I hope you enjoy this moist and delectable Dark Chocolate Banana Bread!
If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!
Click the above PRINT icon to print. To remove images for easy printing, simply click on each photo.
2 cups flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 stick Butter, softened*
3/4 cup brown Sugar, firmly packed
3-4 very ripe Bananas
2 Eggs, room temperature
3 Tablespoons freshly squeezed Orange juice (or juice of 1 orange)
Grated zest of one Orange (optional but great for extra tang and flavor!)
8 oz (1 cup) 70% Dark Chocolate chunks or semi-sweet Chocolate chips*
*To soften the butter, take it out of the fridge and bring it to room temperature about an hour before you need it. In case that’s not possible here’s a good link on how to soften a butter quickly.
*Quick tip – coat the chocolate chips with a little bit of the dry ingredients (or just the flour) before mixing them in the batter so they don’t sink and come out beautifully spread like the photos.
Preheat the oven to 350F. Grease a loaf pan or you can use parchment paper to line your loaf pan, too. Sift together the flour, baking soda, baking powder, and salt. Set aside.
Beat the softened butter and sugar until whipped-creamy roughly 5-6 minutes. A stand mixer would be quite handy with this.
Peel and mash the bananas. If you wish you can put the bananas in a food processor to hasten the process and make sure it’s smooth. Do this while the mixer is beating the butter and sugar.
Add the eggs to the butter and sugar mixture one at a time. Add the mashed bananas and continue to beat until smooth and no more lumps appear. Pour in the lemon or orange juice and the grated zest. Beat just until combined.
Fold in the dry ingredients (flour mixture). Gently fold in the chocolate chips or chunks. Pour into the prepared loaf pan and bake for about 50-60 minutes or until a tester comes out clean.
Let cool in the loaf pan for 10 minutes. Transfer to a wire rack and cool completely. Enjoy!
This looks great! I have been postponing making banana bread for a long time since it sometimes turns out soggy and too sticky but in this case it is just perfect!
So glad to know you enjoyed this Benjamin!
Looks so good!