Easy banana chocolate bread recipe that calls for simple ingredients: banana & chocolate. This recipe yields delicious moist banana chocolate bread.
I have recently changed Baby G’s daycare schedule to full day instead of partial day, which means that he basically spends his whole day there now.
(Yay to mommy as I get more “me” time to work on my blog, developing, and testing recipes).
Because of that, I have started baking more because I would love for him to eat better during his afternoon snack time, instead of the typical store-bought crackers and biscuits, which are not all that nutritious.
Baby G likes to eat bananas and chocolate, so I decided to combine his two favorite ingredients into a cake that he will like.
I made this banana chocolate bread, which is adapted from Everyday Food magazine by Martha Stewart.
I subscribe to almost all food magazines, but I always find Everyday Food very useful with practical and doable everyday recipes.
More importantly, the recipes that I have tried always turn out great.
This banana chocolate bread recipe yields aromatic, moist, and delicious cake.
On the third day when we had the last loaf of the banana chocolate cake, it was still soft and moist, just like it was freshly baked!
If you’re tired of your same old banana bread, give it an upgrade by adding some chocolate to the cake.
The end result is pleasing to adults, kids, and picky toddlers.
I cut these banana chocolate bread into bite-sized pieces and packed them into Baby G’s tupperware.
It makes me feel happy because I know that he will be eating well during snack time and continue to grow.
Banana Chocolate Bread Recipe
Easy banana chocolate bread recipe that calls for simple ingredients: banana & chocolate. This recipe yields delicious moist banana chocolate bread.
Ingredients
- 1 stick unsalted butter, room temperature (113 g)
- 1 2/3 cups all-purpose flour, spoon and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups mashed overripe banana
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 6 ounces bittersweet chocolate, chopped finely
Instructions
-
Preheat the oven at 350°F.Butter and flour a 5" x 9" loaf pan. Sieve the flour, baking soda and fine salt. Whisk to mix.
-
Beat butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to low and add the eggs, one at a time, beat well.
-
Add in the mashed banana, sour cream and vanilla extract, beat until combined. Slowly add in the flour mixture, one tablespoon at a time until well mixed. Add in the chocolate and beat at medium speed until all ingredients blended.
-
Pour into the prepared pan. Bake for 50-60 minutes or until cake tester inserted in the center comes out clean.
-
Cool the bread in the pan for 8-10 minutes. Remove it onto a wire rack to cool completely. Store up to 3 days in air tight container or freeze up to 3 months.
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Venice
Can I replace butter with corn oil?
Debbie
Could I use applesauce in place of sour cream?
Rasa Malaysia
No.
Debbie
I used applesauce and it was delicious and very moist.
Rasa Malaysia
Wow, that’s good to know. Thanks for the tip!!!
Liany
what is the use of sour cream for?
Rasa Malaysia
Makes the banana chocolate cake moist.
Lisa Lee
Please advise me what is sour cream. Is there anything I can use to replace sour cream if I don’t have sour cream?
Rasa Malaysia
Sour cream is….sour cream. You can use plain yoghurt if you don’t have it.
Lisa Lee
TQVM for your prompt reply.
aikibabe68
Made this chocolate banana bread last night and it was fabulous! The whole family loved it. This recipe is definitely a keeper.
Nomadic Samuel
This is a wonderful looking recipe! Banana bread on its own is delicious but with a twist of chocolate being added would be extra special :)
Lee Lee
Hi, this is the 1st time I try your recipe. By looking at the ingredients, I suppose it sounds more like a cake than a bread to me. Can I replace all purpose flour with self raising flour? You mention a stick of butter, does it means 250gm of butter? Thank you
Rasa Malaysia
1 stick of butter is 1/4 pound or 4 ounces in weight, approximately 113g. I am sorry you will not be able to substitute with self raising flour because self raising flour has leavening agents.
Lucy
Bee, my son loves the same thing, I’ll try this chocolate banana bread recipe.
Anne
This cake is wonderful. just baked it and it has passed the house test. Thanks for this lovely recipe. This is the first time I am using ur recipes and I am very happy with it. I had to convert some of the things like the stick to Australian measurement but it turned out well.
Sonia
Made it last night and had a piece this morning with my coffee. It was delish! I used semi-sweet morsels from Nestle and it was the perfect banana-chocolate combination. In addition, taking the time to really mix in each ingredient into the batter, really pays off. The bread comes out very moist and smooth.
Rasa Malaysia
So happy that you made the banana chocolate bread recipe! Yes, I love it that it’s so moist. :)
Kiran @ KiranTarun.com
Oh my. That looks absolutely yum!
Katarina
Banana chocolate bread is delicious and so moist! Great!
Yen
Hi there, I am not a good baker but would like to give this receipe a try for my kid. May I ask for the for the bittersweet chocolate, is it any type of chocolate will do or must it be those meant for cooking/baking only
Thank you.
Rasa Malaysia
Remember, only use chocolate for baking when asked in a baking recipe. Although the name is the same, both also chocolate, but the texture, composition and taste are different.
In this recipe, we used bittersweet or dark chocolate for baking, either the chocolate chips or the bar type will work. Chop them up as fine as you can.
Mary Beth Elderton
This looks wonderful!