Emily Wyckoff

Chocolate Banana Bread

I am particular about bananas, like most people. I have always liked them slightly under-ripe. My mom likes them on the ripe side, cold from the fridge. My friend can’t eat them whole, but needs to cut them up first. My dear, departed dog Biko wasn’t particular and would eat them from the floor, or the brown ends I would feed him (he could hear or smell me peeling a banana from a mile away and would come running. Oh Biko. Sigh.)  And of course my kids don’t eat them at all.

I had some bananas past their prime on my counter this week and needed to bring a dessert to an evening event. My go-to chocolate chip banana bread couldn’t quite be disguised as a dessert so I decided to go out on a limb and bring this chocolate banana bread, topped with powder sugar. Moist and delicious, the group approved – even if there were a few grumblings on where were the cookies or brownies.

Chocolate Banana Bread


1/2 cup (1 stick) softened butter

2 cups flour

3/4 cups sugar

1/4 cup unsweetened cocoa

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup chocolate chips, melted and cooled slightly

2 eggs

3 ripe bananas, smashed

1 teaspoon vanilla

powdered sugar (optional)


Preheat the oven to 350 degrees F. Spray a 9 x 5 loaf pan with non-stick cooking spray (I use Baker’s Joy). In a large bowl, whisk together the flour, sugar, cocoa, baking powder, and salt. In another large bowl, beat the butter until creamy, then beat in the chocolate, eggs one at a time, smashed bananas, and vanilla. Stir in the dry ingredients until just combined – do not over-mix.

Transfer batter to pan and bake until a toothpick comes out almost clean, 50-65 minutes, depending on your oven. If the top starts to brown to quickly, tent loosely with foil. Let cool in pan for 15-20 minutes, then transfer to a rack to cool completely. Dust with powdered sugar when completely cool.

Plan B Mom is a mostly-stay-at-home mom of 3 who works from home but sees her main job as managing her family. When she is not taking care of her 13-year old and 11-year old girls, 9- year old son, yellow lab, and husband – she is baking, running, carpooling, or helping with homework. She tries to stay organized to keep life running smoothly – or at least catastrophies at bay. Follow her on Twitter at @PlanBMom.

7 Responses to “Chocolate Banana Bread”

  1. Your chocolate banana bread looks and sounds delicious! And we’re happy to hear you’re a fan of Baker’s Joy. Thank you! Just wanted to be sure you know you can download coupons at our website:

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  3. Souljer says:

    I just made this & I’m a little disappointed. It took probably 40 extra minutes to bake! The middle was raw while the sides got burnt. I even checked the oven temp with an oven thermometer to make sure the oven was heating properly. My second loaf will come out soon (I hope) but that one’s toothpick keeps coming out messy, too. Idk if I did something wrong, but this doesn’t seem right. :(

  4. Plan B Mom says:

    @Souljer – I am sorry your bread didn’t turn out. Your oven might run hotter or colder than mine – mine runs cool. If you want to try again, try covering the loaf with foil when you notice it browning and you can also try baking for longer at 325 instead of 350. Also make sure your oven rack is in the middle of the oven, not lowest setting. Good luck!

  5. Kathy says:

    It was terribly dry, thought I left out an ingredient but rechecked everything and I did it correctly, won’t make it again.

  6. moriyah says:

    I just tried it and it came out dry for me too. I was looking forward to sharing with the kids but they won’t get near it. I made it as muffins.

    • Jenn Giacoppo says:

      Hi Moriyah, Did you make any adjustments in cooking time or temperature? Since muffins are smaller, their baking environment is often different than a loaf. – Jenn,

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