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Irresistibly Moist Chocolate Banana Bread

This decadent chocolate banana bread is a delicious twist on the classic recipe, featuring Dutch-processed cocoa, ripe mashed bananas, white chocolate chips, and toasted walnuts or pecans. The result is a moist, richly flavored loaf with a slightly crisp, sugary top that makes every bite irresistible.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour
  • ¼ cup Dutch-processed cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup white chocolate chips
  • ½ cup toasted walnuts or pecans coarsely chopped
  • 2 large eggs lightly beaten
  • ½ cup unsalted butter melted and cooled
  • 3 ripe bananas mashed (approximately 1 pound)
  • 1 teaspoon pure vanilla extract
  • Demerara sugar for topping

Equipment

  • 9×5×3 inch loaf pan
  • Baking sheet
  • Large bowl
  • Medium bowl
  • Whisk
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (180°C) and position the rack in the middle. Butter and flour your 9×5×3 inch loaf pan or spray with non-stick baking spray.
  2. Spread ½ cup walnuts or pecans on a baking sheet and toast them in the oven for 8–10 minutes until fragrant and lightly golden. Remove and let cool.
  3. In a large bowl, whisk together 1¾ cups all-purpose flour, ¼ cup Dutch-processed cocoa powder, 1 cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt.
  4. In a medium bowl, combine the mashed ripe bananas, 2 lightly beaten eggs, ½ cup melted and cooled unsalted butter, and 1 teaspoon vanilla extract.
  5. Gently fold the wet ingredients into the dry mixture until just combined, making sure not to overmix so that the bread stays tender.
  6. Fold in the cooled toasted nuts and ½ cup white chocolate chips.
  7. Pour the batter into your prepared loaf pan and sprinkle demerara sugar evenly over the top to add a touch of sweetness and crunch.
  8. Bake for about 55–65 minutes, but start checking at the 50-minute mark with a toothpick inserted into the center. It should come out with a few moist crumbs.
  9. Allow the bread to rest in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  10. Enjoy your irresistibly moist chocolate banana bread warm or at room temperature. It pairs beautifully with a scoop of vanilla bean ice cream, a dollop of whipped cream, or even a spread of cream cheese for breakfast.

Notes

This chocolate banana bread can be customized by swapping walnuts for pecans or leaving out the nuts entirely if you have allergies. If white chocolate chips aren’t available, dark or milk chocolate will work nicely. For a healthier version, try replacing half of the all-purpose flour with whole wheat or a gluten-free flour blend. Store any leftovers in an airtight container at room temperature for up to three days, or freeze individual slices for later enjoyment.