How do I make banana bread more moist?

The trick here is to be really precise with your ingredients. Be sure to use enough oil, measuring your flour correctly, too. All the ingredients in the right ratio are important to making this recipe work.

Is banana and chocolate a good combination?

Banana and chocolate have sweet flavors that naturally complement one another. Try it yourself and see!

When are bananas too ripe for banana bread?

Your bananas are only too ripe if they have mold or lots of soft, mushy brown rotten spots inside.

How do you know banana bread is done baking?

Follow our recommendation: the toothpick test! Just make sure that you do the toothpick test in the center, not the edge, of your banana bread. The middle is where the bread will be fully cooked last. If your toothpick comes out clean, or with just a few crumbs, your banana bread is ready to go!

Why did my bread fall in the center?

Bread tends to fall in the center when it’s not cooked through completely. That’s exactly why we advise you to test your bread in the center. The outside can be cooked completely while the very center is still cooking. When doing the test in the center, be wary that while a few crumbs are ok, a very unclean toothpick means your bread will fall in the center. This is what happens when unfinished bread cools and collapses in on itself.

Can I use Dutch process cocoa?

While we haven’t tested Dutch process with this recipe, you can try using Hershey’s Special Dark Cocoa for a dark chocolate bread.

Triple Chocolate Banana Bread

Description

The ultimate chocolatey banana bread treat! This triple chocolate banana bread is so delicious and so easy to make you’re going to absolutely love it. Like chocolate? Like banana? You’ll love this bread!

Ingredients

Scale

3 very ripe bananas
1/3 cup unsalted butter, melted and cooled slightly
1 large egg
2 teaspoons vanilla extract
1/3 cup granulated white sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour or plain flour
1/2 cup unsweetened cocoa powder or Dutch processed
1 cup dark chocolate, chopped
1 cup semi sweet chocolate chips, divided

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Instructions

Preheat your oven to 350°F (176°C). Grease a 9x5-inch loaf pan with nonstick spray. Set aside.
Mash bananas with a fork. Stir in melted butter and mix to combine. Add in the egg, vanilla extract and sugar and mix until smooth.
In another bowl, whisk together the flour, baking powder, baking soda, salt and cocoa powder. Stir into the wet ingredients until just combined.
Fold in half the chocolate chips and half the dark chocolate.
Pour batter into the prepared pan and top with remaining chocolate chips and dark chocolate.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool for 10 minutes, then remove the bread and transfer to a wire rack to cool completely.

Notes

This bread is very moist the next day. Store it in an airtight container for up to 7 days. You can also freeze it for up to 3 months in a freezer bag.

Prep Time: 10 min
Cook Time: 50 min
Category: Bread recipes
Cuisine: American

Nutrition

Calories: 439kcal
Sugar: 36g
Sodium: 251mg
Fat: 18g
Saturated Fat: 8g
Carbohydrates: 31g
Fiber: 4g
Protein: 6g
Cholesterol: 71mg