Chocolate Banana Loaf Bread Recipes

BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
• Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5-in. loaf pan., Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

SALTED CHOCOLATE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
• In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg until well combined.
• Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream together until fully combined. Add the bananas and mix for about a minute to smash the bananas thoroughly. Add the sour cream, eggs and vanilla and, you guessed it, mix. Finally, add the flour mixture and mix until just combined. Tip: Do not overmix the batter, as it can make the crumb tough and result in large "worm" holes.
• Melt the chopped chocolate over a double boiler or microwave it in a glass or plastic bowl in 30-second intervals, stirring between intervals so the chocolate does not burn. Allow the chocolate to cool slightly. In a medium bowl, mix 1 cup of the batter with the chocolate until well combined.
• Pour the banana batter into the prepared pan. Pour the chocolate batter in the center of the batter and swirl throughout the batter with a spoon to create the marbling effect. Bake until a toothpick inserted in the center of the loaf comes out clean, 50 to 55 minutes (okay, maybe one crumb. Or two).
• Allow the loaf to cool in the pan for 5 minutes, then transfer it from the pan to a cooling rack to continue cooling to room temperature, and you're done! Slice, sprinkle with flaked sea salt and a touch of chili powder. Boom. Banana chocolate deliciousness.

CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
• Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

ONE BOWL CHOCOLATE CHIP BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
• Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.
• Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
• Bake for 50 minutes to an hour, or until a toothpick comes out clean.
• Cool completely before serving.
• Enjoy!

BANANA CHOCOLATE OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour a loaf pan.
• Combine sugar and butter in a large bowl and stir until uniform. Add eggs one at a time, and stir to incorporate. Add oats, banana, buttermilk and vanilla; stir until uniform.
• Combine flour, baking soda and salt in a small bowl; stir with a fork to blend. Add flour mixture to banana mixture one third at a time; stir until just combined. Stir in chocolate chips.
• Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until loaf is dark brown and a cake tester comes out clean.
• Cool bread in pan for 10 minutes, and then run a knife along edges to loosen, turn out of baking pan and cool on a rack. Makes one loaf.
• Tip: You can also make this into muffins-bake muffins for 20 minutes. You'll get about 12 muffins or 20 mini muffins.
• Tip: If you're only going to purchase one kind of oatmeal, you should buy the old-fashioned or large-flake oatmeal. To turn them into the "quick-cooking" oatmeal called for in this recipe, pulse them in a food processor, or place in a resealable plastic bag and rub them between your hands until they're broken into small bits.
• Mealtime Survival for Picky Eaters and the Families Who Love Them.

BEST-EVER CHOCOLATE SWIRL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Butter the sides of a 9-by-5-inch (23-by-12.5-centimeter) loaf pan and set it aside.
• Spread the pecans on a rimmed baking sheet lined with foil or parchment paper. Roast them in the oven for 10 minutes, until fragrant and lightly toasted. Allow the pecans to cool, then chop them and set them aside.
• In a medium bowl, whisk together the flour, baking powder. cinnamon, nutmeg and salt until well combined.
• Place the bananas in the bowl of a stand mixer fitted with the paddle attachment. Mix for about a minute to smash the bananas thoroughly, then add the melted butter and mix until incorporated.
• Add the sugar and mix until combined. Add the eggs and vanilla and mix until combined.
• Finally, add the flour mixture and mix until just combined. Do not overmix the batter, which can make the crumb tough and result in large "worm" holes. Using a rubber spatula, gently fold in the pecans and sour cream until just incorporated.
• Melt the chopped chocolate in a heatproof bowl set over a saucepan of simmering water or a double boiler. Allow the chocolate to cool slightly. In a medium bowl, mix 1 cup (235 milliliters) of the batter with the chocolate until well combined.
• Pour one-third of the banana batter into the prepared loaf pan. Drop two large spoonfuls of the chocolate batter side by side in the center of the batter. Cover this with another third of the banana batter followed by the remaining chocolate batter. Cover this with the last third of the banana batter. Using a knife, swirl the two batters through the loaf pan a few times, without overmixing.
• Transfer to the oven and bake for 50 to 55 minutes, until a toothpick inserted into the center of the bread comes out clean (okay, there may be a crumb. Or two). Allow the loaf to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling, and you're done! Boom. Banana chocolate deliciousness.

CHOCOLATE RIBBON BANANA LOAF

Steps:

• In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in the bananas, yogurt and vanilla. Combine the flours, baking soda, salt and cinnamon; gradually add to butter mixture just until moistened. Fold in peanut butter chips., Remove 1 cup batter to a small bowl; stir in chocolate until well blended. Pour half of the remaining plain batter into a 9x5-in. loaf pan coated with cooking spray; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

DOUBLE CHOCOLATE BANANA OAT FLOUR BREAD

Steps:

• Heat oven to 350°F. Grease 9x5-inch loaf pan.
• In small bowl, mix oat flour, baking cocoa, xanthan gum, baking soda, baking powder and salt.
• In large bowl, beat butter and sugar with electric mixer on medium speed 3 to 5 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in bananas, buttermilk and vanilla. Stir in oat flour mixture and chocolate chips. Pour into pan.
• Bake 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out clean (take care not to insert toothpick in chocolate chip). Cool 5 minutes in pan. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days.