Super Moist Chocolate Banana Bread
If you are looking for the absolute best way to use up those spotty, brown bananas on your counter, this is it. This isn't just another dry banana bread; this is a rich, decadent Chocolate Banana Bread that stays incredibly soft for days.
What makes this recipe special? It uses a massive 570 grams of mashed bananas (that's about 5-6 bananas!), ensuring a texture that is dense, fudgy, and melt-in-your-mouth moist. We pair that natural sweetness with unsweetened cocoa powder and a splash of rum for a deep chocolate flavor that isn't overly sugary.
Finished with crunchy walnuts and a hint of vanilla, this easy mix-by-hand cake is perfect for your morning coffee or as a comforting dessert.
Why you'll love this recipe:
Super Moist: The high fruit content guarantees it never tastes dry.
Rich Flavor: Deep cocoa notes balanced by sweet banana.
Crowd Pleaser: A sophisticated twist on the classic banana loaf.
🎂 If you you like chocolate cakes, you will love our recipes for Classic Chocolate Butter Cake.
You can also try our Traditional Black Forest with a rich chocolate génoise.
Ingredients:
290 g all-purpose flour (about 2 ⅓ cups)
35 g unsweetened cocoa powder #Ad (natural or Dutch-processed)
1.5 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
200 g granulated white sugar
85 g walnuts, chopped
570 g peeled bananas (about 5 medium bananas)
3 large eggs at room temperature, beaten
170 g unsalted butter, melted and cooled
1 tsp vanilla extract
1/2 tsp rum (or 1/2 tsp extra vanilla extract)
Method:
Preheat your oven to 170 °C (150 °C fan); butter a 23 cm (9 inch) round baking pan #Ad and line it with parchment.
Into a bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt, then whisk in the sugar and walnuts.
In another bowl, mash the bananas, and mix in the eggs, butter, vanilla, and rum.
Add the wet ingredients to the dry mixture and fold gently with a spatula until just combined. Do not overmix.
Bake for about 55 mins until a toothpick inserted into the center comes out clean.
Let the cake stand for 10 minutes, then remove from the pan and place on a wire rack to cool.
Notes 📌
You can toast the walnuts for added flavor — place them on a baking sheet and bake them at 180 °C for about 7–8 minutes. Allow them to cool then chop them.
You can add about 3/4 cup (127 g) chocolate chips of your choice to the dry ingredients.
This cake is intentionally heavy on the bananas for maximum moisture. Make sure to test with a toothpick; if it's wet, give it another 5-10 minutes.
Tips 💡
Storage Instructions: Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days.
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by Zeina Haddad
