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–+ servings
chocolate banana quick bread

Banana Bread With Cocoa Powder

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 standard loaf pan 9x5 inch
  • 2 Mixing bowls
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Fork or potato masher
  • 1 Wire rack
  • 1 parchment paper sheet optional

Ingredients
  

  • 3 large ripe bananas mashed
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 large eggs room temperature
  • 1/4 cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder sifted
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon optional
  • 1/2 cup chocolate chips optional
  • 1/2 cup chopped walnuts or pecans optional

Instructions
 

  • Preheat the oven to 350°F and lightly grease the loaf pan, lining it with parchment paper if desired.
  • In a large mixing bowl mash the ripe bananas with a fork until mostly smooth with a few small lumps.
  • Whisk in the melted butter, granulated sugar, eggs, yogurt or sour cream, and vanilla extract until well combined.
  • In a separate bowl whisk together the cocoa powder, flour, baking soda, baking powder, salt, and cinnamon.
  • Add the dry mixture to the wet mixture and gently stir with a spatula just until no dry streaks of flour remain.
  • Fold in the chocolate chips and nuts if using, being careful not to overmix the batter.
  • Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  • Remove the pan from the oven and let the banana bread cool in the pan on a wire rack for 15 minutes.
  • Carefully lift or turn out the loaf from the pan and let it cool on the wire rack for at least 5 more minutes before slicing and serving.

Notes

For best results use very ripe bananas with lots of brown spots, as they add both sweetness and moisture to the bread; avoid overmixing once the flour is added to keep the crumb tender instead of dense, and check doneness a few minutes early since ovens vary to prevent drying out; if the top browns too quickly tent loosely with foil for the last 10 to 15 minutes, and store leftover slices tightly wrapped at room temperature for up to 3 days or freeze individually wrapped slices for quick future snacks.
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