Moist Chocolate Banana Bread (No Chocolate Chips!)
Moist Chocolate Banana Bread. Super moist and deliciously sweet chocolate banana bread made with real cocoa without chocolate chips! Perfect for breakfast or snack.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 1 loaf
- 1 stick unsalted butter , melted (1/2 cup)
- 3/4 cup brown sugar
- 1 large egg beaten
- 4 ripe bananas, mashed (frozen bananas are perfect because they're extra sweet)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 teaspoon vanilla
Homemade Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Place a folded piece of parchment paper in a loaf pan and spray with nonstick spray. This will help remove the loaf later. Set aside.
In a large bowl, cream butter and sugar together for about 2 minutes until well combined. Add the egg then add the mashed bananas. Mix for 30 seconds, scraping down the sides of the bowl.
Add the flour, cocoa, baking soda, baking powder, salt and vanilla. Mix until well combined. Pour the mixture into the loaf pan. Bake for 45-65 minutes until a knife inserted in the center of the loaf comes out clean. Let cool for at least 30 minutes before cutting/serving.
To make the homemade whipped cream, whisk heavy whipping cream, sugar, and vanilla in a stand mixer, at high speed, for about 1 minute until you see soft peaks. Do not overmix or it will fall apart. Homemade whipped cream last 2-3 days in the fridge; 2-3 months in the freezer.
Serve chocolate banana bread slices with homemade whipped cream and raspberries (optional but delicious). Enjoy!