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Chocolate Banana Bread

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Filipinos love banana bread and love chocolates. So, for Valentine’s day, I am baking this easy Chocolate Banana Bread inspired by a recipe from Sweet Savory Meals. February is the month of love and Valentine’s. And often, Valentine’s and love are associated with chocolate. For chocoholics and fans of the heart-month, this delightful dessert is for you.

Everything in the procedure is mixed by hand quickly. No need for you to haul out the cake mixer. It’s a whisk-mix-bake kind of cake. The texture is like that of a pound cake – dense and thick. The rich, decadent chocolate flavor hits the spot instantly. And once the loaf cake is out of the oven, the chocolate aroma is intoxicating and lures you immediately to have a slice.

Researchers have studied how chocolate can be associated with love and romance. I am not a scientist nor an expert in that field. But Filipinos are by nature romantic. And in the Philippines, Valentine’s is celebrated with a passion. I am certain that if you bake this Chocolate Banana Bread for the love of your life, you won’t need Cupid’s help.

The best thing about this dessert is that you can bake this cake no matter where you are in the world. And it won’t matter if you bake this after Valentine’s is long gone. Everybody will love this loaf bread the minute you set it on the table. After all, love is forever.

Chocolate Banana Bread

Filipinos love banana bread. And this easy Chocolate Banana Bread is a favorite whenever I bake it. It's for everyone who loves chocolate and is a fan of banana bread. This loaf cake comes together quickly with basic baking ingredients you have in your pantry. And if you've got over ripe bananas laying around, then simply add them to the batter and you're all set. This recipe was adapted from the Sweet and Savory Meals blog. Makes one loaf pan which serves 4 to 6.
Cook Time1 hr
Total Time1 hr
Course: Dessert, Snack
Cuisine: American, Asian, Filipino
Keyword: Easy Chocolate Banana Bread
Servings: 4 people
Calories: 616kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Loaf pan: 9 inches x 5 inches

Ingredients

  • 1/2 cup cocoa powder
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed over ripe bananas from about 3 large bananas; must be very over ripe
  • 1 whole large egg at room temperature
  • 1/4 cup melted unsalted butter
  • 1/4 cup vegetable oil
  • 1 cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped unsalted walnuts

Instructions

  • Preheat the oven at 350 F. Prepare the loaf pan by greasing it with baking spray. Line the bottom with parchment paper. Set the pan aside.
  • In a large mixing bowl, combine the dry ingredients: Flour, cocoa powder, baking powder, and salt. Whisk them together and incorporate well. Set this bowl aside.
  • In a separate, large mixing bowl, combine the mashed bananas, melted butter (must be slightly cooled), oil, vanilla and egg. Mix well using a wooden spoon till the batter is smooth.
  • Add the brown sugar. Incorporate well into the batter.
  • Add the dry ingredients to the mixture. Continue mixing till all ingredients are combined.
    To the batter, add the chocolate chips and the walnuts. Mix well.
    *Note: I like to leave 1/4 cup of the chocolate chips aside for the topping just before putting the loaf pan into the oven.
  • Pour the batter into the greased loaf pan. Add the remaining 1/4 cup of chocolate chips to the top.
  • Bake at 350 F for 55 to 60 minutes. To test if loaf cake is done, prick the top and center with the tip of a sharp knife. If knife comes clean, the Chocolate Banana Bread is done.
    When loaf is baked, remove from the oven. Rest the loaf on the counter for about 5 minutes till easy to handle. Then loosen the sides of the loaf with a knife. Turn the loaf over and rest on a baking rack to cool.
    Slice and serve warm or at room temperature.

Nutrition

Serving: 1g | Calories: 616kcal | Carbohydrates: 85g | Protein: 5g | Fat: 32g | Saturated Fat: 22g | Cholesterol: 3mg | Sodium: 315mg | Potassium: 694mg | Fiber: 7g | Sugar: 70g | Vitamin A: 23IU | Calcium: 174mg | Iron: 5mg

Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking or baking methods and brands of ingredients used.

Did you love this recipe? I have more Philippine dessert recipes in my popular cookbook How to Cook Philippine Desserts, Cakes and Snacks.

If you need Filipino Instant Pot recipes, find more in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker PotBuy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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