Save Your Old Bananas
Do you ever forget about the fresh produce that you have bought, so it’s brown or too ripe before you get a chance to eat it?
Am I the only person that does this?
Before, I used to immediately throw away the produce, but DON’T DO IT!
In the last few years, I have been researching how I can repurpose old produce and create some yummy mindful treats!
This chocolate chip banana bread recipe is the perfect way to use those super ripe bananas to create a delicious treat with a Hawaiian twist!
Easy Banana Bread Recipe
From as long as I can remember, my mom has always baked banana bread whenever we didn’t eat up all of the bananas from that week’s grocery store run. But from where does banana bread originate?
Banana bread is an American staple in cookbooks.
Baking soda and baking powder gained popularity in the 1930’s as people started discovering how the ingredients reacted as leavening chemical agents.
Banana bread was first introduced in Pillsbury’s 1933 Balanced Recipes cookbook, but later became more popular in 1950s with the release of the Original Chiquita Banana’s Recipe Book.
Since then, it has become a popular baked good that many people enjoy baking and sharing with friends and family.
Hawaiian Chocolate Banana Bread
What’s even better than chocolate chip banana bread?
This chunky chocolate banana bread recipe is a game changer!
The blend of chocolate, bananas, coconut, almonds and a hint of coffee is a perfect balance. I am always playing around with different ingredients to keep things new and exciting, and this combination is a huge hit.
Our banana bread with nuts is the showstopper treat. All your friends will beg for the recipe!
Chunky Chocolate Banana Bread Recipe Ingredients
- Bananas – Can’t forget the main ingredient! Use the ripest bananas possible… Brown or black bananas are a good thing when it comes to banana bread.
- Brown sugar – The molasses note adds flavor and texture.
- Butter – To add richness.
- Egg – Provides structure for the bread.
- Vanilla extract – Adds a rich flavor.
- Instant coffee granules – Optional, but provides a hint of coffee.
- All-purpose flour – The gluten in flour gives the bread shape and texture.
- Unsweetened cocoa powder – Who doesn’t love chocolate? This banana bread recipe has two layers of chocolate.
- Baking soda – This ingredient makes the bread rise.
- Baking powder – Same as baking soda!
- Salt – To balance out the sweetness.
- Semi-sweet chocolate chips – More chocolate, please!
- Sliced almonds – Pairs nicely with the chocolate chips.
- Sweetened shredded coconut – Gives it that Hawaiian twist!
How To Make Chocolate Banana Bread
- Grease. Spray a 9×5 inch loaf pan with nonstick cooking spray.
- Cream. In an electric mixer beat the butter and brown sugar on high for 2-3 minutes. This breaks down the sugar crystals in the brown sugar.
- Smash. Peel and smash the bananas!
- Beat in the smashed bananas, egg, vanilla, and instant coffee granules on medium until smooth. Turn the mixer on low, and slowly add dry mixture to the wet mixture.
- Add chocolate chips, sliced almonds, and coconut to the batter, and scoop the batter into the loaf pan.
- Sprinkle chocolate chips sliced almonds over the top.
Get The Full (Printable) Chocolate Hawaiian Banana Bread Recipe Below
Chocolate Banana Bread FAQ
Wrap your freshly baked chocolate chip banana bread in plastic wrap or tinfoil, or put it in an airtight container to prevent it from drying out. Extend the life of your chocolate chip banana bread by keeping it tightly wrapped in the fridge. It should last 1 to 2 days at room temperature or up to 1 week in the fridge.
Yes! You can freeze the whole loaf or slice it so that you can quickly pull out a piece!
There is not an ingredient that can technically “replace” or “substitute” baking soda, as it provides a leavening power. However, you can use baking powder as a substitution if need be. For every teaspoon of baking soda, use 3 teaspoons of baking powder.
My favorite way to eat a slice of banana bread is toasted lightly with a bit of butter and a hot cup of coffee. You can also pop your chocolate chip banana bread in the microwave to heat it up and eat it as you run out the door in the morning!
Not only are they easier to mash, but the ripeness of the banana pulls out the sweet flavors, making sweeter softer banana bread!
Yes, you can use oil, or healthier option to butter is apple sauce.
More Glorious Bread Recipes
- Zucchini Parmesan Bread
- Fresh Berry Focaccia Bread
- Hawaiian Luau Bread
- Kahlua Glazed Banana Bread
- Fresh Orange Cranberry Bread
- Croatian Lepinja Bread
- Drunken Monkey Bread
- Chocolate Cinnamon Bread Wreath
- Sweet Irish Soda Bread with Granola Top
- See ALL our Bread Recipes!
Chunky Chocolate Banana Bread
- 3 ripe bananas (brown is fine)
- ¾ cup light brown sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee granules, optional
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips, divided
- 2/3 cup sliced almonds, divided
- ½ cup sweetened shredded coconut
- Preheat the oven to 350 degree F. Spray a 9X5 inch loaf pan with nonstick cooking spray. Set aside.
- In the bowl of an electric stand mixer, beat the butter and brown sugar on high for 2-3 minutes to break down the sugar crystals.
- Peel and smash the bananas into mush. Then set the mixer on medium and beat in the smashed bananas, egg, vanilla, and instant coffee granules until smooth. Scrape the bowl with a rubber spatula and beat again to incorporate.
- In a medium bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt. Turn the mixer on low and slowly add the flour mixture to the wet mixture. The moment the two are fully combined, turn off the mixer and scrape the bowl. Then beat again for just 10 seconds, as to not overwork the batter.
- Add 1 ¼ cup chocolate chips, ½ cup sliced almonds, and ½ cup coconut to the batter. Turn the mixer on low and mix again for just 10 seconds, to blend in the ingredients.
- Scoop the batter into the prepared pan. Smooth out the top. Then sprinkle ¼ cup chocolate chips over the top, along with the remaining sliced almonds.
- Bake undisturbed for 60 minutes. Check the banana bread, by inserting a toothpick (or wooden skewer) into the center. If it comes out clean, remove the banana bread. If not, bake for another 5-10 minutes.
- Cool the banana bread in the pan for 10-15 minutes. Then gently flip it out in your hand, not up-side-down on a rack, to preserve the pretty top.
- Cool completely before cutting. Use a serrated knife to cut smooth slices.