Don’t Toss Those Bananas—Make THIS Instead!
Bananas going soft on the counter? Don’t throw them out—bake this rich, moist Chocolate Banana Bread instead!
This easy, one-bowl recipe transforms overripe bananas into a fudgy, chocolatey treat your whole family will devour.
Perfect for dessert, breakfast, or a midnight snack—and it’s a great way to cut down on food waste.
Here’s what you’ll need:
1 ½ cups mashed ripe bananas (about 3 large)
1 cup all-purpose flour
½ cup Dutch-process cocoa powder
1 tsp baking soda
½ tsp sea salt
¼ cup melted unsalted butter
¼ cup canola, vegetable, or coconut oil
¾ cup packed light brown sugar
1 large egg (room temp)
Vanilla extract or paste to taste
¾ cup semisweet chocolate chips (+ ¼ cup for topping)
Repurposing overripe bananas is not only sustainable, but it can also yield delightful treats like chocolate banana bread. This recipe is a perfect example of how to turn what would otherwise be wasted into a decadent dessert. Using ripe bananas adds natural sweetness and moisture, creating a luscious texture that pairs beautifully with semisweet chocolate chips. You can also experiment by adding nuts, or a dash of cinnamon for an extra kick. Chocolate banana bread is versatile—it can be served warm with a spread of butter for breakfast or as a satisfying dessert after dinner. It also freezes well, so you can make a double batch and save some for later. When baking, ensure you monitor the bread closely towards the end of the baking time; every oven is different, and the bread is ready when a toothpick comes out clean. Get creative with your presentation! Serve with a scoop of ice cream or whipped cream on top for a tempting treat. Your kids will love it, and even those who claim not to like bananas might be surprised at how much they enjoy this rich, chocolatey delight.
