Perfectly salty and sweet dark chocolate banana bread! You may want to make a double batch because this loaf has a tendency to disappear quickly!
This is the ultimate dark chocolate banana bread recipe! It’s perfectly sweet and slightly salty but not too much of either. I try to keep bananas in my freezer at all times so that I can whip up a loaf on the fly.
The flakey sea salt I used for this recipe is from the brand Maldon. You can order Maldon salt online, but I think it’s also regularly available in most grocery stores these days. Himalayan pink salt would be nice too!
Serve salted dark chocolate banana bread with a warm cup of coffee or tea!
Salted Dark Chocolate Banana Bread Step by Step→
Make sure your bananas are really over-ripe, black and spotty. It makes all the difference in flavor.
You can skip the parchment step if needed and just butter the pan really well. The parchment just adds an extra layer to ensure the bread doesn’t stick. You can also use foil.
Salted Dark Chocolate Banana Bread
- 1 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c unsalted butter, melted
- 1/2 c sugar
- 2 large eggs
- 4 small very ripe bananas, mashed
- 1 tsp vanilla
- 1 c dark (or bittersweet) chocolate chips
- 1 tbsp flakey sea salt
- Preheat the oven to 325. Line a loaf pan with parchment paper and brush with a little butter or oil.
- Whisk together the mashed bananas, sugar, eggs, and vanilla. With a spatula or wooden spoon stir in the dry ingredients and melted butter. Lastly, stir in the chocolate chips, but reserve a few to sprinkle on top of the loaf.
- Pour the batter into the prepared loaf pan. Top with the remaining chocolate chips. Bake until the top of the cake is golden brown and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. As soon as the bread comes out of the oven sprinkle it generously with the flakey sea salt then leave it in the pan on a rack to cool. Once it's cool slice into thick slices and serve!
The most difficult step in this recipe is waiting for the loaf to cool before digging in!