This Chocolate Banana Bread with Marshmallow Bits is incredibly moist and delicious! It’s the perfect dessert for any occasion, and it’s great for feeding a crowd.
Chocolate Banana Bread Recipe
Here is the recipe I teased you with last Sunday on Instagram! Another that I was just playing around with and wasn’t planning on sharing, but after one bite I knew I better take some photos. Too delicious not to share!
Wait until you see how perfectly fudgy and brownie-like the bread turns out. The boys and I were over the moon, lol! …..and you wanna know the best part?! This is a one-bowl banana bread. No fuss, I promise! Yippee!
If your family loves nuts, add a good handful of your favorite nuts to the batter. That would be a great addition.
I added a good handful of those fabulous Marshmallow Bits I find at Target. You can leave them out if needed, or….if you can’t find them you can order them online HERE.
Hope you’ll enjoy this fun treat as much as we did!
Chocolate Banana Bread with Marshmallow Bits
- 12 tbsp unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp pure vanilla extract
- 4 ripe bananas
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup marshmallow bits optional
- Preheat oven to 350 degrees F. and sprayÂ 2 bread pans(9x4 or 9x5 inch) with cooking spray.
- Cream butter and sugar into a large bowl until light and fluffy. Add eggs, sour cream and vanilla mixing to combine. Mash all bananas and add to bowl, mixing to combine. Add flour, cocoa, baking soda, baking powder, salt and marshmallow bits, stirring to combine.
- Divide between the 2 prepared bread pans, spreading evenly on top. Bake for 55-60 minutes or until baked through. Remove and let cool for 20 minutes before removing from pan. When cool, cut into slices and serve.
Just made this recipe. After making some judgements based on the comments and my own baking experience, I decided on using 2 bananas (instead of 4), 1 tsp of baking powder, and 1 tsp of baking soda (instead of 2). I also used 1/2 cup of sugar and 1/2 cup of brown sugar (because I love the taste of brown sugar with bananas). OH! And I added about 1/2 cup of mini chocolate chips. It turned out FANTASTIC!
I had tried this recipe this past weekend but I am wondering if the amounts for the baking soda/powder are correct? It had a weird taste. If I try it again, I think I’ll try just 1 tsp of baking soda/1 tsp baking powder since it is for only 1 1/2 cups of flour. I opted to leave out the marshmallows. I might try adding some choc chips next time. Thanks!
I baked two loaves for 60 minutes and it seems raw in the middle? Could it be that I used too many bananas?
The texture of this bread was a little off for me too. Raw, but cooked. It was strange. Maybe the lack of baking powder/baking soda?
Hi Erica, I played around with this recipe and made it more bread like so it wasn’t as dense. I am kind of a weirdo and like it gooey. I think you’ll find the texture much better now 🙂 Thanks for your feedback. The recipe is updated as of August 1st 2012.
Ah, thanks Jenny! I’ll have to give it another try 🙂
Hi Heather, did you use more than 2 bananas? I adjusted the recipe as of August 1st 2012 to make it more bread like. The texture is much more traditional now 🙂