Banana Chocolate Tea Bread Mini Muffins-or Loaf

How to Make Banana Chocolate Tea Bread

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Sweet moist chocolate bread baked in a loaf pan or mini muffins. Filled with mini chocolate chips.



1/2 cup butter, softened

1 cup sugar

2 eggs

11/2 cups all purpose flour

2 tablespoons special dark cocoa

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 cup mashed bananas

1/2 cup sour cream

1/2 cup chopped toasted walnuts

1/3 cup mini chocolate chips


  1. Prepare baking pans, 2 large loaf pans or 5 mini loaves with cooking spray, lightly coat with flour. Set aside.
  2. Preheat oven to 350.
  3. In mixing bowl with stand mixer fitted with paddle attachment, cream softened butter and sugar together until creamy and smooth, light and fluffy.
  4. Add eggs one at a time.  Beat well after each addition.
  5. Combine together in sifter,  flour, basking soda, salt and ground cinnamon, sift together.
  6. Add flour to egg mixture, add vanilla. Mix on low to blend, add bananas, sour cream, walnuts and chips.  Mix on low just to blend. Do not over beat or over mix.
  7. Spoon batter into 2  loaf pans or 5 mini loaf pans. Smooth tops of batter in pans.
  8. Bake in preheated 350 oven for 55 minutes for 7-1/2″ x 3 x 2″ loaf pans or 20-25 minutes for mini loaves.  To make mini muffins, bake 12-15 minutes.
  9. Remove from oven, cool 5 minutes, then remove from pans.  Cool completely before slicing and storing.