Mexican Chocolate Banana Bread

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When it comes to baking I usually try and find the easiest method to make a recipe. Another words – if I can bake something without having to lug out my stand mixer or dust off my food processor, then I will always find the lazy way out.


Don’t get me wrong, I love, ok; maybe love is a strong word – I like to bake. But I also like to find shortcuts and dirty the least amount of dishes possible. This banana bread is the perfect example of an easy no-mess recipe. All you need is two bowls to make this bread, one for the wet ingredients and one for the dry ingredients. This is a super simple recipe and the best part is that it is crazy-ridiculous-delicious.


I always used to freeze my overripe bananas in hopes to make banana bread with them, but I can’t tell you how many times I have thrown away freezer burned bananas. I learned a really cool tip: Did you know that you could ripen bananas in the oven? All you have to do is place the bananas on a cookie sheet with the peels on and bake at 250 degrees for about 15 minutes. The bananas ripen, soften, and sweeten. Such a fun tip!


When making this banana bread I didn’t want to make traditional banana bread – I wanted to make something a bit more exotic and the Mexican chocolate in this recipe gave it just the right flavor I was hoping for. I also added sour cream and melted Land O Lakes® Unsalted Butter making this bread extra moist and decadent, but not gooey and messy.


There’s nothing quite like warm bread with a small pad of butter — decadent! This Mexican chocolate banana bread is sweet, nutty, and supremely moist and everything you love about banana bread with a few more favorites—chocolate, pecans, and cinnamon.


A special thanks to Land O’Lakes for sponsoring this blog post. Opinions are my own. ADD A LITTLE GOOD is a trademark of Land O’Lakes, Inc. Thank you for supporting the brands that continue to make Muy Bueno possible.

Mexican Chocolate Banana Bread

This Mexican chocolate banana bread is sweet, nutty, and supremely moist and everything you love about banana bread with a few more favorites—chocolate, pecans, and cinnamon.
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5 from 1 vote
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  • 1/2 cup Land O Lakes® Unsalted Butter, divided, (1 stick)
  • 1 1/4 cups all-purpose flour, plus more for pan
  • 4 very ripe bananas
  • ¼ cup crema Mexicana, sour cream
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 (3.3 ounce) tablet Mexican chocolate, grated
  • ¼ cup chopped pecan or walnuts


  • Preheat oven to 350 degrees F.
  • Grease a 9x5-inch loaf pan with 1 tablespoon butter and dust with flour, tapping out any excess.
  • Using a potato masher, mash peeled ripe bananas until smooth.
  • Melt remaining butter and add to mashed bananas.
  • Stir in crema, sugar, salt, beaten egg, and vanilla extract.
  • In a separate bowl, vigorously whisk together the flour, cocoa powder, baking soda, ground cinnamon, and grated chocolate.
  • Add the flour mixture to the banana mixture and stir until just incorporated and then fold in pecans.
  • Transfer batter to prepared pan and smooth top with a spatula.
  • Bake, rotating halfway through, until batter is set and sides are starting to pull away from pan, and a toothpick inserted into center of bread comes out clean, 60 to 65 minutes.
  • Cool in pan on a wire rack at least 15 minutes.
  • Run a butter knife around the perimeter of the pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.


  • Feel free to use walnuts instead of pecanse and normal chopped chocolate instead of Mexican chocolate. Up the amount of cinnamon if not using Mexican chocolate. 


Calories: 406.31kcal, Carbohydrates: 56.06g, Protein: 4.72g, Fat: 20.19g, Saturated Fat: 10.22g, Cholesterol: 54.87mg, Sodium: 352.4mg, Potassium: 306.64mg, Fiber: 3.51g, Sugar: 32.48g, Vitamin A: 455.19IU, Vitamin C: 5.13mg, Calcium: 30.96mg, Iron: 1.74mg

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