This recipe is a delicious twist on classic banana bread, perfect for chocolate lovers. The bananas keep the loaf soft and tender, while the chocolate adds richness without overpowering the flavor. It’s simple to prepare, great for using overripe bananas, and works just as well for breakfast as it does for dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe bananas all-purpose flour unsweetened cocoa powder baking soda salt granulated sugar brown sugar eggs vegetable oil or melted butter vanilla extract chocolate chips
Directions
Preheat the oven to 350°F and grease or line a loaf pan.
Mash the bananas in a large bowl until mostly smooth.
Whisk in the eggs, sugars, oil or butter, and vanilla extract until well combined.
In a separate bowl, mix the flour, cocoa powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined.
Stir in the chocolate chips evenly throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake until a toothpick inserted into the center comes out with a few moist crumbs.
Let the bread cool before slicing.
Servings and timing
This recipe makes one loaf, serving about 8 to 10 slices. Preparation time is approximately 10 minutes. Baking time is 50 to 60 minutes. Total time is about 1 hour and 10 minutes.
Variations
You can add chopped walnuts or pecans for extra texture. Swapping some of the chocolate chips for white chocolate creates a sweeter contrast. For a richer loaf, use dark cocoa powder. A pinch of cinnamon or espresso powder can enhance the chocolate flavor.
Storage/Reheating
Store chocolate banana bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to one week. It can also be frozen for up to 3 months. To reheat, warm slices gently in the microwave or toaster oven.
FAQs
Can I make this bread extra chocolatey?
Yes, add additional chocolate chips or use dark cocoa powder.
How ripe should the bananas be?
Very ripe bananas with brown spots provide the best sweetness and moisture.
Can I make this recipe dairy-free?
Yes, use oil instead of butter and dairy-free chocolate chips.
Why is my banana bread dry?
Overbaking or using too much flour can cause dryness.
Can I turn this into muffins?
Yes, divide the batter into a muffin tin and reduce baking time.
Does this recipe freeze well?
Yes, it freezes very well when wrapped tightly.
Can I reduce the sugar?
Yes, especially if your bananas are very ripe.
What type of cocoa powder works best?
Unsweetened natural or Dutch-processed cocoa both work well.
How do I know when it’s done baking?
A toothpick should come out mostly clean with a few moist crumbs.
Can I double the recipe?
Yes, bake in two separate loaf pans for best results.
Conclusion
Chocolate banana bread is a comforting, crowd-pleasing bake that blends classic banana flavor with rich chocolate goodness. Easy to make and even easier to enjoy, it’s a recipe you’ll find yourself baking again and again
Chocolate banana bread is a rich, moist loaf that blends sweet ripe bananas with deep chocolate flavor for an easy, comforting treat perfect any time of day.
Author:Catherine
Prep Time:10 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Yield:1 loaf (8–10 slices)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3 ripe bananas, mashed
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/3 cup vegetable oil or melted butter
1 teaspoon vanilla extract
3/4 cup chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
In a large bowl, mash the ripe bananas until mostly smooth.
Whisk in the eggs, granulated sugar, brown sugar, oil or melted butter, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined.
Stir in the chocolate chips evenly.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Let the bread cool in the pan briefly, then transfer to a wire rack to cool before slicing.
Notes
Use very ripe bananas for best sweetness and moisture.Do not overmix the batter to keep the loaf tender.Add nuts or espresso powder for extra flavor.Allow the bread to cool fully for clean slices.
