When you think of comfort food, few things come close to a warm slice of chocolate banana bread. It’s soft, rich, and deeply satisfying with its mix of natural sweetness from ripe bananas and the indulgent depth of cocoa. If you’ve ever looked for a way to turn extra bananas into something special, this recipe is the perfect solution. Instead of letting them go to waste, you can transform them into a moist loaf that makes your kitchen smell incredible and your mornings feel a little brighter.
Why We Love This Chocolate Banana Bread Recipe
There are countless banana bread recipes out there, but adding chocolate takes it to a whole new level. You’ll love this chocolate banana bread for a few reasons:
- Moist texture: The bananas keep the loaf tender and soft, while a touch of butter makes it rich without being heavy.
- Chocolate in every bite: Cocoa powder builds the base flavor, and the chocolate chips bring little bursts of sweetness throughout the bread.
- Easy preparation: You don’t need fancy equipment. A bowl, a spoon, and a loaf pan are all you need.
- Perfect for any time: It works for breakfast, brunch, snack time, or dessert. A single recipe gives you ten generous slices to share—or keep all for yourself.
- Make-ahead friendly: It stays fresh for days and freezes beautifully, so you can enjoy it whenever you want.
This recipe is one of those you’ll come back to over and over again because it strikes the right balance between being easy enough for everyday baking and impressive enough to share with friends or family.
Ingredients about Chocolate Banana Bread
To make the perfect chocolate banana bread, you’ll use a mix of pantry staples and a few fresh ingredients. Each plays a role in flavor, texture, and structure. Here’s what you’ll need:
- 3 large overripe bananas (about 1 ¼ cups or 310 g), mashed
- 1 large egg
- 1 tablespoon vanilla extract (15 ml)
- ¼ cup light brown sugar (50 g)
- ¼ cup granulated sugar (50 g)
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour (125 g) or white whole wheat flour
- ½ cup unsweetened cocoa powder (42 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons unsalted butter, melted (28 g) or substitute applesauce
- 1 cup semi-sweet chocolate chips, divided (170 g)
How to Make Chocolate Banana Bread Directions
Making chocolate banana bread at home is simple, but the process has a few steps you’ll want to follow carefully. By paying attention to the details, you’ll get a loaf that’s perfectly moist, flavorful, and chocolatey.
Step 1: Prepare your oven and pan
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly spray it with non-stick cooking spray. This will make sure your bread releases easily once baked.
Step 2: Mash the bananas
Grab a large mixing bowl and mash your overripe bananas until mostly smooth. You can use a fork, a meat chopper, or even a stand mixer with a dough hook. The bananas should look soft with only small chunks remaining—this is what adds the rich moisture to your bread.
Step 3: Mix the wet ingredients
Add the egg, vanilla extract, light brown sugar, granulated sugar, and ground cinnamon to the mashed bananas. Stir everything together until well combined. This mixture will be slightly thick but smooth.
Step 4: Mix the dry ingredients separately
In a smaller bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Mixing the dry ingredients before adding them ensures that the leaveners and cocoa are evenly distributed.
Step 5: Combine wet and dry mixtures
Slowly add the dry ingredients into the banana mixture. Stir gently until everything is just combined. Avoid overmixing here—too much stirring can make your bread tough instead of soft.
Step 6: Add chocolate chips and butter
Stir in the melted butter and about ¾ cup of the chocolate chips. The butter enriches the batter while the chocolate chips create gooey pockets of sweetness in every slice.
Step 7: Fill the pan and top with chips
Pour the batter into your prepared loaf pan. Smooth the top with a spatula and sprinkle the remaining ¼ cup of chocolate chips over the surface. This creates a lovely chocolate-studded crust once baked.
Step 8: Bake to perfection
Place the pan in your preheated oven and bake for 55–65 minutes. The exact time depends on your oven, so check around the 55-minute mark. Insert a toothpick into the center—it should come out mostly clean, with only a few moist crumbs.
Step 9: Cool and serve
Once baked, let the loaf cool in the pan for 5–10 minutes. Then carefully lift it out using the parchment paper and place it on a wire rack to cool completely. Waiting may feel hard, but it helps the bread set and slice neatly.
With these steps, you’ll have a loaf that’s moist, deeply chocolatey, and just sweet enough.
How to Serve Chocolate Banana Bread
Chocolate banana bread is incredibly versatile when it comes to serving. You can enjoy it in many ways depending on your mood or occasion.
- Simple slices: Cut the bread into thick slices and enjoy it plain—it doesn’t need anything extra to taste amazing.
- Toasted with butter: Warm a slice in the toaster or oven and spread with a little butter for a richer bite.
- Topped with fruit: Add fresh strawberries, raspberries, or banana slices on top for extra freshness.
- As dessert: Pair a slice with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent dessert.
- Brunch platter: Serve it alongside coffee, tea, or fresh juice as part of a brunch spread.
The beauty of chocolate banana bread is that it can be casual or dressed up, making it a great recipe to keep in your rotation.
Expert Tips: Chocolate Banana Bread
To make sure your loaf turns out perfectly every time, here are a few expert tips:
- Use very ripe bananas: The darker the skin, the sweeter and more flavorful your bread will be.
- Don’t overmix: Stir just until the ingredients are combined. Overmixing develops gluten, which can make the bread dense.
- Check doneness carefully: Every oven is slightly different, so rely on the toothpick test rather than the timer alone.
- Cool completely before slicing: Cutting too soon can cause the bread to crumble. Allowing it to cool gives you neat slices.
- Customize the sweetness: If you prefer a less sweet loaf, reduce the chocolate chips slightly or skip the sugar topping.
By following these simple pointers, your chocolate banana bread will have the perfect balance of moist texture, rich flavor, and sweetness.
How to Store Chocolate Banana Bread
Chocolate banana bread stores beautifully, which makes it a practical recipe to bake ahead. Once your loaf has cooled completely, wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container.
At room temperature, it will stay fresh for about 3–5 days. If you want to keep it longer, refrigerate it for up to a week. For even longer storage, freeze the bread by wrapping slices individually and placing them in a freezer-safe bag. It can be frozen for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the microwave for a few seconds.
Variations of Chocolate Banana Bread
This recipe is wonderfully flexible, and you can easily adjust it to fit your tastes or dietary needs:
- Nutty version: Stir in chopped walnuts, pecans, or almonds for added crunch.
- Peanut butter twist: Swirl in a few spoonfuls of peanut butter before baking for a chocolate-peanut butter combination.
- Vegan option: Use a flax egg in place of the regular egg and swap the butter for coconut oil or applesauce.
- Gluten-free version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Muffins instead of a loaf: Divide the batter into muffin tins and bake at 350°F for 18–25 minutes.
- Extra indulgent: Add white chocolate chips or caramel chips for more flavor layers.
These variations show how one basic recipe can transform into something new each time you bake it.
FAQ about Chocolate Banana Bread
Can I make chocolate banana bread without eggs?
Yes, you can replace the egg with a flax egg or use extra mashed banana. This makes the recipe suitable for a vegan version.
Why is my chocolate banana bread dry?
Dry bread usually comes from overbaking or using too much flour. Be sure to measure your flour correctly and check for doneness around 55 minutes.
Can I use frozen bananas?
Absolutely. Let frozen bananas thaw completely, then mash them as usual. They may release extra liquid, so drain off a little if needed.
How can I make my chocolate banana bread more moist?
Adding a touch more banana or substituting applesauce for some of the butter can make the bread extra moist.
Is chocolate banana bread healthy?
While it is a sweet treat, it does include bananas, which provide fiber and natural sweetness. You can also make it lighter by reducing sugar or using whole wheat flour.
Can I double the recipe?
Yes, you can double the recipe and bake two loaves. Just be sure each loaf pan is filled evenly, and watch the baking time closely.
Chocolate Banana Bread
Equipment
- Oven
- Loaf Pan
- Mixing Bowl
- Whisk
- Spatula
Ingredients
- 3 large overripe bananas (about 1 ¼ cups or 310 g), mashed
- 1 large egg
- 1 Tbsp vanilla extract (15 ml)
- ¼ cup light brown sugar (50 g)
- ¼ cup granulated sugar (50 g)
- 1 tsp ground cinnamon
- 1 cup all-purpose flour (125 g) or white whole wheat flour
- ½ cup unsweetened cocoa powder (42 g)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 Tbsp unsalted butter (28 g), melted or substitute applesauce
- 1 cup semi-sweet chocolate chips divided (170 g)
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly spray it with non-stick cooking spray.
- Mash the overripe bananas in a large mixing bowl until mostly smooth.
- Add the egg, vanilla extract, light brown sugar, granulated sugar, and ground cinnamon to the mashed bananas. Stir until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Slowly add the dry ingredients into the banana mixture, stirring gently until just combined to avoid overmixing.
- Stir in the melted butter and about ¾ cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining ¼ cup of chocolate chips over the surface.
- Bake in the preheated oven for 55–65 minutes, checking for doneness with a toothpick.
- Let the loaf cool in the pan for 5–10 minutes, then transfer it to a wire rack to cool completely.
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