Name: Chocolate Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 3 ripe bananas, mashed; 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 (plus extra for topping, optional)

Why You’ll Love This Recipe

Combines the sweetness of ripe bananas with the richness of cocoa.
Moist, soft texture that stays fresh for days.
Simple ingredients and easy preparation.
Doubles as a breakfast or dessert.
Perfect for freezing and enjoying later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Ripe bananas, mashed
Granulated sugar
Brown sugar
Eggs
Vegetable oil or melted butter
Vanilla extract
Chocolate chips

Directions

Preheat oven to 350°F (175°C) and grease a loaf pan.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, mash bananas and mix with sugars, eggs, oil, and vanilla until smooth.
Gradually stir dry ingredients into the wet mixture until just combined.
Fold in chocolate chips.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf (8–10 slices). Prep time is about 15 minutes, and baking time is 1 hour, for a total of 1 hour and 15 minutes.

Variations

Add walnuts or pecans for crunch.
Use dark chocolate chips for a richer flavor.
Swirl in peanut butter or Nutella before baking.
Replace some flour with whole wheat flour for a hearty loaf.
Add a sprinkle of sea salt on top for a gourmet touch.

Storage/Reheating

Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, wrap in plastic and foil and freeze for up to 3 months. Thaw overnight at room temperature before serving. To warm slices, microwave for 10–15 seconds or toast lightly.

FAQs

Can I make this with less sugar?

Yes, you can reduce the sugar slightly, but the loaf will be less sweet.

Do I need to use overripe bananas?

Yes, the ripest bananas provide the best sweetness and flavor.

Can I make this recipe vegan?

Yes, substitute eggs with flax eggs and use plant-based butter or oil.

Can I add more chocolate chips on top?

Absolutely, sprinkle some before baking for a bakery-style look.

Why is my banana bread dense?

Overmixing the batter can make it heavy—stir just until combined.

Can I make muffins with this batter?

Yes, bake in a muffin tin at the same temperature for 18–22 minutes.

What type of cocoa powder is best?

Unsweetened natural or Dutch-process cocoa both work.

Can I use frozen bananas?

Yes, thaw and drain before mashing and using.

How do I know when it’s fully baked?

A toothpick inserted in the center should come out mostly clean with a few moist crumbs.

Can I add a glaze or frosting?

Yes, a chocolate ganache or cream cheese frosting makes it extra indulgent.

Conclusion

Chocolate Banana Bread is the ultimate comfort bake, combining rich chocolate flavor with the natural sweetness of bananas. Moist, tender, and versatile, it’s a recipe you’ll come back to whenever you have overripe bananas on hand. Whether enjoyed plain, with a spread, or dressed up with toppings, it’s always a crowd-pleaser.