This bread delivers everything you love about banana bread—soft texture, warm flavor—with the added bonus of chocolate in every bite. It’s a one-bowl recipe that comes together quickly and bakes into a deliciously fudgy loaf. You can make it ahead, freeze it, or serve it fresh out of the oven. Plus, it smells amazing while baking.
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 or brown sugar
Eggs
Vegetable oil or melted butter
Vanilla extract
Semi-sweet or dark chocolate chips
Optional: sour cream or yogurt for extra moisture
Directions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In another bowl, mash the bananas until smooth.
Add sugar, eggs, oil (or melted butter), and vanilla extract to the mashed bananas. Mix until well combined.
Stir in the dry ingredients until just combined—do not overmix.
Fold in chocolate chips and optional sour cream or yogurt if using.
Pour the batter into the prepared loaf pan and smooth the top.
Optionally, sprinkle a few extra chocolate chips on top for a nice finish.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Double chocolate: Add extra chocolate chips or chopped chocolate for a richer loaf.
Nutty version: Add walnuts, pecans, or almonds for crunch and flavor.
Dairy-free: Use a plant-based milk substitute and dairy-free chocolate chips.
Mini loaves or muffins: Bake in smaller pans or muffin tins and adjust the baking time accordingly.
Espresso twist: Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor.
Storage/Reheating
Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 1 week. To freeze, wrap the cooled loaf or individual slices tightly and place in a freezer-safe bag. Freeze for up to 3 months. To reheat, microwave individual slices for 10–15 seconds or warm in a 300°F (150°C) oven for 8–10 minutes.
FAQs
Can I use frozen bananas?
Yes, thaw them completely and drain excess liquid before mashing and using in the recipe.
Do I have to use cocoa powder?
Yes, cocoa powder is what gives the bread its chocolate flavor. Use unsweetened for the best results.
Can I make this bread gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture may vary slightly depending on the brand.
What type of chocolate chips should I use?
Semi-sweet or dark chocolate chips work best, but you can use milk chocolate for a sweeter loaf.
How ripe should the bananas be?
Very ripe, with dark spots or nearly black skin, for maximum sweetness and moisture.
Can I reduce the sugar?
Yes, but keep in mind that reducing sugar will affect the sweetness and texture. Try cutting back by ¼ cup if needed.
Can I add peanut butter?
Yes, swirl in a few tablespoons of peanut butter before baking for a chocolate-peanut butter twist.
Why is my bread dry?
Overbaking or using too much flour can lead to dryness. Measure carefully and check doneness early.
Can I make this into muffins?
Yes, fill muffin tins ¾ full and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
How can I make it extra moist?
Add a tablespoon of sour cream or Greek yogurt for added richness and moisture.
Conclusion
Chocolate Banana Bread is a rich, chocolatey twist on a beloved classic that’s sure to satisfy your cravings. With its moist texture, deep flavor, and easy prep, it’s the perfect recipe to have in your baking rotation. Whether served warm, chilled, or toasted, this loaf is delicious any time of day.
Chocolate Banana Bread is a moist, rich quick bread that combines the natural sweetness of ripe bananas with the deep flavor of cocoa and chocolate chips. It’s easy to make and perfect for breakfast, dessert, or anytime snacking.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
3 ripe bananas, mashed
3/4 cup granulated sugar or brown sugar
2 large eggs
1/3 cup vegetable oil or melted butter
1 tsp vanilla extract
1/2 cup sour cream or plain yogurt (optional, for extra moisture)
3/4 cup semi-sweet or dark chocolate chips (plus extra for topping, optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In another bowl, mash the bananas until smooth.
Add sugar, eggs, oil (or melted butter), and vanilla extract to the bananas. Mix until fully combined.
Stir in the dry ingredients until just combined. Do not overmix.
Fold in chocolate chips and sour cream or yogurt if using.
Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle extra chocolate chips on top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas with brown or black spots for best flavor and moisture.To make dairy-free, use plant-based yogurt and dairy-free chocolate chips.Store at room temperature for up to 3 days or refrigerate for up to 1 week.Freeze individual slices wrapped in plastic for easy grab-and-go snacks.Add espresso powder or peanut butter for fun flavor variations.
