Chocolate Banana Bread

This easy Chocolate Banana Bread is moist, tender, and a chocolate lovers dream! It is the BEST banana bread recipe. 

Chocolate Banana Bread sliced

I am super excited to share this Chocolate Banana Bread recipe with you today. I have been testing the recipe for a few weeks and it is finally perfection. It is probably the best banana bread in the history of all banana breads…if you like chocolate. But who doesn’t like chocolate? If you don’t, I am not sure we can be friends. Just kidding, we can be friends because that means I can eat your slice of Chocolate Chocolate Chip Banana Bread:)

Chocolate Banana Bread on wood board

It has taken me a few weeks to get this recipe absolutely perfect because we keep running out of bananas. Our boys are little monkeys and I can’t keep enough bananas in the house to bake banana bread. Last week, I hid some bananas in the back of the pantry so the boys wouldn’t find them. The bananas turned brown and I used them to make this EPIC loaf of Chocolate Banana Bread. I nailed the cocoa banana bread recipe this time. It is absolutely perfect!

Chocolate Banana Bread eaten piece

So what makes this banana bread so special?

  • Well, first the chocolate, duh. Chocolate makes everything better. It is made with Dutch process cocoa and chocolate chips. I use Dutch process cocoa because the chocolate flavor is so intense. The bread has chocolate chips in the loaf and on top. YES!
  • Next, the bananas. Obviously, it is banana bread. Overripe bananas are the key. If you have to hide bananas to get them to turn brown, do it. When I first made the recipe, I only used one cup of mashed bananas and the bread was good, but not great. I increased the bananas to 1 ½ cups mashed bananas and BINGO! It is the perfect banana/chocolate ratio. The bananas make the bread super moist and you can still taste the bananas. I like chocolate, but it is chocolate BANANA bread so I wanted to be able to taste the bananas too. 1 ½ cups mashed bananas is the magic number.
Chocolate Banana Bread whole loaf
  • This recipe also calls for melted unsalted butter AND oil. The butter gives the bread a nice flavor and the oil keeps the bread extra moist. The combo produces a tender crumb with great flavor.
  • I used brown sugar and only brown sugar in this recipe because again, I wanted the bread to be super moist and brown sugar keeps baked goods more moist because of the molasses content. And I know, I have used the word moist a million times in this post and I am sorry, but the bread is really moist and I promise that is a really good thing.
Chocolate Banana Bread cut pieces
  • Another key ingredient is sea salt. I tried the recipe with regular salt and again, it was good, but not great. I used sea salt this last time and it was the kicker, literally. I loved getting little kicks of salt with the chocolate. Sweet and salty is my jam!
  • Make sure you don’t overbake the bread. Take it out of the oven when a toothpick comes out clean or cleanish. If you hit a chocolate chip, there will be melted chocolate on the toothpick. Don’t let that fool you for the batter. You don’t want to overbake the loaf. You might need to test the bread in a few spots.
  • Let the bread cool in the pan for 15 minutes and then let it cool on a wire rack until warm. Slice and enjoy every last crumb.

This Chocolate Chocolate Chip Banana Bread is the ultimate banana bread. It is SO rich and divine. And it is bread so it is totally acceptable to eat a slice for breakfast. Or you can eat a slice as a 3 p.m. for a chocolate pick me up. Or you can eat a slice after dinner for dessert. Or you can eat a slice topped with ice cream at midnight. It is the BEST banana bread and I think you should make a loaf TODAY. I hope you have brown bananas handy.

Oh, and if you want to really impress your sweetheart on Valentine’s Day, make a loaf of this Chocolate Banana Bread. It is chocolate heaven and better than store bought chocolates or flowers because it is baked with LOVE! And I promise it is easy to make. And if you are a peanut butter fan, check out my Chocolate Peanut Butter Banana Bread. You will FLIP over this recipe!

If you like this Chocolate Banana Bread, you might also like:

Chocolate Banana Bread piece with crumbs

Chocolate Banana Bread

The ULTIMATE banana bread! Chocolate lovers will instantly fall in love with this easy quick bread.
4.87 from 446 votes


  • 1 cup all-purpose flour
  • 1/2 cup Dutch process cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 large brown bananas   (1 ½ cups mashed)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup canola vegetable oil, or melted coconut oil
  • 3/4 cup  packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup  semisweet chocolate chips, divided


  • Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  • In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
  • Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in ¾ cup of the chocolate chips.
  • Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.
  • Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
  • Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

This easy Chocolate Banana Bread is moist, tender, and a chocolate lovers dream! It is the BEST banana bread recipe. #bananabread #chocolate #bread Visit for more simple, fresh, and family friendly meals.
Chocolate Banana Bread is the BEST banana bread recipe! This easy quick bread tastes like chocolate cake! It is so moist and delicious! Everyone LOVES it! #bananabread #chocolate #bread
Tender chocolate banana bread for easy baking! This moist chocolate banana bread for breakfast is filled with rich chocolate flavor kids would love! So ready your banana leftovers and save this recipe for this week's family bonding!
Get the best of the best!
4 Recipes Guaranteed to be New Favorites


I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Christmas Desserts Maria's Favorites Breakfast/Brunch

Other recipes you may like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. 5 stars
    Absolutely delicious best Chocolate flavoured Loaf I have ever Tasted cant praise this high enought next time would try it with Orange Iceing insted of the Chocolate Chips

  2. This recipe is very similar to your Chocolate Zucchini Bread other then in this recipe your only using one egg? is there a reason for that ?

    1. They are similar but different so please follow this recipe if you are using bananas. Bananas are different than zucchini. I found it works best with one egg since bananas are so moist.

  3. 5 stars
    This recipe really truly brings out both the chocolate and banana flavors, and it’s nice and moist. I used the recipe to make six mini Bundt cakes and two even smaller mini Bundt cakes. The mini Bundts only needed 25 minutes of bake time, and the smaller minis were done in 17 minutes. My adult son, who is a very good Baker and is very picky about desserts being moist enough, declared these perfect. Thanks for the great recipe!

  4. 5 stars
    Wow! I was planning on making your chocolate chip banana bread but didn’t have the full amount of chocolate chips so I decided to make this so you couldn’t see the chips. So happy I did because this bread is delicious and decadent!

  5. 5 stars
    This is unbelievably delicious. I made with butter and coconut oil. No chocolate chips in the loaf- just a few on top. So moist, chocolatey, but you don’t lose the banana flavor at all.
    My husband said he only ever wants this banana bread now.

  6. 5 stars
    I have NEVER taken the time to rate a recipe before but this was beyond amazing!!! I couldn’t live with myself if i didn’t. Moist and decadent and very easy to make. Thank you, Maria, for sharing this excellent recipe with us.
    Your fan forever, Tamara

  7. Hi …… the flavor is great …… I accidentally used 1 cup of melted butter …… the bread came out too crumbly……… I will give it another try with the right amount of butter …… just wanted to ask if this bread is supposed to be so crumbly

    1. 5 stars
      Hi! So, I made one loaf and it was Wonderful!! And yes, VERY MOIST! Now I’m wanting to double or triple the recipe but notice all of them say 1 1/2 cups banana? It doesn’t change for 3 loaves?

    2. I am so glad you enjoyed the banana bread. If you are going to double or triple the recipe, you do need to increase the bananas as well. When you use our site feature to double or triple the recipe, it changes the ingredient amounts but not my notes, so go by the amount of bananas. Or double or triple on your own:)

  8. Hi Maria

    Your recipes look amazing and I would like to make the above today but wondered if I could make this in my bread machine.

    Will this work and will I need to adjust anything?


  9. 5 stars
    Easy to make and was delicious! I left the chocolate chips off the top and not as many on the inside, still nice and chocolaty. Yummy!

  10. 5 stars
    I am making my second loaf in three days!
    Easy recipe to make and delicious results. I mixed in a few salted caramel chips for the topping but other than that no changes.

  11. 5 stars
    Wow. Wow. Wow. This reads more like a dense chocolate cake to me. Am I complaining? Oh, heck no! This will be my new recipe for chocolate cake as well as my go-to banana bread recipe. It is so decadent and rich. The banana is detectable but not the main feature. SO good!!

  12. 5 stars
    Yummy! I made two loaves, one gluten-free.
    I just replaced the flour with Bob’s Red Mill One-to-One. Hands down, this is the best gluten-free bread that I’ve ever eaten. My daughter LOVED hers also. Thanks!
    I posted the picture on FB.

  13. This is incredible! I made it into muffins, baked for 20 minutes. I did an experiment with different “wet” additions: First time was bananas as the recipe called for. The next time, we were in the middle of a winter storm and all I had was canned pumpkin. I used that in place of bananas for a batch, and we weren’t fans. It wasn’t bad, just not as good. The next time I used applesauce in place of bananas. Again – OK, but not great. Bananas give the best flavor and texture!

    10/10, highly recommend!

  14. 5 stars
    Had some leftover brownish bananas, no idea what could do with it, searched online then found this as the best recipe. Tastes pretty good, nice and soft. Used dark chocolate chunks as had no choc chips at home. And came out perfect! My kids loved it. Hopefully hubby will too. Thanks for posting. A mum from England.

    1. 5 stars
      Absolutely amazing!!! So moist and chocolatey, and beautiful presentation with the chips on top. I just made a loaf and it’s already half eaten! It’s clearly a winner in my house.

  15. 5 stars
    A chocolate lovers dream! First time I made it I used espresso chips instead of chocolate chips and that was so yummy. I added chopped pecans the second time I made it and that was perfect too. I was just trying to use up things I had in my pantry and freezer. Not trying to change your perfect recipe. So moist every time!

  16. 5 stars
    I’ve tried other recipes looking for a perfect Matilda gooey cake but was never successful in making one.

    Tried this recipe and the cake was oh just so awesome ! Loved it, thank you for this recipe.

    *I didn’t have chocolate chips, I substituted it chopping a baking choclate bar.

  17. 5 stars
    These are absolutely delicious! I made them into mini muffins and they are perfect for the kids for breakfast or a snack. Very moist, very chocolatey, but you can still taste the banana. 10/10 I will make this again and again!

  18. 5 stars
    I tried this and it was AMAZING!!

    I’d like to make muffins, but has anyone tried to make them in the past? Any adjustments or advice is welcomed!

  19. 5 stars
    I’ve made this a few times and always get raves. I double the recipe because a single batch isn’t enough. I’ve also had success baking as cupcakes.

  20. 5 stars
    I make this almost every other week. My husband pouts when we run out. Lol! I use a Bundt pan and bake it for 50 minutes. Always come out perfect.

See More Comments