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.
4.85 from 470 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?

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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!
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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!
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  1. 5 stars
    These are amazing !!! I make a few adjustments to make them GF and DF as well but by far the best chocolate banana bread Recipe, even with the adjustments. My kids loved the regular batch (no adjustments) I made for them as well.

  2. 5 stars
    Excellent recipe. I am on a low sugar diet so I substituted the brown sugar with Monk Fruit brown sugar and sugar free chocolate chips. Very moist and delicious.

  3. 5 stars
    It was so delicious!
    I used applesauce instead of butter and just lessened the sugar to ½ cup for dietary reasons. It was amazing!!!
    Thanks for the recipe!

  4. 3 stars
    Was this supposed to use baking powder instead of baking soda? With dutch process cocoa powder, there’s no acid to react with the baking soda, so this didn’t rise at all. This probably would’ve ended up rising with natural cocoa powder, though. I’ll have to try this recipe again with a combination that will react and cause the bread to rise.

  5. 5 stars
    I’ve made this 3 times. I do it for 45 to 48 minutes and it’s the best cake I’ve made and everyone who tries it, wants more!

  6. 5 stars
    I’m impressed and I love it so much,crispy outside mushy inside and rich with flavour
    But i would recommend to not use as much sugar bc it’s so sweet

  7. Absolutely the boom diddy’s it is the best it is what it say I have made it twice now keep up the great recipes

  8. 5 stars
    I’m going to give myself five stars also. Out of all the many banana bread recipes out there I chose this one to deal with my 3 big over ripe bananas. Jackpot! I do think it should come with a warning though, is there anyone really out there who has managed to have just one slice?
    Followed instructions exactly and was spot on at exactly 1 hour. The best. Thank you Maria 🙂

  9. 5 stars
    You guys.. this is THE BEST chocolate banana bread EVER. It’s so moist, chocolaty, and perfect texture.

  10. 5 stars
    Made this recipe today and it is decilous. Moist, chocolatey and scrumptious.
    I made it in 4 small loaf pans instead of 1 large one. I will be making this again.

  11. I have tried many chocolate banana bread recipes but this one is so far the best and my favourite! I tagged your account on Insta! Thank you ..thank you …thank you!

  12. 5 stars
    I make this recipe every other week – no lie! I sometimes buy way too many bananas just so they will get overripe before I can eat them and I can make this recipe.
    I’ve only made the loaf twice, though. I always make individual mini muffins (and reduce the baking time significantly) for a quick “grab and go” for breakfast or an “anytime of the day” snack. I like to mix in dark chocolate and semi-sweet chocolate chips into the batter. Moist, chocolatey, rich and delicious.
    I’ve shared this with friends and family everyone is a BIG, big fan.

  13. Question: I really love this recipe but only have two bananas. Should I reduce the other ingredients? And by how much? Thanks!

    1. I’ve never made it with less banana. If you do, it will probably be dry and not have enough banana flavor.

  14. 5 stars
    Thank you! I simply love this recipe. Its my go-to if i have extra bananas. Made it three times and its always perfect. Moist in middle and crisp top. I add pecan nuts on top as well because i like the extra crunch. My nephews gobble it up on one day so theres never leftovers.

  15. Would have loved to try it, but 1/4 cup of butter makes no sense to me. 1/4 cup when melted? 1/4 cup all smooshed inside ?… Please use the metric system So much more reliable for baking!

  16. Can u please tell me the substitute of egg in banana choclaye chip bread ….as i m a vegetarian

  17. 5 stars
    Divine. A little tricky to gauge when it was just right to be pulled out of the oven but I rescued it in time Thank you… Such an easy, forgiving recipe.

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