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.
4.86 from 548 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
      Stop thinking about this recipe and just please make it. I seriously can’t stop telling everyone I know about how much I love it. It’s the perfect ratio of chocolatey to not overly sweet with the right amount of banana flavor. I will honestly never make another banana bread recipe ever again.

  1. 5 stars
    Amazing recipe ! I accidentally missed putting the egg in the recipe and it came out still as perfect as with egg… so also for people who dont eat egg this can be made in a different way.

    1. Has anyone successfully made this with gf flour? Any adjustments need to be made with quantity? Thanks in advance

  2. 5 stars
    Just made it and you’re right love the sea salt in it, absolutely delicious and moist recipe! I used a bundt tin, also works well.

  3. 5 stars
    I just made this and it is sooo good! I am a chocolate lover and dessert lover and this bread will satisfy any sweet tooth! My store didn’t have Dutch process cocoa powder so I subbed for regular unsweetened cocoa powder and it still turned out great! I also used milk chocolate chips instead of semi sweet because again, I love chocolate, and yum! Delicious!

  4. I made this for the second time today and it is by far my favorite banana recipe. Really moist and chocolaty! YUM

  5. I just made it… It’s easy to make, delicous.. My family love it.. I’ll make it again.. Thanks for the recipe Maria..

  6. 5 stars
    Love it!!! It came out delicious! I did cut the sugar amount in half and skipped the chocolate chips, because family members are on diet!!! Still it was delicious abd sweet enough! I wish these recipes would provide calorie count!

    1. Yes, you can make mini loaves or cupcakes/muffins. Just reduce the baking time.

  7. I tried this bread (without choc chips) and it was wonderful. My husband ate nearly every bite while my friends wanted to “stop by” – Now I am making a second loaf a week later. BUT, I weigh most ingredients which I didn’t do the first time in a hurry. Everything I read says cocoa weighs 60 grams for 1/2 cup. There is NO way 60 grams of cocoa will fit in a measuring cup. It keeps filling at 38 grams. Do you know the weight of the cocoa? I am going to wing it for now, there is no time to wait for your reply, but wish me luck and I will check later for your reply.

    1. cocoa by weight is tough because different brands have different weights. Guittard brand 1tbsp=5g, Droste 2tsp=10g, Ghirardelli 1tbsp=6g – I like to bake by weight as well!

  8. We just had a piece…it’s insane! You have to make it…I can’t even …so amazingly light and yummy…oh baby…it’s sooooooooooooo good! I went the coconut oil route…followed the recipe to a T…I will be making this again and again and again!

  9. 5 stars
    This bread was so good! I did add extra butter, as the batter was too stiff, but I will be making this again and again!

  10. Love love this recipe! So moist and very chocolatey! I added 1/2 cup of coconut to the batter. And sprinkled 1/4 cup on top with the chocolate chips. Definitely a keeper.

  11. 5 stars
    A perfect combination of chocolate and bananas! Thank you for sharing! It’s now my favorite recipe anytime I have overripe bananas!

  12. 5 stars
    Sooooo good. Took way more than 10 min prep time… Imade cupcakes which took about 15 minutes to bake.
    Also Coconut oil is delicious and adds another flavor element.

  13. I have made this twice as a bread, both times it cracked in the middle to the point I can’t slice it. The flavor is great. The only thing I did differently is part of the 3/4 cup of chocolate chips, I used mini chip but still only 3/4 cup. What I am doing wrong?


  14. 5 stars
    This recipe is fantastic and forgiving! I had a few mishaps ( added a teaspoon of salt instead of half teaspoon, added 1/4 of Greek yogurt and less oil. I was also reluctant to add full cup of chocolate chips so added just a little less but you really need a full cup and tastes so good with the chips on top. So moist and tasty. Nice balance of flavors! Excellent recipe!!

  15. 5 stars
    Wow. If your family loves chocolate this is for you. A quick & easy banana bread that is loaded with chocolate. It’s fluffy & moist & delicious . My husband would have eaten half of the loaf
    If I had’nt stopped him.

  16. 5 stars
    Just made this tonight. It was delicious.. It has a softness that most banana breads don’t have. I’m definitely saving this as a quick bread recipe for get togethers.
    I’m eyeing that peanut butter banana bread next.

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