Chocolate Banana Bread

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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 1/2 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 1/2 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 215 votes
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Servings
1 loaf

Ingredients

  • 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 1/2 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

Instructions

  1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. 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.
  4. Stir the dry ingredients into the wet ingredients, don't overmix. Stir in 3/4 cup of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 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.
  6. 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.
  7. 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.
This easy Chocolate Banana Bread is moist, tender, and a chocolate lovers dream! It is the BEST banana bread recipe. #bananabread #chocolate #bread Visit twopeasandtheirpod.com 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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Maria

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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CommentsLeave a reply

    1. This is my go to banana bread recipe. I’ve tried a lot of different ones and this is by far my favorite!

  1. That looks so good will have to try it soon.  I do make a banana bread with shredded dark chocolate in it but I need to try this one too. 

  2. O.K. You’re right. This bread looks BEYOND divine! I love the hints like using a ton of banana and both oil and butter. I would never have thought of that. But I am so excited to try this bread! Thanks so much for the recipe. Pinning!

  3. This looks delicious and I can’t wait to try the recipe.  Have you tried it as a muffin instead of a loaf?  I usually make chocolate chip banana muffins (easier for my banana muffin lovin’ kids to grab) so it Is similar, but without the cocoa.

  4. I can’t wait to make this however I’d love it if you put gram measurements on your recipes! It always takes me ages to convert it! 

    1. You could focus on the size of a cup, which is 236ml. I have issues with conversion too, but when the recipe is volume and not weight, I use liquid volume equivalents.

  5. Soooooo…..I am going to try to make this bread … I have checked at one store and I am going to try one more but I am not finding dutch process chocolate.. What other chocolate do you recommend??

    1. In place of Dutch process chocolate, use hershey’s Special Dark unsweetened chocolate instead. It works fine and makes the bread dark and awesome.

    2. I use Nestle Cocoa (natural process) & Nestle semisweet morsels & it is to die for! I usually add extra chips to the batter & on top!

  6. Hi there, made this today and I’m afraid it’s over cooked, even though I got it out at the 45 min mark, and my oven was on a lower setting (150) as I know it runs hot.  Next time I will check it at 35mins.  

  7. I made this last week and it was fabulous!!! We served it as a dessert with a scoop of ice cream. I had to buy more bananas to make this again!

  8. Chocolate, chocolate , chocolate…..
    I love chocolate the most. I cannot resist any cooking recipe where chocolate involve. And in your recipe loved the combination banana with chocolate. Keep doing this with new one 🙂

  9. Oh my word! I saw it and had to make it. It came together so easily. My 7-year-old helped. The hardest part of the recipe was waiting of it to cook. But the payoff was amazing. It is amazingly moist and delicious! My daughter and I devoured it. I wonder if you could just omit the cocoa to make this a regular banana bread?!?!

    1. So happy you liked the bread! I haven’t tried it without the cocoa. You would have to adjust the amount of flour. We do have other banana bread recipes on our site!

    1. Thanks for your thoughts (and this incredible recipe!) I added some pecansk on top of the batter, and they really added a nice toasty crunch to this extremely delicious ‘bread’! I also used regular cocoa, and it came out fine. Soooooooo good! Thanks so much!

  10. Maria, I made this tonight, but used gluten-free flour. (America’s Test Kitchen blend). I followed directions to the T. I let the batter sit for about 15 minutes before I put it in the oven. It came out perfect. I cannot imagine it being any better with all-purpose flour. It is so good that it is going to work with me tomorrow for our pot luck.

  11. What’s the difference between Dutch process powder and the normal powder? I read that when using dutch process then baking soda is not to be used, but rather baking powder. Help anyone?

    1. Insanely amazing! Ive have read using Dutch cocoa powder with a baking soda dominant recipe is a no no and can create soapy flavors. I can’t say it’s true but i did use Ghirardelli regular cocoa powder just to be safe.

      However i substituted about 1/3 of the Ghirardelli powder with Hershey’s special dark which is a mixture of regular and dutched cocoa powders. 

      I’ve also been told that using an extra banana can  really make it extra moist and delicious.  I used four large extra ripe bananas and slightly under baked the bread. It is the most addicting banana bread I’ve ever had.

      Came out absolutely perfect. Swirls of moist banana and chocolate all throughout. I got outta bed at 4 am this morning  just to eat some more before going back to sleep 🙂

      Try the extra banana and removing bread from oven when there’s still a tiny bit of batter stuck to the toothpick (roughly 3-5 min before it would come out  clean). You won’t be disappointed! 

      Happy Baking

    2. I have the same question. I just put this in the oven and then realized dutched process and baking soda is supposedly a no no for baking so now I’m confused as this is what is listed in the ingredient list. Did anyone else make it per the recipe and if so how did it turn out?

    3. I know it is usually a no no but I use them together in this recipe and the bread always turns out perfect!

  12. Yummmmmyyyy Will surely try my hands on.. However just a query how do we bake the same in a microwave. What’s the temperature to be set and time required?

  13. I can’t wait to make this! Just want to know, though, does it make any difference if you use olive oil or regular vegetable oil? Does the flavor of the banana bread change depending on what oil you use?

    1. I like to use a neutral oil. I haven’t tried it with olive oil, but let me know if you do!

  14. This was seriously the best banana chocolate bread of my whole life. I dont see a need to make chocolate cake ever again because i loved this so much more. I made it last night… and it is gone… Wow, just wow. Perfect recipe, dont change a thing.

  15. This is delicious! I’d never heard of Dutch process cocoa and since I had everything on hand, I made it with regular cocoa powder. Still awesome!  I bet it would be even better with walnuts in it!  

    1. Oh good! I only have regular cocoa as well and was hoping it would still come out okay! 

  16. Has anyone tried subbing the brown sugar for dates or date syrup?  It’s what I would use for regular banana bread?  Thanks!

  17. Can’t wait to make this bread, could I add in shredded zucchini? also, what is healthier of the 3 oils suggested? What would happen if we decided to use all butter? THANKS IN ADVANCE

  18. I’ve never heard of Dutch process cocoa, is it easy to find?  If not is it ok to sub with regular cocoa powder?

  19. I used milk chocolate chips (instead of the semi sweet) because that’s what I had in the house. It came out delicious! I don’t know how it compares with the semi sweet chips, but the milk chocolate chips tastes great too!

  20. I just finished making a dairy-free version of this recipe and oh my gosh is it delicious! Very moist, decadent, and chocolatey for sure! Thank you for sharing this recipe!

  21. I made this bread today and it truly is fantastic. A note if you use coconut oil is to have everything ready to go because it did start to solidify once added to bananas, so you don’t want to let it sit around at all. Really, really nice bread recipe! Great job Maria!

  22. I made the chocolate banana  bread and we loved it. My husband loves bananas and peanut butter.  So I made a 2nd batch and substituted peanut butter chips for the chocolate chips in the bread then put a mixture of both chocolate and peanut butter chips on top. It was really good too. 

  23. I just made it! OMG! my husband says i could make a business out of this recipe….. It’s the most delicious thing ever.

    1. I was thinking of using a mixture of semi sweet chips and PB chips to get that PB taste in there!

  24. I can’t remember how did I find this recipe but this is the third time I make it! 

    I love the chocolate flavour without actually using melted chocolate and it’s so moist that my children always ask for more.

    Thank you!

  25. Pls can you share this recipe with how the batter looks at each stage with pics…. It reakly helps.
    Also, a vegetarian ingredient substitute for eggs…. Sounds challenging?….. Am sorry.

    Much appreciate if you can send…..

  26. I’m not a fan at all of bananas or banana bread… but I made this recipe last night because my bananas were browning and I didn’t want them to go to waste. I’m actually very blown away 🙂
    I don’t usually write reviews but this deserves one.
    DEFINITELY print or save this recipe, it’s absolutely delicious!!
    I used 1/4 cup coconut oil to help with the moisture and since it’s naturally sweet I figured it would be a better option than the vegetable/canola oil. It came out soooo perfectly baked, soft and moist in the centre. To die for! It’s very rich in flavor.
    Thank you for sharing this with us 🙂 xo

  27. I just made this , and cut my first piece. IT’S CRAZY HOW MOIST AND DELICIOUS THIS IS! I’ll be making this again. Thanks for the recipe.

  28. Delicious and easy!  I had all the simple everyday items on hand.  Very little mess-used only two bowls, a spoon, and measures.    I use daily a bundt pan to make it look more like dessert.

  29. I made this last night and it’s so delicious. I used Chocolate Olive Oil – had no vegetable, canola or coconut oil. I love nuts in my banana bread, added 3/4 cup chopped pecan. Great recipe. Keeper. Thank you

  30. Having trouble keeping bananas in the house, freeze what you need, also works for when you don’t have the time to make the bread right away.

  31. This recipe sounds great! I’d like to bake it in mini loaves but don’t know how long it should bake. Can you help me out?

  32. Mine turned out kinda flat. Like only about a inch and a half tall. I used regular coco do you think that is the reason? I don’t know what Dutch process coco is. I used a regular loaf pan.  Smells amazing though. I can’t wait to cut into it after dinner. 

    1. You may have overmixed the batter if you got a flat bread. They key is to just mix everything until it is incorporated and then don’t mix too much once you add the chips.  I used regular coco as well and it turned out great.

    2. Yes, overmixing the better can cause a flat bread. Good point! Glad it worked with regular cocoa for you!

  33. This is the best banana ‘bread’ (lets face it, it’s a cake) I’ve ever made.
    So moist, so chocolately! The BEST!! Thank you x

  34. It just astonishing, you know!!! Connecting peoples with words, i might say appropriate one….Thanks for sharing your experience in cooking. I feel so much calm while reading your blog. Great share….

  35. It’s been really feels awesome after completing reading your blog. I guess you have an innormas amount of knowledge to engage with different kind of peoples with one language. I have to say, thanks for adding me in those kind……

  36. Thanks for sharing the recipe, i just baked the chocolt banana bread and yes it is the most delicious and moist banana bread cake and it is definitely a keeper.. thank u so much

  37. Great staffs!!! I like all the things about kitchen and my best friend Ellena referred me to visit here. I have to tell you that, i’m really very pleased to read about you and your blog. Thanks for sharing your knowledge and I’ve no regrets being here!! 🙂

  38. I made this cake today and it’s awesome just the way I like it so chocolatey.i will definitely make it again

  39. I like your site very much. Lots of information you provided and the excellent part is people are engaging with you. This feels actually good when you comment back. Thanks for sharing and also engaging with us.

    1. Yes, other people have commented that they used regular cocoa powder and it worked just fine. Enjoy!

  40. I made this last month, but I used toffee choc chips since I didn’t have semi-sweet and reduced the sugar instead, and my husband ate half the loaf by himself in the middle of the night while it was cooling on the counter, and he hates bananas! This is a real keeper, and I’m writing this while waiting for one to come out of the oven 🙂

  41. I made this bread a little while ago and my kids, who are 5 and 3, said it was the best banana bread I’ve ever made….and I’ve tried A LOT of recipes!  My son is begging to make it with me again  and has been telling us all week not to eat the bananas we just bought because they need to turn brown!  So THANKS!

  42. Questions –

    1) Can you use Himalayan Pink Salt instead of sea salt?
    2) Can you use milk chocolate chips instead of semi-sweet?

    Thank you!

  43. Best chocolate banana bread EVER. I reduced the sugar to 1/2 cup and I used 1/2 avocado oil instead of the oil and the butter. It turned out super rich in taste and so moist!!! You totally made my day. Thank you!!!!

  44. I never saw all the actual measurements for all the ingredients for the chocolate banana bread. I can wait to make it! I’ve seen the video but not exact measurements listed. Please send asap

  45. Why am I having a hard time finding the recipe (besides I just worked a 10 hour day, its 1030 at night and I want to bake).

    1. Sorry, we are having some technical issues! We hope to have the recipes back up VERY soon! Sorry!

  46. I made this Chocolate Banana Bread and it is to die for. it is soooo moist and soooo delicious, my next fave for a loooong time in my world of choclate loves. MMMMM…..MMMMM

  47. This is amazing. I made the recipe to order and cooked in slow cooker for 4 hours and OMG. Safe to say it’s now a weekly regular in my house.

  48. This recipe is such an easy and no-fail recipe! I had forgotten that I had run out of eggs, so substituted the egg with 2 tbsp of yoghurt. It was still so moist and delicious! Definitely a keeper 🙂 Thank you.

  49. wondering if you use more oil if you can omit the butter for a dairy allergy or what your suggestion might be for a replacement?


  50. Just made these banana bread “brownies; replaced some ingredients  with healthy ingredients tonight! So good! They turned out amazing and moist. Used paleo pancake mix instead of flour, coconut oil, erythritol instead of sugar, etc. he only thing is it needed to be baked 50 mins versus 65. But I love the recipe and will be making again 


  51. Made this. Results were perfect and delicious. I used bananas I had frozen, and always use them for banana breads. This is my new favorite. 70 plus year old former Home Economics teacher.


  52. This Chocolate Banana Bread was wonderful! The luscious creamy chocolate and then the distinct banana flavor coming through. A keeper!

    1. Thanks for posting this comment. I’m trying to use items in the house up, so I didn’t want to go buy the chips. 🙂


  53. Thank you for this great recipe!  Hands down, best banana bread ever!  I used regular cocoa and added some pecan pieces on top of the batter. Awesome!  I think it would be great without the chocolate chips too, and may try that next time. 


    1. Very rich and moist. Baked only for 45mins as my oven tends to do the job quite quickly. I added walnuts and that gave the bread a nice crunchy texture. It was a bit like a chocolate brownie actually.


  54. Oh.My. Gosh. This banana bread is crazy good! I just made it thinking it would be great for breakfast tomorrow. Well, I broke a little piece off of the top and that led to me eating a slice. I simply couldn’t wait until breakfast! Any other banana bread recipe will be thrown away. This is the only one I need!!!


  55. Thank you for this. It truly is a life changer 🙂 Quick, easy, delicious, and the reason I will forever have brown bananas in my freezer


  56. I made this last night and the flavor is amazing! I’ll be enjoying this with my coffee every morning this week. The only issue I had is although the loaf is moist, it’s also very soft/crumbly. It’s difficult to cut a neat slice like the photo. Surely this is user error. Great recipe!

  57. I made this tonight and it’s definitely over cooked. I only baked it for 50 minutes. Will have to try again at a lower temp for shorter time.


  58. I just made this tonight and omg!! It is so delicious!! I will definitely be looking up more of your tasty recipes! Thanks for sharing!


  59. I made this last week. OMG I ate the whole loaf by myself in two days. It is so moist and delicious. The best recipe ever. It would be great for a dessert with gelato, or cold whipping cream. Fantastic recipe. You can’t mess this one up it is so easy and so good. Thanks for sharing the recipe fabulous.


  60. This is AMAZING. So good. I started testing for “doneness” at 50 minutes and I’m glad I did–it was done at 55. Also, I didn’t have dutch process cocoa so I did a teaspoon and a half of baking soda with regular cocoa–worked out fine. I might have added more chocolate chips to the top, too, just because I couldn’t resist. 🙂


  61. I’ve made this a couple of times and it’s absolutely delicious! Lost the recipe so I had to print again today as I’m making it again. Thanks for a super chocolately moist banana bread. It has become one of our favorites!


  62. this is so Delish, i made this once and hubby asking me to make it again. sooo Dang Gooooood! super moist. the best recipe ive ever had!

  63. Made 2 loaves last night…only 1 remains. I used coconut oil instead of canola…So good! Thanks for sharing!


  64. I made this tonight using a gluten-free flour blend instead, and accidentally using salted butter. I worried that at least the butter would ruin the flavor, but I’m happy to say it didn’t. This recipe deserves the full 5 stars it continues to receive, as it is amazing! Oh, and of course, moist. 😉 Thanks for the great recipe!! 

  65. I’m sorry if this has been asked, but can it be made into muffins?  If so, how long would you bake it and would the temp be the same? It looks amazing 🙂 Thanks! 

  66. I made these into square muffins (was able to get 10 of them) and baked for 30 minutes. Absolutely delicious!!!!


  67. I have made this server times as a loaf and  muffins. They have been an absolute hit with everyone I had shared them with. Thanks for this amazing recipe! 

  68. Super nice! I loved the recipe: easy and simply perfect. The chocolate flavour dominates but that’s just the way I like it. It was a lucky coincidence I had 3 bananas browning bumping into this recipe 🙂


  69. This is such a great recipe! I just made this bread and I can’t stop eating it. The only problem I had was, when taking the bread out of the pan the chocolate chips  on top got damaged. How did you release the bread without damaging the chocolate chips on top? 


  70. This recipe is amazing. I have a GF kid so I used rice flour and instead of butter I added half of a go go squeeze applesauce. I make into muffins and everyone enjoyed it. 


  71. Just made this recipe this morning with my 3 year old. We always make regular banana bread but I loved this twist and the sea salt was an amazing addition! Followed this recipe almost exactly (my daughter ate most of the chocolate chips while preparing). Will definitely make this again. Thanks!


  72. Made this with a couple of changes. Only had two bananas, used coconut oil instead of butter and had no chocolate chips so I added half a cup of raisins. I cut the cooking time in half and it came out perfect. Even if I wasn’t making changes, I would definitely check it after 30 mins.

    Cake turned out nice. If I made it again I would use a smaller loaf tin – probably a 1lb tin, as the cake was a lot wider than deep.

  73. I Made this recipe and the first time it turned out great, my siblings were begging for more and i baked it a second time but the bread turned out hard, my bananas were not really ripe though so it was all lumped up in the batter. Do you think this is the reason for the hard bread?
    Secondly is it ok to add buttermilk to this recipe as i love it in baked goods.
    Lastly please try out red velvet banana bread without using cake mix as that is what is available every where online cause i trust your recipes so much i know you would nail it.

    Thanks for sharing awaiting your response.

  74. I’m about to make this for my hubby and boys. I’ve got some peanut butter chips I’m going to put on top. I’m so excited to try it!!


  75. Every time I have made this it has come out fantastic! I even got my no fruits boyfriend to try it and said it was good. This has become my go to way to use up overripe bananas 🙂


  76. Made this’s month ago and have made twice since! Everyone goes bananas over it!!! I’d give it 10 stars if I could!! 


  77. This bread is truly amazing! I’ve made it many times already and brought it to work. My coworkers LOVE it, as does my family. Thank you!


  78.  My family loves this recipe!    I was thinking how nice this would be to make in muffin form and even easier for my kids to eat.   Do you think this would work to bake as muffins or is it too moist? 


  79. I made this tonight to use up some ripe bananas- it turned out fantastic and everyone enjoyed. Great recipe- thanks! 

    1. Probably around 20 minutes, check them because I am not exactly sure. I will have to try muffins and report back!


  80. I have made this bread probably 5 or 6 times in the last 2 months, and I’m making it again right now! I can tell that it will be a staple in my kitchen for a long time to come. I was recently gifted with some cocoa powder from the Galapagos, and will be trying that tonight! Between me, my husband, and my son it will be devoured in no time!


  81. LOVE THIS! I have made it as is and have also modified the recipe to make standard banana bread (as I haven’t found a recipe that I had liked until now) and both times it came out fabulous! I will caution to keep a close eye on the chocolate bread while it is baking because it is hard to tell when you’re overcooking it.  Makes an excellent regular banana bread using an additional 1/2 cup of flour in place of the cocoa powder and I added pecans in lieu of chocolate chips.


  82. Needed to use up some ripe bananas. Saw this recipe on Pinterest. I did use British Cadbury cocoa. It doesn’t get better than that!! Made exactly as recipe said. This was the best ever chocolate banana bread. Hands down! Everyone needs to try this recipe! A definite keeper……. Thanks


  83. OMG! It is as delicious as it looks in the photos and those photos look good enough to eat. Thank you for this recipe and for all the work you put into perfecting it! This recipe will be a keeper for sure.


  84. I have made this very often, and it is indeed super moist and decadently delicious. I am making it again this morning. My question is I have used the sea salt, but I don’t taste it at all, and I loooove sea salt with chocolate and caramel. should I increase the salt? I am afraid to ruin perfection but as I read your blog, I realized I haven’t had that salt kick at times when I taste this chocolate banana bread.

    1. If you want a little more salty kick, you can add a little more salt. So glad you like the recipe.

  85. By far the best Banana bread recipe I’ve ever tried! Made a couple substitutions but mostly followed the directions.


  86. I’ve made this twice now and freeze slices for my chocolate cravings, which by the way, it satisfies completely!
    Considering trying 2 bananas and a half cup of peanut butter.
    Any thought?


  87. Great recipe – I made a dozen muffins instead of a loaf and adjusted the bake time accordingly. Such positive reviews from all who had them!!

  88. I moved to Germany a while back and randomly back things and send to my roommates work for German taste testing, and this banana bread is requested weekly. I have in the past subsituted half the oil for peanut butter, and used dark chocolate and white chocolate chunks(chips are impossible to find here) and it is always a hit. Thank you for the recipe! This week I will add walnuts to it and see if they like them.


  89. This is hands down the absolute best banana recipe (not just banana bread but anything with banana) that I’ve ever had. So ridiculously moist and the perfect balance of banana and chocolate! I’m sending this recipe to everyone I know! My mouth thanks you, but my hips are very angry! Haahaaa!


  90. I made the chocolate banana bread last night and took it into work today. People were saying OMG this is fantastic
    and so moist. It really is divine and I am so glad I found your recipe. I also made some mango coconut muffins from a recipe I previously had, but I used your lemon glaze recipe for the icing and that was also a big hit. I can’t wait to try your lemon zucchini recipe, which I know will also be fantastic. I am planning on checking out some of your
    other recipes as I feel you are amazing and I am so glad I found you. Thank you Robin


  91. I love love & more love
    chocolate plus try to eat bananas daily.  This loaf came out so darn good.  We paired ot with  organoc salted caramel icecream.  

    DEVINE !!!! 

  92. I haven’t made this yet… but so excited to try it.
    Did you intend to use baking powder instead? I only have unsweetened cocoa… and all my searches state that unsweetened cocoa requires baking soda to alkalinize it, whereas Dutch processed cocoa already has been processed to make it less acidic and therefore you use baking powder for best results… just curious. 

    1. The recipe is written correctly. I use Dutch process cocoa and baking soda. I know others have used unsweetened cocoa with the baking soda and it has turned out great for them too! I hope you like the bread!


  93. LOVE LOVE LOVE! 
    I’m not a baker but I really wanted chocolate banana bread, this recipe is so simple to follow so I gave it a try. My fiancé can not stop talking about how good it taste. It’s the perfect balance of banana and chocolate. I read the warning about not overcooking it so I checked it after 57 minutes and it was done! The bread is so moist and chocolatey. This is the golden recipe! 


  94. Friend brought some in last week. Wife made it today. Best banana loaf I’ve ever had! Of course it doesn’t hurt to be a chocolate and banana fan.


  95. Just made this today and it was outstanding!!!  I only had sugar free chocolate chips on hand but they were very good and you couldn’t tell!


  96. Couldn’t stop eating it! Best chocolate banana bread ever! This is by far my favorite saved recipe. Thank you! So chocolatly but still can taste the banana.


  97. Outstanding!!!! I made muffins instead of a loaf.  I used cupcake paper liners for easy removal from the pan.  Very moist, the were done in about 45 min.  

  98. Just made this and it is badly burnt at 50 mins. I only went in to have a peak, expecting it to need much longer but the loaf is black. I’d suggest checking at 35mins as per the other comment.

  99. Just made this morning. Very good texture, flavor and easy to make.
    I was shy the chocolate chips for the topping; still very good and nicely chocolate. Bananas and chocolate perfect pair. I really enjoyed the sea salt crunch.

  100. Today is my second time making this recipe and I absolutely love it. It’s basically chocolate cake… but with bananas! I can’t believe I never imagined a banana bread involving chocolate but I’m happy you made this recipe. It’s a total game changer for banana bread. 

  101. hi Maria, thanks for again great recipe.

     I want to make this banana chocolate bread but I only have starbucks hot cocoa….can i use that instead?


  102. I very seldom comment on recipes….but this Chocolate Banana Bread is outrageously delicious! Found it only 2 days ago on Facebook and since my husband loves chocolate and banana bread and it was his birthday, I made it for him yesterday. He said BEST EVER! My store did not have Dutch process cocoa but cocoa worked fine. And yes, loved the little kicks of sea salt with the chocolate. I always have over-ripe bananas in my freezer so this will be the perfect use for them. Thanks so much!

  103. Looking forward to making this but I’m confused about using baking soda with Dutch-processed cocoa. I don’t see anything acidic in your ingredients to react with the baking soda. Should we use baking powder?  Here is what I’ve always seen, read, used as far as cocoas:

    Natural cocoa powder is acidic and reacts well to baking soda.  

    Dutch-process cocoa powder (darker, richer, more intense) is less acidic and does not react to baking soda; therefore, baking powder should be used.


  104. I had leftover bananas. Not a huge fan of banana flavored anything in general. This is DELICIOUS! I gave half to a friend that was at my house while baking, I ate half of what was left and am debating on making another one after my hubby gets home. 


  105. It was lovely & yes just like you have described ‘loaded with moisture’. I made a few changes & added about 3/4th of a cup of all purpose flour & 1/4th cup oats. Also reduced the sugar to 1/2 a cup. It had the perfect texture, so moist, I devoured into it the momentbit cooled down. My husband could not stop eulogizing. Thank you for sharing such a wonderful recipe. Looking forward to make many from your page ! 


  106. I was craving chocolate, DEEP chocolate, I ran across this because the brownie was just too much and not what I was looking for, plus, I had like 6 cups of old bananas just waiting to be transformed into something glorious. I did not use dutch process cocoa, I just used my regular Hershey’s and my dark chocolate chips from ghiradelli and Guittard. This came out so light and so fluffy and so rich. Not overwhelmingly rich, it was just what I needed. It might not be bad with a glass of wine. Awesome, great job! It’s so important though that you use OLD bananas and I mean black and all syrupy inside. It makes a Huge difference,  I learned that from another amazing banana bread recipe, not chocolate banana bread though…

  107. How high did  the bread get.  Mine was about 2 in. High
    I live 4,000 ft up and was wondering  if that made a difference or  is that how high  it gets. It was delicious.

  108. Just trying this right now as I love the ingredients…………………..been looking for a good dark choc banana bread for awhile. Thank you for this one, Sandi xxoo


  109. This cake is to die for it is the best I’ve ever made. It is delicious and so quick and easy to make. I used yoghurt instead of oil …. it is truly define. Thanks heaps


  110. I had some waaay overipe bananas to use and I’m glad I chose this recipe. I made it this afternoon and decided to have the bread for dessert. I think the sky parted and I heard angels singing after the first bite. Yes, it was that good! lol I bake on a fairly regular basis so I have had my share of sweets. This, by far, was the best banana bread I’ve ever had.


  111. I made this delicious chocolate loaf following the recipe to a T. I loved the chocolatey-ness of it, I think mostly due to the chocolate chips threaded through out the batter. I didn’t really taste the banana, even tho I used 3, but mine weren’t that brown. I will be making this recipe for a 4 year old’s birthday cake, as it has less added refined sugar than other traditional birthday cakes. I’ll make up for the sugar in the strawberry icing!


  112. This is such a good use for old bananas 🙂 Only left it in for 45 minutes at 180 C and it was baked the right amount – would have been a bit dry if I’d left it in for longer!


  113. An enjoyable, chocolatey pleasure. I baked it for 50 minutes in my toaster oven, which may have been slightly too long. It came out very crusty and some of the chocolate chips on top were scorched. Eaten warm it tasted pretty dry. HOWEVER, I left it on the counter overnight with a foil cover and it seemed to rejuvenate the whole bread. The next morning it was very moist and flavorful. It didn’t make it very long in my kitchen after that. This recipe should be used with caution since there is no way it is good for anyones arteries. I am definitely happy and will probably make again.


  114. I only had two bananas and I was too lazy to go to the store, so I added some unsweetened apple sauce to bring the mashed bananas up to 1.5 cups. The bread still turned out amazing! I’m glad I tried a piece at home when it was still warm (SO good!) because it disappeared fast once I took it to work.

    I love how dark and rich this bread (let’s be honest, this is cake) turned out. It seems like a really forgiving recipe. Thanks for all of the inspiration!


  115. Super chocolate super yummy. They taste like a brownie merged with a banana bread. Just wow. Thanks for coming up with this recipe.


  116. I just made this last night, and i it turned out pretty good. However, i think 3 large bananas maybe a little much, only because the taste of the bananas where a little too strong for me. Is it normal to taste like that? Either way, i had fun making and following the recipe. I also topped it off with shaved honey roasted almonds(wish i could share a picture). Thanks two peas for sharing!


  117. Tip:  too much butter/oil!!!  Leave one or the other out and replace with single serve applesauce – I’ve done both with this awesome recipe; it is healthier, and HONESTLY just as good, super moist and NOT rubbery in texture like applesauce substitutions often are.


  118. Fantastic recipe. Made it last night. Only thing i did different use  mini choc chips. I baked my bread for 65 minutes. I totally get why the word moist is used so many times! Lol  Thanks for a great recipe. Its going in my collection!


  119. This was sooooo yum, really moist and fluffy!!! However, I couldn’t really taste the banana flavour- maybe the bananas weren’t ripe enough. Definitely would make it again though

    1. Definitely need to use very ripe or overripe bananas for this recipe. The banana flavor shines through just fine!


  120. Wow! This recipe is not only superlative to eat but to make, is easy-peasie! Comes together easy, fast & most every kitchen will have all the ingredients, tools to make this glorious bread! I made some muffins out of it, too-adjusted baking time & they turned out equally as good!


  121. This is my new go-to recipe for chocolate banana bread. It is phenomenal and doesn’t last the day in my house! Turns out perfect every time! 


  122. I now freeze overripe bananas with this recipe in mind!! It is so delicious and so simple. This morning, my son asked me for mini muffins and after a quick Pinterest search, couldn’t find anything that looked appealing. I decided to turn this bread into mini muffins and we all loved the results! Obviously, I had to alter a couple of things. 1) I lined a mini muffin tin with paper linings. 2) I used mini chocolate chips, rather than regular size (in keeping with the “mini” theme). 3) I used an ice cream scoop to fill the tins (all the way up to the top). 4) I baked these at 375 for about 14-15 minutes. I ended up with 23 muffins. They are the perfect little bite! I will still make this recipe in bread form too, but thought others might like to try them as mini muffins. Thank you for this perfect and easy recipe!


  123. Great recipe comes together quickly.  I had a surplus of over ripe bananas, so I doubled recipe and baked in a 9×11 Pyrex. Made a quick ganache and poured over cake while still warm. Cake was extremely moist and had a lovely chocolate flavor – not too sweet – just right. Thanks!


  124. I made this tonight and WOW! I made muffins (360 degrees for 23 minutes) and they’re absolutely delicious. I’ll definitely be adding this one to my recipe book!


  125. I made this over the summer and it was delicious. This week I made the recipe into muffins for a road trip breakfast. One of my passengers had a dairy allergy, so I substituted the butter with an equal amount of coconut oil and used dairy free chocolate chips. I baked them at 400 for about 20 minutes. They turned out perfect. 


  126. OMG, these are soooo good! I didn’t have time to make bread so I made mini muffins, baked them for only 11 minutes on 350. Turned out super moist and oh so yummy! Will definitely be making these for the holidays!


  127. I made this for the second time yesterday, following recipe exactly as listed, Its been a hit every single time. I added honey roasted shaved almonds on the top of it before baking, everyone loved!!. Thanks for sharing this recipe!! I hate bananas, this is the only way i can eat them, with some chocolatey goodness. Thanks again!


  128. I had to take time out to tell you we LOVE this bread!! I doubled the recipe and gave some to a couple of friends (who had to have the recipe)!

    Thank you so much!

    Alie


  129. I usually don’t leave reviews, but this is my absolute favorite chocolate banana bread that I’ve ever made. I like how you can taste both the banana & the chocolate, and neither is overwhelming–they really work well together in this loaf!


  130. This is the most delicious thing I’ve ever eaten! I would like to make a bunch of min loaves as presents. How long would you suggest I bake them?

    1. So happy you liked the recipe. Mini loaves would make a great gift! I would check them at 25 minutes to be safe. It might take longer though…maybe 30-40 minutes??? Let me know!


  131. This is the best banana bread ever. I’ve made it many times with great success. Everyone loves it. It’s so yummy!  The Dutch cocoa puts it over the top! I’ve made mini loaves and muffins as well as the traditional loaf. Thank you for an amazing, moist recipe!!


  132. Thank you so much for this recipe, it’s my new staple cake. I made a few modifications, added one banana and reduced the amount of sugar, cocoa powder and chocolate chips, and also added nuts and a tbsp of flaxseed meal. Great for breakfast and as a dessert with a side of vanilla ice cream. Easy and quick to make.


  133. I just made this delicious banana bread for the first time and it is so amazing! It’s so moist and delicious; it will be a keeper forever! I really appreciate your hard work with tweaking the recipes and getting it perfect!


  134. I love this recipe and make it all the time for people – it’s ALWAYS a hit. A friend requested nuts, walnuts or pecan. Would I just add that to the recipe or does something else need to be adjusted? Do you think that will ruin it?


  135. You absolutely nailed this recipe!!  My family LOVED the bread!!   It was soooo moist and the flavor is beyond words!!   This is a keeper!   Thank you for sharing your recipes!!  


  136. I want to make small loaves as gifts. About how long do you think I should bake the small loaves?
    By the way, this is one of my favorite recipes!!

  137. I just made this today as muffins (too impatient to bake something for 1 hour) and they are as good as the comments indicate. I baked them at 400 degrees for 20 minutes, as suggested by a comment from Annette.

    I used regular, not Dutch processed, cocoa in this recipe. I believe, from what I read about Dutch processed vs. regular cocoa, that this recipe really should be using regular cocoa because of the use of baking soda. Usually Dutch processed cocoa recipes use baking powder. I used the website ‘https://sallysbakingaddiction.com/2015/08/26/baking-basics-dutch-process-natural-cocoa-powder/’ which does a great job of explaining the difference.


  138. I used half a cup of chocolate protein powder instead of the cocoa powder and it still tasted amazing!!! Now it officially is part of a balanced breakfast 🙂

  139. I have made this recipe several times now and am in love! Tonight we tried adding some protein pdr and used almond flour in place of the white flour. I decided to add an extra egg and a tbs more butter. The loaves turned out much flatter but still taste great. Just a little chewier! 🙂


  140. Holy cow this was good! I used regular cocoa powder and salted butter since I had it on hand and it is to die for! Thanks for the wonderful recipe!


  141. Loved this chocolate banana bread. Is there an easy way to get it out of the pan without turning it upside down. I didn’t want to smash the chocolate chips on top??

  142. Someone asked me to make this as a layered cake. Do you know the baking time for baking it in an 8-9 inch round pan? Also, could I put the chocolate chips on the bottom so that when I level the top we won’t lose the chocolate chips, or does it bake flat enough that I could stack them without having to level it? Thanks!


  143. This bread is one of the best I have ever made. It was so moist and delicious. I did add an extra banana because I didn’t want it to go bad and used coconut oil for the oil. Bananas go so well with the chocolate. I highly recommend this recipe.


  144. I don’t usually comment on recipes but had to for this one….it’s my new favourite recipes….it’s outrageously delicious moist and everything you would want in a chocolate + banana cake. My husband and kids can’t get enough of it. Tomorrow I have a bday cake order so decided to go with this cake. And turn into a layered naked cake. Just finished baking four 8 inch cakes…
    I’m living in Dubai and I’m sure this one’s going to be the talk of the town…


  145. This is definitely THE BEST chocolate banana bread recipe I have ever tried! Even my super picky husband called it amazing, which is crazy! I used coconut oil to replace canola oil and I swapped out 1/2 white flour with whole wheat. LOVE IT! It came out so wonderfully! And the texture of the bread is dense and just the right amount of moisture!! Already planning to make again since the first loaf disappeared in 2 days!


  146. Hi I loved the bread when I made it! Delicious. I am not abaker AT ALL but was able to do this.  My dad felt is was heavy or dense. What could I have done wrong? Ideas or suggestions? Thanks 


  147. Best  chocolatey banana bread recipe ever! 

    Thanks for sharing this recipe,  it is now my go -to one.  Anyone who has tried it loves it and asks for more.  My son and I will be trying your shortbread cookie recipe next week. 
    Thanks again!


  148. Hands down the best banana bread, chocolate or not. I turn this into muffins, and put a chocolate crumb topping on top with a sprinkle of mini chips, even better!


  149. ive been making different kinds of banana bread almost every other day since last wk, and this is by far my (and hubbys) favorite ❤ thank you sooo much for sharing your chocolate banana recipe, my 6th batch is in the oven while im typing right now #bestbananabread

  150. This is TRULY, TRULY delectable. I have never made such a moist, chocolately, moreish banana bread, and I’ve made a few. THANK YOU!!!

  151. I’ve made this twice. The first time it came out very dense. 
    The second time not as dense but definitely not bread or fake like. The batter is very thick. What am I doing wrong?

  152. Awesome video and write-up! I’ll try this next. I am from Holland and have wonderful Drostte chocolate powder on hand.:) I will share my response asap..


  153. So fluffy, soft and chocolatey! Plenty of sweet banana flavor. Love the brown sugar and oil/butter mix. Gives the loaf a nice texture and flavor. My daughter gobbled it down!


  154. I made this for the first time today. It looked great but was  a little dry. I followed the recipe exactly except only used one cup mashed bananas as I wanted a mild banana flavor which it had.  It benefited from serving with ice cream. Then it was really tasty. 


  155. I made this for a bake sale fundraiser and doubled the recipe then divided into 4 mini load pans. It is delicious. This may seem like a ridiculous question, but any idea the calorie count and number of servings peer regular slice loaf? Thank you.


  156. I made this yesterday and it fell..was a little too mushy in the middle even though tester came out clean. I was curious about technique..is melting the butter and oil necessary? Most recipes cream sugar with room temp fat (butter /coconut oil) this would allow for eliminating lumps before adding egg avoiding possibility of over mixing egg? (Mixing the egg banana brown sugar til smooth) I am going to try this way next time..then add egg, banana, vanilla. It is absolutely delicious otherwise. Thank you

  157. i know it is banana chocolate loaf but if you do not like bananas can it be made with no bananas in it and still be moist or will it even turn out at all


  158. Amazing, so good, moist and bursting with incredible flavor. Talk about an easy,quick and delicious recipe…this is it! I made in a 9×9 square glass dish, superb! My spouse had a piece hot out of the oven and added a scoop of vanilla ice cream. Trust me, make this!!


  159. Holy cow, that was the best chocolate muffin I’ve ever had! Better than Costco’s giant ones and those were my favorite! I even added 3 cups of pureed spinach to be sneaky and get my kids to eat some more greens and I didn’t even taste the spinach, that’s how good these were! Other than the spinach, I stuck to the recipe. I baked them for about 27 minutes in a stone muffin pan. Seriously these were so good I’m feeling guilty after eating it, like I just had a sinful dessert! I clock them in around 300 calories a pop, which isn’t too bad really. Thanks for the recipe!

  160. Made a double recipe last night–lots of over ripe bananas–and as my 17 y.o. texted me this morning “this banana bread is heavenly”–yes “heavenly” from a 17 y.o, I am not sure why I have never thought of making “chocolate” banana bread. Maybe I thought it would be too much like dessert. Who cares! Amazing stuff! I did omit the 1/4 cup of chocolate chips on top because I thought it would be too much and the bread still turned out great. Although I can see that those extra chips may create even more perfection. This is a real winner!


  161. Great Recipe, tastes heavenly but I will tweak mine abit to be less chocolaty in future and do a healthy version as well with oats and nuts.

    Thanks a million! Everyone loved it.

  162. Going to make it for my family and especially for my daughter in law, who just finished chemo for breast cancer. She loves chocolate and is very special to me. How would you adjust the recipe for cookies, seems like they would be great. 

  163. This was super easy to make and delicious. I opted to replace butter with applesauce and it still turned out perfect!

    1. I haven’t tried coconut or almond flour. I know whole wheat works fine and so does all-purpose gluten free flour.

  164. This looked so yummy I thought I’d try to make it. What is the consistency of the batter meant to be like? Mine was moist but heavy and very dense… is this right?

  165. What is all purpose flour please also what size cup 
    Sorry but so used to 1lbs & oz 
    I make cakes for a charity events
     Make a lot of Banana cakes but this one looks delicious 

  166. Mine sunk in the middle. I used 1tsp baking powder and 1 tsp baking soda, would that make it sink in the middle?

  167. Hello,
    I used a 10 by 3 bread pan and baked it for 50 minutes, used regular cocoa powder not dutch. Waiting for it to cool down and give it a taste!:)

    1. I just printed it to test it and I don’t see a video. I will keep watching it. Sorry you had trouble!

  168. OMG! Just finished tasting not one but two slices and I can only say this one’s a winner! Don’t even want to think about the carb count…….worth the indulgence!


  169. I love this recipe. I’ve made it several times and each time I’ve made it, it has been devoured by my family within days! Complete success!


  170. I made this recipe and brought it to work and everyone loved it! It’s really good, very moist and sweet without being overly sweet.


  171. Made this for the first time today using flaxseed and water as an egg substitute and it turned out beautifully.  The cake was very easy to make and will definitely be making again.  Thank you! 


  172. I made this today because it looked beyond amazing and it was! This is easy, and beautiful, and the taste is a 10. I followed the recipe as written X 1 and a half and it made a very large loaf. To die for!

  173. Pro tip for speeding the browning of bananas. Place bananas in a paper bag with an apple. Works like a charm.


  174. My husband loved it!  Me, not so much.  I’m not a dark chocolate lover, so for me it was just too bitter.  Barely tasted the bananas.  Definitely a chocolate lovers delight.

    1. Sure, just reduce the baking time, probably 18-20 minutes? Might take a little longer, but check early to be safe.


  175. This is my go to banana cake recipe. I’ve made it so many times over the years, too many to count. It’s the perfect base recipe that can be adjusted based on what I have, I’ve subbed parts of the oil or butter with yogurt or sour cream, subbed different colors of sugar, I’ve used white choc chips, dark chips, milk chips, even Reese’s peanut butter chips or no chips at all. It can be a loaf cake, muffins or if you have the time 2 small rounds with cream cheese frosting. I always come back to this recipe, thanks!!


  176. So good! I added a teaspoon of cinnamon (ok I think it’s more than a teaspoon, kinda spilled it) made it even yummier! So gooey and easy to make. It’s my third time to ever bake anything and this recipe and instructions made it easy for me. Fail proof and did I mention it’s so yummy?


  177. I made this with 1 to 1 gluten free flour and it turned out great!! I also used four bananas because I needed to use them up, and I think it was perfect because gluten free flour sometimes is kind of crumbly and dry. Thank you for sharing your wonderful recipe! It’s definitely going into my collection!


  178. I this chocolate banana bread often. It is certainly a crowd pleaser. My question is when I make this, I often make 2-3, but I make hem.and bake them separately. Is here an easier way to make and bake two at a time?

    1. You can put two loaves in the oven at the same time. It might take a few minutes longer, but it should be pretty close.


  179. I love have two word for this recipe – delicious and delicious!! This cake was a hit with kids, hubby and extended family.


  180. ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ There’s just not enough stars for this  chocolate banana recipe! I have never had a chocolate banana bread that one flavor didn’t over power the other until this recipe. I wanted to make this banana chocolate bread so I could share it with the ones I love. I guess I love no one but myself  because it’s gone. It happened so fast after a taste test and another taste test and another just to make sure it was as good as I thought. I quickly cleaned up all the evidence of my baking but the aroma of chocolate and bananas still linger in the house and the smile of the yumminess I just can’t wipe from my face as I hum the old song love is in the air! 

  181. Can I use regular butter instead of unsalted ? Is there a reason for unsalted butter , if I use regular will it affect the receipt at all ?


  182. Thanks so much for this recipe! I just made this and my husband and I LOVE it! I made a couple of changes because of dietary choices and just wanted to share. I used sprouted spelt flour instead of all purpose, coconut sugar, and 1/2 grass fed butter because I don’t use canola/vegetable oils. It turned out very moist and not dense at all. Finding great recipes that we can play around with so it suites our needs is so fun. Thanks again for such a delicious recipe!!!

  183. Would it work with all oil, 1/2 cup instead of 1/4 butter and 1/4 oil? I have an allergic grandson. (would use Enjoy Life chocolate chips.)
    Thanks.


  184. To anyone thinking of making this recipe – DO IT! Absolutely delicious and so so chocolatey. Instead of putting chocolate chips inside, I put chopped dark chocolate. OMG

  185. I doubled the batch and accidentally short changed myself out of a quarter cup of brown sugar…and it was still AH-MAZ-ING (it tastes like a muffin, not that sweet, but super good!) Next time, I’m gonna add walnuts! (….and the correct amount of b-sugar! LOL)

  186. I’m lactose intolerant…any suggestions for substituting the butter with another ingredient? This recipe seems incredible!

  187. Why does everybody post that this bread LOOKS amazing?? I thought that reviews were to be left by the people who actually MAKE the recipe….then leave a review to let people who are thinking of making it know whether or not it was good, and if they would make it again?? 
    ANYWAY, I made the chocolate banana bread. And to all of you who said….WOW!!! This LOOKS great and I can’t wait to try it….you were correct. It was moist, delicious and awesome. And I will make it again and again.

  188. For those wondering, 1/8 of the loaf is 420 calories, 22.1 g fat, 56.4 g carb, 3.8 g protein, and 32.8 g sugar. I used a recipe nutrition calculator from verywellfit.com. I used vegetable oil and otherwise made per the recipe instructions. A tasty dessert bread indeed! This definitely satisfied my sweet tooth! 🙂

  189. Hi! this looks so delicious and I would love to try baking it. My little boy is allergic to eggs so I cant use that. Is there a specific ingredient I can use as a substitute? I didn’t want to just try anything since it might not go well with the other ingredients. Thanks!

  190. No baking powdered is listed in ingredients, yet said to work with other dry ingredients in the directions. How much baking powder? Or is there no baking powder needed? 

    1. It’s cocoa powder and baking soda. If you’re reading the instructions from a phone I can see how you were confused.


  191. Made this today—SO incredible. I bake a lot and this is seriously one of the best things ever. Moist and incredibly chocolatey. Kids and husband loved it. Glad I made one and a half times the recipe as I had 5 bananas—used a 9” pan and one smaller disposable foil one and worked great. I replaced a couple tablespoons of the flour w ground flax and then about a third wheat flour and two eggs (for two loaves). So glad we have another load to eat!


  192. Turned out great and tastes amazing!!
    I only had regular salt and it worked out just fine. 🙂 Also unintentionally doubled the coconut oil, but it still turned out wonderfully!!
    Will definitely be making this again in the near future!


  193. I made it two times this week, it is so delicious that you would kill for it ;-)) I ate it as breakfast, as snack and as dessert… Not good for my weight… so I was wondering if you could also use a replacement for the sugar and the white flour. I try to diminish those things in my diet.

    1. I used half white whole wheat flour and couldn’t tell the difference. With the right brand I think you could substitute all the flour if it was milled finely enough.


  194. I have never made cake from scratch, only from mixes. This banana bread tastes almost exactly like a Duncan Hines devil’s food cake if you added bananas. I’m not saying that as a complaint, I freaking love that stuff. I don’t bake hardly ever and this banana bread turned out prettier than anything I’ve ever baked. We were out of milk otherwise I would have eaten half a loaf.


  195. Looks amazing but i only have Guittard Chocolate Cocoa Rouge Cocoa Powder Unsweetened, 8 oz .. can i use that instead of the dutch ?
    same amount? or some different measurements?

  196. this is seriously the BEST banana bread and has become my go to!  Thank you so much for sharing.  I seriously could eat the entire pan full when its warm out of the oven!  <3 


  197. This really is an amazing recipe!!! I have made it at least 5 times already, and everyone loves it each time! I have one in the oven right now to go to a party tonight!


  198. I had several very ripe bananas and decided to try this recipe today.  I turned out absolutely delicious!   I followed the recipe pretty  closely but I divided the flour with 1/2 cup all purpose and 1/2 cup whole wheat. I used a very light olive oil in place of vegetable oil and butter.  And I used dark chocolate chips.  I have a 9×5 silicone bread pan and this bread came out of It perfectly.  This is a keeper for me, thanks so much for sharing it!


  199. I have made this recipe before and absolutely love it. This time I want to make 2 loaves at once. How long do I bake them so they are just as moist without undercooking?

    1. The bake time should be about the same. Check 5 minutes before to be safe, but it might take a little longer. You might want to rotate the pans halfway if your oven cooks differently in the front and back.


  200. What a great find.  Made this today just as the recipe states and it is fabulous. Was worried about not using baking powder to rise, but not an issue.  Thanks for sharing. 


  201. Is there a high altitude addition??? I followed the recipe to a tee. I. Hacked at 50 mins then every 10 mins there after, the toothpick kept coming out with batter not matter where I placed the toothpick! Total cookmtime 70 mins and I let cool 15 in pan 30 mins after that I cut into the bread and it’s still raw in middle???


  202. I made this recipe yesterday and it is wonderful. So moist. I love that I didn’t have to drag out my mixer and all done by hand. My husband and son who both never eat a banana loved it. Thanks for the great recipe. Having a slice now for breakfast!

  203. Haha I loved reading this post, yes I want to be your friend! I am also a mega chocolate anything foodie.  I have so many brown bananas that my son and I are making your recipe since you say it’s the best .
    The only thing is that I don’t have any chocolate chips in the house so hopefully it will still taste good.

    http://www.citruslove.com


  204. Omg, I hate you for this. This chocolate banana bread is absolutely divine. Simple, yet rich and delicious…what more can you ask for?! I have a terrible sweet tooth, and though I’m not the most amazing baking talent, I am a dessert snob. This treat kicks ass.

    Also, it’s certainly not needed, but in the spirit of gluttony I frosted it with dark chocolate fudge frosting (I don’t regret it). Great recipe, thank you!


  205. This was amazing!!! Can’t wait to share with friends and family! This is one I know I’ll be making and sharing many times. I plan to bag the dry ingredients with the directions on the bag to have on hand when I’m in a hurry. It also makes for a great gift along with a sample of the bread! That’s my plan for all my neighbors for Christmas. I’ll also include the full recipe so they can make it again. Thanks for this deliciousness!!


  206. I made this last night and my family could barely wait for it to cool! It is absolutely delicious! So moist and rich and I love the hint of banana with the chocolate! We will be making this many times I’m sure! A new family favorite!
    I used regular cocoa and watched it carefully as you suggested as ovens do vary. It was done at 47 minutes.
    Thanks so much for sharing this recipe.


  207. This is officially my go-to banana bread recipe. It’s so good. I’ve tried, and been mostly happy with so many different recipes, but when I served this one to my son, he just said “Oh yeah, that’s the one.” I have also made it without the cocoa, but still tamped in a bunch of chocolate chips across the top. Equally delicious. I did up the flour to make up the difference.

  208. I cannot believe the lemmings that reviewed your recipe with out even making it!!
    I have made and am making mini loaves now. It is very good….and rich.


  209. Let me preface saying that my husband, myself, and two out of three kids do not like bananas. That said, I had a bunch of bananas that came in a CSA box just sitting on my counter, and I was determined not to waste them. I found this recipe, and this bread it truly delicious! I made it just as the recipe directed, and everyone (except my husband who has a food sensitivity to bananas) loves this bread! Thanks for a new baking recipe!!!


  210. Indeed very moist!  Instead of bread I baked 17 muffins total. 400 degree oven for 20 minutes (from reading other comments on converting to muffins). I used 4 super ripe bananas so its very moist. This recipe certainly replaces mine although I still add walnuts to this one.

  211. Hi. Want to adapt this for my daughter’s birthday cake… So bed to use a round time to make a digger cake. How many 8″ cake tins would this mixture fill? Thanks!


  212. Oh my goodness, this is the best thing I’ve ever baked! And 1 of the easiest! Words just can’t even describe how moist & delicious this is. I’m SOOOOO glad I found this recipe. Thank you!!!


  213. I’ve made this many times for my son in the Navy. It is moist and stays so after days in the mail. Before mailing I wrap the uncut bread in plastic wrap then heavy duty foil then place in a gallon zip top bag then freeze and I mail it still frozen. It is so good my son said one of his sailor friends nearly shed a tear when he saw I had mailed another loaf. Since this bread has a high sugar content I like to prevent any burned edges by lining the pan with parchment paper strips and baking it inside 2 bread pans for extra insulation. 


  214. I’ve made your recipe several times and it’s always a hit. I need to make chocolate muffins (into bears) for a baby shower. Have you ever tried using this recipe for muffins?


  215. Hi Maria, 
    I made your Chocolate Banana Bread today and it is truly divine.  I am also loving your Flourless Chocolate Cake.
    It has become a family favorite!  Keep up the good work!

  216. Hi, 

    I would like to try this banana bread but afraid my cup to grams conversion will not correct. So, need your favor to share the recipe in grams  instead of cup for this Choc Banana Bread recipe?

    Awaiting your reply.

    Thanks so much!


  217. Thank you so much for this recipe. This is by far the best banana bread I have ever eaten!!! So smart to use both butter and oil. Moist and tender and oh so delicious! The only thing that I added was a bit of cinnamon and sugar on the top before baking! This recipe is a keeper for sure!

  218. I liked this recipe except for the sea salt.  I would not do that again.  It doesn’t dissolve and tastes like a little like rock salt!  LOL.  Otherwise good overall. 


  219. I just made this tonight with what my 5 year old called the “rotten” bananas. So delicious! All 6 of us loved it! Thanks


  220. For some reason the star rating isn’t working but I give this recipe 5 STARS! Comes out exactly as as described. Very moist & rich and the banana does not get lost at all — tastes like the perfect combo of chocolate & banana! Would go very well with vanilla ice cream or even homemade whipped cream. This recipe is worth adding to my collection! Thank you! <3


  221. Perfect chocolatey goodness! As moist as you described. Made 8 extra deep muffins, cooked for 35 minutes. I love this recipe! What a great find!

  222. I made this, ….it was moist and delicious with the cocoa and the chocolate chips….I put some in the refrigerator to see how it would taste chilled, It was really good cold….I’m making it again this weekend.

  223. i adore this recipe …. it pains me to make a regular banana bread now 🙂 I use just 1/3 cup sugar and i use gluten free flour mixture. yum yum yumma

    TIP for the little videos at the side…. you could also put the name of the dish at the end of the video. Soooo many times im on your site and a recipe catches my eye half way through…. but by then ive missed the name and it takes some maneuvering (time) to find it again.

  224. Hi from Australia. I love your recipe, and I’ve made it often, and in fact I made another one today. Always a winner. Just want to say thank you so much. 😉 Regards, Carla.


  225. This recipe is now our favorite! Every time we have ripe bananas I make this recipe BUT instead of making a loaf I make a dozen Chocolate Banana muffins which really taste like the most delicious cupcakes ever! We all love them even the grandkids!! I make the recipe exactly as written and spray the muffin tin and bake for 20-25 minutes, cool for 5-10 minutes then pop them out and cool on rack. Thanks, Maria, for the best chocolate recipe ever!!

    1. Yes, reduce the baking time. It should take about 20 minutes. Check at 18 to be safe, but probably more like 22 minutes.

  226. I’ve made this loaf several times and it’s always a hit. Would like to downsize to a smaller loaf pan – any suggestions for baking times on a mini loaf, that wouldn’t be too dry?

  227. If I had baked it for 65 minutes, it would have been burned. It did say to ck it at 50, thank God. It looks good and I think it is done. It is for my son’s family, so fingers crossed on doneness. It did slip right out of the glass pan. Receipe simple, I might use mixer next time. Thank you for the receipe. You’d need 2 loaves, for a dinner party.


  228. Best recipe ever for any type of banana bread. So delicious! I bake it all the time for different company and everyone raves about it.

  229. Made this recipe exactly as instructed and while it turned out moist, I think it is not sweet enough. Was thinking that maybe it needed some granulated sugar along with the brown sugar. Overall, it was good but next time I will add more sugar. Might just be that I have more of a sweet tooth.


  230. Perfect recipe – nothing needs to be changed! Tastes amazing!
    Even the non-chocolate eaters in my house loved it!

  231. All time fave! Can’t count the number of times I’ve made it and I always love it! Including friends and family, I have 2 loaves baking as I type this. Thank you!


  232. I’ve always had the same issue when I try and make banana bread, the center is undercooked, but to my wonderful surprise, that’s not the case with this recipe.
    The loaf I made came out moist and delicious, the perfect distribution of banana to chocolate ratio. The only change that I made was I used mini semi sweet chocolate chips.
    This is my go to banana bread recipe


  233. THIS IS THE ABSOLUTE BEST BANANA BREAD. I have made this recipe about 30 times for my boyfriend and he can’t get enough. I am a celiac so I can’t have any but watching my boyfriend devour this every time I make it and always wanting more is the best feeling. Thanks for such a great recipe 10 stars.

  234. Rich and moist. I baked the bread for 45mins as my oven tends to bake quite quickly. I also added walnuts which added a nice crunchy texture. Yum


  235. I made this for the second time this morning (the sea salt addition is what makes it so different and perfect!). I doubled and made two loaves and they looked perfect–and then completely fell apart when I tried to transfer out of the pans haha. I think they were the perfect done-ness, but very fragile (crisp top, perfect insides). I didn’t want to tip and brace the loaf with my hand, because then I would smush the chips on top, but they fell apart when I tried to put it upside down so I could flip later. (Obviously still going to eat the crumb remnants.) Any good methods on this? Or should I just leave it in the pan if I plan on eating immediately (but any thoughts for if I want to take out to freeze?)

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