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 498 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
    I’ve made this several times and it’s always amazing! I don’t make any other kind of banana bread now.

    1. Or aquafaba, which is the liquid in a chickpea can. That would be great in this case as it would be light and fluffy, whereas flax egg would be heavier, which is better in cookies and denser, healthy muffins etc.

  2. 4 stars
    I liked the texture of this loaf. I’d reduce the sugar, but that’s just personal preference. One suggestion for other bakers depending on who will be eating it: Putting some chocolate chips on the top of the loaf, as suggested, looks pretty, but you get melty chocolate all over your hands every time you slice it and your guests will get chocolate of their hands too if they eat it with their hands. For kids, you’d definitely need to watch chocolate marks from fingers, as this is surprisingly messy to eat!

  3. 5 stars
    The family loves this recipe! The bread is extremely moist and flavorful. I slice the bread once it has cooled and freeze it so you can take out a slice when you want one. It is a staple in my freezer!

  4. 5 stars
    My 2nd time making it and it’s a hit. In fact, today I added thick, rich chocolate liqueur instead of all the chocolate chips. Heaven. I was worried about the coconut oil smell but barely come through with all the heady banana & chocolate aromas. In fact, next time, I’m using coconut sugar with coconut oil to go banana-choco-coconut.

  5. 5 stars
    For those looking for calorie information! I calculated it and for 8 servings, it will be around 369 calories per slice! Best chocolate banana bread ever, thanks!

  6. 5 stars
    I love how you use a whisk in place of an electric mixer. That is just great and helps to not over mix. I made this recipe – but with bananas that I had frozen to use in smoothies. It came out fantastic and my choco-holic friend said it was heavenly. Thank you so much for posting this recipe. I plan on making it on a regular basis.

  7. 5 stars
    I get a lot of compliments every time I make this recipe. By far the best use of overripe bananas! And so simple to make. Always turns out great. Thanks!!!

  8. Love this recipe-I make it all the time, as a loaf and as muffins. So moist and who doesn’t like chocolate?!….

  9. This recipe is a real winner. I’ve been making it for about six months every time I have ripe bananas. The men in my family love it. I love it because it’s easy to bake, no pulling out stand mixers or hand beaters so it’s win, win for everyone.
    Thank you

  10. 5 stars
    I want to tell you that although I really messed up your recipe my husband loves this banana bread. I’m an impulse baker and sometimes don’t have all the necessary ingredients. So with your chocolate banana bread recipe I had a tablespoon or so of brown sugar left in my canister so I dumped it in. I mashed the bananas but forgot to measure them before adding the butter and oil, so I added an extra one to make sure it wouldn’t be too dry. I had no idea about room temp on the egg til I was ready to start mixing so sat it on top of the cooktop while the oven heated up. I had no chocolate chips so added in a couple extra tablespoons of cocoa powder and 1/2 cup of chopped walnuts for the crunch. And it was delish so I’m sure it will be even better next time when I follow your instructions!

  11. I made your chocolate cake yesterday and I must admit that’s the best chocolate cake I hv had I added 2 teaspoons full of Nescafé in it n was delicious thanks for the recipe

  12. 5 stars
    Made this bread yesterday…OMG!!! SO MOIST AND VERY DELICIOUS! It is a keeper and will definitely be adding it to my recipes.

  13. 5 stars
    Perfect – easy to make with my daughter this afternoon and it came out so moist and delicious. I don’t think I’ll make banana bread any other way! Thanks for this recipe!

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