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.
4.85 from 337 votes
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Cuisine
American
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 Lichty

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. Sometimes I buy extra bananas to make this. We call it Brownie Log. It is on regular rotation in our home. I do not add oil, I use apple sauce{was out of oil when I first tried it so subbed in the sauce and have done it that way since}. I also add the entire measure of chips into the batter and my cocoa powder is the dark stuff. What can I say, it is a dark, delicious, moist loaf of heaven. Does not last long and there is only the two of us, the grand kids love it too and making it is fun! In fact I am on my way into the kitchen to make it now! THANK YOU for this recipe that I have been using for well over a year.

    I once forgot the butter. Still good but very dense. I have added nuts and I think my favorite is Hazelnuts.

  2. Is it possible to use all coconut oil instead of a butter/coconut oil combo?
    Trying to accommodate our vegan guests this weekend!

    Thanks!

  3. 5 stars
    This Recipe IS FANTASTIC!!! It divides up it into 3 mini loaves. Baked at about 315 degrees for 32 minutes. It’s great with walnuts and/or coconut. Thanks for sharing!!! This chocolate banana bread is THEBOMB.COM

  4. 5 stars
    I have made this recipe a few times and each time the results have been DIVINE!!! Quick question though, would these make good muffins and if so, how many would this recipe make? I need to make 30 muffins, I think my 3 year old daughter’s classmates will love this recipe just as much as she does!! TIA

    1. So glad you love the recipe! If you want to make 30 muffins, double the recipe. Use paper liners or grease the muffin tin and reduce the baking time. Check at 18 minutes to be safe, but it might take a little longer.

  5. 5 stars
    Ok, so I never post but I have to say I have been searching for thee best chocolate banana bread and this is it! Thank you so much for the recipe!! I put it in two small loaf pans and it was perfect after 28 minutes! So happy I can stop searching now! YAY!

  6. This is the first time I’m making a banana cake and it turned out great!!! It was super moist! I’ve never had banana cake this good!!

  7. 5 stars
    So good! I added 1/3 cup sour cream to the wet ingredients to make it more moist & 1 tsp of cinnamon to the dry ingredients for a kick of traditional banana nut bread flavor. This really enhanced this recipe. It was gone within an hour and now I gotta make another one lol! Thanks!

    1. Hi! I’m planning to make this later. I was wondering if i can sub coconut sugar for the brown sugar? I want to make it a little bit healthy. TIA!

  8. I’ll have to try this!!
    Instead of hiding bananas, why don’t you try the bargain bin/ask the grocer for the browning bananas? Kids won’t go for those lol. Almost all grocers I go to, especially smaller ones, will have them if you ask. And so much cheaper! I got a large bag the other day for $1, enough for several recipes. If there are too many to use in a reasonable time, I just peel them and freeze whole on a cookie sheet and then transfer to a ziplock bag

  9. 5 stars
    If you like chocolate and bananas then you need look no further, this is the recipe. I have never been a big fan of regular banana bread and occasionally needed a use for browning bananas. This recipe it is delicious, huge chocolate flavor with banana in the background. Yum.

    1. Can I use natural cocoa powder instead? If yes, do I need to add baking soda? If yes again, how much baking soda do I need to add?

  10. 5 stars
    Thank you for being so generous as to share this marvel of a recipe!
    I left out the chocolate chips, baked at 175° C f or 35 mins – came out great! Moist, moist, moist!

  11. This was AMAZING. The first time I followed recipe to the “T”. Fantastic. Tweeked it this time: I added an additional bannana, an additional tsp. vanilla & topped with the chocolate chips and 1/3 cup walnuts. The toasted walnuts elevated the deliciousness. Thanks so much for sharing!

  12. 5 stars
    This is one of the best baking recipes I have ever found! I’ve made it at least 6 times, always doubled, always as muffins, & those muffins have turned out beautifully every single time. Everyone loves them! This recipe is very forgiving. I’ve used an extra banana or two—no problem. I’ve subbed yogurt & an extra banana for some of the fat—no problem. I generally use some canola & some coconut oil for the fat. I bake the muffins at 365 degrees for about 23 minutes & a double batch makes about 30 standard muffins. This one’s a definite keeper.

  13. 5 stars
    I have been making this for several times now and for many occasions and people that have tried eating it are impressed how moist it is. My picky eater kids are a big fan of this so whenever I have overripe bananas, this what I make. Thanks Two peas! Your recipes have been my inspiration when it comes to dessert.

    1. 5 stars
      Best bread ever. So moist. Even my not sweet eating husband requested it again. Make this. You won’t be disappointed.

  14. 5 stars
    Yum! So excited to break this out after church tomorrow and surprise our carpool (although of course I had to test it to make sure it was good).
    Moist and delicious. Wish I hadn’t wimped out on the salt because it sure is a nice addition. Next time, the full 1/2 tsp. I am surprised that it has so much banana flavor because it smelled a lot like brownies when it was baking.
    My substitutions were:
    Lard for butter (cause it’s oh so cheap)
    White sugar (cause it’s what I had)
    3 T Splenda in place of 1/4 cup of the sugar
    Kosher salt instead of sea salt
    Also, I used Hershey’s dark cocoa powder

    Got nervous about 40 minutes in that it would burn so I turned down the temp to 325 and baked extra long, testing it every 10 minutes after the hour was up. Used my instant read thermometer and took it out when it read 200 F.

  15. 3 stars
    Very good flavor but impossible to get a whole slice- it just falls apart. Followed recipe exactly, used melted coconut oil as suggested.

  16. Looks and sounds amazing. Would I be able to use coconut sugar instead of brown sugar? I’m not vegan or gluten free so I’d like to give this one a go before trying your vegan/gluten free version 🙂 thanks xx

  17. 5 stars
    This is so good! I added walnuts as I love nuts and used both loaf pan and muffin tray. The muffin was baked at 20minutes and the loaf pan at 43 minutes, following the clean toothpick method 🙂 Will do this again trying other brand of cocoa. Thanks for this yummy recipe.

  18. 4 stars
    I tried this recipe and it was so good! Be careful about under baking it though, i thought mine was done cos the toothpick was clean and i was scared it might become dry so i took it out. The center was not set, and it was all crumbly. And do store it in the fridge in an air tight container so as not to lose its freshness! Just pop it in the oven to reheat if you want a slice.

  19. 5 stars
    I made this cake today. I was sceptical about the combination of banana and chocolate but I’m glad I tossed those thoughts aside and made it. I’m meeting friends tomorrow and they are going t9 be so happy to taste this deliciously moist yummy cake. My husband is not fond of chocolate cake so more for me!

  20. 5 stars
    I made this and mine fell apart when I sliced it so I put it in the freezer. It cuts perfectly while frozen. I love it cold and my husband puts his in the microwave for a few seconds.

    It’s easy to make and is a beautiful presentation.

    1. I haven’t tried it. I have never used a bread machine. If you make other quick breads in your bread machine, it should work. Let me know if you try it.

    2. 5 stars
      Hi Maria, yes I did try it in the bread machine, followed your recipe I mixed the wet ingredients together first before I poured it into the bread machine and then topped it off with the dry ingredients. It came out fantastic I opt for the light crust option and it was perfect it is so delicious thank you so much

  21. Best banana cake! It is so moist and rich tasting while still tasting the hint of banana. My family says its like eating dessert. I’ve had to make two within a week because everyone wanted another slice.

  22. This was SO good! My only problem was trying to get the baked bread out of the pan without messing up the chocolate chips on top. You can’t really flip it over like other breads. Any tips? I waited the suggested 15 min, but maybe I should wait longer until it is more cooled? It’s such a good dessert and so pretty too–I hate to wreck it getting it out of the pan!

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