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 336 votes
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
1 loaf


  • 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


  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 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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CommentsLeave a reply

  1. 5 stars
    I was amazed at what the sea salt did to the flavor! We served this to guests the other day and they couldn’t get enough. Thanks for the great recipe!

  2. Hi Maria
    Thanks for great recipe . I baked it for my friend yesterday and it didn’t last ten minutes on table everyone loved it . And today I am baking one for Mother’s Day.. so happy Mother’s Day for all mothers and thanks again

  3. Hello!

    Lovely recipe, however after completing my batter I realized I didn’t have my loaf pan!I cant’ find it’s anywhere! Do you have an idea how long to bake this batter in mini muffin pans?

    thanks so much – sophia

    1. Oh no! Yes, you can make muffins! For mini muffins, I would guess 10-12 minutes, but check sooner than later to be safe:)

    1. 5 stars
      I made it tonight subbing applesauce for both the oil and the butter. It’s fantastic! It’ll be a struggle not to eat the whole thing in 24 hours!

  4. The banana bread is now in the oven and smells and looks great! Could you please add the metric sizes as well? With grams, that would be helpful! Thanks for the recipe.

  5. Can you use vegetable oil instead of canola? I’ve been wanting to make these for weeks! Also. What’s the difference between refined coconut oil and virgin?

  6. 5 stars
    The absolute BEST chocolate banana walnut bread I have made – in fact made it 2x in one week – Everyone loved it!! Thank you!!!

  7. 5 stars
    I just ate a slice of this freshly baked chocolate banana bread and it is AMAZING! I luckily had 3 extremely ripe bananas and thought this would be the perfect thing to make during this quarantine. Thank you so much for sharing your recipe with us! I can’t wait to share it with the world!

  8. I’m new to your site. I like to eat healthy and it appears that you don’t include nutritional information about your recipes. Why not? It would be a great service to your readers and allow us to make informed choices. Would you consider including national information?

  9. Hello – I made this today and the taste is delicious, the only thing that seems wrong is that its a bit crumbly instead, its moist, but the slices arent holding together. Do you know what I should do differently next time? I used a 9×5 loaf pan and I lined it with parchment paper.

    1. Did you let it cool completely before slicing? Use a sharp knife or bread knife to slice.

  10. Hi! How can I substitute all purpose flour for white whole wheat flour for this recipe. Because of the shortages I can not find all purpose flour and I have been craving this recipe.

    Thank you!

  11. 5 stars
    Absolutely delicious!! So incredibly moist and just the right amount of sweetness. I did mix it differently than stated, beating the butter and sugar together for a good 2-3 minutes then adding the oil, egg, vanilla and bananas, then carefully hand mixed the dry ingredients in. This is probably my favorite new recipe. Thank you!

  12. I finally made this and it’s so good! 50 minutes was more than enough time, but I know ovens vary. I loved how the chips on top didn’t melt but became almost crispy but melted when you eat them. Thanks for posting your recipe!

  13. My 12 year old daughter Made this recipe today & it is absolutely AMAZING! So moist! Will be making this over and over again! Thank you for sharing

  14. Hi,
    I have raw shelled pistachios. Do you think it would be a good idea to add some? If yes, any idea on quantity? Thx

  15. 5 stars
    I made this recipe yesterday and I could not wait to get it out of the pan. I am a huge chocolate lover and this loaf did not disappoint! Moist chocolate goodness In every moist bite. This is my new go to dessert.

  16. 5 stars
    Sooooo good! I literally can’t stop eating it! I only used half a cup of brown sugar because I don’t like it overly sweet and it’s still sweet and delicious! It reminds me of chocolate cake. Will definitely make again!

  17. 5 stars
    This is the BEST Banana bread I have ever had. No exaggeration there. Literally nobody at my place can stop eating it. I made it and it was over in half a day. I’ve saved this recipe and am gonna make it so many times I swear lol.
    Also, I used browned butter instead of just plain melted butter, and the flavours were very rich. Absolutely LOVED it. Those over-ripe bananas couldn’t have been put to better use.

  18. I’m having a hard time finding brown sugar and I only have a small amount left. Could I use granulated sugar instead of the brown sugar and still get a good result? Thank you!

    1. I prefer brown sugar, but if you only have granulated you can use it. The bread will still be good. The texture will be a little different. I hope you love it!

  19. 5 stars
    Loved it totally!!! Has become my favorite!!!!

    Question though- how old do the bananas have to be? I got impatient and baked with not so old bananas. Still tasted yum!

  20. I don’t have sea salt and I don’t want to run out for just that. I see you said regular salt would be ok – would kosher salt be better?

  21. 5 stars
    I definitely didn’t wait for it to cool, and I’m not even a little bit sad about that. In my oven it took the full 65 minutes to bake so the edges got slightly overdone, but it’s very yummy. I don’t taste much banana, but calling it banana bread means it’s healthy-ish, right?

  22. 5 stars
    I made this recipe, but baked it as muffins. OH MY GOSH!!!! It is THE best banana chocolate bread recipe ever. I’m never even going to bother with other chocolate banana breads. The only thing I changed (besides the format, obviously) was I used mini semi-sweet chocolate chips. I don’t like regular-sized chocolate chips in breads and stuff because they harden when they cool and I just don’t like that texture. The mini semi-sweet chips though are the bomb! I also made a chocolate glaze for the muffins, which seriously made the whole thing soooooooooooo decadent! MMMMMM!!!!!!!! Thank you!!!!

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