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
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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CommentsLeave a reply

  1. 5 stars
    What if I don’t have a 5by 9 pan? I only have a 1.4L – 6cups Pyrex that’s approximately 2″ deep and approximately 6″ ½ by 8″½ (maybe a tad smaller)…would I have to change the time and the oven heat?

    1. 5 stars
      LoL l my sister hated mine I was kinda sad but I guess I shouldn’t of given a chocolate hater the banana bread I found it yummy thought thx for the recipe !!!!!

  2. 5 stars
    Just made this! It tastes amazing and the texture is absolutely beautiful. My mom thinks it’s the best cake in the world thanks for the recipe! Saving this one ✨

  3. 5 stars
    Love this recipe, yesterday I put half of a ripe avocado in, instead of the oil made me feel like it was extra healthy

  4. Hi Maria. I was looking for a recipe to use my REALLY ripe (6) bananas and chocolate, and found your wonderful recipe, which sounds perfect. I was wondering, if you thought that it could be made in a 9×13 pan, as a cake, instead of a loaf. I’m baking ahead and already have banana bread in the freezer, so wanted something I could cut into squares.

  5. 2 stars
    Recipe is decent. Only giving 2 stars due to all the adds on the page. It’s impossible to follow and read. I had to use two divices and screen shots. Pick pop up or on screen adds not both.

    1. 5 stars
      Lol are you serious ? She gave you a free recipe and is trying to make some money with ads and you give her two stars because of it? 2 stars has nothing to do with the recipe. People like you are the worst.

      Just made this recipe and it’s good. Thank you.

    2. 5 stars
      I’m an avid baker and I’ve tested so many chocolate recipes over the past 15 years. This is THE one. I can’t believe how delicious, moist, and perfect this is. It looks beautiful. And when I took a bite I think I heard choirs singing. If banana bread and a brownie had a baby this would be her. I actually went to the grocery store looking for ripe bananas bc I can’t wait to make this again. One of my nieces did a happy dance when she took a bite. Thank you so much for creating this perfect recipe.

  6. 1 star
    Sorry, I didn’t like it. It was chalky tasting. I love chocolate anything, but with the texture it was not delicious.
    Also, what is the purpose of the baking soda? Baking soda doesn’t do anything when you use Dutch process cocoa. By definition it can’t since “Dutch process” means alkali is added. Whenever Dutch process cocoa is in a recipe, one would use baking powder, not baking soda, if a leavener is required…

  7. 5 stars
    I’m in the process of making my 2nd batch in 2 weeks of Chocolate Banana Bread Muffins. I am in love with this recipe. It’s what I’ve searched for my entire life without knowing it. Every other banana bread recipe seemed to be missing something. They were – CHOCOLATE!! These are perfection. The perfect amount of banana and chocolate! I make mine into muffins so they bake quicker and I can eat them faster. 22 minutes seems to be the perfect time for regular sized muffins. I’m so happy to have this recipe! Thank you!

    1. Hi, this recipe looks great! I am one big chocolate banana bread fan!
      Can I use regular salt instead of sea salt? Will it be any different? Also I only have Hershey’s natural unsweetened cocoa powder, it seemed OK to use this, right? Anything I should pay attention to when I double this recipe? I only have a 24cm square cake tin, if I double the recipe, how much time will it take to bake?
      Thank you~

  8. Sounds delicious… Any suggestions on replacing the sugar? I’m thinking to try date puree … any other ideas? Thank you!

  9. 5 stars
    I accidentally used the whole cup of chocolate chips in the batter so these came out more like chocolate banana brownies which…no complaints here… So moist and delicious. And I can absolutely confirm the sea salt really knocks this out of the park. Can’t wait to make it the right way lol

  10. Someone shared with me your recipe. I doubled it, skip chocolate chip as i was not having it and baked in a baking tray. Also i used half brown and half white sugar and the bread turned out great.

  11. Have a batch in the oven right now and it smells amazing! May or may not have used more chocolate chips than the recipe calls for but what’s a bit more chocolate going to hurt? Lol. Thanks for the recipe, super easy, not a ridiculous amount of ingredients, and love your website. 🙂

  12. Followed your recipe and every one loved this. Thank you for perfecting this delicious choolate vanana bread. Do you have the nutrition chart for this

  13. 5 stars
    Just made this for my husband and I. Accidentally used baking powder instead of soda and it still came out divine, and I added some walnuts on top in addition to the chocolate chips. I have been craving brownies but wanted to attempt to be healthy – I’m very glad I baked this instead!

  14. 5 stars
    I made this twice last week and gave one to each of my sons along with dinner. Two weeks before that I made one and dropped it off to my sister for her birthday. It’s absolutely delicious – rich and thick and full of chocolate flavor! It’s definitely a keeper! Thank you for the recipe.

  15. 3 stars
    I haven’t. Tried your recipe yet, but it looks yummy. What kind of sea salt do you use? I only have pink Hymalyan in my grinder. Do I need to grind the salt? Sorry I never cooked or baked with sea salt before I only use it on my table.
    Thanks for you response ahead of time, going to store to get me some bananas and cc.
    Brenda
    PS, giving only 3 star just for presentation will update after I make them and taste. Thanks

  16. 5 stars
    The perfect chocolate banana bread recipe! Baked 12 muffins for 22 minutes – they were full of chocolate flavor, moist and WOW. Thanks for this recipe!

  17. 5 stars
    Very yummy, especially with vanilla ice cream! I also made muffins/cupcakes with good results. (Shorter baking time.) I used what I had on hand – raw cacao and kosher salt – with no problem. Thank you this delicious option for using “tired” bananas.
    I will agree somewhat with the person who complained about the ads, but would never give a poor rating because of them. I don’t mind ads on the page as a trade off for free recipes, but I must admit I have a hard time with the pop-up automatic video ads. I find them very distracting and struggle to focus on the recipe. I’ve resorted to covering them with a post it note, which is effective until I have to scroll. I guess my brain functions better without multiple stimuli on one small tablet page!

  18. The top got really dark before the bread was cooked through. I put some foil on top and it didn’t stop the browning much. Ideas?

    1. Hmmm, I wonder if your oven is cooking too hot? Do you have an oven thermometer? Was it in the middle rack? You can try reducing the temperature by 25 degrees and baking a little longer.

  19. Fabulous recipe, make it a lot! Always use muffin tins. 18 to twenty minutes. They keep on the counter for a long time, just be sure to put them in a plastic bag, so they don’t dry out.

    1. 5 stars
      WOW this recipe is so good. I finally ordered some Dutch process cocoa and it makes a huge difference. I converted the recipe to muffins and sprinkled them with sea salt at the end. So moist and delicious!!! Thank you!!

  20. Hi, I was just wondering, and I know this is a banana bread recipe, but would it be possible for me to substitute the bananas out for applesauce?

  21. 5 stars
    This came out so bomb! I didn’t use sea salt but there wasn’t a difference there was still a perfect balance of sweet and salty. I also used Hersey’s dark cocoa power and dark chocolate chips ( I prefer dark chocolate it’s much more rich in flavor in my opinion). I didn’t use baking soda only baking powder. Since I didn’t have cup measurements I had to measure out the sugar in tablespoons (3/4 cups = 12 tablespoons) so I added 9 tablespoons of dark brown sugar and 3 tablespoons of white sugar. And I also added 2 tablespoons of buttermilk which made the bread so moist! It was great!

    1. If that is all you have, sure. The texture/flavor will be a little different but still good.

  22. 5 stars
    This came out amazing!! I’m scared I might eat the whole thing by myself! Haha! The added salt was a perfect addition!!

  23. 5 stars
    I’ve made this recipe several times. My family and all of my coworkers loved it. I like spreading A little Kerry Gold butter on a slice. Absolute heaven!

  24. 5 stars
    I told my dad how delicious this was and brought him over a slice. He said it was the best dessert I’ve ever made (and I bake at least once a week!). Making a special loaf of his own tonight.

    Thanks for the recipe! Very easy and satisfying for the chocolate craving.

  25. 5 stars
    Absolutely amazing. I used a few different kinds of chocolate and Cacau just to mix it up and it was delicious! The sea salt is a must.

  26. 5 stars
    This bread Is awesome! It’s moist and delicious! I’m making my second one in less than a week right now. Thanks for the recipe!

  27. 5 stars
    Delicious!! I made a batch and baked it in a 12 ct. muffin pan. Same temp for 27 minutes and they came out perfect

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