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 386 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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  1. I made this and it was delicious. You really have to be aware of the bananas. They aren’t obvious. My granddaughter came over and gave her a taste of my new “chocolate” bread. She ate it, loved it. Finally asked if there was bananas in it. She wants more, even with the slight taste of bananas. I think it is the bananas that make it so moist. Very little flour and not that much sugar. Not bad for dieting

    1. 5 stars
      Omg!! Tried it today and I love it! It tastes like chocolate bread not even a slight taste of banana, sweet to perfection, not too sweet just perfect, very moist. Thank you for this recipe!

    2. If I only have 1 or 2 bananas should I add another egg or what other adjustments should I make in order to get a similar outcome?

  2. 2 stars
    The texture was great but it lacked sweetness (just tasted like rich, barely sweetened chocolate cake). I had 3 other adults taste it too and none of them liked it enough to keep it. Does it really only have 3/4 cup brown sugar? (I used Droste unsweetened cocoa powder and semisweet chocolate chips.)

    1. You can always add more sugar, but I think it is plenty sweet and very decadent.

    2. I always modify recipes to the way my family members like, you can adjust to the way you like.

    3. Yup! I agree with Maria the sweetness is perfect and very chocolatey rich. We had friends from Italy over and they found this to be an amazing dessert.

      If you are someone that prefers things on the extra sweet side you can just add more sugar or use chocolate chips that are less dark and sweeter. But I wouldn’t change a thing!


  3. 5 stars
    I have made this several times and sometimes without the chocolate chips (none on hand). It is delicious. I have made this for a potluck brunch and it was a hit. I’m not sure how someone is saying it’s not sweet enough? Maybe their bananas weren’t ripe enough maybe? I thought it was perfect. I can’t rave enough about this recipe. It is so good! If you’re in quarantine, do yourself a favor and make this banana bread. I have most of the ingredients on hand and it’s so easy and oh so delicious.

  4. 5 stars
    Thanks a lot for that excellent recipe. We loved it, enough sugar, nice texture, sweet and delicious.
    I sent it to several friends and wi will do it again. Am using French brand of cocoa powder and it works well.

  5. Hi there – just want to ask – it was my understanding that dutched cocoa or black cocoa should not be used in recipes calling for baking soda. i recently made a similar double chocolate banana bread recipe, using black cocoa powder and the bake time and/or temp was too short and the texture at the end was overly crumbly (though still moist). Just wondering what your take on this issue is.

    1. That is the “rule” but I use Dutch process cocoa in this recipe and it always turns out perfect:) You can use unsweetened cocoa if you wish! Both work great!

    2. If your recipe contains certain ingredients, you still add baking soda. One of those ingredients is brown sugar.. pretty sure that’s why it works.

  6. 5 stars
    Great recipe! The bread was super moist and a really lovely balance of chocolate and banana. I have made this for adults and kids alike and it is a hit!

  7. 5 stars
    I have used this recipe at least a dozen times with great success and consistency. It is plenty sweet so, I’d disregard the 2 star rating. Perhaps their bananas were off or they were quite literally bananas…. the world may never know

  8. Looking forward to trying this! I don’t have any Dutch process cocoa though, can I substitute regular unsweetened cocoa powder 1 for 1 or would you recommend any adjustments?

  9. 5 stars
    Made this this morning… only had 2 ripe bananas so I added some applesauce. Also only had 1/2 cup choc chips. It was still amazing!! Super chocolatey and moist. Really, really good! I’ll make it again, for sure, once I have 3 bananas and more chips. I can’t imagine that it could be much better than it already is! Also, this was the first time I ever used Dutch process cocoa… wow! Thanks Maria.

  10. Hi there . Greetings from India. I tried your recipe today. It was perfect. I like how it is not too sweet. Every member in my family prefer their cake less sweet than the norm. This was good. Also I don’t have an oven of any kind so I actually made this on the stovetop, using an old nonstick deep vessel like a mini oven. Took around 35 mins and turned out perfect. This recipie is a keeper. Thanks again.

    1. 5 stars
      I turned the recipe into cupcakes today and frosted them with a peanut butter buttercream and they were phenomenal. I baked a half dozen standard cupcakes and three giant cupcakes. Because of the two different sizes baking at once, I started checking the smaller ones at 20 mins, and ended up taking them out at 23 minutes.

  11. 5 stars
    I love this bread… i don’t like overtly sweet baked goods and this bread is just perfect. Sweet enough, perfectly moist, and tastes decadent. Thank you!

  12. 5 stars
    Have you tried this with nuts? What does salted butter do to it? Great recipe, my daughter served it at her daughters wedding.

  13. I love, love, LOVE this banana bread! But I notice that the cake is always more fluffy when my friend makes it, and a little dense when I do. Is it possible I am over mixing the dry ingredients? The other difference is the baking pan, she uses a glass pan (and bakes for an hour), and I use metal (toothpick at 50 minutes, and bake another 10 minutes). Please help! I want to get this right the next time!

  14. 5 stars
    I made this recipe today, it was easy, the directions were clear. Often I try a recipe for the first time and although it is often said to be the ‘best’ of, it turns out to be disappointing. I have to say though, this one was excellent. It certainly lived up to the title, and I was delighted with how this recipe turned out. It was chocolatey, not too sweet, moist without being soggy. I debated about using ok, as I was afraid it would be oily to the aste, but I decided to use Coconut oil, and I’m glad I did.

    I stuck to the recipe, would not make any changes, it was perfect as it was. Thank you for this wonderful cake/bread and it will be a regular in my house.

    1. Hi thanks for the recipe I followed everything except i used unsweetened cocoa(Hersheys) its moist and not too sweet love the taste but how come the middle part shrank a bit after i left it to cool down in less than an hour so what i did i rebaked for another 10mins still same normally made banana bread but y Th his thing didn’t happen any tips or advise? Thanks

  15. 5 stars
    This my my kids favorite! Almost tastes like brownies. Yum! Wondering how to adjust the baking time for muffins instead…

  16. Has anyone used both brown sugar and regular sugar? I have monk fruit sugar and want to try 1/4 cup with 1/2 cup brown sugar. Thoughts? I haven’t made it yet but it sounds delicious.

  17. Absolutely thee best banana bread ever! You nailed it!!! Thank you for making me look like I’m some fancy baker!!!
    I used Ghirardelli chips and cocoa and it’s decadent, delicious and AMAZING! I used brown bananas …. it’s absolutely sweet enough following your recipe exactly! I wouldn’t change a thing. I only wish I doubled the recipe so that I could have given one away as a gift! Thanks so much!

  18. 5 stars
    Followed the recipe exactly. The flavor and texture are delicious. I might suggest using a slightly bigger loaf pan. 10 x 6 and baking it at least 50 minutes. I used a 9 x 5. The bread looked gorgeous after 55 minutes. After testing it from several angles I determined it was done. WRONG. Be sure to test the bread right in the middle of the loaf and do not push your tester more than halfway in on the first test. As in many of my sweet bread loafs there is that one channel in the center of the loaf that needs to bake longer. However, that is the nuance of baking breads in different ovens. It doesn’t affect my rating AT ALL. This is an excellent recipe.

  19. I just made this recipe…didn’t have the Dutch process cocoa so I used about 3/4 of 1/2 cup of regular cocoa and the rest dark cocoa for a richer flavor. Amazingly good! Kudos on your recipe…one of the best I have tried lately.
    Now I just have to just fight off the low blood sugar coma…

  20. I tried this recipe today. I ran out to the store and bought everything that was needed. I threw it in my oven for an hour and it was still really gooey in the middle.
    It wouldn’t bake. I threw it back in the oven for another 20 minutes and it came out the same. I use the right amount of chocolate chips and 3 very ripe bananas. I don’t understand what I did wrong? It wouldn’t cook in the middle it was really gross. LOL! Please help me, as I would really love to make this. This looks so delicious. I failed big time.

  21. I baked this today without chocolate chips…its texture and flavour was delicious…thanks for sharing this recipe

  22. I made this for Father’s Day brunch today. This is our family favorite.. I have made this 3 times before and it comes out perfect everytime! Thank you so much for sharing the recipe.

  23. 5 stars
    This turned out amazing! Followed the recipe exactly, and baked for 50 minutes. It wasn’t too sweet, and the inside was soft and decadent – will definitely make this again. Thanks so much for posting this recipe!

  24. 5 stars
    I appreciate you sharing all your awesome recipes. 😀 I have to say that you recipes for banana bread is the best and I have tried tons of different ones throughout the years from other sources.I can’t wait to try your collection of recipes posted here. 🙂 Thank you!!!

  25. 5 stars
    This turned out so well! Third time making it and still so good.

    Sometimes I will spread a scoop of peanut butter or almond butter on it. Next level!

  26. I have baked this twice now. I usually make edits to recipes to suit my tastes, but I think it is perfect as written. Lots of chocolate flavor but you can still taste the bananas. Moist and delicious!

  27. 5 stars
    Have made this numerous times since you first published and it always gets rave reviews. As my Grandma taught me 50+ years ago, the key to moist, sweet banana bread is using brown bananas ..the more ripe the better. Don’t skimp on the 1.5 cups bananas! I’ve also turned this into a “dessert”- warm slice on a plate with vanilla ice cream, drizzled with hot fudge sauce. Definitely a keeper thank you.

  28. 5 stars
    Wow. This is absolutely amazing! My entire family loves it! I may hide some zucchini in there next time for extra veggies. I made them into muffin/cupake form. I filled them halfway and it took about 17 minutes to cook! Oven was set to 350 degrees and I used a dark nonstick cupcake pan. I also accidentally added extra oil to the mixture, but luckily it didn’t affect it at all!

  29. Thank you for the recipe. It’s really good soft chocolate banana bread and delicious, my family and co-worker love it.

  30. 5 stars
    Very good bread. This bread is not very sweet which I like because I don’t eat a lot of sweets. This bread goes very well with cut up strawberries.

  31. This bread was wonderful – just as you described it. I think the sweetness was spot on. Thank you! My family loved it. The recipe is now in our favorites.

  32. 5 stars
    We always stocked up bananas for smoothies and banana bread but this is the first time I’ve ever tried to incorporate chocolate in it and I used Hersheys Special Dark 100% cacao (on hand) and it was a phenomenal hit in our house! I made it in a cupcake so we can easily packed it as we go out and play. My son helped me mashed the bananas and mix all the ingredients. He was happy putting the extra chocolate chips on top and never stops talking on how much delicious this chocolate banana bread was! The house smells soooo good with chocolate melting! My husband approved how perfect these recipes came out and son was so happy eating these with cold milk! (Well, he always happy whatever he eats) These are moist and not overly sweet. I adjusted the brown sugar for 1/2 cup as our bananas were overly riped. I am definitely keep your recipes for life. Thank you. I made this an exception for today as I am doing dirty low carb. ✌

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