I’ve tested dozens of banana bread recipes over the years, but this chocolate banana bread is the one my family requests every single time. There’s something magical about the combo of sweet banana and rich chocolate that just works. The best part? It’s actually super easy to make with ingredients you probably already have. When those bananas start getting too ripe, this is your answer – a chocolatey, moist banana bread that’ll disappear from your counter faster than you can say “second slice.”
More Desserts ideas
Why You’ll Love This Chocolate Chip Banana Bread
Let’s be real – banana bread can sometimes turn out dry or bland. Been there, done that. This recipe solves that problem completely.
I first made this for my dad’s birthday a few years back when I realized I had forgotten to get him a cake. Found some spotty bananas and chocolate chips and crossed my fingers. He ended up requesting it instead of cake the next year!
What’s great is how flexible this recipe is. No chocolate chips? Use chopped chocolate bars. Want it healthier? Swap half the flour for whole wheat. Need it dairy-free? Use oil instead of butter. This chocolate banana bread recipe adapts to whatever you’ve got on hand.
Enough talk – let’s get to the good stuff.
Ingredients for Chocolate Banana Bread
For the Basic Batter:
- 3 very ripe bananas – the browner and spottier, the better! They’re sweeter and mash easier
- 1/2 cup melted butter – gives richness, but vegetable oil works too
- 3/4 cup brown sugar – adds moisture and that caramel-like flavor
- 2 eggs – helps bind everything together
- 1 tsp vanilla extract – don’t skip this, it enhances the chocolate flavor
- 1 tsp baking soda – gives the rise we need
- 1/4 tsp salt – balances the sweetness
- 1 1/2 cups all-purpose flour – the structure of our bread
- 1/4 cup cocoa powder – use the unsweetened kind for best flavor
- 1 cup chocolate chips – semi-sweet works best, but dark or milk work too
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans – for texture and nutty flavor
- 1/4 tsp cinnamon – pairs amazingly with chocolate and banana
- 1/4 cup sour cream or greek yogurt – for extra moisture
How to Make Chocolate Banana Bread
- Prep your pan and oven Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper. This prevents sticking and makes cleanup way easier.
- Mash those bananas In a large bowl, mash the ripe bananas with a fork until smooth but still with some small chunks. The little banana bits create these amazing moist pockets in the finished bread.
- Mix the wet ingredients Add melted butter to the mashed bananas and mix well. Stir in the brown sugar, beaten eggs, and vanilla extract. The mixture might look curdled – that’s totally normal.
- Combine dry ingredients separately In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. This prevents clumps of cocoa powder in your bread.
- Create the batter Gently fold the dry ingredients into the banana mixture just until combined. Don’t overmix or your bread might get tough. The batter will be thick and that’s exactly what we want.
- Add the chocolate chips Fold in most of the chocolate chips, saving a handful to sprinkle on top. This gives your chocolate banana bread that bakery-style look.
- Bake to perfection Pour the batter into your prepared loaf pan, sprinkle the remaining chocolate chips on top, and bake for 55-65 minutes. It’s done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs (but no wet batter).
- The hardest part – waiting Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. I know it’s tempting to cut into it right away, but letting it cool helps the texture set up perfectly.
Tasty Variations to Try
Nutella Swirl Chocolate Banana Bread
Warm 1/4 cup of Nutella slightly, then swirl it into the top of your batter before baking. The hazelnut chocolate flavor takes this to a whole new level.
Triple Chocolate Banana Bread
Use a mix of dark, milk, and white chocolate chips (1/3 cup of each). Each bite gives you different chocolate flavors that keep things interesting.
Mocha Chocolate Banana Bread
Add 1 tablespoon of instant coffee powder to the dry ingredients. The coffee enhances the chocolate flavor without making it taste like coffee.
Peanut Butter Chocolate Banana Bread
Swirl 1/4 cup of peanut butter into the batter before baking and use peanut butter chips alongside the chocolate chips. The combo is unbeatable.
Spiced Chocolate Banana Bread
Add 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of cayenne pepper. The warmth from the spices pairs amazingly with the chocolate.
Chocolate Banana Bread
Equipment
- 9×5 inch loaf pan
- Mixing bowls
- Whisk
- Fork (for mashing bananas)
- Spatula
- Wire rack
Ingredients
- For the Basic Batter:
- 3 very ripe bananas mashed
- 1/2 cup melted butter or vegetable oil
- 3/4 cup brown sugar
- 2 eggs beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder unsweetened
- 1 cup chocolate chips semi-sweet, dark, or milk
- Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/4 tsp cinnamon
- 1/4 cup sour cream or Greek yogurt
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
- Mash Bananas: In a large bowl, mash the ripe bananas until smooth with some small chunks remaining.
- Mix Wet Ingredients: Add melted butter, brown sugar, eggs, and vanilla extract to the mashed bananas. Stir well.
- Combine Dry Ingredients: In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Make Batter: Gently fold the dry ingredients into the banana mixture until just combined. Avoid overmixing.
- Add Chocolate Chips: Fold in most of the chocolate chips, saving some for topping.
- Bake: Pour batter into the prepared loaf pan, sprinkle the remaining chocolate chips on top, and bake for 55-65 minutes. Insert a toothpick in the center—if it comes out with a few moist crumbs, it’s done.
- Cool & Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Swap chocolate chips for chopped chocolate bars for a richer texture.
Make it dairy-free by using vegetable oil instead of butter.
Nutrition
Frequently Asked Questions
How do I make chocolate chip banana bread moist?
The key to super moist chocolate banana bread is using very ripe bananas and not overmixing the batter. Also, don’t overbake it – when a toothpick comes out with a few moist crumbs, it’s done. Another trick is adding 1/4 cup of sour cream or Greek yogurt to the batter.
Can I make banana chocolate chip bread ahead of time?
Absolutely! This bread actually tastes better the next day after the flavors have had time to develop. Store it wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
How do I make chocolate chip banana nut bread?
Easy! Just add 1/2 cup of chopped walnuts or pecans to the batter along with the chocolate chips. The nuts add a delicious crunch and complement the banana chocolate combo perfectly.
Why did my chocolate banana bread sink in the middle?
This usually happens when the bread is underbaked or when the oven door is opened too early in the baking process. Make sure your oven is fully preheated before putting the bread in, and resist the urge to open the door during the first 40 minutes of baking.
How do I know when my banana chocolate chip bread is done?
Insert a toothpick into the center of the loaf. It should come out with a few moist crumbs but no wet batter. The top should be firm to the touch, and the sides will start to pull away from the pan slightly. If using a thermometer, the internal temperature should be about 200-205°F.
Can I freeze chocolate banana bread?
For sure! Once completely cooled, wrap the loaf in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature. You can also freeze individual slices – perfect for quick breakfasts!
Can I make this recipe into muffins instead of bread?
Definitely! Use a muffin tin with liners and fill each cup about 2/3 full. Bake at 350°F for about 20-25 minutes. You’ll get approximately 12-14 muffins from this recipe.
A Little Something Extra
The best thing about this chocolate banana bread? It brings people together. My neighbor knocked on my door last week asking what that amazing smell was, and ended up staying for coffee and a slice. There’s something about the familiar comfort of banana bread combined with the indulgence of chocolate that just makes people happy.
Make this recipe your own. Maybe you’ll add more chips, maybe less. Maybe you’ll try it with a scoop of vanilla ice cream on top (highly recommend). Whatever you do, enjoy the process and the delicious results. And don’t worry if your kitchen gets a little messy – the best recipes usually leave some evidence behind.