This chocolate banana bread is rich, tender, and deeply chocolatey, with a soft crumb that stays moist for days. Made with ripe bananas, cocoa powder, and plenty of chocolate chips, it’s the perfect balance between a comforting breakfast treat and an indulgent dessert.
Why You’ll Love This Recipe
This recipe is incredibly easy to prepare and comes together with minimal effort. It uses simple pantry ingredients and ripe bananas to create a naturally sweet, flavorful loaf. The double chocolate combination delivers an intense chocolate taste, while the bananas keep the bread soft and moist. It’s ideal for busy mornings, afternoon snacks, or when you need a reliable crowd-pleasing bake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large ripe bananas (330 g), mashed
2 large eggs
½ cup (115 g) butter, melted
½ cup (100 g) white sugar
¼ cup (50 g) brown sugar
1½ cups (190 g) all-purpose flour
⅓ cup (40 g) unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup (175 g) chocolate chips, plus extra for topping
Directions
Preheat the oven to 350°F (180°C). Line a 9×5-inch (23×12 cm) loaf pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, mash the ripe bananas until mostly smooth. Add the eggs and whisk until well combined.
Whisk in the melted butter and vanilla extract. Add the white sugar and brown sugar, then whisk until the mixture is smooth and glossy.
Add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined, being careful not to overmix.
Fold in the chocolate chips, reserving a small handful for the top if desired.
Pour the batter into the prepared loaf pan and smooth the surface. Sprinkle extra chocolate chips on top.
Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
Servings: 10 slices
Prep time: 10 minutes
Bake time: 50 minutes
Total time: about 1 hour
Variations
For a lighter texture, replace the butter with ½ cup (120 ml) neutral oil such as vegetable or coconut oil.
For added crunch, mix in ½ cup chopped walnuts, pecans, or hazelnuts.
To intensify the chocolate flavor, add 1 teaspoon espresso powder to the dry ingredients.
For a slightly healthier version, replace half of the all-purpose flour with whole wheat or oat flour.
For a salted chocolate finish, sprinkle a small pinch of sea salt over the batter before baking.
Storage/Reheating
Store the banana bread tightly wrapped at room temperature for up to 3 days.
For longer storage, keep it in the refrigerator for up to 1 week.
To freeze, slice the loaf and wrap each slice individually, then store in a freezer-safe bag for up to 2 months.
Reheat slices in the microwave for about 20 seconds or until just warmed through.
FAQs
Can I use frozen bananas for this recipe?
Yes, thaw the bananas completely and drain any excess liquid before mashing.
How ripe should the bananas be?
Very ripe bananas with brown or black spots are best for maximum sweetness and moisture.
Can I make this recipe without eggs?
Yes, replace each egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water.
Why is my banana bread dry?
Overmixing the batter or overbaking can cause dryness. Mix gently and check for doneness early.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar if your bananas are very ripe and sweet.
What type of cocoa powder works best?
Unsweetened cocoa powder works well and provides a deep chocolate flavor.
Can I use chocolate chunks instead of chips?
Yes, chopped chocolate chunks work perfectly and melt beautifully into the bread.
How do I know when the bread is done?
Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.
Can I bake this in mini loaf pans?
Yes, divide the batter evenly and reduce the baking time, checking for doneness earlier.
Does this banana bread taste better the next day?
Yes, the flavors deepen after resting overnight, making it even more moist and flavorful.
Conclusion
This easy chocolate banana bread is a dependable, indulgent recipe that delivers rich chocolate flavor and a perfectly moist texture every time. Whether enjoyed fresh, reheated, or straight from the freezer, it’s a comforting bake you’ll want to make again and again.
This easy chocolate banana bread is rich, moist, and packed with double chocolate goodness. Made with ripe bananas, cocoa powder, and plenty of chocolate chips, it’s a delicious treat perfect for breakfast, snacks, or dessert.
Ingredients
3 large ripe bananas (330 g), mashed
2 large eggs
1/2 cup (115 g) butter, melted
1/2 cup (100 g) white sugar
1/4 cup (50 g) brown sugar
1 1/2 cups (190 g) all-purpose flour
1/3 cup (40 g) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup (175 g) chocolate chips, plus extra for topping
Instructions
Preheat oven to 350°F (180°C). Line a 9×5-inch (23×12 cm) loaf pan with parchment paper and lightly grease the sides.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, mash the bananas. Whisk in eggs, then melted butter and vanilla. Add both sugars and whisk until smooth.
Fold dry ingredients into the wet mixture until just combined. Do not overmix.
Stir in chocolate chips, reserving some for the top.
Pour batter into prepared pan, smooth top, and sprinkle with extra chips.
Bake for 45–60 minutes, or until a toothpick comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for best flavor and moisture.
Swap butter for oil for a lighter crumb.
To make it egg-free, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
Great with added walnuts or a sprinkle of sea salt on top.
