If you’ve been looking for the ultimate Chocolate Banana Bread recipe, you’ve found it.
This loaf is incredibly moist, deeply chocolatey, and packed with sweet banana flavor in every bite.
It’s the perfect combination of comfort and indulgence—easy enough for weekday baking but impressive enough for sharing.
Why You’ll Love This Chocolate Banana Bread
Super moist – thanks to a mix of butter, oil, and brown sugar
Rich chocolate flavor – with cocoa powder and lots of chocolate chips
Perfect banana-to-chocolate balance
One bowl easy – minimal mess, maximum payoff
Kid-approved and freezer-friendly
Great for breakfast, snack, or dessert
What You’ll Need (Ingredient Highlights)
All-purpose flour – gives the bread structure
Dutch process cocoa powder – for intense, smooth chocolate flavor
Baking soda – helps the bread rise perfectly
Sea salt – enhances the sweetness and chocolate
Ripe bananas – brown and spotty for the best flavor
Unsalted butter and oil – the secret to ultra-moist bread
Brown sugar – adds sweetness and deeper flavor
Egg – binds everything together
Vanilla extract – boosts flavor
Semisweet chocolate chips – mixed into the batter and sprinkled on top
Pro Tips Before You Start
Use very ripe bananas – the browner, the better
Don’t overmix the batter – stir just until combined
Weigh ingredients for the most consistent results
Let the bread cool slightly before slicing for clean cuts
Use good-quality cocoa powder for the best flavor
How to Make Chocolate Banana Bread
Preheat oven
Set your oven to 350°F. Grease a 9×5-inch loaf pan with nonstick spray.
Mix dry ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt.
Prepare wet ingredients
In a large bowl, mash the bananas. Stir in melted butter and oil until smooth.
Add brown sugar, egg, and vanilla extract and mix until combined.
Combine wet and dry
Gradually add the dry ingredients to the banana mixture, stirring gently just until no streaks of flour remain.
Fold in half of the chocolate chips.
Assemble and bake
Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips over the top.
Bake
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (a few melted chocolate spots are okay).
Cool and enjoy
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
What to Serve It With
A cup of hot coffee or tea
Fresh berries or fruit salad
A dollop of Greek yogurt for breakfast
Vanilla ice cream for an indulgent dessert
Drizzle of peanut butter or Nutella
Variations / Substitutions
Swap chocolate chips with white chocolate or peanut butter chips
Add nuts like walnuts or pecans for extra crunch
Use coconut oil for a slight tropical twist
Top with flaky sea salt for a sweet-savory finish
Make muffins – divide batter into a muffin tin and bake for about 20 minutes
Storage & Leftovers
Room temperature: Store tightly wrapped for up to 3 days
Fridge: Store in an airtight container for up to 5 days
Freezer: Wrap slices individually and freeze for up to 3 months
Reheat: Warm gently in the microwave for that fresh-baked taste
FAQs
Can I use regular cocoa powder instead of Dutch process?
Yes, but Dutch process gives a deeper, smoother chocolate flavor.
How ripe should the bananas be?
Very ripe—deep yellow with lots of brown spots for the best sweetness.
Can I make this dairy-free?
Substitute dairy-free butter and chocolate chips to keep it dairy-free.
Can I reduce the sugar?
You can slightly reduce the brown sugar if you prefer, but it helps keep the bread moist.
Why is my bread dry?
Overbaking can dry out the bread.
Check for doneness around 50 minutes.
Can I add other mix-ins?
Absolutely! Nuts, coconut, or dried cherries are great additions.
Is this bread good for freezing?
Yes! Slice, wrap individually, and freeze for quick snacks later.
Final Thoughts
This Chocolate Banana Bread is the ultimate treat for chocolate and banana lovers alike.
Moist, rich, and full of chocolate chips, it’s perfect for breakfast, afternoon snacking, or satisfying late-night cravings.
One bite, and you’ll understand why this is a must-bake recipe!
Full Recipe Card
Ingredients
1 cup all-purpose flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon sea salt
3 large ripe bananas (about 1 1/2 cups mashed)
1/4 cup unsalted butter, melted
1/4 cup vegetable or 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
Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
Whisk together flour, cocoa, baking soda, and salt.
Mash bananas in a large bowl.
Stir in melted butter, oil, brown sugar, egg, and vanilla.
Gently fold in dry ingredients until just combined.
Stir in half the chocolate chips.
Pour batter into the pan. Sprinkle with remaining chocolate chips.
Bake 50–60 minutes, or until a toothpick comes out clean.
Cool slightly, slice, and enjoy!
