Why You’ll Love This Recipe

Incredibly moist and chocolatey: The combination of bananas and cocoa makes for a soft, rich texture.
Easy to make: One bowl, simple ingredients, and minimal prep time.
Perfect use for ripe bananas: The riper the bananas, the sweeter and more flavorful your bread.
Freezer-friendly: Keeps beautifully for make-ahead snacks or breakfast.
Customizable: Add nuts, chocolate chips, or a swirl of peanut butter for extra decadence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Ripe bananas (about 3 medium)
Granulated sugar or brown sugar
Large eggs
Unsalted butter (melted) or vegetable oil
Vanilla extract
Chocolate chips (optional, but highly recommended)
Chopped walnuts or pecans (optional)

Directions

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mash the bananas in a large bowl until smooth.
Add wet ingredients: Stir in melted butter (or oil), sugar, eggs, and vanilla extract until well combined.
Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Mix together: Add the dry ingredients to the wet ingredients and stir just until combined.
Add mix-ins: Fold in chocolate chips and nuts, if using. Do not overmix.
Pour into pan: Spread the batter evenly into the prepared loaf pan.
Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve: Slice and enjoy warm, or at room temperature with butter or a drizzle of chocolate.

Servings and timing

Servings: 10–12 slices
Prep time: 10 minutes
Bake time: 55–65 minutes
Cooling time: 15 minutes
Total time: About 1 hour 20 minutes

Variations

Double Chocolate Banana Bread: Add 1 cup of chocolate chips for a richer loaf.
Nutty Banana Bread: Fold in chopped walnuts, pecans, or almonds for extra crunch.
Peanut Butter Swirl: Swirl 2 tablespoons of peanut butter into the batter before baking.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Vegan: Replace eggs with flax eggs and butter with coconut oil or vegan butter.
Mocha Twist: Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor.

Storage/Reheating

Room Temperature: Store the cooled loaf tightly wrapped or in an airtight container for up to 3 days.
Refrigerator: Keep for up to 5 days for longer freshness. Warm slightly before serving.
Freezer: Wrap the loaf or individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator or microwave individual slices for 20–30 seconds.

FAQs

Can I use frozen bananas?

Yes. Thaw them first, then drain off any excess liquid before mashing and using in the recipe.

Why is my banana bread dense?

Overmixing the batter can make the bread dense. Mix only until the flour disappears for a tender texture.

Can I use Dutch-process cocoa?

Yes, but the flavor will be deeper and slightly less acidic. Natural cocoa gives a lighter, more classic banana bread flavor.

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 make this recipe into muffins?

Absolutely. Divide the batter into muffin tins and bake at 350°F for 18–22 minutes.

Can I reduce the sugar?

Yes, you can cut the sugar by ¼ cup for a less sweet loaf without affecting texture.

What’s the best way to make it extra moist?

Use very ripe bananas and avoid overbaking. You can also substitute half the butter with sour cream or Greek yogurt.

Can I make it dairy-free?

Yes, replace butter with coconut oil or vegetable oil, and use dairy-free chocolate chips.

Should I use a glass or metal pan?

Both work, but a metal pan gives a slightly better rise and shorter baking time. If using glass, add 5 extra minutes to the bake time.

Can I add frosting or glaze?

Yes! A simple chocolate ganache or cream cheese glaze turns this into a dessert-style banana bread.

Conclusion

Chocolate Banana Bread is the perfect blend of comforting banana flavor and rich chocolate indulgence. It’s easy to make, freezer-friendly, and versatile enough to enjoy as breakfast, dessert, or an afternoon snack. Whether you like it plain, packed with chocolate chips, or topped with a drizzle of glaze, this recipe guarantees a moist, flavorful loaf every time.

Chocolate Banana Bread

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Chocolate Banana Bread is a moist, rich, and flavorful quick bread that combines ripe bananas with cocoa powder and chocolate chips for a deeply indulgent yet easy-to-make loaf. Perfect for breakfast, dessert, or an anytime treat.

Author: Laura
Prep Time: 10 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 20 minutes
Yield: 10–12 slices
Category: Bread, Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, mash ripe bananas until smooth.
Stir in melted butter (or oil), sugar, eggs, and vanilla extract until well combined.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Add dry ingredients to the wet mixture and stir gently until just combined.
Fold in chocolate chips and nuts, if using. Do not overmix.
Pour batter into the prepared loaf pan and spread evenly.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve warm or at room temperature, optionally with butter or a drizzle of chocolate.

Notes

Use very ripe bananas for the best flavor and sweetness.
Do not overmix the batter to avoid a dense loaf.
Check doneness at 55 minutes; baking time can vary depending on pan type.
Freeze individual slices for easy grab-and-go snacks.
For extra moisture, substitute half the butter with Greek yogurt or sour cream.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 18g
Sodium: 160mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg