Chocolate Banana Bread

Rich, moist, and bursting with deep chocolate flavor, this Chocolate Banana Bread is the ultimate treat for breakfast or dessert. Ripe bananas pair perfectly with cocoa and melty chocolate chips, creating a decadent loaf that’s soft, tender, and completely irresistible. With just 10 minutes of prep time, this recipe is a go-to for using up bananas and satisfying any chocolate craving.

Why You’ll Love This Recipe

• Deep chocolate flavor: Cocoa powder and chocolate chips bring rich, chocolatey goodness in every bite.

• Perfectly moist texture: Mashed bananas, oil, and butter ensure a soft, tender crumb.

• Quick to prepare: Only 10 minutes of prep before it bakes to perfection.

• Easy ingredients: Pantry staples come together for a no-fuss baking experience.

• Versatile treat: Enjoy it for breakfast, as a snack, or a sweet dessert.

• Great use of ripe bananas: A delicious way to use overripe bananas that might otherwise go to waste.

• Kid-friendly: Loved by kids and adults alike.

• Freezer-friendly: Make ahead and freeze for later.

• One-bowl friendly: Easy cleanup with minimal dishes.

• Elevated banana bread: A chocolate lover’s upgrade to the classic recipe.

Ingredients

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

• 1 ¼ cup mashed banana (about 3 medium bananas)

• ½ cup vegetable oil

• 2 tablespoons unsalted butter, melted and slightly cooled

• 2 large eggs

• 3 tablespoons milk

• 1 teaspoon pure vanilla extract

• 1 cup granulated sugar

• 1 cup all-purpose flour

• ¾ cup unsweetened cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ teaspoon cinnamon

• 1 cup chocolate chips (plus more for topping)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan and line the sides with parchment paper.

2. In a large bowl, mash the bananas using a fork or potato masher.

3. Add the oil, melted butter, eggs, milk, and vanilla extract. Beat until well combined.

4. Stir in the sugar and mix until fully incorporated.

5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

6. Add the dry ingredients to the wet mixture and beat gently until mostly combined.

7. Fold in the chocolate chips using a spatula, being careful not to overmix.

8. Pour the batter into the prepared loaf pan and top with additional chocolate chips.

9. Bake for 60–65 minutes or until a toothpick inserted in the center comes out clean.

10. Let the bread cool in the pan for at least 1 hour before slicing and serving.

Servings and timing

Yield: 10 slices
Prep Time: 10 minutes
Cook Time: 60–65 minutes
Total Time: 1 hour 10 minutes to 1 hour 15 minutes

Variations

• Add nuts: Mix in ½ cup chopped walnuts or pecans for added texture.

• Espresso boost: Add 1 teaspoon instant espresso powder to enhance the chocolate flavor.

• Peanut butter swirl: Swirl in ¼ cup peanut butter before baking for a nutty twist.

• Dark chocolate: Use dark chocolate chips for a more intense chocolate flavor.

• Mini loaves: Bake in mini loaf pans and reduce baking time to 30–35 minutes.

• Muffin style: Turn the batter into chocolate banana muffins; bake for 18–22 minutes at 350°F.

Storage/Reheating

Storage: Store the cooled loaf in an airtight container at room temperature for up to 4 days. For longer freshness, refrigerate for up to 1 week.

Freezing: Wrap individual slices or the whole loaf tightly in plastic wrap and freeze in a sealed container for up to 2 months. Thaw at room temperature or microwave a slice for 20–30 seconds.

Reheating: Warm individual slices in the microwave for 10–15 seconds for a just-baked taste.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw frozen bananas fully and drain any excess liquid before mashing and using in the batter.

Do I have to use both oil and butter?

Using both helps achieve a moist texture with a hint of richness. You can use only oil if preferred, but the flavor will be slightly different.

Can I make this banana bread gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

What kind of cocoa powder should I use?

Use unsweetened cocoa powder. Natural or Dutch-processed will work, but Dutch-processed will give a smoother, richer chocolate flavor.

How ripe should my bananas be?

Very ripe bananas with brown or black spots are ideal for sweetness and texture.

Can I reduce the sugar?

Yes, you can reduce the sugar to ¾ cup if you prefer a less sweet loaf, especially with the addition of chocolate chips.

Why is my bread not cooking in the center?

Be sure your oven is fully preheated and avoid overmixing the batter. Also, check that your loaf pan isn’t too small or deep.

Can I use milk alternatives?

Yes, any plant-based milk like almond, oat, or soy will work in place of dairy milk.

How do I prevent the top from overbaking?

If the top is browning too quickly, loosely tent the loaf with foil halfway through baking.

Is this banana bread good for breakfast?

Absolutely. It’s hearty, flavorful, and pairs well with coffee or milk for a delicious morning treat.

Conclusion

This Chocolate Banana Bread is everything you love about banana bread—with a rich, chocolatey upgrade. Moist, easy to make, and loaded with melty chocolate chips, it’s perfect for breakfast, dessert, or an anytime snack. Once you try it, you’ll find yourself reaching for this recipe every time your bananas start to turn.