Chocolate Banana Bread Recipe

Introduction

Chocolate Banana Bread is a delicious twist on classic banana bread, combining rich cocoa and melted chocolate chips for a moist, flavorful treat. It’s easy to make and perfect for breakfast, dessert, or a snack any time of day.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 large brown bananas (1 ½ cups mashed)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup canola vegetable oil, or melted 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

1. Step 1: Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
3. Step 3: In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined.
4. Step 4: Stir in the brown sugar, egg, and vanilla extract until smooth.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
6. Step 6: Fold in ¾ cup of the chocolate chips.
7. Step 7: Pour the batter into the prepared loaf pan. Sprinkle the remaining ¼ cup of chocolate chips evenly over the top.
8. Step 8: Bake for 50-65 minutes, or until a toothpick inserted into the center comes out mostly clean. Some melted chocolate on the toothpick is fine.
9. Step 9: Remove the loaf from the oven and cool in the pan on a wire rack for 15 minutes.
10. Step 10: Run a knife around the edges, carefully remove the bread from the pan, and let cool until slightly warm before slicing and serving.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moisture.
• Swap semisweet chocolate chips for dark or milk chocolate based on your preference.
• For a nutty twist, add ½ cup chopped walnuts or pecans into the batter.
• If you prefer a less sweet bread, reduce the brown sugar by 2 tablespoons.

Storage

Store the banana bread wrapped in plastic wrap at room temperature for up to 4 days. It also freezes well; after cooling completely, wrap tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw before slicing and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour or whole wheat flour?

All-purpose flour works best for a tender texture, but you can substitute up to half the flour with whole wheat for a nuttier flavor. The bread may be denser with whole wheat flour.

How do I tell when the banana bread is done baking?

Insert a toothpick into the center of the bread. It should come out mostly clean with just a few moist crumbs or melted chocolate chips. Avoid removing it with wet batter on the toothpick, as that means it needs more time.

Chocolate Banana Bread Recipe

Print Recipe

★★★★★

4.5 from 144 reviews

A rich and moist Chocolate Banana Bread combining the natural sweetness of ripe bananas with decadent cocoa and semisweet chocolate chips, perfect for a delightful breakfast or snack.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Quick Breads
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt

Wet Ingredients

• 3 large brown bananas (about 1 ½ cups mashed)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup canola vegetable oil or melted coconut oil
• 3/4 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

Additional Ingredients

• 1 cup semisweet chocolate chips, divided (3/4 cup for batter, 1/4 cup for topping)

Instructions

1. Preheat and Prepare Pan: Heat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set it aside to ensure the bread doesn’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and sea salt to combine evenly. Set this mixture aside.
3. Mix Wet Ingredients: In a large bowl, mash the ripe brown bananas with a fork until smooth. Add the melted unsalted butter and oil, stirring to combine. Follow by stirring in the packed light brown sugar, the large room temperature egg, and pure vanilla extract until the mixture is smooth and cohesive.
4. Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet banana mixture gently, making sure not to overmix to keep the bread tender. Fold in 3/4 cup of the semisweet chocolate chips evenly throughout the batter.
5. Prepare for Baking: Pour the prepared batter into the greased loaf pan, spreading it evenly. Sprinkle the remaining 1/4 cup of chocolate chips on top of the batter for a chocolatey crust.
6. Bake the Bread: Place the pan in the preheated oven and bake for 50 to 65 minutes. Begin checking at 50 minutes by inserting a toothpick into the center; it should come out mostly clean with maybe some melted chocolate—not wet batter.
7. Cool and Serve: Remove the bread from the oven and set the pan on a wire rack. Allow the bread to cool in the pan for 15 minutes, then run a knife around the edges to loosen. Carefully remove the bread from the pan and let it cool further on the wire rack until slightly warm before slicing and serving.

Notes

• Store the bread wrapped in plastic wrap at room temperature for up to 4 days.
• For longer storage, freeze the bread wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw completely before slicing.
• Check doneness early as oven temperatures vary; the toothpick test is the best indicator.

Keywords: banana, chocolate, banana bread, chocolate banana bread, quick bread, dessert, snack