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This Chocolate Banana Bread recipe serves up a moist and tender, loaf that’s a chocolate lovers dream! Easy to make, it looks gorgeous and tastes even better. Amp up the humble banana bread with a double chocolate twist!

Shot of sliced chocolate banana bread on a wooden board.
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Chocolate chips and cocoa powder come together in this Chocolate Banana Bread recipe, making a deep, rich loaf that’ll bring a smile to anyone’s face! Easy to whip up and packed with flavor, chocolate and bananas are a match made in flavor heaven!

If you’re looking for other chocolate recipes, why not also try my Chocolate Chip Pumpkin Muffins and my Quick No-Bake Chocolate Cake!

Why you’ll love this Chocolate Chip Banana Bread recipe!

  • Super chocolatey. Made with chocolate chip and cocoa powder, this is a double chocolate chip loaf that’s super satisfying.
  • Super moist. Made with overripe bananas this homemade banana bread is so tender and oh so moist!
  • An easy banana bread recipe. Only a handful of kitchen staples needed and so simple to prep!

Ingredients you’ll need

  • AP Flour
  • Brown Sugar
  • Unsweetened Cocoa Powder
  • Baking Soda
  • Salt
  • Bananas
  • Eggs
  • Neutral Oil
  • Unsalted Butter
  • Chocolate Chips
Ingredients for the chocolate banana bread recipe.

How to make this Chocolate Banana Bread recipe

  • Make your batter – In one bowl mix your dry ingredients, in another bowl mix the wet ingredients. Add wet to dry and fold in the chocolate chips.
  • Make the loaf – Pour the batter into a loaf pan and top with chocolate chips.
  • Cook – Bake the bread for 50-60 mins.
  • Allow to cool, slice, serve and enjoy!

Recipe notes and tips

  • Use a preheated oven.
  • Be sure to use a neutral oil, so the flavor of the oil doesn’t overpower the loaf!
  • Do not over mix the batter. Over mixing the batter will make your bread dense and chewy.
  • Don’t slice the bananas as it will leave lumps when cooked in the bread. Instead, be sure to mash them.
  • Make sure to grease you loaf pan.
  • Always bake quick breads on the middle rack of your oven for an even cook.
  • Check the chocolate banana bread at the 45-50 minute mark, to make sure it doesn’t over bake!
  • Check the doneness of the bread by inserting a toothpick to the center of the bread. It is done when the toothpick comes out clean.
Top down shot of chocolate banana bread in a white loaf pan.

FAQ’s

What are the best bananas to use?

The best bananas for banana bread aren’t yellow, they’re practically black! You want overripe bananas that are at least streaked with black/brown, with just a hint of green at the stem. The darker the better. There’s no such thing as a banana that’s too ripe when you’re making banana bread!

What are the best chocolate chips to use?

Semi-sweet chocolate chips are great, since the bread is already sweet with the overripe bananas and bit of sugar, but it really is based on your preference. You can use milk chocolate for a sweeter taste or even bittersweet chocolate chips to cut down on the sweetness.

Either standard-sized baking chips or mini chocolate chips work. If you like, you can use chocolate chunks (broken from chocolate bars), this gives you a more gooey loaf – still delicious. I’d try both!

Can I freeze this Chocolate Banana Bread?

The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

A slice of banana bread on a wooden chopping board.

More recipe with bananas!

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5 from 4 votes

Chocolate Banana Bread Recipe

This Chocolate Banana Bread recipe serves up a moist and tender, loaf that's a chocolate lovers dream! Easy to make, it looks gorgeous and tastes even better.
Prep Time: 5 minutes
Total Time: 1 hour
Servings: 8 servings

Ingredients 

  • 1 cup All purpose flour
  • 1/2 cup brown sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large overripe bananas, mashed
  • 1 large eggs
  • 1/4 cup neutral oil, I used avocado
  • ¼ cup unsalted butter, melted
  • 1 cup chocolate chips

Instructions 

  • Preheat the oven to 350F. Line a 9×5 inch loaf pan with parchment paper.
  • In a large bowl, add in the dry ingredients except for the chocolate chips and mix them until well combined.
  • In a separate bowl, whisk together the wet ingredients until well combined.
  • Add in dry ingredients to the wet ingredients and stir them until there are no traces of flour. Fold in ¾ of the chocolate chips.
  • Pour the batter into the prepared pan and sprinkle the remaining chocolate chips on top of the loaf.
  • Bake the bread for about 50-60 minutes. Time will vary based on your pan and oven. Check the doneness of the bread by inserting a toothpick to the center of the bread. It is done when the toothpick comes out clean.
  • Remove the bread from the oven and let it cool for about 10 minutes. Then carefully remove the bread from the pan and continue to cool until it has come to room temperature. Slice them up and enjoy.

Notes

  • Use a preheated oven.
  • Be sure to use a neutral oil, so the flavor of the oil doesn’t overpower the loaf!
  • Do not over mix the batter. Over mixing the batter will make your bread dense and chewy.
  • Don’t slice the bananas as it will leave lumps when cooked in the bread. Instead, be sure to mash them.
  • Make sure to grease you loaf pan.
  • Always bake quick breads on the middle rack of your oven for an even cook.
  • Check the chocolate banana bread at the 45-50 minute mark, to make sure it doesn’t over bake!
  • Check the doneness of the bread by inserting a toothpick to the center of the bread. It is done when the toothpick comes out clean.

Nutrition

Calories: 220kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 317mg | Potassium: 247mg | Fiber: 3g | Sugar: 18g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg
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6 Comments

  1. This bread is fantastic. I have a double batch in the oven now and it’s my 3rd time making it in less than a month. The 2nd time I made it I substituted the bananas for some leftover pumpkin puree I wanted to use up which worked very well except next time I would add more sugar because pumpkin is less sweet than bananas. This bread is moist, super chocolatey, and super easy. Thank you very much for this recipe!

    1. Hi Mindy!
      So happy you are enjoying this recipe! Thank you for the tips you left, I am sure others might find it very helpful.