A rich and moist chocolate banana bread infused with deep cocoa flavor and melty chocolate chips. The perfect way to use ripe bananas for a decadent treat!

Why You’ll Love This Recipe

Rich, moist, and packed with chocolate flavor
A great way to use up ripe bananas
Easy to make with simple ingredients
Perfect for breakfast, snacks, or dessert
Stays fresh and delicious for days

Ingredients

3 ripe bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

Directions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together mashed bananas, melted butter, brown sugar, eggs, and vanilla extract until smooth.
In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, stirring until just combined. Do not overmix.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Servings: 10 slices
Calories per serving: 280 kcal

Variations

Nutty Twist: Add 1/2 cup chopped walnuts or pecans for crunch.
Extra Chocolatey: Use dark chocolate chips or drizzle melted chocolate on top.
Healthier Option: Substitute whole wheat flour for half of the all-purpose flour.
Dairy-Free: Use coconut oil instead of butter and dairy-free chocolate chips.
Spiced Version: Add 1/2 teaspoon cinnamon or a pinch of nutmeg for warmth.

Storage and Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep in the fridge for up to a week for longer freshness.
Freezing: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm slices in the microwave for 10-15 seconds for a fresh-from-the-oven taste.

FAQs

Can I use frozen bananas for this recipe?

Yes, just thaw them completely and drain any excess liquid before mashing.

What can I use instead of brown sugar?

You can substitute coconut sugar, white sugar, or a sugar substitute like honey.

How do I make this bread extra moist?

Adding a spoonful of sour cream or Greek yogurt can make it even more tender.

Can I use Dutch-process cocoa powder?

Yes, but the flavor may be slightly different. Use unsweetened cocoa powder for best results.

Why is my banana bread dry?

Overmixing the batter or baking too long can lead to dryness. Stick to the recommended time.

Can I make muffins instead of a loaf?

Yes! Divide the batter into a muffin tin and bake for about 18-22 minutes at 350°F (175°C).

How do I prevent the chocolate chips from sinking?

Toss the chocolate chips in a little flour before folding them into the batter.

Can I use oil instead of butter?

Yes, replace butter with an equal amount of vegetable oil or melted coconut oil.

Can I add a glaze or topping?

Absolutely! A dusting of powdered sugar or a simple chocolate drizzle works great.

What’s the best way to serve chocolate banana bread?

Enjoy it plain, with butter, or toasted with a spread of peanut butter or Nutella.

Conclusion

Chocolate Banana Bread is the perfect combination of rich chocolate flavor and natural banana sweetness. It’s an easy, crowd-pleasing treat that’s great for breakfast, dessert, or a midday snack. With endless variations, it’s a recipe you’ll want to make again and again!

Chocolate Banana Bread

Author: Chef Clara
Total Time: 1 hour
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

A rich and moist chocolate banana bread infused with deep cocoa flavor and melty chocolate chips. The perfect way to use ripe bananas for a decadent treat!

Ingredients

Scale

Wet Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins:
- 1/2 cup chocolate chips

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Instructions

Preheat & Prep – Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix Wet Ingredients – In a large bowl, whisk together mashed bananas, melted butter, brown sugar, eggs, and vanilla extract until smooth.
Combine Dry Ingredients – In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Mix Batter – Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing.
Add Chocolate Chips – Gently fold in chocolate chips.
Bake – Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve – Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use extra-ripe bananas for maximum sweetness and moisture.
Add walnuts or pecans for extra crunch.
Store in an airtight container for up to 5 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American