Chocolate Banana Bread is the ultimate treat for those who adore moist, flavorful, and chocolatey baked goods. Imagine the comforting aroma of ripe bananas and velvety cocoa swirling in your kitchen, creating a sense of home and happiness. One fun fact: this recipe actually came to life during times of kitchen improvisation, when overripe bananas begged for a new purpose. There’s something special about a loaf that combines familiar childhood flavors with the irresistible richness of chocolate.
What makes Chocolate Banana Bread truly shine is its simplicity—you can mix it up and have it baking in the oven in under 15 minutes, making it a stellar choice for busy weeks or spontaneous weekend cravings. Think of it as banana bread’s more decadent cousin, just like our ever-popular classic Banana Walnut Bread. If you’re looking to impress family or satisfy your late-night sweet tooth, this is the recipe to try. With its crowd-pleasing appeal and easy steps, get ready to fall in love—one delicious slice at a time!
What is Chocolate Banana Bread?
You might be asking yourself: Is it a cake? Is it bread? Why does it get such a delicious-sounding name? Chocolate Banana Bread is a whimsical merging of two beloved treats—classic banana bread and rich chocolate cake. It’s the answer to the age-old question, “Can I have dessert for breakfast?” Well, why not! After all, they say the way to a man’s heart is through his stomach, and this loaf is sure to steal hearts of all ages. The name says it all, and once you taste it, you’ll wonder why you ever settled for plain banana bread. Ready for a kitchen adventure? Tie on that apron and give this recipe a go!
Why You’ll Love This
The main highlight of Chocolate Banana Bread is its perfectly balanced combination of moist, sweet bananas and deep, chocolatey goodness. Each bite has a soft crumb, studded with melty milk chocolate chips that amp up the indulgence. Making this at home not only saves you a trip to the bakery (and a few extra dollars), but also ensures every loaf is fresh, warm, and made just right.
Plus, you get to customize the toppings—think of a sprinkle of sea salt, a handful of chopped nuts, or even a scoop of vanilla ice cream on top! It’s the ideal recipe for breakfast, snack time, or dessert. If you love our Double Chocolate Muffins, you’ll be smitten with this bread. Don’t just take our word for it—try it yourself and make every bite a moment to savor!
How to Make Chocolate Banana Bread
Quick Overview
This Chocolate Banana Bread is wonderfully easy to make—no stand mixer or fancy gadgets required. Just a bowl, a whisk, and a loaf pan! You’ll appreciate how quickly this recipe comes together, with only about 15 minutes of prep time before your kitchen is filled with the irresistible scent of chocolate and bananas. The best part? The batter is forgiving and beginner-friendly, so you’ll have perfect results every time. Whether you’re baking for breakfast, snack, or dessert, you’re just a few steps away from a rich, satisfying loaf everyone will love.
Ingredients
3 large ripe bananas
1 teaspoon baking soda
1/3 cup vegetable oil
2/3 cup granulated sugar
2 large eggs
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup milk chocolate chips
Step-by-Step
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Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan or line it with parchment paper for easy removal later.
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In a large mixing bowl, mash the bananas thoroughly until smooth—small lumps are okay, as they add texture.
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Add the vegetable oil, granulated sugar, and eggs to the mashed bananas. Whisk them together until you have a well-blended, creamy mixture.
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Stir in the baking soda and salt. Mix well to fully incorporate these leavening agents.
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Sift in the flour and unsweetened cocoa powder. Stir gently using a spatula or wooden spoon, mixing just until the flour disappears. Be careful not to overmix—the batter should be thick but streak-free.
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Fold in the milk chocolate chips, reserving a handful for sprinkling on top if you like an extra chocolatey finish.
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Pour the batter into your prepared loaf pan and smooth into an even layer. Sprinkle the reserved chocolate chips on top.
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Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine due to the chocolate chips).
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Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
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Slice and enjoy warm or at room temperature!
What to Serve Chocolate Banana Bread With
Chocolate Banana Bread is incredibly versatile. For breakfast, pair it with a hot mug of coffee or a creamy latte. As an afternoon snack, it’s lovely alongside a glass of cold milk or even a fruity smoothie. For dessert, elevate your slice by topping it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate sauce. For a brunch spread, serve it with fresh berries or a light citrus salad, adding some balance to its rich flavors. However you serve it, this bread is sure to take center stage!
Top Tips for Perfecting Chocolate Banana Bread
- Use extra ripe bananas with brown spots for maximum flavor and natural sweetness.
- Don’t overmix the batter—gentle folding keeps the bread moist and prevents it from becoming dense.
- If you’re out of vegetable oil, swap in melted coconut oil or canola oil for a slightly different flavor profile.
- Want to make it healthier? Substitute half the all-purpose flour with whole wheat flour, or use dark chocolate chips instead of milk chocolate.
- To avoid sinking chocolate chips, toss them in a tiny bit of flour before folding them into the batter.
- Check for doneness by inserting a toothpick in several places; the melted chocolate can sometimes make the loaf look less done than it is.
- Let the bread cool fully before slicing to keep it from crumbling.
Storing and Reheating Tips
Store leftover Chocolate Banana Bread in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 1 week. To freeze, wrap individual slices or the whole loaf tightly in plastic wrap and place in a freezer-safe bag; freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
To reheat, warm slices briefly in the microwave (10-15 seconds) for that just-baked taste. If you love a slightly crisp edge, pop a slice in the toaster oven. This bread holds up beautifully and tastes delicious, even days after baking.
FAQs
What’s the best way to mash bananas for this recipe?
The simplest way is with a fork, but you can use a potato masher, hand mixer, or even your stand mixer paddle if you prefer!
Can I make this bread vegan or gluten-free?
Absolutely. Use flax eggs or a commercial egg replacer, swap the milk chocolate chips for dairy-free, and use a 1:1 gluten-free flour blend.
Can I add nuts or other mix-ins?
Yes! Chopped walnuts, pecans, or even dried cherries make delicious add-ins. Just fold them in with the chocolate chips.
How do I prevent the bread from sticking to the pan?
Grease your loaf pan well, or even better, line it with parchment paper for foolproof easy removal.
Can this recipe be doubled?
Yes, simply double the ingredients and bake in two separate pans. Perfect for sharing or freezing one for later!
Conclusion
Chocolate Banana Bread takes everything you love about classic banana bread and elevates it with a double dose of chocolatey goodness. It’s easy to make, wonderfully moist, and endlessly customizable—ideal for sharing with friends and family. Whether you’re quick to use up those overripe bananas, or just seeking a cozy treat, this recipe fits every occasion. Give it a try, and don’t forget to explore more delicious recipes on the blog. Happy baking!
Chocolate Banana Bread
Equipment
- Mixing Bowl
- Loaf Pan
- Whisk
Ingredients
Ingredients
- 3 large ripe bananas Mashed
- 1 teaspoon baking soda
- 1/3 cup vegetable oil
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup milk chocolate chips Reserve some for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan or line it with parchment paper for easy removal later.
- In a large mixing bowl, mash the bananas thoroughly until smooth—small lumps are okay, as they add texture.
- Add the vegetable oil, granulated sugar, and eggs to the mashed bananas. Whisk them together until you have a well-blended, creamy mixture.
- Stir in the baking soda and salt. Mix well to fully incorporate these leavening agents.
- Sift in the flour and unsweetened cocoa powder. Stir gently using a spatula or wooden spoon, mixing just until the flour disappears. Be careful not to overmix—the batter should be thick but streak-free.
- Fold in the milk chocolate chips, reserving a handful for sprinkling on top if you like an extra chocolatey finish.
- Pour the batter into your prepared loaf pan and smooth into an even layer. Sprinkle the reserved chocolate chips on top.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine due to the chocolate chips).
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
- Slice and enjoy warm or at room temperature!