Chocolate Banana Bread

Why You’ll Love This Recipe

This recipe is a perfect balance of chocolate and banana flavors, delivering a moist, tender bread every time. It’s straightforward to prepare, requiring no fancy techniques or hard-to-find ingredients. The combination of melted butter and oil keeps the bread extra moist, while the semisweet chocolate chips add bursts of sweetness throughout. Whether you’re a beginner or a seasoned baker, this chocolate banana bread is a guaranteed crowd-pleaser.

Ingredients

• 1 cup all-purpose flour

• ½ cup Dutch process cocoa

• 1 teaspoon baking soda

• ½ teaspoon sea salt

• 3 large brown bananas (1 ½ cups mashed)

• ¼ cup unsalted butter, melted and slightly cooled

• ¼ cup canola vegetable oil, or melted coconut oil

• ¾ cup packed light brown sugar

• 1 large egg, at room temperature

• 1 teaspoon pure vanilla extract

• 1 cup semisweet chocolate chips, divided

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

Directions

1. Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil, stirring until combined.

4. Stir in the brown sugar, egg, and vanilla extract until smooth.

5. Add the dry ingredients to the wet ingredients and gently fold until just combined—do not overmix.

6. Stir in ¾ cup of the chocolate chips.

7. Pour the batter into the prepared loaf pan and sprinkle the remaining ¼ cup of chocolate chips over the top.

8. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out mostly clean. Check at 50 minutes to avoid overbaking.

9. Remove from the oven and set the pan on a wire cooling rack. Let the bread cool in the pan for 15 minutes.

10. Run a knife around the edges to loosen and carefully remove the bread from the pan. Let it cool on the rack until slightly warm before slicing and serving.

Servings and timing

• Servings: 12 slices

• Prep time: 10 minutes

• Cook time: 50-65 minutes

• Total time: About 1 hour

Variations

• Nutty Twist: Add ½ cup chopped walnuts or pecans to the batter for extra crunch.

• Peanut Butter Chocolate: Swirl in ¼ cup peanut butter before baking for a peanut-chocolate combo.

• Vegan Version: Substitute the egg with a flax egg and use coconut oil instead of butter.

• Spiced Chocolate Banana Bread: Add 1 teaspoon cinnamon or a pinch of cayenne for a warm, spicy note.

• Dairy-Free: Use a plant-based butter alternative and coconut oil to make it dairy-free.

Storage/Reheating

Store the banana bread wrapped tightly in plastic wrap at room temperature for up to 4 days. To freeze, cool completely, wrap in plastic wrap and then aluminum foil, and freeze for up to 1 month. Defrost at room temperature before slicing. Reheat slices in the microwave for 10-15 seconds for a warm treat.

FAQs

What type of bananas should I use for banana bread?

Use overripe bananas with brown spots—they are sweeter and mash more easily, enhancing the flavor and moisture of the bread.

Can I use regular cocoa powder instead of Dutch process?

Yes, but Dutch process cocoa gives a richer, smoother chocolate flavor. Regular cocoa will work, but the taste might be slightly different.

Can I substitute the oil with more butter?

Yes, you can replace the oil with an equal amount of melted butter, but using both helps keep the bread moist and tender.

How do I know when the banana bread is done?

Insert a toothpick into the center; it should come out mostly clean or with a few melted chocolate bits, but no wet batter.

Can I make this banana bread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend, making sure it includes xanthan gum for structure.

Is it okay to use frozen bananas?

Yes, just thaw and drain any excess liquid before mashing to avoid a runny batter.

Can I add other mix-ins like nuts or dried fruit?

Absolutely! Add about ½ cup of your favorite nuts, dried fruit, or even shredded coconut for variety.

How do I prevent the bread from drying out?

Do not overbake and store it wrapped well at room temperature or refrigerated once sliced.

Can I make mini muffins instead of a loaf?

Yes, bake mini muffins at 350°F for about 18-22 minutes, checking doneness with a toothpick.

What’s the best way to slice banana bread?

Use a serrated knife and slice gently to avoid crushing the bread.

Conclusion

This chocolate banana bread is a deliciously moist and chocolatey twist on a classic favorite. With simple ingredients and easy steps, you can have a homemade treat that’s perfect for any occasion. Whether for breakfast, an afternoon snack, or dessert, this bread satisfies both banana and chocolate cravings effortlessly. Try it with different variations or enjoy it as is—you won’t be disappointed.

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