Chocolate Banana Bread is the best banana bread recipe with a chocolate twist.
What’s better than classic banana bread? A loaf of chocolate banana bread, of course. It’s moist, rich, and chocolaty with lots of chocolate chips – you will love a slice for breakfast, dessert, or anytime you want a sweet treat.
If there’s one recipe I’ve made countless times over the years it’s my banana bread. It’s proven time and time again to be the best recipe and I’ve done several variations including this chocolate version I’m sharing today. I love the original, but the chocolate makes it extra special and the perfect excuse to treat yourself and your family.
When I bake I often like to freeze some to have on hand later. This bread is no exception because the loaves freeze beautifully. It’s the only way to make it last – if I leave the loaves out they tend to disappear within a few days. It really is that good.
Rich and chocolate with lots of chocolate chips this bread stays moist for days. I think you will love it as much as we do.
Start with Overripe Bananas
Before you do anything you will want to ensure your bananas are ready for baking. Over-ripened bananas are the best to use so once their peels are heavily spotted they are ready. You can let them go even further and use them when the skins have turned completely brown. Spotty and browned bananas have more flavor and the sweetness is intensified.
Sometimes I have perfectly browned bananas ready to go but I don’t have time to bake. No worries at all if this happens because you can freeze your bananas and use them later. Just peel them and place them in a freezer bag. When you’re ready to bake just let them thaw and they’re ready to use.
How to Make Chocolate Banana Bread
You will need two bowls for this recipe – one to mix the dry ingredients and one to combine the wet ones. I use a medium bowl for the dry ones and my stand mixer for the wet ones. Before you make the batter it’s a good idea to prep your pans so they’re ready to go. Spray two 9×5″ loaf pans with cooking spray and then dust the inside with cocoa powder. This will ensure you loaves release cleanly one they’re baked.
Set the pans aside and turn on your oven to 350°F. While the oven preheats make the batter by first combining all-purpose flour, cocoa powder, baking soda, and sea salt in a medium-sized bowl.
In the bowl of a stand mixer, mash the bananas until they are broken down. Add the oil, vanilla, eggs, and brown sugar. Mix until well combined.
Stir the dry ingredients into the wet ones. Mix until just combined – you don’t want to overmix the batter. Fold in the chocolate chips.
Divide the batter evenly between the two prepared pans. I like to sprinkle more chocolate chips over the top of the batter.
Bake the loaves for 55 to 60 minutes or until a toothpick comes out clean. Let the bread cool for at least 20 minutes in the pan before turning it out onto a baking rack. The best way to release it from the pan is to run a butter knife around the edges before removing it.
As tempting as it might be, resist the urge to slice the bread while it’s warm. It tastes much better once it’s cooled completely and the flavors have had a chance to fully develop. In fact, it tastes even better the next day after it’s had a chance to rest.
How to Store Banana Bread
- It will keep well for several days at room temperature as long as you keep it tightly wrapped with plastic. To keep it moist, don’t slice it until you are ready to serve it. The bread won’t dry out at fast if it’s kept in a loaf.
- You can also store the loaf in the refrigerator and it will keep a little longer, for up to a week.
- It also keeps well in the freezer for two to four months. Make sure the bread is completely cooled and then wrap it tightly in plastic wrap. Store it in a freezer-safe container until you’re ready to serve it. To thaw, just leave it in the refrigerator or at room temperature.
I can’t be trusted around this chocolate banana bread – if it’s out on the counter it’s just too tempting to cut a slice every time I pass by. It’s the perfect chocolate treat that the whole family loves. Enjoy! XOXO San
More Baking Recipes to Try
- Best Ever Zucchini Bread
- Double Chocolate Banana Quinoa Muffins
- Maple Pecan Coffee Cake
- Baked Blueberry Donuts
Don’t forget to pin this to your favorite Pinterest board to save for later!
Chocolate Banana Bread
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 1/2 cups mashed bananas about 6 large bananas
- 1 cup canola or vegetable oil
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups semisweet chocolate chips see note
- Preheat oven to 350°F. Grease two 9x5" loaf pans with nonstick cooking spray and dust them with cocoa powder and set aside.
- Mix together the flour, cocoa powder, baking soda, and sea salt in a large mixing bowl.
- In a stand mixer or large mixing bowl mix together the mashed bananas, oil, vanilla, eggs, and brown sugar until smooth. Stir the dry ingredients into the wet ingredients until combined. Be careful not to overmix the batter. Stir in 1 1/2 cups of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top. Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean from the sticky batter.
- Remove from the oven and cool on a wire rack. Once the bread has cooled in the pan for about 20 minutes turn it out onto a baking rack. The easiest way to do this is to run a butter knife around the edge of the pan to loosen the bread first.