Chocolate banana bread is a delicious twist on classic banana bread. It’s moist, rich, and flavorful, with chocolate chips in every bite. You’ll love it for breakfast, dessert, or anytime you want a sweet snack.

Do you love banana bread? Do you love chocolate? If so, then you are going to love this chocolate banana bread recipe! This is the best banana bread recipe that I have ever tried, and it has a delicious chocolate twist.

top down photo of sliced chocolate banana bread

Out of all the recipes I’ve made, banana bread is by far my favorite–and I’ve tried a lot of variations. That’s why today, I’m sharing my chocolate version with you. It’s not only delicious, but it’s also a special way to treat yourself and your loved ones. Trust me, this recipe will be your new go-to!

I tend to bake a lot at once and freeze some for later, and this bread freezes beautifully. If I don’t do that though, the loaves will only last a few days because they’re so good.

This rich, chocolatey bread is loaded with chocolate chips and stays moist for days. I think you’ll love it as much as we do!

photo of two slices of chocolate banana bread on a plate

Start with Overripe Bananas

Before you start, check to see if your bananas are ripe enough for baking. The riper the banana, the better, so wait until they’re heavily spotted before using them. You can even let them go a little further and use browned bananas; these have more flavor and will be sweeter.

photo of over-ripened bananas

If you find yourself with ripe bananas but no time to bake, don’t fret! You can easily freeze them for later use. Just peel the bananas and store them in a freezer-safe bag. When you’re ready to bake, let the bananas thaw and they’ll be ready to use!

How to Make Chocolate Banana Bread

You will need two bowls to make this recipe: one for the dry ingredients and one for the wet ones. I usually mix the dry ones in a medium bowl and put the wet ingredients in my stand mixer. Another thing you can do before making the batter is to prepare your pans, so they’re ready when needed. Spray cooking oil into two 9×5″ loaf pans, and then dust cocoa powder inside them too. Doing this allows your loaves of bread to release cleanly from the pan once they’re baked!

photo of bread pan that is oiled and dusted with cocoa powder

Preheat your oven to 350 degrees and prepare the batter by mixing all-purpose flour, cocoa powder, baking soda, and sea salt in a medium bowl.

photo of dry ingredients for chocolate banana bread in a metal bowl

First, mash the bananas in a bowl until they are Broken down. Then, add oil, vanilla extract, eggs, and brown sugar. Stir until everything is combined thoroughly.

photo of the wet ingredients in a metal bowl

In a large bowl, whisk together the dry ingredients. In a separate bowl, mix wet ingredients until combined then pour into the dry mixture. Fold in chocolate chips being careful not to overmix.

photo of the chocolate chips being added to the batter

To evenly divide the batter between the two pans, I like to first sprinkle chocolate chips over the top of each one.

photo of the chocolate banana bread batter in the bread pan

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, and then remove it from the pan.

photo of the baked chocolate banana bread in a bread pan

It can be tempting to slice it into a warm loaf of bread, but it’s best to wait until it cools completely. The flavors will have developed more fully and the texture will be better. In fact, it tastes even better the next day!

How to Store Banana Bread

  • If you keep it tightly wrapped with plastic, this bread will stay fresh for several days at room temperature. To prevent drying out, only slice the loaf when you’re ready to serve it.
  • If you store the loaf in the refrigerator, it will last up to a week.
  • For up to four months, this bread stays fresh in the freezer. Cool the bread entirely and then seal it with plastic wrap before putting it in a freezer-safe container. To thaw, simply leave it out on the counter or in the fridge overnight.
close-up photo of a loaf of banana bread

Each time I walk by this chocolate banana bread, I can’t resist slicing off a piece. It’s the perfect chocolate treat that the whole family loves!

photo of 2 slices of chocolate banana bread on a white plate with a fork

More Baking Recipes to Try

Don’t forget to pin this to your favorite Pinterest board to save for later!

Chocolate Banana Bread

Prep: 15 minutes
Cook: 55 minutes
Servings: 20 servings
Calories: 251 kcal
This chocolate banana bread is moist, rich and loaded with chocolate chips. It keeps well at room temperature or you can freeze the loaves for later.
photo of two slices of bread on a plate

Ingredients
 

  • 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

Instructions
 

  • Preheat oven to 350°F. Grease two 9×5" 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.

Notes

You can use semisweet chocolate chips or dark chocolate chips. Sometimes I do half of each.
The bread will keep well at room temperature for several days. Just be sure to wrap it tightly. It will keep for up to a week in the refrigerator or you can freeze the loaves for up two to four months.
The bread is best after it’s fully cooled. The flavors will be fully developed so resist the urge to slice it while it’s still warm.
Serving: 1sliceCalories: 251kcalCarbohydrates: 40gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 20mgSodium: 241mgPotassium: 250mgFiber: 3gSugar: 24gVitamin A: 43IUVitamin C: 1mgCalcium: 36mgIron: 3mg
photo of two slices of bread on a plate
Tried this recipe?Let us know what you think!

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12 Comments

  1. 5 stars
    This looks so delicious! I have never tried banana bread with chocolate so I know what I am making this week!!!!

  2. 5 stars
    Nothing beats adding chocolate to banana bread! This went down last night and I woke up to an empty loaf pan!

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