If you have a soft spot for rich, moist baked goods that feel like a warm hug, this Chocolate Banana Bread Recipe is about to become your new best friend in the kitchen. Combining the natural sweetness of ripe bananas with the deep, indulgent flavor of cocoa and melty chocolate chips, this loaf is a delightful twist on classic banana bread. It’s perfect for breakfast, a comforting snack, or dessert, and the texture is so tender and flavorful you’ll wonder why you haven’t made it sooner. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and incredibly rewarding.
Ingredients You’ll Need
The magic of this Chocolate Banana Bread Recipe lies in its simple yet thoughtfully balanced ingredients. Each component plays a crucial role, from the ripe bananas bringing natural sweetness and moisture to the cocoa powder adding that irresistible chocolate richness.
- 2–3 ripe bananas, mashed: The key to moistness and natural sweetness, so make sure they are very ripe for best flavor.
- 1/2 cup unsalted butter, melted: Adds richness and helps create a tender crumb texture.
- 3/4 cup granulated sugar: Provides sweetness and helps with browning for that beautiful crust.
- 1/4 cup brown sugar: Adds a subtle molasses flavor and extra moisture for depth.
- 2 large eggs: Bind the ingredients and add structure to your loaf.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, inviting aroma.
- 1 cup all-purpose flour: The foundation that builds the bread’s texture.
- 1/2 cup cocoa powder: Delivers that chocolate punch and beautiful dark color.
- 1 teaspoon baking soda: Leavens to make the bread light and fluffy.
- 1/4 teaspoon salt: Balances sweetness and enhances flavor complexity.
- 1/2 cup chocolate chips (plus extra for topping): Melts into little pockets of joy throughout the bread.
How to Make Chocolate Banana Bread Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, and line it with parchment paper to make removal a breeze after baking. Setting up your pan properly ensures the bread bakes evenly and you end up with a flawless loaf.
Step 2: Mash and Mix
In a large mixing bowl, mash your ripe bananas until smooth—that’s where the moisture and sweetness start building. Pour in the melted butter right away to keep the batter rich and tender. Next, add both sugars, the eggs, and vanilla extract, whisking until everything blends into a smooth, luscious mixture. This wet base sets the stage for the ultimate chocolate banana bread.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting is a small but meaningful step that helps to remove any lumps and gets those dry ingredients evenly distributed, ensuring your bread has a perfect crumb.
Step 4: Make the Batter
Gradually fold the dry ingredients into your wet banana mixture, stirring gently until just combined. Avoid overmixing here to keep the bread tender and moist instead of dense and chewy. Lastly, fold in the chocolate chips, the gems that will melt into delightful pockets of melty chocolate throughout each slice.
Step 5: Bake
Pour the batter into your prepared loaf pan, then sprinkle a handful of extra chocolate chips on top—you deserve that little touch of gooey indulgence. Bake in the preheated oven for 50 to 60 minutes. Start checking around 50 minutes by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs for perfectly baked bread.
Step 6: Cool and Serve
After baking, let the bread cool in the pan for about 10 minutes. This resting time helps the loaf firm up so it slices beautifully. Then transfer it to a wire rack to cool completely. Slicing while warm can cause crumbly pieces, so patience here pays off with neat slices that hold their shape.
How to Serve Chocolate Banana Bread Recipe
Garnishes
Enhance your Chocolate Banana Bread Recipe by adding simple garnishes like a dusting of powdered sugar, a drizzle of melted chocolate, or a sprinkle of chopped nuts on top. Fresh berries or a dollop of whipped cream can also turn every bite into a mini celebration of flavor and texture.
Side Dishes
This bread pairs exquisitely with a cup of coffee or tea for breakfast or snack time. If you want to turn it into a more substantial treat, serve slices alongside a scoop of vanilla ice cream or a smear of creamy peanut butter for a perfect balance of flavors.
Creative Ways to Present
Try slicing the bread and toasting it lightly to bring out the rich chocolate aroma, then spread with cream cheese or nut butter for an elevated experience. You can also cut it into cubes and skewer with fruit pieces for fun dessert kabobs, perfect for parties and sharing.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap your Chocolate Banana Bread tightly in plastic wrap or store it in an airtight container to keep it moist. It can stay at room temperature for up to three days without losing its fresh-baked charm.
Freezing
This recipe freezes beautifully! Wrap individual slices or the whole loaf tightly in plastic wrap and then in foil or a freezer bag. Frozen banana bread can last up to 3 months—just thaw overnight in the fridge or at room temperature when you’re ready to enjoy.
Reheating
To bring back that just-baked warmth and softness, reheat slices in the microwave for 15 to 20 seconds or toast them lightly in a toaster oven. This will revive the chocolate’s gooey texture and highlight the bread’s rich flavor.
FAQs
Can I use regular baking powder instead of baking soda?
It’s best to stick with baking soda for this recipe because it reacts with the acidic bananas to help the bread rise properly. Using baking powder could change the texture and rise, making it less tender and dense.
What if I don’t have ripe bananas?
For ideal results, use ripe bananas with brown spots. If you don’t have ripe ones, you can bake bananas in a 300°F oven for 15-20 minutes until soft to replicate the sweetness and softness needed for this bread.
Can I substitute the butter for oil?
You can substitute melted coconut or vegetable oil for the butter, but the flavor and texture may differ slightly. Butter adds richness and a creamy taste that complements the chocolate and bananas beautifully.
How do I know when my banana bread is done?
Use a toothpick or cake tester inserted in the center—it should come out clean or with a few moist crumbs attached, but no wet batter. The bread will also spring back to the touch when lightly pressed.
Can I add nuts or other mix-ins?
Absolutely! Walnuts or pecans pair wonderfully with the chocolate and banana flavors and add crunch. You could also try shredded coconut or dried fruit for extra texture and flavor diversity.
Final Thoughts
This Chocolate Banana Bread Recipe has an undeniable charm that promises to satisfy your chocolate cravings while offering the wholesome comfort of banana bread. It’s the kind of recipe you’ll find yourself making again and again, whether for weekday breakfasts or weekend indulgences. So grab those ripe bananas and get ready to fill your kitchen with irresistible, chocolaty goodness!
Print
Chocolate Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously moist and rich Chocolate Banana Bread made with ripe bananas, cocoa powder, and chocolate chips. This easy-to-make loaf combines the natural sweetness of mashed bananas with the deep flavor of cocoa, perfect for breakfast, dessert, or a snack.
Ingredients
Wet Ingredients
- 2–3 ripe bananas, mashed (about 1 cup)
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup chocolate chips (plus extra for topping)
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal of the bread once baked.
- Mash and Mix: In a large mixing bowl, mash the ripe bananas until smooth. Add the melted unsalted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix everything together thoroughly until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients are well mixed and aerated for a lighter texture.
- Make the Batter: Gradually add the dry ingredient mixture into the wet banana mixture. Stir gently until just combined to avoid overmixing. Fold in the chocolate chips carefully to distribute them evenly throughout the batter.
- Bake: Pour the prepared batter into the greased and lined loaf pan. Sprinkle additional chocolate chips evenly on top for a decorative, melty finish. Bake the loaf in the preheated oven for 50 to 60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing and serving. This helps maintain the bread’s shape and improves texture.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter; it can make the bread tough.
- Check the bread around 50 minutes to avoid overbaking.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For a nutty twist, consider adding 1/2 cup chopped walnuts or pecans.
