This chocolate banana bread is moist, rich and ultra chocolatey! It’s easy to make with ripe bananas, cocoa powder and chocolate chips.
When it’s rich, double chocolate banana bread you crave, this chocolate banana bread recipe delivers! This quick bread is a great way to use up those ripe bananas on your counter. It’s moist, sweet and indulgent, studded with chocolate chips, and perfect for an afternoon treat or dessert.
I buy extra bananas at the store just so I can bake with them once they’re extra ripe and sweet. This chocolate banana bread is one of my favorite ways to use them, along with my classic Banana Bread Recipe, Healthy Banana Bread and Brown Butter Banana Bread.
Chocolate Banana Bread Ingredients
Here’s a look at what you’ll need to make this recipe. Find the full recipe with ingredient amounts below.
- Flour. I like to use all-purpose flour in this recipe.
- Cocoa Powder. Unsweetened cocoa powder adds chocolate flavor to the batter.
- Baking Soda. To make the bread rise as it bakes.
- Salt. Enhances all of the flavors.
- Butter. I like to use real butter in my quick bread recipes. You can’t beat the rich flavor and moisture that it brings.
- Bananas. You’ll need about 4-5 medium bananas to get the 1.5 cups of mashed banana needed for this recipe. For the sweetest banana bread flavor, use very ripe (brown-spotted) bananas.
- Sugar. I use a combination of light brown sugar and granulated sugar for the best flavor and texture.
- Eggs. You’ll need 2 large eggs.
- Vanilla Extract. For warm sweetness.
- Chocolate Chips. I mix some into the batter and also sprinkle a few on top of the bread before baking. I like to use dark chocolate chips, but semi-sweet or milk chocolate will work too.
Can I Use Frozen Bananas?
Yes, frozen thawed bananas will work great in this recipe. Thaw the frozen bananas at room temperature (this will take a few hours), drain off any excess liquid, then mash and use in the banana bread batter.
Freezing bananas for later is a great option if you have ripe bananas on your counter but you aren’t yet ready to bake with them!
How to Make Chocolate Banana Bread
Plus, my best tips for making it!
Prep the baking pan. Line the pan with parchment paper, leaving a little overhang around the edges. This ensures the bread won’t stick, and it makes it so easy to remove the baked loaf from the pan.
Make the batter. First whisk together the dry ingredients: flour, cocoa powder, baking soda and salt. Then combine the wet ingredients: melted butter, mashed banana, brown sugar, granulated sugar, eggs and vanilla.
Pour the dry ingredients into the wet and mix with a rubber spatula until just combined, being careful to not overmix. Overmixing could cause the bread to turn out tough or dense. Gently mix in the chocolate chips.
Pour the batter into the prepared baking pan. I like to press a few extra chocolate chips into the top of the loaf. Bake the bread in a 350° F oven for 55-65 minutes, until a toothpick inserted into the center of the loaf comes out clean, except for possibly melted chocolate chips or a few moist crumbs. If the bread starts to brown too much on top as it bakes, loosely cover it with a piece of foil.
Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out of the pan and onto a wire rack. It’s best to let the bread cool for at least 30 minutes before slicing; if you slice it when it’s hot it may crumble.
More Recipes That Use Ripe Bananas
Try one of these favorite banana recipes next!
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Chocolate Banana Bread
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled slightly
- 1 ½ cups mashed ripe banana, 4-5 medium bananas
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips, plus a few more for the top of the bread
Instructions
- Preheat oven to 350° F. Spray a 9×5-inch loaf pan with cooking spray. Line the bottom and two long sides of the loaf pan with a piece of parchment paper, leaving a little overhang on the two long edges. This makes it easier to remove the bread from the pan.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda and salt.1 ¼ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, combine the melted butter, mashed banana, brown sugar, granulated sugar, eggs and vanilla. Whisk until well combined.½ cup unsalted butter, 1 ½ cups mashed ripe banana, ½ cup packed light brown sugar, ¼ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Pour the dry ingredients into the wet. Mix with a rubber spatula until just combined, being careful to not overmix. Gently mix in the chocolate chips.¾ cup chocolate chips
- Pour the batter into the prepared baking pan. Sprinkle a few more chocolate chips on top of the loaf, and gently press them into the batter slightly (just a bit).
- Bake for 55-65 minutes, loosely covering/tenting the top of the loaf with foil after about 35-40 minutes to prevent it from over-browning. The bread is done when a toothpick inserted into the center of the loaf comes out clean, except for possibly melted chocolate chips or a few moist crumbs.
- Let bread cool in the pan for 15 minutes and then use the parchment paper overhang to remove it to a wire rack to finish cooling. It's best to let the bread cool for at least 30 minutes before slicing; if you slice it when it's hot it may crumble.
Notes
- Chocolate banana bread can be stored in an airtight container at room temperature or in the refrigerator for up to 4 days. Or, wrap tightly and freeze in an airtight container for up to 3 months. To freeze slices of banana bread, separate the slices with a piece of parchment paper to prevent them from sticking together.
