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Chocolate Banana Bread with chocolate chips.
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5 from 2 votes

Chocolate Banana Bread

from kristineskitchenblog.com
This Chocolate Banana Bread is soft, moist and full of rich chocolate and banana flavor. You are going to love a slice for dessert or a snack!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Servings: 12 servings
Calories: 251kcal


  • 5 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1 cup mashed ripe banana 3 medium bananas
  • 2 eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups all-purpose flour or white whole wheat
  • 1 cup chocolate chips divided


  • Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray.
  • Place the butter in a large, microwave safe bowl. Melt the butter in your microwave. (Or, you can melt the butter in a pot on the stove.)
  • Add the sugar, mashed banana, eggs, milk and vanilla to the bowl with the melted butter. Whisk to combine.
  • Add the baking soda and salt to the bowl with the wet ingredients. Whisk until well combined.
  • Add the flour to the bowl. Use a rubber spatula to mix until just combined. Be very careful not to overmix. Fold in 1/2 cup of the chocolate chips.
  • Melt the remaining 1/2 cup chocolate chips, either in a glass bowl in the microwave or in a small pot on the stove. Add 1 cup of the banana bread batter to the melted chocolate and stir until combined.
  • Spoon the chocolate batter alternately with the plain batter into the greased loaf pan: first put half of the plain batter in the pan, followed by half of the chocolate batter, and repeat. Use a knife to swirl the two batters together. Sprinkle a few extra chocolate chips on top of the loaf, if desired.
  • Bake for 55-60 minutes, until a tester inserted into the center of the bread comes out with just a few moist crumbs attached. Check on the bread at 35 minutes and loosely cover with a piece of foil to prevent the top from over-browning.
  • Place the pan on a wire rack to cool for 15 minutes. Remove the bread from the pan and let cool completely on the wire rack.


Store banana bread at room temperature for up to 5 days or in the freezer for up to 3 months. Cool bread completely before freezing.


Serving: 1slice | Calories: 251kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 216mg | Potassium: 198mg | Fiber: 1g | Sugar: 16g | Vitamin A: 200IU | Vitamin C: 1.8mg | Calcium: 58mg | Iron: 1.2mg
Nutrition information is only an estimate.
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