My Chocolate Banana Bread has a soft, chocolatey crumb, studded with gooey morsels of chocolate chips and plenty of banana flavor in every bite. It stays moist for days! Call it breakfast, bread, or even dessert- this double chocolate loaf is a chocolate lover’s dream.
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
“Wow, this is the best banana bread ever! Everyone absolutely loved it and couldn’t stop talking about how delicious it was. Perfectly moist, full of flavor, and just the right amount of sweetness, truly a crowd favorite!” – Scharleen ★★★★★
Chocolate Banana Bread Video
This Chocolate Banana Bread recipe comes straight from my Cookbook. It is soft, extra chocolatey, and stays moist for days. You will be surprised at how moist this fudgey Chocolate Banana Bread is, thanks to the ripe bananas. Watch my video tutorial and see how easy it is to make.
Easy Chocolate Banana Bread Recipe
This is my daughter’s favorite banana bread – she says it tastes like Fudgy Brownies and my classic Banana Bread. It checks all the right boxes: moist with a tender crumb, packed with plenty of chocolate, easy to make, and freezer-friendly.
This has to be the richest, most decadent (and yet perfectly acceptable for breakfast) loaf I’ve baked. The best part is that it will stay nice and moist for a few days, but let’s be serious, we both know it won’t last that long!
If you are a fan of quick and easy sweet bread recipes that could be mistaken for a cake, like my Blueberry Bread, Zucchini Bread, and Orange Cranberry Bread, this Chocolate Banana Bread is a must-try!
Ingredients for Double Chocolate Banana Bread
Overripe Bananas are the key to making great banana bread since the bananas lend natural sweetness and moisture to the bread. See my tips below to ripen bananas faster.
- Pantry Staples: All-purpose flour, sugar, Vanilla Extract, baking soda, salt. Be sure to see Measure Ingredients Correctly.
- Bananas – very ripe brown bananas are easier to mash and make a sweeter banana bread
- Butter – unsalted and softened at room temperature
- Large Eggs – at room temperature, to bind the batter together
- Cocoa Powder – natural unsweetened cocoa powder, such as Hershey’s (not Dutch-process cocoa)
- Chocolate Chips – semisweet is our go-to, but you can swap with milk chocolate or dark chocolate. If you want to get creative, try adding chopped walnuts or pecans, peanut butter swirls, butterscotch chips, or white chocolate chips
How to Quickly Ripen Bananas
Here’s how to quickly ripen your bananas for baking:
- To Ripen Bananas in a Paper Bag: fold the top closed and let it sit at room temperature for 24 hours. Add an apple to the bag to make it go faster.
- Ripen Bananas in the Oven – Place yellow bananas on a foil-lined baking sheet and bake at 300°F for 30 minutes or until softened and blackened on the outside. Cool before handling.
- Freeze overripe bananas for later – Peel overripe bananas, place in a freezer bag, and freeze up to 3 months. Thaw in the fridge before using.
Helpful Reader Review
“Delicious! I followed the recipe exactly. I didn’t have enough super ripe bananas so used the trick of cooking the bananas in the oven! The entire family loved it.” – Diane ★★★★★
How to Make Chocolate Banana Bread
This Chocolate Banana Bread recipe couldn’t be easier and is ready to bake in just 15 minutes!
- Prepare – Preheat the oven to 350°F. Grease a loaf pan and line it with parchment paper.
- Mix the wet Ingredients – In the bowl of a stand mixer or bowl with an electric mixer, cream together the butter and sugar. Add the eggs and mix just to combine, and then mix in the mashed bananas and vanilla until blended.
- Sift the dry ingredients – In a second large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt, and then add the mixed dry ingredients into the wet mixing on medium-low speed until just incorporated. The batter will be a little lumpy (don’t over-mix).
- Fold in 3⁄4 cup of the chocolate chips, spread the batter into the loaf pan, and sprinkle the remaining 1⁄4 cup of the chocolate chips over the top.
- Bake for 55 to 65 minutes or until a toothpick comes out clean (careful not to mistake uncooked batter for melted chocolate), and then let the bread rest in the pan for 10 minutes. Run a knife around the edges, pull up on the parchment paper, and then transfer the loaf to a wire rack to cool.
Pro Tip:
It’s easy to bake this chocolate banana bread in a different pan, like a bundt cake, mini loaf pan, or even large muffin pans, but just be sure to adjust the cooking time, since they may cook faster.
This Double Chocolate Banana Bread recipe is dreamy. Those gooey morsels of chocolate are completely irresistible. Every bite is fudgy and moist, and always a crowd pleaser, so cut a slice or wrap up a loaf to share.
Chocolate Banana Bread Recipe
Ingredients
- 3 very ripe bananas, mashed with a fork (about 1 3/4 cups)
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, lightly beaten, at room temperature
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour, or gluten-free flour
- 1/3 cup natural unsweetened cocoa powder, such as Hershey’s
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup semisweet chocolate chips, divided into 3/4 cup and 1/4 cup
Instructions
- Prepare – Preheat the oven to 350°F. Grease a 9.25 x 5.25 x 2.75-inch loaf pan and line it with a sheet of parchment paper. There should be at least two inches of overhang on the sides to help you lift out the loaf once it’s done baking.
- Mix the wet ingredients – In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together the butter and sugar. Add the lightly beaten eggs and mix just to combine. Mix in the bananas and vanilla until blended.
- Sift the dry ingredients – In a second large bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet and mix on medium-low speed until just incorporated. The batter will be a little lumpy, and that’s ok. Do not over-mix or your loaf will be tough.
- Fold – Use a spatula to fold in 3⁄4 cup of the chocolate chips. Transfer the batter to the prepared loaf pan and sprinkle the remaining 1⁄4 cup of the chocolate chips over the top. Bake for 55 to 65 minutes, until a toothpick inserted into the center, comes out clean.
- Bake – Let the banana bread rest in the pan for 10 minutes, then gently lift the parchment paper to transfer the loaf to a cooling rack. Serve the banana bread at room temperature or when it is slightly warm to the touch.
Notes
- To Refrigerate: Wrap it in plastic wrap or an airtight container, and store it in the refrigerator for up to a week.
- To Freeze: Tightly wrap your chocolate banana bread in plastic wrap and then place it in an airtight container or zip-top bag to prevent freezer burn and freeze for up to 3 months. When you are ready to enjoy this tasty bread, unwrap it and let it sit on the counter at room temperature for a few hours or overnight in the fridge to thaw.
Nutrition Per Serving
Filed Under
More Banana Recipes
If you love this Chocolate Banana Bread, then you won’t want to miss these other delicious banana recipes. These are all tasty ways to use up leftover bananas.
- Banana Muffins
- Banana Pancakes
- Banana Pudding
- Strawberry Banana Smoothie
- Banana Bundt Cake
- Chocolate Chip Banana Bread
Question: Can I substitute butter for something else like apple sauce or olive oil soft “butter” spread? My little has a diary allergy.
Hi Jenn! Some of my viewers have reported good results using oil and applesauce.
Best chocolate banana bread I’ve had! But I don’t understand how to store it. Your instructions say… To refrigerate wrap in plastic wrap and store at room temperature for 5 days. I’m so confused!
Hi Natalie! I’m so glad you enjoyed it! You can store it at room temperature or in the fridge. I hope that helps.
Yes, thank you! And out of curiosity, can I make muffins with this recipe?
Yes, they will bake faster. You can reference my Banana Muffin Recipe for those instructions.
Thank you so much! Individual muffins will be perfect to share with my neighbors.
Thanks for this recipe. Can I use oil instead of butter for this ? I feel oil might make it more soft and moist ?
Hi Vi! Some do my viewers use oil with good results. We prefer butter for better flavor and texture.
This is my 8 year old son’s favorite recipe and he doesn’t even eat bananas! I make it once a month.
That’s great, Kay! My kids love this one too.
Delicious! I followed the recipe exactly. I didn’t have enough super ripe bananas so used the trick of cooking the bananas in the oven! The entire family loved it.
So glad to hear you and your family loved it!
I opened my bag of chocolate chips and discovered I bought white chocolate drops by mistake. Right now I have no option go buy what I need, so can I use white chocolate instead? I was thinking maybe omit the cocoa powder and vanilla but keep the rest the same and just use white chocolate instead of semi-sweet. Do you think this would work or do you have any suggestions? Thank you !
Hi Lori. I do not recommend emitting the cocoa powder since it’s important for this recipe. If you want a version that doesn’t contain cocoa powder, I recommended my other Banana Bread Recipe. You swap out the nuts and raisins if you prefer.
I’ve been using this recipe for 5 years now. It’s the best I’ve ever tasted. Can I double up on this recipe?
I’m so glad you’re loving it, Paula! Yes, you can make a double batch.
Hi Natasha!, can I use oil instead of butter?
Hi Gisel! Some do my viewers use oil with good results. We prefer butter for better flavor and texture.
5 stars. The best banana bread I’ve tasted by far. I make it all the time. I have few banana plant behind my home. I never run out of bananas. Thank you for your recipe
Thank you so much, Rose! I’m so glad you loved it.
I tried this recipe for the first time
I am wk seeing why mine cracks all over the top
What am I doing wrong
This happens to a few different baking recipes I tried
Hi Nyla, a little cracking at the top is normal as the bread expands. If you have too much though, I recommend ensuring no ingredients or steps were altered in the recipe. Something as little as overmixing or using too much flour can impact it.
Hi Natasha,
If preparing in smaller loaf pans what is your suggestion baking time or is it the same?
Hello Jennifer! It depends on the size of your loaf pan but baking time should be shorter. For mini loaf pans, start checking at 25–30 minutes, for medium pans (about 8×4″) loaf pans: start checking at 40–45 minutes using the same oven temperature in the recipe. You can use a toothpick to check for doneness.
Perfect..thank you so very much. Happy Holidays and this recipe is so very yummy ❣️. I want to share smaller version for my neighbors and so appreciate your prompt feedback. So love and have made and continue make many of your tried and true recipes.🤗🎈❤️
Hello, can I make this in a muffin form? If so Pls let me know the bake time.
Hi there, yes, you can. Reference my Banana Muffins Recipe here for baking instructions.
This looks fabulous! Could I make it in a Bundt cake pan if I do not have loaf pans?
I imagine that will work just fine! You can also use my Banana Bundt cake recipe as a reference and guide.
Hello, can i make muffins instead of the loaf,,, thanks
Hi Claudie! Yes, you can reference my Banana Muffins Recipe here for baking instructions.
I made this bread for the first time out of the cookbook and I don’t know that I’ve ever had a chocolate banana bread(have added chocolate chips before) and I am so happy with how it turned out. So yummy!!! Another successful Natasha’s kitchen recipe♥️♥️
That’s wonderful, Barb! So glad you enjoyed this version.