The only thing better than our popular Banana Bread recipe might just be this Chocolate Banana Bread recipe, straight from Natasha’s Kitchen Cookbook. It is soft, extra chocolatey, and stays moist for days.

Call it breakfast, bread, or even dessert- this soft crumb, double chocolate loaf is a chocolate lover’s dream. Watch the video tutorial and see how easy it is to make.

Sliced Chocolate Banana Bread showing the soft crumb center.

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Chocolate Banana Bread Recipe

We love that this recipe is a perfect combination of our Fudgy Brownies and Chocolate Chip Banana Bread. If you are a fan of quick and easy sweet bread recipes that could be mistaken for a cake, this Chocolate Banana Bread is a must-try!

This has to be the richest, chocolaty (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!

This recipe checks all of the right boxes:

  • Moist – with a tender crumb
  • Chocolatey – with gooey morsels of chocolate
  • Easy to make – essentially mixing dry and wet ingredients
  • Freezer-friendly – this keeps well

Chocolate Banana Bread Video

Watch Natasha make this Fudgy Chocolate Banana Bread. You will be surprised at how moist it is thanks to the ripe bananas. This recipe is perfect for any time of day, so what are you waiting for? Let’s get baking!

Ingredients

The key to making great banana bread is using overripened bananas. See my tips below to speed up the ripening process.

  • Bananas – very ripe bananas are easier to mash and make a sweeter banana bread
  • Sugar – adds sweetness to balance the cocoa
  • Butter – unsalted and softened at room temperature
  • Eggs – large and at room temperature, to bind the batter together
  • Vanilla – Use our homemade vanilla for the best flavor
  • Flour – All-purpose, or gluten-free if desired
  • Cocoa Powder – natural unsweetened cocoa powder, such as Hershey’s (not Dutch-process cocoa)
  • Baking soda – a leavening agent to help the banana bread rise
  • Salt – I almost always use fine sea salt
  • Chocolate Chips – semisweet is our go-to
Ingredients to make Chocolate Banana Bread: bananas, cocoa powder, vanilla, chocolate chips, butter, sugar, eggs, flour, salt

Customize Your Bread

This recipe is delicious as is, but feel free to add your own mix-ins.

  • Chopped nuts – walnuts, pecans
  • Nutella
  • Peanut butter
  • Milk chocolate chips, white chocolate chips

How to Make Double Chocolate Banana Bread

This recipe couldn’t be easier – it’s essentially beating together the wet ingredients then sifting in the dry ingredients and putting them together.

  • Prepare – Preheat the oven to 350°F. Grease a 9.25 x 5.25 x 2.75-inch loaf pan and line with parchment paper. Use enough parchment paper to hang over the sides of your pan so you can lift the banana bread later.
  • 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 eggs and mix just to combine. Mix in the mashed bananas and vanilla until blended.
  • Dry Ingredients – In a second large mixing 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 (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 – Bake for 55 to 65 minutes, until a toothpick inserted into the center, comes out clean. Let the bread rest in the pan 10 minutes, then run a knife around the edges and gently pull up on the parchment paper to transfer the loaf to a wire rack to cool.
Chocolate Banana Bread fresh out of the oven, resting in the pan on a wire rack

Pro Tip:

When checking for doneness, a toothpick inserted in the center should come out without any wet batter on it, not to be mistaken with melted chocolate. Sometimes you’ll hit a melted chocolate chip so poke the surface a couple of times.

How to Ripen Bananas Quickly

The best bananas for banana bread are not bright yellow. You want brown, soft bananas for this recipe. If you need to quickly ripen your bananas for baking, there are a couple of ways to do this.

  • Paper Bag Method: Place the unripe bananas in a paper bag and fold the top closed. If you have apples or tomatoes, toss them in too to help speed up the process. All of these fruits release ethylene gas, a natural ripening agent and the paper bag traps the gas and helps to ripen the bananas quickly. Place the bag on the counter for 24 hours. Placing the bag near a heat source or in direct sunlight will expedite the process even more.
  • Oven Method: If your bananas are already yellow but not browned, you can speed up the process. Place bananas on a foil-lined baking sheet and bake at 300°F for 30 minutes or until softened and blackened on the outside. Let them cool before handling.
  • Saving Ripe Bananas: If you have overripe bananas and aren’t ready to bake with them, don’t throw them away! Peel them and place them in a freezer bag, 2-3 to a bag, and pop them into the freezer to use in the future. Let them thaw to room temperature, and they’ll be perfect for your next batch of Banana Bread.

Common Questions

Can I double the recipe?

Absolutely! You can make a double batch and bake in 2 separate pans. They may need a slightly longer bake time if baking two so test both with a toothpick to ensure doneness.

How do you make moist banana bread?

The key is to have the perfect ratio of mashed bananas to flour. Watch my How to Measure Ingredients video tutorial to be sure you are measuring correctly. Too much flour and your bread will be dry, too little flour and your bread will be mushy.

Can I use frozen bananas?

You can certainly use previously frozen bananas, but make sure you thaw them first so you can mash them into a smoother consistency for baking.

Three slices of chocolate chocolate chip banana bread on a wire cooling rack

To Serve Chocolate Banana Bread

This bread has such a moist crumb and the chocolate chips add wonderful creamy texture to the inside, and a chocolate chunk texture to the topping. We love that it can pass for breakfast bread or dessert. After baking, let the bread cool to room temperature before slicing. This ensures that the sugars have settled into the crumb and make it perfectly sweet.

Pour yourself a cup of coffee or tea and serve with:

  • Fresh berries or sliced bananas
  • Yogurt
  • Vanilla ice cream (ok, maybe not for breakfast)
  • Peanut butter
  • Whipped Cream

How to Store Banana Bread

We love that this Chocolate Banana Bread stays moist for days. Bake your bread and let it cool completely before storing.

  • To Refrigerate: Wrap it in plastic wrap, or place it in a Ziploc bag or airtight container, and store it at room temperature for up to 5 days.
  • To Freeze: Tightly wrap your chocolate banana bread in plastic wrap 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 to thaw.
Chocolate Banana Bread topped with chocolate chips sliced on a wire rack

We hope that you will enjoy this recipe and all of the recipes included in Natasha’s Kitchen Cookbook. I am so excited to finally get to share more of the recipes that I love, with you.

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.

Natasha's Kitchen Cookbook

Chocolate Banana Bread Recipe

4.99 from 97 votes
Author: Natasha Kravchuk
Sliced Chocolate Banana Bread on a wire rack, showcasing the chocolate chocolate chips
This Fudgy Chocolate Banana Bread is easy to make, extra chocolatey (with cocoa and chocolate chips), and stays moist for days. Enjoy this for breakfast or dessert.
Prep Time: 15 minutes
Cook Time: 1 hour
Resting time: 10 minutes
Total Time: 1 hour 25 minutes

Ingredients 

Servings: 10 slices, makes 1 loaf
  • 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

  • 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.
  • 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.
  • 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.
  • 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.
  • Let the banana bread rest in the pan for 10 minutes, then gently pull up on 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.

Nutrition Per Serving

1slice Serving334kcal Calories42g Carbs5g Protein18g Fat10g Saturated Fat1g Polyunsaturated Fat5g Monounsaturated Fat0.4g Trans Fat58mg Cholesterol243mg Sodium301mg Potassium4g Fiber24g Sugar363IU Vitamin A3mg Vitamin C26mg Calcium2mg Iron
Nutrition Facts
Chocolate Banana Bread Recipe
Serving Size
 
1 slice
Amount per Serving
Calories
334
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
58
mg
19
%
Sodium
 
243
mg
11
%
Potassium
 
301
mg
9
%
Carbohydrates
 
42
g
14
%
Fiber
 
4
g
17
%
Sugar
 
24
g
27
%
Protein
 
5
g
10
%
Vitamin A
 
363
IU
7
%
Vitamin C
 
3
mg
4
%
Calcium
 
26
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Bread, Breakfast
Cuisine: American
Keyword: Chocolate Banana Bread
Skill Level: Easy
Cost to Make: $
Calories: 334

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Thandi
    April 14, 2024

    Hi Natasha do I need to put in chocolate chips, or I can do without?

    Reply

    • NatashasKitchen.com
      April 14, 2024

      Hi Thandi! Yes, you can keep them out. You may enjoy my original Banana bread recipe also.

      Reply

  • Lucy Whiting
    April 12, 2024

    I’m going to make this and want to know is the sea salt coarse or fine?

    Reply

    • NatashasKitchen.com
      April 12, 2024

      Hi Lucy! Good question. It’s fine grain. If you click on “sea salt” in red font, it has the linked item that I used.

      Reply

  • Judy L.
    April 8, 2024

    I am guilty as charged. I purposely over buy bananas so I can pull out this recipe. It’s fantastic and our grandkids love it. It also freezes nicely for a later time.

    Reply

    • Natashas Kitchen
      April 8, 2024

      That’s when you know its good! I’m so glad you and the grandkids love this recipe, Judy!

      Reply

  • Cathy
    March 22, 2024

    So good! Just made this for the first time, another perfect recipe, thanks!

    Reply

  • Kathy McDonnell
    March 16, 2024

    Love all your recipes my grandkids love your chocolate banana bread

    Reply

  • Judy C.
    March 8, 2024

    Hello Natasha! Can I leave this the whole night on the cooling rack or I need to wrap this in a foil? I just made this and this looks sooo yummy😋 tried a chip of it coz it’s too late to indulge this one tonight but this will be devoured tomorrow😂 Thanks for sharing this recipe😊

    Reply

    • NatashasKitchen.com
      March 9, 2024

      Hi Judy! It can dry out. I like to cover it once it’s cooled.

      Reply

  • RockinRic
    March 3, 2024

    I made this tonight as per your recipe. WOW AWESOME. Unbelievable what a great spin on banana bread. I had my first slice with fresh strawberries and whipping cream and it was mind blowing, better than sex LOL well maybe not but at 70 yrs young it seemed that way. LOL. Thanks again for the absolutely wonderfully tasty recipe. I’ve printed it to add to my collection of great tasty recipes.

    Reply

    • Natasha's Kitchen
      March 4, 2024

      Wonderful! I’m so happy that you loved this recipe a lot!

      Reply

  • Jacqui
    February 28, 2024

    FAN-TAS-TIC! That’s all I can say. What a good recipe and an indulging dessert. Thank you so much, Natasha!

    Reply

    • Natasha's Kitchen
      February 28, 2024

      Thank you for your wonderful feedback, Jaqcui!

      Reply

  • Jacqui
    February 28, 2024

    FAN-TAS-TIC! That’s all I can say. What a good recipe and an indulging dessert. Thank you so much, Natasha!

    Reply

    • Natasha's Kitchen
      February 28, 2024

      Thank you for your excellent review!

      Reply

  • Vicki
    February 28, 2024

    I made it in a deep pie dish, and it turned out delicious! My husband loved it, and I’ll be making this again, and again! Unable to post a picture on here. I might try adding nuts to it next time too! Thank you Natasha!

    Reply

    • Natashas Kitchen
      February 28, 2024

      That’s just awesome! Thank you for sharing your wonderful review. Vicki!

      Reply

  • Patty
    February 23, 2024

    This is the absolute best treat ever! Sooo rich and moist. Just made it for the 1st time, and ate the whole thing in 3 days, except for the slab given to my banana-bread-loving neighbor! I used milk chocolate chips (my preference) and it is so delicious! Next time I’ll try adding a little cinnamon, but the recipe is just perfect as is!

    Reply

    • NatashasKitchen.com
      February 24, 2024

      I’m so glad to hear that, Patty! Thanks for the feedback.

      Reply

  • Sharon
    February 19, 2024

    So delicious and moist. A must try for anyone who loves chocolate or banana bread!!

    Reply

    • NatashasKitchen.com
      February 19, 2024

      I’m glad you loved the recipe, Sharon!

      Reply

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