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.
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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
This was simple and SO took care of my chocolate craving. Great use of the bananas that didn’t get eaten early enough. Forgot to add nuts, but I will the next time I make this. Terrific recipe- thank you for sharing! It’s a keeper!
That’s so great! It sounds like you have a new favorite, Elaine! I’m so glad you loved it.
My neighbor made thi and brought it over. It was to die for! We are having company this weekend, so I’ll be making it myself on Friday!
That’s so great! It sounds like you have a new favorite!
Hello! Can I use frozen ripe bananas for this one?
Hi Donna! Yes, just thaw them and then use them in the recipe.
Hi I just made my 2nd banana bread from your cook book, OOOOh my it is so delicious, Hubby is in chocolate heaven thank you, I also made panocota and loved that tooo
I’m so happy it was a hit! Thank you for sharing.
This is outstanding! Easy recipe and a decadent taste. This is a super moist cake. ⭐️⭐️⭐️⭐️⭐️
This recipe is the bomb!!! So thankful you shared it and so thankful for your cooking skills!!
Hi Linda! I’m so glad you love it!
I love this recipe.I have wondering if I could add Espresso powder to it?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha, I plan on making this tomorrow. Was just wondering, could I add some rolled oats to this as well? If yes, how much could I add
Hi Megan! Without testing it myself, I can’t say. But please let us know how it turns out if you experiment.
Yes you can totally add espresso powder. I was short of chocolate chips and only used 1/2 cup. So in order to amp the chocolaty flavour I added 1 tsp of coffee. It was so good I figured why mess with perfection and have regularly been making it that way.
I love your recipes but need more chocolate cake recipes without the coffee or buttermilk..Do u have any to send me.? Thank you..
Hi Lucia, these are my Choaolate Cake recipes. Feel free to check them out.
I pre blended my bananas, and my batter came out smooth,I really like this recipe,and I’m happy with it 😊
I had never heard of chocolate, chocolate chip banana (nut) bread and I tried it this morning. It was a huge hit! I had enough bananas that I also made your chocolate chip banana bread (I added a few pecans to both) and the discussion was on for which each person liked better! Thank you so much for sharing your recipes with us!
Hi Carol! You’re very welcome. Thank you for trying my recipe. I’m so glad it was a hit.
Would like to bake this in advance Does this loaf freeze well? TIA
Hi Lily, yes, I have this note in the recipe it is a Freezer-friendly recipe.
A winner! I was searching for a fudgy chocolate banana bread and this one was amazing. My husband loved how moist it was and I loved the taste.
That’s just awesome! Thank you for sharing your wonderful review, Robin!
Great tasting quick bread! Thanks for posting the recipe. By far the best quick bread I have made! Thanks again!
Hello Natasha! I just recently made this quick bread recipe. It was by far the best tasting and most moist I have ever made. Thanks so much for posting it!
Thank you soon much miss nathasia for sharing us your nice recipe, Godbless
This is beyond delicious!! I didn’t expect to like this thinking it would be not enough flavor or the chocolate or the banana would over power the other, I was wrong!!
Aww, thank you for your amazing feedback!
So good! My bananas were just barely ripe and I only had Dutch process cocoa. To be honest, only used 1/2 cup of chocolate chips but this was a fudgy, rich banana bread and I will make it again and again.
Amazing chocolatey rich banana bread! Really easy to make and very delicious!
Thank you!
You’re welcome! I’m so happy you enjoyed it, Olga!
Hi Natasha,
I like making banana bread, but since I have watched this video, this is my favorite fudgy banana bread recipe. This is a Wonderful Recipe. I always double the recipe and I cannot keep it around long, my kids Love It!!!!! Me Too
I love walnuts so I added some also:) I used the mini chocolate chips-that’s all I had:)
You are Amazing, Thank You So Much
That’s wonderful to hear, Melinda. I’m so glad it’s being enjoyed.
Love this recipe! I could still taste that it was banana bread but the chocolatey flavor was amazing! It only took about 45min in the oven for me, stored in the fridge and it’s just absolutely delicious cold!!
That’s great! I’m so glad you loved it!