If you’re on the hunt for the ultimate comfort treat, look no further: Chocolate Banana Bread strikes that dreamy balance between fudgy decadence and the cozy flavor of ripe bananas. With simple pantry staples and a swirl of chocolate chips, this loaf bakes up rich, ultra-moist, and positively irresistible. Whether you’re slicing it for breakfast, packing it in lunchboxes, or sneaking an after-dinner nibble, you’ll fall in love with this Chocolate Banana Bread at first bite.

Chocolate Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

There’s magic in how a handful of everyday ingredients can create a loaf you’ll crave all week. Each one has a delicious role to play, bringing moisture, structure, flavor, or that signature gooey, chocolatey goodness to the finished product.

Mashed ripe bananas: The more speckled, the better—these bring natural sweetness and unbeatable moisture for that signature banana bread texture.
Unsalted butter, melted: Rich, buttery flavor helps tenderize the crumb and makes every slice extra satisfying.
Packed brown sugar: Sweetens the loaf and adds a touch of molasses depth that pairs beautifully with banana and chocolate.
Granulated sugar: Balances the brown sugar and boosts the sweetness just enough.
Large eggs: Provide structure and ensure a moist, cakey loaf.
Vanilla extract: Rounds out the flavors and enhances both the banana and chocolate notes.
All-purpose flour: The backbone of the bread, giving it stability without being heavy.
Unsweetened cocoa powder: Delivers a rich chocolatey base and gives the loaf its dark, irresistible color.
Baking soda: Lifts the batter and creates that classic banana bread crumb.
Salt: Just a pinch heightens and balances the sweetness and chocolate flavors.
Sour cream or Greek yogurt: Adds even more moisture and tang, keeping each bite ultra-soft and tender.
Chocolate chips: Scatter these for chocolate pockets in every slice—plus a few on top for a bakery-worthy finish.

How to Make Chocolate Banana Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan, or line it with parchment for easy removal. Ensuring the oven is hot and your pan is ready means you can smoothly transition from batter to bake without missing a beat.

Step 2: Mix Wet Ingredients

Grab a large mixing bowl and combine the mashed bananas, melted butter, brown sugar, and granulated sugar. Whisk them together until fully blended and smooth—this method dissolves the sugars and infuses the banana’s sweet flavor throughout the batter, making this Chocolate Banana Bread wonderfully moist.

Step 3: Add Eggs and Vanilla

Crack in the eggs, add the vanilla extract, and whisk again until the mixture is silky and well incorporated. The eggs add structure and richness, while the vanilla amplifies the warm, homestyle flavor of both banana and chocolate.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure the cocoa powder is evenly distributed so your loaf ends up with that deep, chocolatey color and flavor everyone loves in Chocolate Banana Bread.

Step 5: Mix Wet and Dry Together

Gently stir the dry ingredients into the banana mixture, mixing just until they come together. This will keep your bread tender—no tough loaves allowed!

Step 6: Fold in Sour Cream and Chocolate Chips

Using a spatula, fold in the sour cream (or Greek yogurt) and the chocolate chips. The sour cream ensures a soft, plush crumb, while the chocolate chips are those delightful pops of melty chocolate in every bite.

Step 7: Pour and Decorate

Scrape the batter into your prepared pan and smooth the top. Scatter a handful of extra chocolate chips over the surface for bakery-style flair. This not only looks enticing but gives you gooey pools of chocolate right on top of your Chocolate Banana Bread.

Step 8: Bake and Cool

Bake for 55 to 65 minutes. The loaf is ready when a toothpick emerges with a few moist crumbs (not wet batter!) clinging to it. Let it cool in the pan for 10 minutes, then lift it onto a wire rack to finish cooling completely. The hardest part is waiting to slice it!

How to Serve Chocolate Banana Bread

Garnishes

You truly can’t go wrong with a little extra flourish. Dust the top with powdered sugar for a delicate look, drizzle with a simple chocolate glaze for extra indulgence, or scatter toasted nuts for crunch. Even a melting pat of butter is pure heaven on a warm slice of Chocolate Banana Bread.

Side Dishes

This loaf is stellar on its own, but pairs beautifully with a steaming cup of coffee or an ice-cold glass of milk. For special occasions, serve slices with fresh fruit or a dollop of whipped cream, balancing out the rich chocolate with something light and refreshing.

Creative Ways to Present

Try cutting the Chocolate Banana Bread into thick fingers for a brunch platter, toasting slices and spreading with hazelnut spread, or layering with creamy Greek yogurt and berries to make a parfait. You could even use cubes of the bread for a chocolatey bread pudding—if, that is, you have any left!

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavors deepen and the loaf stays beautifully moist, making it just as good (if not better) the next day.

Freezing

Chocolate Banana Bread freezes fantastically. Slice the cooled loaf, wrap each piece in parchment and then foil, and stash in a zip-top freezer bag. This makes it easy to thaw exactly the number of slices you need—morning snack emergencies solved!

Reheating

Enjoyed at room temperature, it’s moist and delicious, but if you crave that just-baked feel, gently warm slices in the microwave for about 15–20 seconds. The chocolate chips become melty and the crumb softens, delivering that bakery-fresh flavor.

FAQs

Can I make this Chocolate Banana Bread gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free flour blend. The texture stays soft and the flavor remains just as decadent.

How ripe should my bananas be?

The best bananas for Chocolate Banana Bread are heavily speckled or even mostly brown. The riper they are, the sweeter and more aromatic your loaf will turn out.

Can I add nuts or other mix-ins?

Definitely—chopped walnuts, pecans, or even dried cherries pair perfectly with the rich chocolatey batter. Just fold them in along with the chocolate chips for extra texture and flavor.

How do I know when my loaf is done?

Insert a toothpick into the center of the bread: it should come out with some moist crumbs but not raw batter. Ovens can vary, so start checking at the 55-minute mark for perfect Chocolate Banana Bread every time.

Can I double the recipe?

You sure can! Simply double all ingredients and divide the batter between two loaf pans. Keep a close eye as baking time might be slightly shorter depending on your oven.

Final Thoughts

There’s just something magical about pulling a warm, chocolatey loaf out of the oven and sharing thick, tender slices with people you love. I hope this Chocolate Banana Bread recipe becomes a treasured favorite in your kitchen, ready to delight whether you’re serving it for breakfast, dessert, or a sweet moment in between. Try it soon—and let yourself enjoy every delicious bite!

Chocolate Banana Bread Recipe

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4.5 from 5 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10 slices) 1x
Diet: Vegetarian

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Description

Indulge in the rich, chocolaty goodness of this Chocolate Banana Bread. Moist, tender, and loaded with chocolate chips, it’s perfect for breakfast or as a dessert treat.

Ingredients

Scale

Wet Ingredients:

1 cup mashed ripe bananas (about 2–3 bananas)
1/2 cup unsalted butter, melted
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

1/2 cup sour cream or Greek yogurt
3/4 cup chocolate chips (plus extra for topping)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
Mix wet ingredients: In a large bowl, whisk together mashed bananas, melted butter, brown sugar, and granulated sugar. Add eggs and vanilla, mix until smooth.
Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Add to the banana mixture and stir until just combined.
Add final ingredients: Fold in sour cream and chocolate chips. Pour batter into pan, top with extra chocolate chips.
Bake: Bake for 55–65 minutes until a toothpick inserted comes out with a few moist crumbs.
Cool and serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.