Best Chocolate Banana Bread
I promise you this chocolate banana bread is the best you will ever have! Thousands of people have made this recipe, and everyone who tried it loved it. So many people emailed me to tell me that this is the type of recipe that will stay in their family for generations!
If you love chocolate, this bread is a chocolate lover’s dream. With the added cocoa powder and huge chocolate chips, the chocolaty flavor bursts in every bite. Also, this is the best way to use up those overripe bananas, and it only takes 10 minutes to prep. If you would rather have individual servings, try my Chocolate Banana Muffins recipe, which makes 12 deliciously moist muffins.
Table of contents
Five stars reader’s feedback
“This recipe is delicious! I made it as written and it was perfect. I also added a pinch of salt and a few drops of vanilla extract. Thanks for the recipe!”
“I’ve never left a comment on a recipe before… but this was way too good not to!! I’m always a little hesitant with breads because, no matter what I do, the middle ends up under cooked. I put this recipe into a mini loaf pan with 4 smaller breads, and it turned out absolutely perfect! Next time, I’ll be adding peanut butter!”
What you will need
Dry ingredients:
I used flour, unsweetened cocoa powder, baking powder, and salt. I used all-purpose flour, but you can use whole wheat or 1:1 gluten-free flour.
The chocolate flavor is front and center here, so make sure you use high-quality cocoa powder, as this is how the result will taste. Dutch-processed cocoa is a great choice.
Wet ingredients:
- Overripe bananas: I highly recommend using overripe bananas for the most flavorful bread, but not mushy and way too brown.
- Large egg: At room temperature.
- Butter and oil: I combine melted butter and canola oil to create the most fantastic texture.
- Sugar: Light brown sugar complements the flavors of the bananas and locks in moisture, giving the dessert irresistible moist crumbs.
- Vanilla: I use pure vanilla extract.
Add-ins:
- Large semisweet chocolate chips: I like to use larger ones, as they don’t fully melt when baked and are excellent when you bite into them! Don’t be afraid to use extra chocolate chips in this recipe.
- Chopped walnuts: They are optional; you can skip them if you don’t like walnuts or prefer not to use them.
How to make chocolate banana bread from scratch?
Preheat: I preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick cooking spray.
Whisk the dry ingredients: In the meantime, I whisk flour, cocoa powder, baking powder, and salt in a medium bowl. If you have the time and the sifter, it is even better to sift all these ingredients together.
Mix the wet ingredients: Then, I mash the ripe bananas in a large bowl with a fork until the large chunks are gone. Pour in the eggs, vanilla, oil, and butter. Stir until combined before whisking the brown sugar into the banana mixture.
Combine the dry and wet ingredients: I gently fold the dry ingredients into the wet ingredients with a spatula, careful not to overmix. I stir in the chopped walnuts and 3/4 cup of the chocolate chips.
Finish the chocolate banana bread: I spoon the batter into the prepared pan and add the remaining chocolate chips to the top of the bread.
Bake the banana bread: I bake it for 50 to 60 minutes or until it passes the toothpick test. A toothpick inserted into the middle of the bread should come out mostly clean with no raw batter. I begin checking it after 50 minutes and then every five minutes after.
Remove and cool: When done, I remove the banana loaf pan from the oven and place it on a wire rack to cool for 15 minutes. After I run a knife around the edges of the bread, gently remove the loaf and let it sit on the wire rack for at least 30 minutes or until it is just slightly warm.
Expert tip
How do you know if bananas are good for banana bread
My number one tip is to avoid green or completely brown bananas. Choose bananas with an intense yellow color and are covered all over the surface in brown spots. The smell is also important; they should be fragrant and have a prominent sweet banana flavor. This means that the banana is fully ripe.
Avoid black bananas with no yellow showing at all. Yes, bananas can be too ripe, and if they are too soft or squishy, they show signs of mold, leak fluid, and have a funky smell; it means that the banana is rotten and should not be consumed or used in baking. A ripe banana will have a deep yellow skin covered in lots of brown spots and the texture of a ripe avocado.
More tips to consider:
- Be sure to use unsweetened cocoa powder, or the bread will be too sweet.
- If all you have is baking soda, don’t worry. You can substitute it for baking powder. However, baking soda is about three times as potent as baking powder, so use 1/3 teaspoon of baking soda for every teaspoon of baking powder the recipe calls for.
- Be sure to mash the bananas instead of chopping them. You don’t want that many lumps in your chocolate banana bread.
- Use a fork to mix your batter, but do not overmix. Too much mixing increases the gluten, making it chewy and dense.
- Place parchment paper in the loaf pan with some hanging out for easier removal.
- Use a cake pan instead of a loaf pan to make a chocolate banana bread cake.
Recipe variations:
- Different oil: Try using melted coconut instead of canola oil for a hint of coconut.
- Triple Chocolate: I melt some chocolate and drizzle it over the top of the bread right before cooking for triple chocolate banana bread.
- Add sour cream: You can substitute the butter for sour cream for less fat. Hence, the texture will be denser but still moist.
- Chocolate peanut butter banana bread: I add a couple of tablespoons of peanut butter to the batter before baking. You can also add peanut butter baking chips.
- Richer flavor: Another great addition is espresso powder. I add one teaspoon, which makes this chocolate banana bread ridiculously rich and flavorful.
- Dry fruit: Toss a 1/2 cup of cranberries or raisins for a nice chewy addition.
- Other fruit: Don’t hesitate to add different fruits like blueberries, raspberries, or blackberries.
- Other add-ins: Chop some Oreo cookies or peanut butter cups to add to the batter for extra deliciousness.
How to serve:
No matter how you serve this delicious chocolate banana bread recipe, it will be a hit. It is excellent for breakfast, a sweet snack, or a simple dessert. This is one of the best recipes you will ever make.
For a decadent dessert, top a slice with a scoop of strawberry or vanilla ice cream. Use it to make the best chocolate French toast you have ever tasted. Pair it with a warm London Fog Latte or this refreshing tropical smoothie.
For even more chocolate flavor, drizzle chocolate syrup or melted chocolate chips over the top before slicing and serving. I turn it into a festive bread for special occasions by covering it with homemade cream cheese frosting and sprinkles.
How to store leftovers:
- Room temperature: Store it at room temperature, uncovered or covered, for 2-3 days.
- Refrigerate: First, I let it thoroughly cool on a wire rack. Then, I either refrigerate it whole in an airtight container or slice it into individual pieces. It will stay fresh in the fridge for up to five days.
- Freeze: First, make sure the bread or individual slices have been fully cooled. Then, wrap them in plastic wrap or foil. Next, place them in freezer-safe bags. Freeze for up to 3 months.
- Thaw: Transfer the bread from the freezer to the fridge to thaw overnight.
- Serve: Serve it warm or at room temperature. You can also warm slices in the microwave, and they taste delicious with some butter.
Frequently Asked Questions
Moisture is the most essential part of a delicious banana bread, and the ratio of banana to flour is key. If you use too much flour, the bread will be dry and dense; if you use too much banana, it will be gooey in the middle. Following the recipe strictly, your bread should be moist like a cake.
If you followed the recipe and your bread is still too dry, it may be how you measure the flour. Never use the measuring cup to scoop the flour out. Instead, use a spoon to fill the cup and then level it with the back of a knife for the best results. Also, using butter and oil is key for the best texture. While the butter adds a nice flavor, the oil moistens the banana bread, and you get that tender crumb we all love.
If you are ready to make bread but your bananas are still yellow, bake them. First, preheat the oven to 300 degrees F and place parchment paper on a cookie sheet. Then, place unpeeled whole bananas on the sheet about two inches apart. Depending on how ripe they are, bake them for 10 to 15 minutes.
If a wooden toothpick inserted into the middle of the bread comes out clean, it is done. If it has a few crumbs, that is fine. But if it has wet batter on it, you need to put the chocolate banana bread loaf back into the oven for a few more minutes. Also, you may hit a chocolate chip when inserting the toothpick; don’t be fooled by the melted chocolate, and don’t confuse it with raw batter. Be careful not to overbake the bread, as it will dry.
More quick bread recipes:
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Best Chocolate Banana Bread
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cups mashed bananas about 3 medium bananas
- 1 large egg room temperature
- 1/4 cup unsalted butter melted
- 1/4 cup canola oil
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 cup large semisweet chocolate chips
- 1/2 cup walnuts chopped – optional
Instructions
- Preheat the oven to 350°F.
- Grease a 9-by-5-inch loaf pan with nonstick baking spray and set aside.
- In a medium bowl combine flour, cocoa powder, baking powder, and sea salt, whisk to combine or if you have time, it is better to sift all the ingredients. Set aside.
- In a large bowl, mash the ripe bananas with a fork until no large chunks are left. Add the slightly cooled melted butter, oil, vanilla, and egg. Stir until fully combined.
- Whisk in brown sugar until smooth.
- Add the dry ingredients to the wet ingredients, and gently fold in with a spatula, careful not to overmix.
- Stir in 3/4 cup of the chocolate chips and the chopped walnuts, if using.
- Transfer batter into the prepared pan and sprinkle the remaining 1/4 cup of chocolate chips on top of the bread.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, with no raw batter on it. Start checking on the bread at the 50-minute mark, and if it still needs to be baked longer, check on it every 5 minutes.
- Once fully baked, remove the pan from the oven and set it on a wire cooling rack. Let the bread cool in the pan for 15 minutes.
- Cut into slices and serve. Enjoy!