Chocolate Banana Bread
A warm, chocolatey twist on classic banana bread! This Chocolate Banana Bread combines the rich depth of cocoa with the natural sweetness of ripe bananas for a soft, moist loaf you’ll want to make again and again. Perfect for breakfast, a cozy afternoon snack, or dessert — it’s pure comfort in every slice.
Ingredients
- The Essentials
- 3 large ripe bananas the darker, the better
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup melted butter or oil
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chunks
- Optional Add-Ins
- ½ cup chopped walnuts or pecans
- 1 tablespoon espresso powder
- 2 tablespoons peanut butter or Nutella for swirling
- 2 tablespoons Greek yogurt for extra moisture
Instructions
- Preheat the Oven
- Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- Mash the Bananas
- In a large mixing bowl, mash bananas until mostly smooth with a few small lumps.
- Mix Wet Ingredients
- Add melted butter (or oil), eggs, brown sugar, and vanilla extract. Mix until fully combined.
- Combine Dry Ingredients
- In another bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually fold into the wet mixture. Don’t overmix!
- Add Chocolate Chips
- Stir in chocolate chips (and any optional mix-ins).
- Bake
- Pour batter into the prepared loaf pan. Sprinkle a few chocolate chips on top for a pretty finish.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool & Serve
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Notes
- Use very ripe bananas for the sweetest flavor.
- Don’t overmix the batter — it keeps your loaf soft and tender.
- Use Dutch-processed cocoa for a deep, rich chocolate flavor.
- Tastes even better the next day as the flavors develop.