Home » Sweet & Savory Breads » Chocolate Banana Bread

Chocolate Banana Bread

Chocolate Banana Bread brings together two classic flavors, and combines them into one spectacular chocolate chip filled treat.

Chocolate Banana Bread

Easy Chocolate Banana Bread Recipe

Banana bread just screams comfort, doesn’t it? Aside from the fact it’s a fabulous way to use overripe bananas, it’s so doggone delicious. My family loves it in pretty much any form, whether it’s banana pudding bread, banana bread muffins or Reese’s peanut butter banana bread it never lasts long. How to make Chocolate Banana Bread: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat oven to 350°F. Spray a 9 x 5 inch loaf pan with baking spray. Set aside.
  • Dry Ingredients – In a medium mixing bowl, use a whisk to sift together flour, cocoa, baking soda and salt.
  • Wet Ingredients – In a separate bowl use a fork to mash bananas. Whisk in buttermilk, granulated sugar, brown sugar, butter, egg and vanilla.
  • Combine – Add wet to dry ingredients, mixing by hand with a large spoon or spatula until fully moistened. Mix in 3/4 cup chocolate chips.
  • Transfer to Pan Spread into prepared pan. Sprinkle top with reserved chocolate chips.
  • Bake – Bake until a toothpick inserted into the center shows moist crumbs.
  • Cool in pan for 15 minutes then remove to a cooling rack to cool completely.
Step-by-step preparation images and ingredients for Chocolate Banana Bread

How to Make the BEST Chocolate Banana Bread Recipe

  • Ingredients you’ll need to make homemade Chocolate Banana Bread: All purpose flour, granulated sugar, light brown sugar, dark cocoa powder, baking soda, salt, buttermilk, large eggs, mashed ripe banana, semi sweet chocolate chips, melted butter and vanilla extract.
  • Kitchen tools you’ll need: Stand mixer or hand mixer, whisk, measuring cups and spoons, medium bowl, large bowl, small bowl, large 9 x 5 inch loaf pan and cooling rack.
  • As you can see in the images, I baked this banana bread in a non-stick metal 9 x 5 inch pan. If your pan is smaller, consider dividing the batter into 2 smaller pans or make several mini loaves to prevent it from overflowing.
  • A whisk will work perfectly for sifting together the dry ingredients for this recipe.
  • You could use milk chocolate baking chips or dark chocolate baking chips in place of semi sweet chips, if desired. You could even swap them out for peanut butter chips.
  • To achieve the intense chocolate flavor, Dutch process or Special Dark cocoa is best. No worries about it being overpowering, it complements the banana flavor and doesn’t overtake it. If you only have classic cocoa powder on hand you can use it but the flavor isn’t as intense.
  • Always test the thickest portion of the bread with a toothpick or cake tester prior to removing from the oven.
  • You can use semi-sweet or milk chocolate chips in this recipe. You can also use more than 1/4 cup on top, if desired.
  • You can store this banana bread chilled or at room temperature tightly sealed for up to 3 days.
  • This banana bread freezes well and can be kept for up to 3 months.
Sliced Chocolate Banana Bread on a dessert plate

More Banana Recipes to Make

If you’re frugal at heart as I am, there are many options for putting those scrumptious banana to use.

Baked loaf of Chocolate Banana Bread

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Chocolate Banana Bread

Prep Time10 minutes
Cook Time50 minutes
Cooling time2 hours
Total Time3 hours
Course: Bread, Cake, Dessert
Cuisine: American, Southern
Keyword: banana-bread-recipes, chocolate-banana-bread, chocolate-chip-banana-bread
Servings: 10 slices
Calories: 394kcal

Ingredients

  • 2 cups all purpose flour
  • 1/2 cup Dutch process or Hershey's Special Dark cocoa
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 3 medium ripe bananas (around 1 1/2 cups mashed) mashed
  • 1 cup buttermilk or 8 oz sour cream
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup butter melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup semi sweet chocolate chips divided

Instructions

  • Preheat oven to 350°F. Spray a 9 x 5 inch loaf pan with baking spray. Set aside.
  • In a medium mixing bowl, use a whisk to sift together flour, cocoa, baking soda and salt.
  • In a separate bowl use a fork to mash bananas. Whisk in buttermilk, granulated sugar, brown sugar, butter, egg and vanilla.
  • Add wet to dry ingredients, mixing by hand with a large spoon or spatula until fully moistened. Mix in 3/4 cup chocolate chips.
  • Spread into prepared pan. Sprinkle top with reserved chocolate chips. (You may use more chocolate chips on top, if desired)
  • Bake for 50-60 minutes or until a toothpick inserted into the center shows moist crumbs.
  • Cool in pan for 15 minutes then remove to a cooling rack to cool completely.
  • Store at room temperature or chilled tightly wrapped for up to 3 days.

Nutrition

Serving: 1slice | Calories: 394kcal | Carbohydrates: 61g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 428mg | Potassium: 378mg | Fiber: 4g | Sugar: 33g | Vitamin A: 287IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!

2 Comments

  1. HI Meissas, would love to have a recipe for Cinnamon Raisin Bread. I love your bread recipes so I thought i would ask’

    Thank You
    Grace

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating