If you love the cozy comfort of banana bread but crave something a little more decadent, this Chocolate Banana Bread Recipe is going to become your new best friend in the kitchen. The rich cocoa powder paired with melty semisweet chocolate chips turns simple banana bread into a luscious, chocolatey treat that satisfies both your sweet tooth and your desire for a moist, tender crumb. Trust me, once you try this recipe, you’ll want to bake it again and again for breakfast, snack time, or even dessert!
Ingredients You’ll Need
Gathering ingredients for this Chocolate Banana Bread Recipe is delightfully simple. Each component plays a special role — from the ripe bananas adding natural sweetness and moisture, to the cocoa powder bringing chocolate depth, and the chocolate chips delivering those irresistible pockets of melty goodness.
- 3 very ripe bananas: The riper, the better for natural sweetness and moisture that keeps the bread tender.
- 2/3 cup granulated sugar: Balances out the bananas and enhances the overall sweetness.
- 1/2 cup unsalted butter (softened): Provides richness and a buttery flavor essential for crumb texture.
- 2 large eggs (lightly beaten, at room temperature): Help bind the ingredients and give structure to the loaf.
- 1/2 tsp vanilla extract: Adds warmth and depth to the flavor profile.
- 1 cup all-purpose flour (or gluten-free flour): The base that holds everything together; sift for a lighter loaf.
- 1/3 cup natural unsweetened cocoa powder: Infuses the bread with rich chocolate flavor without overpowering the bananas.
- 1 tsp baking soda: Gives the bread a perfect rise and airy texture.
- 1/2 tsp sea salt: Enhances all the other flavors and balances the sweetness.
- 1 cup semisweet chocolate chips (divided): Mixed into the batter and sprinkled on top for gooey chocolate bursts.
How to Make Chocolate Banana Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. This is the perfect temperature that ensures your bread bakes evenly. Then grease a loaf pan (about 9.25 x 5.25 x 2.75 inches) and line it with parchment paper, leaving at least two inches hanging over the sides. This little trick makes removing the loaf a breeze once it’s baked and cooled.
Step 2: Cream Butter and Sugar
Using a stand mixer with a paddle attachment or a hand mixer, cream together the softened butter and sugar until light and fluffy. This step is key for a tender texture. Once combined, add the lightly beaten eggs and mix just until incorporated to avoid overworking the batter.
Step 3: Incorporate Bananas and Vanilla
Now it’s time to bring in the star — mashed bananas. Add them to your wet mixture along with the vanilla extract. Mix just until blended. Those bananas add incredible moisture and natural sweetness, making every bite irresistibly soft.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking soda, and sea salt. Sifting is important here to avoid any clumps and ensure a smooth batter. Slowly add the dry ingredients to the wet mixture, mixing on medium-low speed just until incorporated. A few lumps are perfectly fine — overmixing will make your bread tough, and we definitely don’t want that.
Step 5: Fold in Chocolate Chips and Bake
Fold in 3/4 cup of those semisweet chocolate chips gently with a spatula. Transfer the batter into your prepared loaf pan and sprinkle the remaining 1/4 cup of chocolate chips on top for a gorgeous, melty finish. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this point is pure happiness.
Step 6: Cool and Enjoy
Once out of the oven, let the bread rest in the pan for 10 minutes. Then carefully lift the loaf out by the parchment paper edges and place it on a wire rack to cool completely or until just warm. The warm, chocolate-banana scent alone will have you reaching for a slice in no time!
How to Serve Chocolate Banana Bread Recipe
Garnishes
This Chocolate Banana Bread Recipe is wonderful on its own, but you can easily dress it up! Try a light dusting of powdered sugar or a drizzle of melted chocolate over the top. Fresh berries or a spread of creamy nut butter also make delightful toppings that add a fresh or savory touch.
Side Dishes
Pairing this bread with a hot cup of coffee or tea makes for a perfect cozy moment. For brunch, serve alongside scrambled eggs and fresh fruit to balance the sweetness. A dollop of whipped cream or a scoop of vanilla ice cream can turn this bread into an indulgent dessert.
Creative Ways to Present
Want to impress guests or add some flair? Slice the bread thickly and toast it lightly, then spread with cream cheese or yogurt and a sprinkle of toasted nuts. Or cut it into cubes and skewer with fruit and marshmallows for a playful sweet kabob at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep your leftover bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay moist and delicious for up to 3 days, perfect for quick snacks or breakfast on the go.
Freezing
This Chocolate Banana Bread Recipe freezes beautifully. Wrap the loaf or individual slices in plastic wrap and then foil for double protection. It’s best consumed within 2 months. When you want a bite, thaw at room temperature or gently warm in the microwave.
Reheating
To bring back that fresh-baked feeling, pop slices in the toaster or microwave for 15 to 20 seconds. If you prefer it warm with a bit of crispness, a quick toast brings out the chocolate flavor beautifully and makes the bread taste like it just came out of the oven.
FAQs
Can I use less sugar in the Chocolate Banana Bread Recipe?
Yes! You can reduce the sugar slightly to suit your taste, especially if your bananas are super ripe and sweet. Just keep in mind that sugar contributes to moisture and texture, so don’t cut too much or the bread might turn out drier.
What if I don’t have semisweet chocolate chips?
No worries! You can substitute with dark, milk, or even white chocolate chips depending on your preference. Each will add a different flavor twist but still keep that melty chocolate goodness.
Can I make this recipe gluten-free?
Absolutely. Substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s a 1-to-1 conversion blend to get the best texture without additional adjustments.
How ripe should the bananas be?
The bananas should be very ripe — think brown spots all over the peel — since they’re sweeter and softer, which makes the bread wonderfully moist and flavorful.
Can I add nuts to the Chocolate Banana Bread Recipe?
Definitely! Chopped walnuts or pecans add a lovely crunch that complements the softness of the bread and melts chips. Fold in about 1/2 cup along with the chocolate chips during mixing.
Final Thoughts
This Chocolate Banana Bread Recipe is one of those nostalgic treats that feels like a hug in food form. Whether you’re sharing it with loved ones or indulging in a quiet moment alone, it’s comforting, chocolatey, and simply irresistible. I promise once you bake this, it’ll become a staple in your recipe collection. So roll up your sleeves, grab those ripe bananas, and get ready to enjoy some seriously delightful bread!
Print
Chocolate Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices (1 loaf)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious chocolate banana bread combines the natural sweetness of ripe bananas with rich cocoa and semisweet chocolate chips, resulting in a moist and flavorful loaf. Perfect for breakfast or as a comforting snack, it’s easy to prepare using simple ingredients and baked to perfection in the oven.
Ingredients
Wet Ingredients
- 3 very ripe bananas, mashed (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
Dry Ingredients
- 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
Chocolate Chips
- 1 cup semisweet chocolate chips, divided (3/4 cup + 1/4 cup)
Instructions
- Prepare the Pan: Preheat the oven to 350°F. Grease a 9.25 x 5.25 x 2.75-inch loaf pan and line it with parchment paper, ensuring at least a two-inch overhang on the sides to facilitate easy removal of the loaf after baking.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream together the softened butter and granulated sugar until smooth and well combined. Add the lightly beaten eggs and mix briefly to combine. Then, mix in the mashed bananas and vanilla extract until blended.
- Mix Dry Ingredients: In a separate large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and sea salt. Add these dry ingredients to the wet mixture and mix on medium-low speed until just combined. The batter should be slightly lumpy to avoid a tough loaf; do not overmix.
- Add Chocolate Chips and Transfer Batter: Fold 3/4 cup of the semisweet chocolate chips gently into the batter using a spatula. Pour the mixture into the prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top for a nice finishing touch.
- Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Check doneness starting at 55 minutes to prevent over-baking.
- Cool and Serve: Allow the banana bread to rest in the pan for 10 minutes. Then, carefully lift the loaf out using the parchment paper overhang and transfer it to a cooling rack. Serve the bread at room temperature or slightly warm for the best taste and texture.
Notes
- Ensure bananas are very ripe for maximum sweetness and flavor.
- Use room temperature eggs and softened butter to help ingredients combine smoothly.
- Do not overmix the batter to avoid a dense and tough texture.
- Line the loaf pan with parchment paper to easily remove the bread after baking.
- Check the bread for doneness with a toothpick at 55 minutes to avoid overbaking.
