Chocolate Banana Bread is the ultimate treat that combines rich, indulgent flavors with wholesome goodness. Moist, tender banana bread meets decadent chocolate for a dessert that feels both comforting and luxurious. The natural sweetness of ripe bananas pairs perfectly with the deep, velvety cocoa, creating a harmony of flavors that’s hard to resist. Each slice is packed with fiber and potassium, making it a guilt-free indulgence you can enjoy any time of day.
With just 20 minutes of prep and an hour in the oven, this recipe is as easy as it is delicious. The aroma of warm chocolate and bananas filling your kitchen is pure bliss. The bread’s soft, fluffy texture contrasts beautifully with the occasional gooey chocolate pockets, making every bite a delightful experience. Perfect for breakfast, dessert, or a midday snack, this loaf is sure to become a household favorite.
Ingredients for Chocolate Banana Bread
- 1 ½ cups (395 g) mashed over-ripe bananas (typically 3 large or 4 small bananas)
- ½ cup canola or vegetable oil (or substitute with melted coconut oil)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- ⅔ cup (150 g) full-fat sour cream (or substitute with Greek yogurt)
- 2 large eggs, lightly beaten (room temperature preferred)
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ cup (50 g) natural unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 1 ½ cups (170 g) semisweet chocolate chips (plus extra for sprinkling on top, optional)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch bread pan with baking spray or grease and flour (tap out excess flour). Set aside.
- In a large mixing bowl, combine the mashed bananas, oil, granulated sugar, brown sugar, and sour cream. Stir until well-combined.
- Add the eggs and vanilla extract to the banana mixture. Stir well to incorporate.
- In a separate medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well-combined.
- Add the flour mixture to the banana mixture. Stir gently by hand until ingredients are about 50% combined.
- Add the chocolate chips and continue stirring until the ingredients are fully combined (avoid over-mixing).
- Pour the batter into the prepared bread pan. Scatter additional chocolate chips on top, if desired.
- Bake on the center rack of the oven for 65-75 minutes, or until the top springs back when touched or a wooden skewer inserted into the center comes out clean or with a few moist crumbs (no wet batter).
- Allow the bread to cool in the pan for 10-15 minutes. Carefully turn it out onto a cooling rack to cool completely before slicing and serving. Enjoy!
How to Store and Reheat Your Chocolate Banana Bread
To keep your chocolate banana bread fresh, store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply warm individual slices in the microwave for 10-15 seconds or toast them lightly for a crispy edge.
Delicious Toppings and Serving Ideas
Elevate your chocolate banana bread by adding a dollop of whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream. For a nutty twist, sprinkle chopped walnuts or pecans on top before baking. Serve it warm with a cup of coffee or tea for the ultimate treat.
Time-Saving Tips for Busy Bakers
Save time by mashing your bananas in advance and storing them in the fridge until you’re ready to bake. Use a stand mixer to combine wet ingredients quickly, and measure out dry ingredients the night before. If you’re short on time, skip the extra chocolate chips on top—it’ll still taste amazing!
Recipe Variations to Try
Swap out the semisweet chocolate chips for dark chocolate or white chocolate for a different flavor profile. Add a teaspoon of cinnamon or a pinch of espresso powder to enhance the chocolatey richness. For a healthier option, substitute half the oil with unsweetened applesauce and use whole wheat flour instead of all-purpose.
Essential Equipment for Perfect Banana Bread
Make sure you have a sturdy 9×5-inch loaf pan for even baking. A silicone spatula is great for gently folding in ingredients, and a digital kitchen scale ensures precise measurements. Don’t forget a cooling rack to prevent the bread from becoming soggy as it cools.
Chocolate Banana Bread
Ingredients
- 1 ½ cups mashed over-ripe bananas this is typically 3 large or 4 small bananas for me
- ½ cup canola or vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar firmly packed
- ⅔ cup full-fat sour cream
- 2 large eggs lightly beaten, room temperature preferred
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup natural unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 1 ½ cups semisweet chocolate chips plus additional for sprinkling on top, if desired
Instructions
- Arrange oven rack to center of oven and preheat oven to 350F (175C) and grease a 9×5 bread pan with baking spray or grease and flour (tap out excess flour). Set aside.
- In a large mixing bowl, combine mashed bananas, oil, sugars and sour cream and stir until well-combined.
- Add eggs and vanilla extract and stir well.
- In a separate, medium-sized bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt until well-combined.
- Add flour mixture to banana mixture and stir gently by hand until ingredients are about 50% combined. Add chocolate chips and continue to stir until ingredients are completely combined (don’t over-mix).
- Pour batter into prepared bread pan and scatter additional chocolate chips over the surface, if desired.
- Transfer to center rack of 350F (175C) oven and bake for 65-75 minutes or until top of cake springs back when touched or a wooden skewer inserted into the center of the bread comes out clean or with a few moist crumbs (no wet batter).
- Allow to cool in pan for 10-15 minutes, then carefully (pan will still be hot!) turn out onto a cooling rack to cool completely before slicing and serving. Enjoy!