If you’ve ever found yourself torn between your love for moist, classic banana bread and the irresistible pull of rich, fudgy chocolate, this Chocolate Banana Bread is your happy solution. This recipe packs the full cozy flavor of ripe bananas with a double dose of chocolate, making each bite delightfully decadent yet familiar. Whether you’re baking for breakfast, snack, or a crowd-pleasing dessert, this loaf always prompts those “Can I have another slice?” moments. One taste, and it’s clear why Chocolate Banana Bread has a way of disappearing faster than you expect!

Chocolate Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

This delightful loaf owes its magical flavor and luscious texture to a careful mix of simple, everyday ingredients. Each component serves a special role: from giving the bread structure and moisture, to infusing bold chocolate notes and an extra pop of sweetness.

Ripe bananas: The riper, the better—spotty bananas mean maximum sweetness and moisture for your chocolate banana bread.
Granulated sugar: Adds light sweetness and helps tenderize the crumb.
Brown sugar: Lends a hint of caramel flavor and extra softness.
Unsalted butter (melted): Creates a rich, moist loaf while allowing those banana and chocolate flavors to shine through.
Large eggs: Bind everything together for structure and a tender bite.
Vanilla extract: Enhances both the chocolate and banana flavors in this dreamy loaf.
All-purpose flour: Forms the foundation, balancing fluffiness and density in the bread.
Unsweetened cocoa powder: The secret to a deep chocolate color and flavor; choose high-quality for the best results.
Baking soda: Gives the bread its lovely rise and soft crumb.
Salt: Balances sweetness and sharpens chocolate notes.
Sour cream or Greek yogurt: Adds a gentle tang and keeps the bread supremely moist.
Chocolate chips (plus extra for topping): For melty pockets of chocolate in every slice; sprinkling some on top makes things extra decadent.

How to Make Chocolate Banana Bread

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C), ensuring it’s ready and waiting for your batter. Grease a standard 9×5-inch loaf pan or line it entirely with parchment paper for the simplest removal—it’s a quick step that helps produce neat, bakery-worthy slices later on.

Step 2: Mix the Wet Ingredients

In your largest mixing bowl, whisk together the mashed bananas, both sugars, melted butter, eggs, and vanilla extract. What you’re aiming for is a smooth, golden base that smells like caramelized banana heaven. This easy mixture forms the backbone of all that lovely flavor and moisture for your chocolate banana bread.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together your flour, unsweetened cocoa powder, baking soda, and salt. Sifting isn’t just an old-fashioned trick—it actually breaks up cocoa clumps and gives you a lighter, more evenly mixed loaf. Every little cocoa particle gets the chance to shine!

Step 4: Bring Wet and Dry Together

Add the dry mixture to the banana mixture, stirring until just combined. No need to overthink it—stop as soon as you can’t see streaks of flour. This keeps your bread from turning gummy or tough. Now, gently fold in your sour cream (or Greek yogurt) and chocolate chips, making sure everything is just evenly incorporated.

Step 5: Fill, Top, and Bake

Pour the batter into your prepared loaf pan and smooth out the top with a spatula. If you’re feeling a little extra, scatter some additional chocolate chips over the surface—they’ll bake up into gooey, glossy pools of chocolate. Slide your pan onto a center oven rack and bake for 55 to 65 minutes. Your kitchen will start to smell amazing about halfway through! The bread is done when a toothpick poked in the center comes out mostly clean, with just a few moist crumbs clinging on.

Step 6: Cool Before Slicing

Let the chocolate banana bread cool in its pan for about 10 minutes—just enough time for it to firm up and release from the sides. Then, transfer to a wire rack to cool completely. Waiting can be the hardest part, but it helps lock in moisture and slice neatly when you’re ready to enjoy.

How to Serve Chocolate Banana Bread

Garnishes

For an eye-catching finish, dust your chocolate banana bread with a flurry of powdered sugar, or drizzle with a bit of melted chocolate for a truly dessert-worthy treat. A few slices of fresh banana or a handful of chopped nuts scattered on top brings color and crunch.

Side Dishes

This bread is dreamy alongside a scoop of vanilla ice cream for dessert, or simply spread with chilled butter or cream cheese at breakfast. Pair it with a hot mug of coffee, chai, or even a glass of cold milk to bring the flavors into sharp, delicious focus.

Creative Ways to Present

If you’re sharing with guests, slice the loaf into thick hunks and fan them out on a pretty platter. For brunch or potlucks, try cutting the loaf into mini cubes and threading them onto skewers with berries for a playful bite-sized presentation. Or, turn slightly stale slices into French toast—the cocoa and banana shine in this creative second act.

Make Ahead and Storage

Storing Leftovers

To keep your chocolate banana bread as moist and chocolatey as day one, wrap it tightly in plastic wrap or store in an airtight container at room temperature. It’ll stay fresh for up to three days on the counter, and longer if you move it to the fridge.

Freezing

This loaf is exceptionally freezer-friendly! Let the bread cool completely, then double-wrap slices or the whole loaf in plastic wrap followed by aluminum foil. Frozen, it stays delicious for up to three months. To thaw, bring it to room temperature in its wrapping—it’ll taste just as good as fresh-baked.

Reheating

If you like your chocolate banana bread warm and melty, zap individual slices in the microwave for about 15 seconds, or heat in a toaster oven until the chocolate just starts to glisten. Serve immediately for that fresh-from-the-oven taste.

FAQs

Can I use frozen bananas for this chocolate banana bread?

Absolutely! Just thaw them thoroughly and drain any excess liquid before mashing. Frozen bananas bake up wonderfully moist and actually help intensify the banana flavor in your bread.

What type Dessert, Snack

Unsweetened natural cocoa powder is perfect for this recipe. If you prefer a deeper, almost brownie-like flavor, try Dutch-processed cocoa, but keep in mind that it might produce a slightly denser crumb.

Can I substitute the sour cream or Greek yogurt?

Yes, you can use either option interchangeably—or try plain whole milk yogurt in a pinch. These ingredients ensure your chocolate banana bread stays tender and never dry.

How do I know when my bread is done baking?

Check for doneness at the 55-minute mark by inserting a toothpick into the center of the loaf. You want a few moist crumbs sticking to it, but no gooey batter. Ovens can vary, so keep a close eye after 55 minutes.

Can I add nuts or other mix-ins?

Definitely! Chopped walnuts, pecans, or even peanut butter chips are fantastic additions. Fold them in gently with the chocolate chips for extra texture and flavor in your chocolate banana bread.

Final Thoughts

I’m convinced that once you taste this chocolate banana bread, it’ll become your new go-to for breakfast treats, afternoon pick-me-ups, or simple homemade gifts. Every bite brings that nostalgic banana bread comfort with a chocolatey twist no one can resist. Whip up a loaf today and let the compliments roll in!

Chocolate Banana Bread Recipe

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4.9 from 25 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the rich and chocolatey goodness of this delectable Chocolate Banana Bread. Moist and flavorful, this easy-to-make treat is perfect for any time of day.

Ingredients

Scale

For the bread:

1 cup mashed ripe bananas (about 2–3 bananas)
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsalted butter (melted)
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream or Greek yogurt
1/2 cup chocolate chips (plus extra for topping, optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Mix wet ingredients: In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla until well combined.
Combine dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined.
Add mix-ins: Fold in the sour cream and chocolate chips.
Bake: Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with extra chocolate chips if desired. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

Use overripe bananas for the best flavor and sweetness.
Add walnuts or peanut butter chips for variation.
Store tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American