Chocolate Banana Bread Recipe

Got a few overripe bananas hanging around? Don’t toss ’em just yet! This Chocolate Banana Bread recipe turns those spotty bananas into a moist, chocolatey loaf loaded with melty chocolate chips. It’s an easy, cozy sweet treat the whole family will love, and the perfect excuse to make a loaf whenever that banana stash starts getting a little too ripe!

Easy Chocolate Banana Bread Recipe

Banana bread just screams comfort, doesn’t it? There’s something downright homey about pulling a warm loaf of homemade banana bread from the oven, especially when it’s packed with ripe, sweet bananas and has that wonderfully moist, tender texture we all love. And let’s be honest, it’s also one of the best ways to put those overripe bananas sitting on the counter to good use!

My family loves banana bread in pretty much every form, and I can’t say I blame them. Whether it’s creamy and cozy banana pudding bread, tender banana muffins or decadent Reese’s peanut butter banana bread, there’s never much left after it hits the kitchen counter. This chocolate banana bread is another family favorite, combining the classic flavor of homemade banana bread with rich chocolate and plenty of chocolate chips. It’s easy enough for a lazy weekend bake but special enough to serve for breakfast, brunch or an afternoon treat. Grab those spotty bananas and let’s get baking!

Key ingredients you’ll need to make moist Chocolate Banana Bread: (Scroll down for full printable recipe card and quantities.)

Flour – All purpose flour forms the base of the banana bread batter.
Fresh Bananas – Ripe bananas give this bread its signature flavor.
Sugar – A combination of granulated sugar (white sugar) and light brown sugar for sweetness.
Cocoa Powder – Dark unsweetened cocoa powder or dutch process cocoa for a deep chocolate flavor.
Leavening – Baking soda gives rise to the batter while baking.
Salt – Salt balances the flavor.
Whole Eggs – Large eggs stabilize the batter.
Liquid – Buttermilk for moisture.
Chocolate Chips – Semi sweet chocolate chips for a double chocolate flavor.
Butter – Melted butter for richness.
Flavoring – Vanilla extract enhances the flavor.

ingredients-to-make-chocolate-banana-bread

How to Make the BEST Chocolate Banana Bread Recipe

Heat Oven and Prepare Pan – Preheat oven to 350°F. Spray a 9×5-inch loaf pan with baking spray.
Sift Dry Ingredients – Whisk together flour, cocoa, baking soda and salt.
Wet Ingredients – In a separate bowl use a fork to mash bananas. Stir in buttermilk, granulated sugar, brown sugar, butter, egg and vanilla.
Combine – Add wet to dry ingredients, stir by hand with a large spoon or spatula until fully moistened. (Or using an electric mixer).
Fold in Chocolate Chips – Stir in 3/4 cup chocolate chips.
Transfer to Pan – Spread batter into prepared loaf pan. Sprinkle top with reserved chocolate chips.
Oven – Bake until a toothpick inserted into the center shows moist crumbs.
Serve – Cool in pan for 15 minutes then remove to a cooling rack to cool completely.

Kitchen Equipment to Make Chocolate Chip Banana Bread

Electric mixer. You can use a stand mixer fitted with the paddle attachment or a hand mixer.
Balloon whisk.
Measuring cups and measuring spoons.
Large bowl, medium bowl, small bowl.
Large 9×5-inch or 10-inch loaf pan.
Wire rack.

Recipe Variations, Tips and Substitutions

Chocolate Chips – You can use semi-sweet chips, dark chocolate chips or milk chocolate chips in this banana bread recipe. You can also use more than 1/4 cup on top. You could even swap half out for peanut butter chips.
Nuts – You could add 1 cup of chopped nuts along with the chocolate chips. Try walnuts, peanuts or pecans.
Cocoa Powder – 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 unsweetened cocoa powder on hand you can use instead, when doing so, the chocolate flavor isn’t quite as intense.
Butter – You can use salted butter or unsalted butter. You could also replace melted butter with vegetable oil.
Buttermilk – You could use sour cream in place of buttermilk.
Pan Options – As you can see in the images, I baked this banana bread in a non-stick metal 9×5-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.
Test Before Removing from the Oven – Always test the thickest portion of the bread with a toothpick or cake tester prior to removing from the oven. Look for moist crumbs.
Serving Options – You can serve this quick bread at room temperature, chilled or warm with a scoop of vanilla ice cream for dessert.

Storage and Leftovers

Leftovers – You can store this chocolate banana bread at room temperature in an airtight container, wrapped in plastic wrap or aluminum foil for up to 3 days. You can store it in the refrigerator for up to 5 days.
Reheating – While it’s not necessary to reheat chocolate banana bread, you can if you wish. Reheat in individual servings in the microwave.
Freezer – This chocolate banana bread freezes well and can be kept for up to 3 months in the freezer. Thaw in the fridge just before serving.

More Banana Recipes to Make

Meringue topped Old Fashioned Banana Pudding.
A delicious fresh Banana Cake frosted with a luscious cream cheese frosting.
Crispy Banana Fritters are perfect for brunch, dessert or an afternoon pick-me-up.
Banana Pudding Cupcakes are a viral Pinterest sensation.
Banana Pudding Lush is a fusion dessert you’ll love.
Mile High Banana Cream Pie is proof no skimpy pies are allowed in my kitchen.
Make-ahead Frozen Chocolate Peanut B utter Banana Bites perfect for after school snacking.
You may also enjoy this Mixed Berries and Banana Smoothie from Food Network.

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: