Rich and decadent, this Chocolate Banana Bread can be enjoyed for breakfast or dessert. This quick and easy recipe requires just 10 minutes of prep and results in moist, tender homemade banana bread each time!
Easy Homemade Chocolate Banana Bread
If you like banana bread and you like chocolate, you are going to LOVE this Chocolate Banana Bread! It’s quick and easy to make and OH so good!
This quick bread recipe is adapted from my popular Easy Banana Bread recipe, with just a few tweaks. Most importantly, the addition of cocoa powdered and chocolate chips for that rich, decadent chocolate flavor and slightly fudgy texture. In fact, it’s so chocolatey that it’s almost like you forget you’re eating banana bread!
Chocolate Banana Bread is the perfect way to satisfy your chocolate craving and use up those just too-ripe bananas on the counter at the same time. Do yourself a favor and make a second loaf to keep in the freezer too!
Key Ingredients for the Best Chocolate Banana Bread
Here are a few of the key ingredients in this homemade chocolate banana bread.
- Bananas – You’ll need about 3 medium bananas for this recipe. Be sure to use ones that are ripe or overripe.
- Unsweetened cocoa powder – Gives the rich chocolate flavor to the bread. Be sure to use unsweetened to avoid making it too sugary.
- Baking soda & baking powder – Leavening agents that make the bread nice and soft.
- Chocolate chips – Your favorite semisweet or dark chocolate chips. Save extra for topping the bread!
What Bananas Are Best?
When making any type of banana bread, you want to use overripe bananas – the ones that are yellow with some brown spots. The riper the banana is, the sweeter and more flavorful it will be.
I often freeze bananas when I find them getting a little too overripe on the counter and save them for making banana bread later. Just remember to let them thaw first, so they mash easily!
How to Make Chocolate Banana Bread
This homemade banana bread comes together with less than 10 minutes of work.
1. Prep the pan. Grease a loaf pan and line the sides with parchment paper.
2. Mix the wet ingredients: Mash the bananas with a fork. Add the oil, butter, eggs, milk, and vanilla extract and beat until combined. Beat in the sugar.
3. Add the dry ingredients: In a separate bowl, whisk together the dry ingredients. Add to the wet ingredients. Stir in the chocolate chips.
4. Bake. Pour the batter into the prepared pan and top with chocolate chips. Bake for 60 to 65 minutes. Cool before serving.
Recipe Variations
Here are a few ways to switch up this easy banana bread recipe.
- Skip the chocolate chips. The addition of chocolate chips really gives this bread a more fudgy taste but you can opt not to add them.
- Change up the chocolate chips. You could play around with adding peanut butter chips for a different flavor, or even butterscotch.
- Add some chopped nuts. Chopped pecans or walnuts is also an option, to add some crunch to your bread.
Serving Suggestions
While I would normally classify banana bread as breakfast, this chocolate banana bread is sweet and decadent enough that it can easily be served as a dessert too! If you can, enjoy a slice when it’s still warm from the oven. SO good!
For a heartier slice, add some peanut butter. I love doing this for breakfast. Chocolate, peanut butter, and banana is such a great combo!
How to Store
Leftover chocolate banana bread can be stored at room temperature or in the fridge. At room temperature, it will stay fresh and moist for about 3 days. In the fridge, it will last for up to 5 days.
Either way, keep it stored in an airtight container to prevent it from drying out.
Can I Freeze it?
Yes, this chocolate quick bread freezes well. Allow it to cool completely, then wrap tightly in plastic wrapped and then again in aluminum foil.
Freeze for up to 2 months. Allow it to come to room temperature on the counter, which should take several hours.
Print
Chocolate Banana Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Rich and decadent, this Chocolate Banana Bread can be enjoyed for breakfast or dessert. This quick and easy recipe requires just 10 minutes of prep and results in moist, tender homemade banana bread each time!
Ingredients
- 1 ¼ cup mashed banana (about 3 medium bananas)
- ½ cup (118ml) vegetable oil
- 2 tablespoons (30g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 3 tablespoons (45ml) milk
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (190g) granulated sugar
- 1 cup (140g) all-purpose flour
- ¾ cup (84g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup (224g) chocolate chips (plus a handful more for the top)
Instructions
- Preheat the oven to 350°F. Generously grease a 9-inch loaf pan and set aside. Line the sides of the pan with parchment paper.
- Peel and mash the bananas with a potato masher or fork.
- Combine the bananas with the oil, butter, eggs, milk, and vanilla extract. Beat all the ingredients together until well combined. Add the sugar and beat until incorporated.
- Combine the dry ingredients in a large mixing bowl: flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Whisk to combine. Add the dry ingredients to the bowl and beat just until it starts to combine. Toss in the chocolate chips and stir the mixture with a spatula to finish incorporating the flour. Pour the batter in the prepared pan and sprinkle the top with additional chocolate chips
- Bake at 350°F for 60-65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.
Notes
Recipe Tip: The riper the bananas are, the better flavor it will be. Measure the mashed bananas to make sure you have 1 1/4 cups. More or less will affect the texture and crumb of the bread.
Storage instructions: Keep it stored in an airtight container to prevent it from drying out. It can be stored at room temperature or in the fridge. At room temperature, it will stay fresh and moist for about 3 days. In the fridge, it will last for up to 5 days.
Freezing instructions: Allow it to cool completely, then wrap tightly in plastic wrapped and then again in aluminum foil. Freeze for up to 2 months and defrost to room temperature before serving.
Light and fluffy, very good!
Thank you so much Sara!