Chocolate Banana Bread

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This double chocolate banana bread recipe is irresistibly moist and intensely chocolatey. Chocolate banana bread is easy to make in one bowl and will become your favorite way to use overripe bananas! 

front view of a loaf of Chocolate Banana with four slices cut out


What would you get if  banana bread and brownies had a baby?  Answer: this chocolate banana bread! 

Seriously this is the best chocolate banana bread recipe ever. It’s irresistibly moist and intensely chocolatey and has an almost brownie-like texture while retaining a tender crumb. Utter perfection in loaf-form. 

This double chocolate banana bread is easy to make in one bowl and will become your favorite way to use overripe bananas! 

overhead photo of 4 slices of Chocolate Banana Bread

Chocolate Banana Bread: Ingredients & Substitutions 

Let’s discuss the ingredients used in this chocolate banana bread recipe, as well as possible substitutions. 

  • Salted butter. Unsalted butter works equally well. You can substitute up to half of the butter (¼ cup) with canola oil or even applesauce if you would like. For a dairy-free version use vegan butter (like Earth Balance) or coconut oil (however coconut oil will leave the bread with a little coconut flavor)!
  • Overripe Bananas. Buy some extra bananas and let them get extra brown just to make this recipe! If you use under-ripe bananas (yellow or greenish) your bread will lack moisture and sweetness.  
  • Granulated sugar. regular white granulated sugar and organic cane sugar work well in this recipe. 
  • Light brown sugar. If you want a little more molasses flavor you may use dark brown sugar instead. Coconut sugar also works well. 
  • All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour. I have not tried all-purpose gluten-free flour so if you do report back and let me know how it goes. 
  • Unsweetened cocoa powder. Choose your favorite variety. For extra-dark chocolate banana bread use dark cocoa powder. 
  • Cinnamon. The little touch of cinnamon in this chocolate banana bread recipe makes it extra special, you can omit it but I don’t recommend it! 
  • Chocolate chips. choose your favorite variety and darkness: milk chocolate, semi-sweet, dark, even white chocolate chips or peanut butter chips can be used to spice things up. 
overhead photo of the ingredients in this Chocolate Banana Bread recipe

How to make Chocolate Banana Bread

This chocolate banana bread recipe is easy to make in one bowl – but to ensure your success we’ll walk through the process step-by-step and don’t forget to watch the video!

Combine wet ingredients

Begin by whisking together the wet ingredients in a large bowl. Then add the granulated sugar and brown sugar and until combined and the mixture is smooth.

two photos showing how to make Chocolate Banana Bread

Add dry ingredients

Next, add flour, baking powder, baking soda, sea salt and cinnamon and stir until the mixture is smooth and uniform throughout.

Fold in chocolate chips

Once the batter is smooth, gently fold in the chocolate chips (or your mix-ins of choice),

two photos showing how to make chocolate banana bread

Bake

Pour the batter into a prepared loaf pan and bake until the top is set and a cake tester inserted in the center comes out clean or with a few moist crumbs. 

You can also make chocolate banana muffins or chocolate chip banana muffins instead of bread!

Cool

Let the double chocolate banana bread cool in the baking pan on a wire rack for at least 30 minutes.

Then, after 30 minutes use a knife to release the sides of the bread from the pan if necessary and remove the chocolate banana bread from the pan. Transfer it to the wire cooling rack and let cool completely.

two photos showing how to make Chocolate Banana Bread

Serve

Once cooled, slice the chocolate banana bread and serve! Here are some serving suggestions: 

Store

Store any leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. 

How to freeze chocolate banana bread:

To freeze, individually wrap slices in plastic wrap an d store them in an airtight container in the freezer. That way you can pull out a slice at a time to enjoy. You can also wrap entire loaves and store them in a freezer-friendly plastic bag or container. 

overhead photo of a loaf of Chocolate Banana Bread with 4 slices cut out

Recipe FAQs

How do I make my banana bread more moist?

If this bread isn’t moist it’s likely your loaf was over-baked. Bake for a shorter amount of time. Also make sure to use full-fat ingredients and don’t make substitutions.

Can bananas be too ripe to use in banana bread?

Even black bananas can be used to make this chocolate banana bread! Just make sure they are not moldy.

front photo of two slices of Chocolate Banana Bread

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Double Chocolate Banana Bread Recipe

Laura
This double chocolate banana bread recipe is irresistibly moist and intensely chocolatey. Chocolate banana bread is easy to make in one bowl and will become your favorite way to use overripe bananas! 
5 from 24 votes
Course bread, Breakfast, brunch, Dessert
Cuisine American
Servings 12 Slices
Calories 324
Prep Time5 minutes
Cook Time55 minutes
Cooling1 hour
Total Time2 hours

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F.
  • Grease a 9×5” loaf pan, set aside.
  • In a large bowl, whisk together melted butter, bananas, eggs and vanilla. Stir until combined.
  • Add granulated sugar and brown sugar. Stir until combined and the mixture is smooth.
  • Add flour, cocoa powder, baking soda, sea salt and cinnamon to the wet mixture and stir until the mixture is smooth and uniform throughout.
  • Gently fold in the chocolate chips.
  • Pour batter into the prepared loaf pan.
  • Bake on the lower rack in the preheated oven for 50-60 minutes, or until the top is set and a toothpick inserted in the center of the bread comes out with a few moist crumbs.
  • Cool in the baking pan on a wire rack for at least 30 minutes.
  • Use a knife to release the sides of the bread from the pan if necessary.
  • After 30 minutes, remove the chocolate banana bread from the pan and transfer it to the wire cooling rack and let cool completely.
  • Once cooled, slice and serve.

Video

Notes

Store

Store any leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

How to freeze chocolate banana bread:

To freeze, individually wrap slices in plastic wrap an d store them in an airtight container in the freezer. That way you can pull out a slice at a time to enjoy. You can also wrap entire loaves and store them in a freezer-friendly plastic bag or container.

Ingredient Substitutions

  • Salted butter. Unsalted butter works well. You can substitute up to half of the butter (¼ cup) with canola oil or even applesauce if you would like. For a dairy-free version use vegan butter (like Earth Balance) or coconut oil (however coconut oil will leave the bread with a little coconut flavor)!
  • Granulated sugar. regular white granulated sugar and organic cane sugar work well in this recipe. 
  • Light brown sugar. If you want a little more molasses flavor you may use dark brown sugar instead. Coconut sugar also works well. 
  • All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour. I have not tried all-purpose gluten-free flour so if you do report back and let me know how it goes. 
  • Unsweetened cocoa powder. Choose your favorite variety. For extra-dark chocolate cupcakes use dark cocoa powder. 
  • Chocolate chips. choose your favorite variety and darkness: milk chocolate, semi-sweet, dark, even white chocolate chips or peanut butter chips can be used to spice things up. 

Nutrition

Serving: 1slice (1/12 of recipe) | Calories: 324kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 270mg | Potassium: 311mg | Fiber: 4g | Sugar: 27g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

If you like this recipe, try these: 

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 




latest recipes

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

Recipe Rating




16 Comments

  1. 5 stars
    Followed this recipe exactly and this was amazing! Moist and chocolatey with extra bursts when you bite into a chocolate chip.

  2. 5 stars
    This is an amazing recipe, I did switch the AP flour to a 1-1 gluten free flour. I did add an extra egg and it turned out amazing, moist and light, and so chocolatey. I also used Hershey dark cocoa powder. I made a second recipe and added about a half cup of peanut butter, it also turned out amazing. Thank you for your recipe!

  3. 5 stars
    Made this recipe just yesterday and I don’t think I’d make banana bread any other way! It was moist and just what I needed for my chocolate cravings. Bringing half the loaf to share with the rest of my family. Thank you!