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Chocolate Banana Bread Recipe

This fudgy Chocolate Banana Bread is easy to make, extra chocolatey (with both cocoa and chocolate chips), and stays moist for days. Ripe bananas help to sweeten the bread and giving it a rich banana flavor. Enjoy this for breakfast or dessert, or wrap up a loaf to share with a friend!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Bread, Breakfast
Cuisine: American
Calories: 334
Ingredients Method Notes

Ingredients
  

  • 3 very ripe bananas mashed with a fork (about 1 3/4 cups)
  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs lightly beaten, at room temperature
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour or gluten-free flour
  • 1/3 cup natural unsweetened cocoa powder such as Hershey’s
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup semisweet chocolate chips divided into 3/4 cup and 1/4 cup

Method
 

  1. Prepare – Preheat the oven to 350°F. Grease a 9.25 x 5.25 x 2.75-inch loaf pan and line it with a sheet of parchment paper. There should be at least two inches of overhang on the sides to help you lift out the loaf once it’s done baking.
  2. Mix the wet ingredients – In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together 1/2 cup butter and 2/3 cup sugar. Add 2 lightly beaten eggs and mix just to combine. Mix in 3 mashed bananas and 1/2 tsp vanilla until blended.
  3. Sift the dry ingredients – In a second large bowl, sift together 1 cup flour, 1/3 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Add the dry ingredients to the wet and mix on medium-low speed until just incorporated. The batter will be a little lumpy, and that’s ok. Do not over-mix or your loaf will be tough.
  4. Fold – Use a spatula to fold in 0.75 cup of the chocolate chips. Transfer the batter to the prepared loaf pan and sprinkle the remaining 0.25 cup of the chocolate chips over the top. Bake for 55 to 65 minutes, until a toothpick inserted into the center, comes out clean.
  5. Bake – Let the banana bread rest in the pan for 10 minutes, then gently lift the parchment paper to transfer the loaf to a cooling rack. Serve the banana bread at room temperature or when it is slightly warm to the touch.

Notes

Storage: Chocolate Banana Bread stays moist for 3-4 days at room temperature. Bake your bread and let it cool completely before storing.
  • To Refrigerate: Wrap it in plastic wrap or an airtight container, and store it in the refrigerator for up to a week.
  • To Freeze: Tightly wrap your chocolate banana bread in plastic wrap and then place it in an airtight container or zip-top bag to prevent freezer burn and freeze for up to 3 months. When you are ready to enjoy this tasty bread, unwrap it and let it sit on the counter at room temperature for a few hours or overnight in the fridge to thaw.