Why You’ll Love This Recipe

This chocolate banana bread takes the comfort of traditional banana bread to the next level. The combination of ripe bananas and melted chocolate creates an irresistible flavor that’s both sweet and rich. The bread is incredibly moist thanks to the bananas, while the chocolate adds a touch of indulgence. It’s easy to make, requires simple ingredients, and is a great way to use up overripe bananas. Whether served warm with a cup of coffee or as a treat any time of day, this bread is sure to satisfy your cravings.

Ingredients

3 ripe bananas, mashed
1/2 cup unsalted butter, melted
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips (semi-sweet or dark)
1/4 cup milk (or dairy-free alternative)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the ripe bananas with a fork until smooth.
Stir in the melted butter, brown sugar, eggs, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the chocolate chips, saving a small handful to sprinkle on top of the batter before baking.
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle the remaining chocolate chips on top for a chocolatey finish.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean (or with a few moist crumbs).
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Servings: 10-12 slices
Prep Time: 10 minutes
Cook Time: 55-60 minutes
Cooling Time: 10 minutes

Variations

Double Chocolate: Add an extra 1/4 cup of chocolate chips to the batter for an even more indulgent chocolate flavor.
Nutty Banana Bread: Stir in chopped walnuts or pecans for a crunchy contrast to the soft bread.
Fruity Twist: Add in dried fruit like raisins, cranberries, or chopped dried apricots for a sweet surprise in each bite.
Spicy Banana Bread: Incorporate a pinch of cinnamon or nutmeg into the batter for an added warmth and depth of flavor.

Storage/Reheating

Storage: Store your chocolate banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 1 week.
Freezing: This banana bread freezes well. Wrap it tightly in plastic wrap and then in aluminum foil, or store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Reheating: To reheat, place individual slices in the microwave for about 10-15 seconds or warm them in the oven at 300°F (150°C) for about 10 minutes.

FAQs

1. Can I use a different type of flour for this recipe?

Yes, you can use whole wheat flour or gluten-free flour as a substitute for all-purpose flour. If using gluten-free flour, make sure it’s a 1:1 substitute.

2. Can I make this recipe without chocolate chips?

Yes, if you prefer a less sweet banana bread, you can leave out the chocolate chips, or you can replace them with chopped nuts, dried fruit, or other mix-ins.

3. Can I use frozen bananas?

Absolutely! Frozen bananas work just as well as fresh ones. Just make sure to thaw them before mashing.

4. How can I make this recipe dairy-free?

To make this banana bread dairy-free, substitute the butter with coconut oil, and use a dairy-free milk alternative (such as almond or oat milk) instead of regular milk.

5. How do I know when the banana bread is done?

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, you can cover it loosely with aluminum foil.

6. Can I double the recipe?

Yes, you can easily double the recipe and bake it in two loaf pans, or use a larger 10×5-inch pan. Just adjust the cooking time slightly (it may take a bit longer to bake).

7. Can I add other types of chocolate to the recipe?

Yes, feel free to experiment with milk chocolate, dark chocolate, or even white chocolate chips. You can also swirl in melted chocolate for a marbled effect.

8. How should I store leftover banana bread?

Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, place it in the fridge for up to a week, or freeze for up to 3 months.

9. Can I add more sugar if I like my banana bread sweeter?

If you like your banana bread on the sweeter side, feel free to increase the sugar by 2-3 tablespoons, or use a sweeter variety of chocolate chips.

10. Can I make this recipe with a hand mixer?

Yes, you can use a hand mixer to combine the wet ingredients, but be careful not to overmix the batter once the dry ingredients are added to avoid tough banana bread.

Conclusion

Chocolate Banana Bread is a delightful and indulgent twist on the classic banana bread, perfect for chocolate lovers. The moist, tender texture from the bananas combined with the richness of the chocolate creates a satisfying treat for any occasion. Whether you’re baking it for breakfast, dessert, or a snack, this recipe is sure to become a crowd favorite. Give it a try and enjoy the sweet, chocolatey goodness!