If you crave the nostalgia of homemade banana bread but want to amp up the indulgence, Chocolate Banana Bread is about to be your new obsession. Picture this: incredibly moist, rich loaf studded with pockets of melty chocolate chips and the deep flavor of ripe bananas, all swirled together in a quick, no-fuss recipe. Whether it’s a breakfast treat, afternoon pick-me-up, or a late-night snack, Chocolate Banana Bread is a crowd-pleaser you’ll want to bake on repeat.

Chocolate Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

The true magic of this Chocolate Banana Bread comes from its blend of simple, familiar ingredients. Every item in the list pulls its weight, creating an irresistibly soft crumb, deep chocolate flavor, and just the right hint of sweetness.

Ripe Bananas: The riper, the better—those brown spots mean ultra-moist bread and a bigger banana flavor punch!
Unsalted Butter, melted: Adds richness and keeps the crumb velvety soft.
Brown Sugar: Contributes a lovely caramel note and additional moisture.
Granulated Sugar: Balances the brown sugar and sweetens the loaf just right.
Large Eggs: Bind everything together, making the bread tender and cohesive.
Vanilla Extract: Just a teaspoon deepens all the flavors for a classic, homey finish.
All-Purpose Flour: Forms the sturdy base that holds all the chocolate goodness.
Unsweetened Cocoa Powder: Lends a bold chocolate flavor—Dutch-processed or natural both work.
Baking Soda: Ensures a lovely, well-risen loaf with a gentle crumb.
Salt: Don’t skip it! Salt brings balance and enhances every other flavor.
Sour Cream or Greek Yogurt: Adds tang and extra moisture, keeping Chocolate Banana Bread ultra-soft for days.
Chocolate Chips: Fold in plenty for gooey chocolate pockets, and don’t be shy sprinkling more on top before baking.

How to Make Chocolate Banana Bread

Step 1: Preheat and Prepare the Pan

Start by warming your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal; a little prep ensures the loaf pops out beautifully and bakes evenly.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk the mashed bananas, warm melted butter, brown sugar, and granulated sugar. The mixture should be smooth and fragrant, with the sugars fully dissolved—this is the flavor backbone of your Chocolate Banana Bread.

Step 3: Add Eggs and Vanilla

Crack in the eggs and pour in the vanilla extract, giving everything a good stir until seamless and glossy. This step ensures the bread will hold together and have that dreamy, cake-like texture.

Step 4: Combine Dry Ingredients

In another bowl, lightly whisk the flour, cocoa powder, baking soda, and salt. Mixing these separately guarantees the baking soda and salt are distributed perfectly, giving you an even rise and no bitter bites.

Step 5: Bring Wet and Dry Together

Gradually add your dry mixture to the wet banana blend. Stir gently—overmixing can make the bread tough. You’ll see a luscious chocolate batter come together, thick but scoopable.

Step 6: Fold in Sour Cream and Chocolate Chips

Add the sour cream (or Greek yogurt) and chocolate chips, folding by hand until just combined. This step keeps the bread moist and distributes those chocolate gems throughout the loaf.

Step 7: Pour and Top

Scoop the batter into your prepared loaf pan and smooth the top. Scatter a handful of extra chocolate chips for bakery-style flair—they’ll melt into glossy puddles as it bakes.

Step 8: Bake to Perfection

Place the pan in the oven and bake for 55–65 minutes. The bread is ready when a toothpick emerges with a few moist crumbs (avoid overbaking). Let it cool in the pan for 10 minutes, then transfer to a wire rack so it finishes cooling with a crisp crust.

How to Serve Chocolate Banana Bread

Garnishes

Take your Chocolate Banana Bread up a notch with a dusting of powdered sugar, a drizzle of melted chocolate, or even a dollop of whipped cream. These simple additions bring a festive touch for brunches or special occasions.

Side Dishes

A warm slice shines with a side of fresh berries, a scoop of vanilla yogurt, or a steaming cup of coffee. If you’re feeling decadent, try it as the base for a dessert sundae with ice cream and extra chocolate sauce!

Creative Ways to Present

Turn your loaf into thick slices for French toast, cut into cubes for a chocolatey bread pudding, or serve mini slices on a breakfast board. Chocolate Banana Bread’s moist crumb makes it endlessly versatile, perfect for fun presentations at get-togethers or picnics.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, wrap your Chocolate Banana Bread tightly in plastic wrap or store in an airtight container. It’ll keep wonderfully at room temperature for up to 3 days without drying out.

Freezing

Yes, you can freeze Chocolate Banana Bread! Slice it or freeze the whole loaf—either way, wrap it well in plastic followed by foil. Store it for up to 2 months and thaw overnight at room temperature for best results.

Reheating

For that just-baked warmth, pop a slice in the microwave for about 10–15 seconds or heat in a 300°F (150°C) oven for a few minutes. Add a smear of butter for next-level indulgence!

FAQs

Can I use frozen bananas for this recipe?

Absolutely! Thaw and drain any excess liquid from the frozen bananas before mashing. They work perfectly and even amp up the banana flavor in your Chocolate Banana Bread.

What if I don’t have sour cream?

Greek yogurt makes a lovely substitute, keeping the bread moist and tender. You can even use plain regular yogurt if that’s what you have on hand.

Is it okay to use oil instead of butter?

Yes, you can swap in an equal amount of neutral oil, like canola or vegetable oil. The texture will be just as moist, though you might miss a hint of buttery flavor.

Can I add nuts to this Chocolate Banana Bread?

Definitely! Chopped walnuts or pecans add a delightful crunch and pair beautifully with both banana and chocolate. Fold in about 1/2 cup with the chocolate chips if desired.

How do I know when my bread is done?

Check with a toothpick in the center of the loaf—if it comes out mostly clean with just a few moist crumbs (not wet batter), your Chocolate Banana Bread is ready to cool and slice!

Final Thoughts

Chocolate Banana Bread is the kind of cozy, quick bread that delivers maximum flavor with minimal effort—and plenty of opportunities to make it your own. From your first bite of its deep chocolate crumb and melty chips, you’ll see why this recipe is a must-bake (and re-bake). Grab those ripe bananas, and treat yourself to a slice—you’ll be so glad you did!

Chocolate Banana Bread Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10 slices) 1x
Diet: Vegetarian

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Description

Indulge in the rich, decadent flavors of this Chocolate Banana Bread. Moist and chocolatey, this loaf is perfect for breakfast or dessert!

Ingredients

Scale

For the bread:

1 cup mashed ripe bananas (about 2–3 bananas)
1/2 cup unsalted butter, melted
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream or Greek yogurt
3/4 cup chocolate chips (plus extra for topping)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
Mix wet ingredients: In a large bowl, whisk together the mashed bananas, melted butter, brown sugar, and granulated sugar until well combined. Add the eggs and vanilla extract, mixing until smooth.
Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined.
Add final ingredients: Fold in the sour cream and chocolate chips until evenly distributed. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with extra chocolate chips if desired.
Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.