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Easy Chocolate Banana Bread Recipe

BySoha

Few things compare to the comfort of freshly baked banana bread, but when you add the rich depth of chocolate, the result is irresistible. This easy chocolate banana bread strikes the perfect balance between moist banana sweetness and indulgent cocoa flavor. It is simple to prepare, wonderfully tender, and perfect for breakfast, dessert, or a cozy afternoon treat.

Ingredients List

  • 3 ripe bananas, mashed
  • 1 cup granulated sugar or coconut sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 cup chocolate chips or chunks
  • 1/2 cup chopped walnuts or pecans (optional)

Step-by-Step Instructions

Prepare the oven and pan

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.

Mash the bananas

In a large bowl, mash the bananas until smooth. A few small chunks are fine for texture.

Mix the wet ingredients

Add melted butter, sugar, eggs, and vanilla extract to the bananas. Whisk until fully combined and glossy.

Combine the dry ingredients

In another bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.

Bring the batter together

Gently fold the dry mixture into the wet ingredients until just combined. Avoid overmixing to keep the bread light and tender.

Add chocolate and nuts

Stir in chocolate chips and nuts if using. Reserve a few chocolate chips to sprinkle on top.

Bake the bread

Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Cool and serve

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice once completely cooled for neat, even pieces.

Cook Time

Prep Time: 15 minutes
Bake Time: 55 to 65 minutes
Total Time: 1 hour 15 minutes

Servings

Makes 10 to 12 slices

Nutritional Information

Calories: 230
Protein: 4 g
Fat: 10 g
Carbohydrates: 32 g
Fiber: 3 g
Sugar: 18 g

Storage Instructions

  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 5 days to extend freshness.
  • Wrap slices individually and freeze for up to 2 months. Thaw at room temperature or warm slightly before serving.

Suggestions

  • Add a swirl of peanut butter or Nutella before baking for a decadent twist.
  • Replace chocolate chips with white chocolate or caramel bits for variation.
  • Serve warm with a glass of cold milk, coffee, or tea.
  • Double the recipe and bake two loaves, one for now and one to freeze for later.

Seasonal Relevance

This recipe fits beautifully into every season. In colder months, it becomes a warming and indulgent bake to pair with hot drinks. During warmer seasons, it makes a delightful afternoon snack or picnic treat that uses up ripe bananas that ripen quickly in the heat.

Conclusion

Easy chocolate banana bread is the kind of recipe that feels both comforting and indulgent. It is moist, rich, and filled with the irresistible aroma of bananas and chocolate. Whether you are baking it for your family, sharing it with friends, or enjoying a quiet slice on your own, this recipe delivers every time.

Easy Chocolate Banana Bread Recipe
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Easy Chocolate Banana Bread Recipe

Recipe by Soha
Servings

10

servings
Prep time

15

minutes
Cooking time

55

minutes
Calories

250

kcal
Total time

1

hour 

10

minutes

Rich, moist, and packed with chocolatey goodness, this Easy Chocolate Banana Bread is a decadent twist on the classic banana bread. Perfect for using up ripe bananas, it’s soft on the inside with a fudgy texture that pairs perfectly with a hot cup of coffee or milk.

Ingredients

  • 1 cup (240 g) ripe mashed bananas (about 2–3 bananas)

  • ½ cup (120 ml) vegetable oil or melted butter

  • ½ cup (100 g) brown sugar

  • ½ cup (100 g) granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 cup (240 g) sourdough starter or ½ cup milk/yogurt (optional for moisture)

  • 1 cup (125 g) all purpose flour

  • ½ cup (60 g) unsweetened cocoa powder

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 cup (170 g) semi-sweet chocolate chips

  • ½ cup (60 g) chopped walnuts or pecans (optional)

Directions

  • Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  • In a large bowl, mash the bananas until smooth.
  • Add oil/butter, sugars, eggs, vanilla, and sourdough starter (if using). Mix until combined.
  • In another bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  • Gradually fold dry ingredients into wet ingredients. Do not overmix.
  • Stir in chocolate chips and nuts if using.
  • Pour batter into the prepared pan and smooth the top.
  • Bake for 50–55 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Video

Notes

  • Replace half the chocolate chips with white or dark chocolate chunks for variation.
  • Store covered at room temperature for 3 days, or refrigerate for up to a week.
  • Freeze slices individually for a quick snack later.
  • For an extra fudgy loaf, sprinkle additional chocolate chips on top before baking.

FAQs

Can I make this recipe gluten free


Yes, you can substitute all purpose flour with a gluten free flour blend. Ensure the blend contains a binder like xanthan gum for the best results.

Can I reduce the sugar in this recipe

Absolutely, reducing the sugar to 3/4 cup still yields a flavorful loaf, especially if your bananas are very ripe.

Why is my chocolate banana bread dry


Overbaking or adding too much flour can make the bread dry. Bake until just done and measure flour accurately.

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