Moist Chocolate Banana Bread Recipe with Fudgy Chocolate Chips

Decadent chocolate banana bread is an easy quick bread, studded with chocolate chips and bursting with rich chocolate flavor.

Chocolate banana bread is a tasty twist on classic banana bread. This straightforward quick bread recipe yields three small loaves—perfect for sharing or freezing for later.

Double Chocolate Banana Bread

If you have overripe bananas on the counter, this moist chocolate banana bread is a perfect solution. Adding cocoa and chocolate chips gives the familiar banana loaf a deeper, richer flavor while the bananas keep the crumb tender and moist.

This loaf strikes a balance between chocolate and banana: the cocoa provides an indulgent base and the fruit flavor still shines through. It’s a simple quick bread recipe that doesn’t require yeast or a mixer, and it’s easy to adapt to your preferences.

How to Make Chocolate Banana Bread

This recipe is straightforward and quick to assemble. Prep and bake times are short, and no special equipment is required.

PREP: Preheat the oven to 350°F. Grease three small 3 x 5¾-inch loaf pans and set aside.

DRY INGREDIENTS: In a small bowl, whisk together 1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.

WET INGREDIENTS: In a larger bowl, whisk together 1/4 cup vegetable oil, 1/4 cup melted unsalted butter, 3/4 cup brown sugar, 1 whole egg, 3 mashed overripe bananas, and 1 1/2 teaspoons vanilla extract until combined.

Fold the dry ingredients into the wet mixture along with 3/4 cup of the chocolate chips. Stir just until combined—do not overmix. Divide the batter evenly among the three prepared pans.

BAKE: Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the loaves. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool 5–10 minutes in the pans, then transfer to a rack to cool completely.

Variations

Customize this chocolate banana bread to suit your taste:

• Chocolate chips: Swap semi-sweet chips for milk, white chocolate, peanut butter, butterscotch, or a mix of varieties.
• Nuts: Stir in chopped pecans or walnuts for crunch and extra flavor.

Recipe Tips

Quick bread tips to get the best results:

• Do not overmix. Combine wet and dry ingredients separately, then fold together just until incorporated to keep the loaf tender.
• Check doneness early. Begin testing with a toothpick about five minutes before the minimum bake time. If it comes out clean or with a few moist crumbs, the bread is done.
• Prevent burning. If the top browns before the center is fully baked, tent loosely with foil to finish baking.
• Make muffins. Bake at 350°F for 18–22 minutes; mini muffins take 12–15 minutes.
• Larger loaf pans. For a 9×5-inch pan, increase baking time to about 45 minutes.
• Cooling. Let loaves rest in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Bananas: Use very ripe bananas—the darker the peels and the softer the fruit, the better the flavor and moisture they add to the bread.

Cocoa powder: Use unsweetened natural cocoa for best results. Dutch-process cocoa can be used if needed, but it behaves differently due to its alkalinity.

Serving idea: This bread is great for breakfast or an afternoon snack. For dessert, serve a thick slice with a scoop of vanilla ice cream.

How to Store

Store: Wrap cooled loaves in plastic wrap and keep in an airtight container, cake dome, or large resealable bag at room temperature for several days.

Freeze: This bread freezes well. Cool completely, wrap tightly in plastic wrap, then in foil or a freezer-safe bag. Freeze for up to four months. Thaw in the refrigerator or at room temperature before serving.

Recipe FAQ

For more banana bread recipes, check out:

• Bisquick Banana Bread
• Peanut Butter Banana Bread
• Chocolate Chip Banana Bread
• 3 Ingredient Banana Bread
• Banana Nut Bread
• Cream Cheese Banana Bread