Name: Chocolate Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup Dutch process cocoa; 1 tsp baking soda; 1/2 tsp sea salt; 3 ripe bananas, mashed; 1/4 cup unsalted butter, melted; 1/4 cup canola or coconut oil; 3/4 cup light brown sugar; 1 large egg; 1 tsp pure vanilla extract; 1 cup semisweet chocolate chips, divided

Jump to Recipe·Leave a Review

This Chocolate Banana Bread is a rich, ultra-moist, and indulgent quick bread that satisfies every chocolate lover’s cravings. Loaded with ripe bananas, Dutch process cocoa, and plenty of melty chocolate chips, this is a recipe I like to make when I need something comforting, sweet, and totally irresistible.

Chocolate Banana Bread

Why I Love This Recipe

I’ve tried dozens of banana bread recipes, but this one is on another level. It’s deeply chocolatey thanks to Dutch process cocoa and a generous amount of chocolate chips—some mixed in and some sprinkled on top. The use of both oil and butter creates a loaf that stays soft and moist for days. I also love the subtle kick of sea salt that enhances the sweetness and brings out the chocolate flavor even more. It’s easy, delicious, and the kind of treat I can enjoy any time of day—breakfast, afternoon snack, or late-night dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
Dutch process cocoa
baking soda
sea salt
ripe bananas, mashed
unsalted butter, melted
canola or coconut oil
light brown sugar
egg
pure vanilla extract
semisweet chocolate chips

Directions

I start by heating my oven to 350°F and greasing a 9×5-inch loaf pan with nonstick spray.
In one bowl, I whisk together the dry ingredients: flour, cocoa, baking soda, and sea salt.
In a separate large bowl, I mash the bananas with a fork and stir in the melted butter, oil, brown sugar, egg, and vanilla until smooth.
I gently stir the dry mixture into the wet mixture, being careful not to overmix. Then I fold in ¾ cup of the chocolate chips.
I pour the batter into the prepared pan and sprinkle the remaining chocolate chips on top.
I bake the bread for 50 to 65 minutes, checking with a toothpick at the 50-minute mark. If it comes out mostly clean (melted chocolate is okay), it’s done.
Once out of the oven, I let the loaf cool in the pan for 15 minutes, then remove it and let it cool on a wire rack.
Finally, I slice and enjoy!

Servings and timing

This recipe makes 1 loaf, which I usually cut into 12 slices.
Prep time: 10 minutes
Cook time: 50–65 minutes
Total time: About 1 hour and 5 minutes

Variations

I sometimes add a swirl of peanut butter or Nutella for an extra treat.
If I’m feeling fancy, I’ll toss in chopped pecans or walnuts for crunch.
For a healthier twist, I’ve swapped the oil for Greek yogurt or unsweetened applesauce—both work well.
Muffin lovers: I’ve made these in muffin form by reducing the bake time to around 18–22 minutes.

Storage/Reheating

I keep the loaf wrapped tightly in plastic wrap at room temperature for up to 4 days. It stays soft and delicious.
To freeze, I wrap the cooled loaf in plastic wrap and then in foil, and store it in the freezer for up to 1 month. I thaw it at room temperature before slicing.
To reheat a slice, I pop it in the microwave for about 10–15 seconds to bring back that fresh-out-of-the-oven warmth and melty chocolate chips.

FAQs

How ripe should the bananas be for banana bread?

I like to use bananas that are heavily speckled or completely brown. The riper they are, the sweeter and more flavorful the bread will be.

Can I use regular cocoa powder instead of Dutch process cocoa?

Yes, but Dutch process gives a much richer chocolate flavor. If I only have regular cocoa on hand, I’ll still make it—it’ll still be delicious, just a little less intense.

Can I make this recipe into muffins?

Absolutely! I spoon the batter into muffin tins and bake at 350°F for about 18–22 minutes. It makes a perfect grab-and-go snack.

Can I make it dairy-free?

Yes! I use coconut oil instead of butter and a dairy-free chocolate chip brand. The result is still rich and moist.

What can I use instead of oil?

I’ve had great success replacing the oil with Greek yogurt or unsweetened applesauce. It changes the texture just slightly but keeps the bread moist.

Conclusion

This Chocolate Banana Bread is everything I want in a baked treat—easy to make, full of rich chocolate flavor, and soft and moist every time. It’s become a staple in my kitchen, and once I tried it, I never looked back at plain banana bread. Whether I make it for my family, friends, or just for myself, it always disappears fast.