The ULTIMATE banana bread! Chocolate lovers will instantly fall in love with this easy quick bread.
Prep time: PT10M
Cook time: PT50M
Total time: PT60M
Rating
4.75 stars (1339 reviews)
Keywords
banana, chocolate
Ingredients
1 cup all-purpose flour
1/2 cup Dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
3 large brown bananas ((1 1/2 cups mashed))
1/4 cup unsalted butter, (melted and slightly cooled)
1/4 cup canola (vegetable oil, or melted coconut oil)
3/4 cup packed light brown sugar
1 large egg, (at room temperature)
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, (divided)
Categories
Bread
Cuisine
American
Steps
Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
Stir the dry ingredients into the wet ingredients, don't overmix. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don't want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Nutitrion
Serving Size: 1 serving
Calories: 311 kcal
Carbohydrates: 39 g
Protein: 4 g
Fat: 15 g
Saturated Fat: 8 g
Cholesterol: 25 mg
Sodium: 201 mg
Sugar: 25 g
Unsaturated Fat: 9 g
Reviews
Susan on 2026-08-07 (5 stars): Made this today. Love it warm! Will be making this on repeat!
Karen on 2026-08-02 (5 stars): SO SO good!! Neither the chocolate or the banana gets lost to the other, the salt sparkle is a lovely taste, rich, moist (even 1 banana short). The right sweetness, easy, delicious! LOVE this, thank you!!
Jazmyn on 2026-07-29 (5 stars): Made this for the first time today and I'm in love. I used coconut oil instead of vegetable and honestly, I forgot how good coconut oil is in baking. It added a taste that I don't even know how to explain. I didn't make the bread as a loaf as I didn't have the right pan so I used a brownie/cake pan instead. It was done after 30min at 350 degrees fahrenheit. It was a perfect mix between tasting like chocolate cake and tasting like banana bread. I also added a hint of cinnamon and nutmeg and topped the bread with an oat crumble mix before baking. Turned out amazing. I would bake this multiple more times. Love this recipe!
My mom did say it tasted very rich, which I personally love.
Tara Healy on 2026-07-21 (5 stars): I have made this many times and it is always a big hit. One thing - I find 4 bananas is the perfect number, comes out incredibly moist. I also add some butterscotch chips.
Shelley Cameron on 2026-07-17 (5 stars): I have made this fabulous bread so many times I cannot count them all. When I am getting together with friends this is the baking they want me to bring. I've also used this same recipe to make muffins and they have turned out great as well. Thank you for this recipe as it is my "go to" whenever I am asked to bring baking to any event. Great recipe!!
Josephine R on 2026-07-14 (5 stars): Beautifuly flavorful, moist, decadant cake. I use Dutch process cocoa for an extra dark, rich chocolate flavor. I also bake in a Bain Marie for 1 hour and remove and bake another 15 minutes on oven's wire rack for an extra moist cake with zero chance of over browning the bottom. I cover with a thin layer chocolate ganache, after cake cools, chocolate chips and any dairy heated with butter added off heat. This thin layer keeps cake extra moist. I have baked this cake at least 15 times, adding my own twists. I share with anyone I run into. Thank you for this amazing recipe, the cakes makes me look like an A+ baker, a notch on my belt 😊
Judy on 2026-07-13 (5 stars): Best chocolate banana bread I have ever had. This recipe is a keeper.
Sam on 2026-07-07 (5 stars): I just left a comment but the rating didn't log.
Nancy Banana on 2026-06-26 (5 stars): This is the best recipe for chocolate banana bread! Actually it’s better as muffins.
Dori on 2026-06-14 (5 stars): Eat best best. I subbed 1/4 white sugar and 1/2 brown sugar so good!
