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 (1330 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
Dori on 2026-06-14 (5 stars): Eat best best. I subbed 1/4 white sugar and 1/2 brown sugar so good!
FaeBW on 2026-05-25 (5 stars): My whole family loved it! I loved that it’s not dry and so tasty. Thank you! This is definitely being kept in my repeat recipes!
Jazz on 2026-05-20 (5 stars): This is my favorite. Best chocolate banana bread. I made this the last few years. I have substituted egg for flax seed and just egg for someone who was plant based at the time. I have also substituted for almond flour mixed with a little coconut flour. I replaced brown sugar for coconut sugar. And recently I have had success replacing with Gluten free 1 to 1 baking flour. love your original recipe when I don't have to tweak it to share with others. I do love saving it it in the freezer for later. Thanks so much. Everyone who has tried has enjoyed this recipe.
Kimberly Aguirre on 2026-05-13 (5 stars): I’ve tried this a few times and every time, I get the same reaction. Yummmm. My husband says this is his favorite item for me to bake. It’s so moist and chocolatey. It’s not overly dense. Chocolate and banana in every bite.
Michelle on 2026-05-04 (5 stars): Superb! I made a double batch and wish I had tripled it to share with more friends. I will definitely use this recipe from now own.
nikkie on 2026-04-27 (5 stars): wonderful! i made this tonight out of desperation (finals week, no sweets in my apartment, bananas were on their way out), and so i didnt have any chocolate chips. it was still great! im excited to make it again and play around with toppings. very forgiving recipe!
Marie on 2026-04-20 (5 stars): My very picky teenage daughter absolutely loves this bread. She will eat it for breakfast, for lunch, for a snack. I typically add 1/4 cup of plain nonfat Greek yogurt and break up a lindt 83% dark chocolate bar instead of chocolate chips.
