Chocolate Banana Bread: Moist, Rich, and Packed with Cocoa Flavor

About This Recipe

Chocolate Banana Bread is the ultimate twist on a classic banana loaf. It’s soft, rich, deeply chocolaty, and studded with sweet banana flavor. If you’ve got overripe bananas and a craving for chocolate, this is the recipe you want.

Whether you're enjoying a slice with your morning coffee or serving it as a casual dessert, this loaf never disappoints. It's dense but tender, chocolatey without being too sweet, and it stays moist for days.

Why This Recipe Works

This isn’t just banana bread with cocoa added—it’s designed to balance the moisture from bananas, the richness of cocoa, and the sweetness from chocolate chips to create a perfect bite every time.

Here’s what makes this version special: - **Super moist texture** from bananas and oil - **Bold chocolate flavor** from cocoa and chips - **One-bowl recipe** for easy cleanup - **Freezer-friendly** and perfect for make-ahead baking - **Kid-friendly** and adult-approved

Ingredients You’ll Need

Dry Ingredients:

- 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - 1 teaspoon baking soda - ½ teaspoon salt

Wet Ingredients:

- 2 large eggs - 3 medium overripe bananas, mashed (about 1¼ cups) - ½ cup brown sugar - ¼ cup granulated sugar - ½ cup neutral oil (like canola or vegetable) - 1 teaspoon vanilla extract

Add-ins:

- ¾ cup semisweet chocolate chips (plus more for topping) - Optional: ½ teaspoon espresso powder (to enhance chocolate) - Optional: ½ cup chopped walnuts or pecans

How to Make Chocolate Banana Bread

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Combine Wet Ingredients

In a large mixing bowl, mash the bananas until mostly smooth. Add eggs, brown sugar, granulated sugar, oil, and vanilla. Whisk until fully combined and smooth.

Step 3: Sift in Dry Ingredients

Place a sifter or mesh strainer over the bowl and sift in flour, cocoa powder, baking soda, and salt. Stir gently with a spatula or wooden spoon until just combined—do not overmix.

Step 4: Add Chocolate Chips

Fold in the chocolate chips and optional nuts or espresso powder. The batter will be thick and rich. Pour it into the prepared loaf pan and smooth the top.

Step 5: Add More Chocolate

For extra decadence, sprinkle a handful of chocolate chips on top of the batter before baking. This gives the bread a gooey chocolate top that melts into every bite.

Step 6: Bake

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not raw batter). Ovens may vary, so begin checking around 50 minutes.

Step 7: Cool and Slice

Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for clean edges.

Tips for Success

- **Use overripe bananas** with plenty of black spots—they're sweeter and more flavorful - **Sift cocoa powder** to avoid clumps and ensure smooth batter - **Do not overmix** once dry ingredients are added—this keeps the bread tender - **Let it cool fully** before slicing for the best structure - **Double the batch**—this freezes perfectly and disappears fast!

Make-Ahead & Storage

This chocolate banana bread keeps well and tastes even better the next day.

- Store at room temperature, tightly wrapped, for up to 4 days - Refrigerate to extend freshness (warm slices before serving) - Freeze whole or in slices wrapped in plastic, then foil—freeze for up to 2 months

Serving Suggestions

Chocolate banana bread is delicious on its own, but here are a few ways to serve it:

- Warm with a pat of butter or spread of peanut butter - Topped with whipped cream or a scoop of vanilla ice cream - As part of a brunch spread with fruit and coffee - Sliced thin and toasted for a crispy edge

Flavor Variations

This recipe is flexible and fun to customize. Try one of these tasty spins:

- **Peanut Butter Swirl**: Drop spoonfuls of peanut butter on top before baking and swirl with a knife - **Coconut Chocolate**: Add ½ cup shredded coconut to the batter - **Mocha Banana Bread**: Stir in espresso powder and top with coffee glaze - **Double Chocolate**: Use dark cocoa powder and bittersweet chocolate chips for a rich, intense loaf

Frequently Asked Questions

Can I use frozen bananas?

Yes. Let frozen bananas thaw completely and drain off any excess liquid before mashing and using in the recipe.

Can I use whole wheat flour?

Yes, but it will make the loaf denser. Use half all-purpose and half whole wheat for better texture.

Can I make this vegan?

Yes. Use flax eggs (2 tbsp flaxseed + 6 tbsp water), dairy-free chocolate, and plant-based oil. It works great with almond or soy milk if needed for moisture.

Why did my bread sink?

This can happen if the loaf was underbaked or if the batter was overmixed. Be sure to check doneness with a toothpick and avoid stirring too long after adding flour.

Final Thoughts

If you're a fan of banana bread and chocolate, this Chocolate Banana Bread is the best of both worlds. Moist, rich, and full of comforting flavor, it’s a foolproof treat that everyone loves—from picky kids to chocolate-craving adults.

Whether you enjoy it for breakfast, dessert, or a midday snack, it’s one of those recipes you’ll make again and again. Don’t let those overripe bananas go to waste—bake a loaf today and watch it disappear slice by slice.

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