Chocolate Banana Bread Recipe

Name: Chocolate Banana Bread Recipe
Prep time: 10 min
Cook time: PT-483962H48M12S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; 2 teaspoons baking powder; ½ teaspoon sea salt; 1 ½ cups mashed ripe bananas (about 3 medium bananas); 1 large egg, room temperature; ¼ cup unsalted butter, melted; ¼ cup canola oil; 1 cup light brown sugar, packed; 1 teaspoon vanilla extract; 1 cup semisweet chocolate chips (divided); ½ cup chopped walnuts (optional)

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The first time I made chocolate banana bread, it was purely out of necessity. A few overripe bananas sat on my counter, and rather than waste them, I decided to bake something. What emerged from my oven was an unbelievably moist, rich, and chocolatey loaf that instantly became a family favorite.

This easy chocolate banana bread recipe is a perfect choice for beginner bakers. It requires minimal effort, basic pantry ingredients, and yields bakery-quality results. The combination of ripe bananas and chocolate creates a deep, indulgent flavor, while the simple mixing process ensures a foolproof bake.

Why This Recipe is Special

Beginner-friendly – No complicated techniques, just mix and bake.

Perfectly moist – The blend of bananas, oil, and butter guarantees a tender crumb.
Rich chocolate flavor – Cocoa powder and chocolate chips make this irresistible.
Customizable – You can add nuts, swap flours, or make it dairy-free.

Great use of ripe bananas – No waste, just deliciousness.

Ingredients and Their Roles

Dry Ingredients

Flour – The base of the bread, providing structure. All-purpose works best, but whole wheat or gluten-free flour can be used.
Cocoa powder – The key to deep chocolate flavor. Use unsweetened cocoa powder for the best results.

Baking powder – Helps the bread rise and become fluffy.
Salt – Enhances the flavors and balances the sweetness.

Wet Ingredients

Bananas – Naturally sweet and moist, they create a soft texture. Overripe bananas work best.

Egg – Acts as a binder and adds richness.
Butter & Oil – A mix of melted butter and oil ensures a tender, moist crumb. Canola oil or melted coconut oil work well.
Brown sugar – Adds sweetness and extra moisture. You can use coconut sugar for a natural alternative.

Vanilla extract – Enhances the overall flavor.

Add-Ins

Chocolate chips – Large semisweet chocolate chips melt into gooey pockets of chocolate. Use dark chocolate for a richer taste.
Walnuts (optional) – Adds crunch and complements the chocolate. Feel free to swap with pecans or leave them out.

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. If you have time, sift them together for an ultra-light texture.

Step 3: Mash Bananas and Combine Wet Ingredients

In a large mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter, oil, vanilla, and egg. Mix well, then whisk in the brown sugar until fully combined.

Step 4: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix—stop as soon as no dry streaks remain. Stir in ¾ cup of the chocolate chips and walnuts if using.

Step 5: Transfer to Pan and Add More Chocolate

Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips over the top for extra decadence.

Step 6: Bake Until Perfection

Bake for 50-60 minutes or until a toothpick inserted into the center comes out with just a few crumbs (not wet batter). Begin checking at 50 minutes.

Step 7: Cool and Enjoy

Let the bread cool in the pan for 15 minutes before transferring it to a wire rack. Slice and enjoy warm or at room temperature.

Beginner Tips and Notes

Avoid overmixing – Stir until just combined; too much mixing leads to dense bread.
Check your bananas – They should be speckled with brown spots but not completely black.

Don’t skip the cooling step – It helps the bread set and improves texture.
Use parchment paper – Lining the pan makes removal easier and prevents sticking.
Customize it – Try adding peanut butter, shredded coconut, or dried fruit for a twist.

Serving Suggestions

Breakfast treat – Toast a slice and spread with peanut butter or butter.
Dessert upgrade – Serve warm with a scoop of vanilla ice cream.
Chocolate overload – Drizzle with melted chocolate or Nutella.

With coffee or tea – A perfect afternoon snack with a cup of coffee or chai.

Storing and Freezing

Room temperature – Keep in an airtight container for up to 3 days.
Refrigeration – Store in the fridge for up to 5 days, wrapped tightly.

Freezing – Wrap slices in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge.

Ready to Bake?

I’d love to hear how your chocolate banana bread turns out! Leave a comment with your experience or any tweaks you made. Happy baking!

FAQ About Chocolate Banana Bread

Can I use regular cocoa powder instead of Dutch-processed cocoa?

Yes, but Dutch-processed cocoa gives a richer, smoother chocolate flavor. If using regular cocoa powder, the bread may have a slightly more acidic taste.

What can I use instead of canola oil?

You can swap canola oil with melted coconut oil, vegetable oil, or even applesauce for a lower-fat option.

Why is my banana bread dry?

Dry banana bread usually happens when too much flour is added. Always spoon flour into your measuring cup and level it off instead of scooping directly from the bag.

Can I make this into muffins instead of a loaf?

Absolutely! Divide the batter into a muffin tin and bake at 350°F for about 20-25 minutes or until a toothpick comes out clean.

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