Chocolate Banana Bread

This easy Chocolate Banana Bread is a dream come true for chocolate lovers. It’s ultra-moist and tender thanks to the combination of ripe bananas, melted butter, and oil. Dutch process cocoa and semisweet chocolate chips bring deep, rich chocolate flavor, while brown sugar adds sweetness and extra softness. Perfect as a comforting breakfast, a sweet afternoon snack, or a satisfying dessert.

Ingredients

1 cup all-purpose flour
½ cup Dutch process cocoa
1 teaspoon baking soda
½ teaspoon sea salt
3 large brown bananas (about 1½ cups mashed)
¼ cup unsalted butter, melted and slightly cooled
¼ cup canola oil or melted coconut oil
¾ cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, divided

Directions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, mash the bananas with a fork. Add the melted butter, oil, brown sugar, egg, and vanilla extract. Stir until smooth.
Gently stir the dry ingredients into the wet ingredients until just combined—do not overmix.
Fold in ¾ cup of the chocolate chips.
Pour the batter into the prepared loaf pan and sprinkle the remaining ¼ cup of chocolate chips on top.
Bake for 50–65 minutes, or until a toothpick inserted into the center comes out mostly clean (melted chocolate on the toothpick is fine). Begin checking at 50 minutes.
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy while warm or at room temperature.

Nutritional Information (Per serving, approx.)

Calories: 311 kcal
Carbohydrates: 39 g
Protein: 4 g
Fat: 15 g
Saturated Fat: 8 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 7 g
Cholesterol: 25 mg
Sodium: 201 mg
Potassium: 309 mg
Fiber: 4 g
Sugar: 25 g
Vitamin A: 167 IU
Vitamin C: 3 mg
Calcium: 35 mg
Iron: 2 mg

Why This Recipe Works

There are a few key factors that set this chocolate banana bread apart from others:

Ripe Bananas: The darker the banana, the better. Overripe bananas are sweeter, more aromatic, and easier to mash, all of which contribute to the bread’s natural moisture and flavor.
Dutch Process Cocoa: Unlike natural cocoa powder, Dutch cocoa is less acidic and more mellow. It brings a rich, smooth chocolate flavor that complements rather than competes with the bananas.
Chocolate Chips: The chocolate chips melted throughout the loaf add texture and pockets of richness that make every bite more exciting.
Perfect Balance of Fats: The combination of melted butter and oil is crucial. Butter adds depth and flavor, while oil prevents the bread from drying out.
Single Bowl Simplicity: This is a one-bowl recipe (plus one more for the dry ingredients), which means fewer dishes and less mess — a huge win for busy bakers.

Creative Variations to Try

Once you’ve mastered the base recipe, you can easily get creative with add-ins and substitutions:

Nutty Crunch: Add chopped walnuts, pecans, or hazelnuts to the batter or sprinkle them on top for a bit of crunch.
Peanut Butter Swirl: Drop dollops of peanut butter into the batter and swirl it in before baking for a flavor combo that’s always a hit.
Espresso Boost: A teaspoon of instant espresso powder intensifies the chocolate flavor without making the loaf taste like coffee.
Gluten-Free Option: Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend for a gluten-free version that still bakes up moist and tender.
Mini Loaves or Muffins: Turn the batter into muffins or mini loaves for quicker bake times and perfect portion control. Great for school lunches or grab-and-go snacks.

Storage and Make-Ahead Tips

Chocolate banana bread stores beautifully, making it a great option for meal prep or gift-giving.

Room Temperature: Store the cooled loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.
Refrigeration: While not strictly necessary, refrigeration can extend freshness by a couple more days, especially in warmer climates. Just be sure to bring slices to room temperature before serving for the best texture.
Freezing: This bread freezes extremely well. You can freeze the whole loaf or individual slices. Wrap tightly in plastic wrap and aluminum foil, or store in a freezer-safe zip-top bag. It will keep for up to 3 months. To enjoy, thaw overnight in the fridge or reheat individual slices in the microwave.

Serving Suggestions

Chocolate banana bread is versatile in how it can be served. It’s just as good eaten plain as it is dressed up for dessert:

For Breakfast: Pair a warm slice with your morning coffee or tea. A pat of butter or a dollop of Greek yogurt makes it even more satisfying.
As Dessert: Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an easy yet decadent treat.
Snack Time: A slice makes an excellent afternoon pick-me-up or a quick treat to pack in lunchboxes.
Brunch Spread: Add it to a brunch table alongside fruit, muffins, and quiche for a crowd-pleasing sweet option.

Tips for Success

Even though this is a fairly straightforward recipe, a few small adjustments can make a big difference in your final loaf:

Use Overripe Bananas: The blacker the banana skin, the better the result. If your bananas aren’t quite there yet, you can ripen them quickly by baking them (unpeeled) at 300°F for 15–20 minutes.
Don’t Overmix: Stir just until the ingredients are combined. Overmixing can lead to a tough loaf due to gluten development.
Check for Doneness: Because of the chocolate chips, a toothpick may not come out completely clean. Look for moist crumbs rather than raw batter. Start checking at the 50-minute mark to avoid overbaking.
Let it Cool: As tempting as it is to slice right into the loaf, letting it cool for at least 15 minutes helps it firm up and prevents it from crumbling apart.

Nutritional Snapshot

While this bread is certainly on the indulgent side thanks to the chocolate, it’s also surprisingly balanced. With about 311 calories per serving and 4 grams of fiber, it offers more nutritional value than a typical chocolate cake. The potassium from bananas, moderate fat content, and presence of both complex and simple carbs make it a solid option when you want a treat that still offers something back nutritionally.

Conclusion

Chocolate Banana Bread is the best of both worlds — the wholesome, fruity comfort of banana bread and the rich, luxurious appeal of chocolate. It’s easy enough for beginner bakers, customizable for dietary needs or flavor preferences, and versatile enough to serve any time of day. Whether you’re baking it to use up overripe bananas, gifting it to a friend, or simply treating yourself to something sweet, this loaf is guaranteed to deliver.

Its incredible aroma, soft crumb, and chocolatey swirls will win over even those who claim not to like banana bread. And once you’ve had it warm from the oven, you might find yourself purposely letting bananas over-ripen just for an excuse to bake it again.

So go ahead — preheat your oven, mash those bananas, and let the magic happen. Your kitchen (and anyone lucky enough to share the loaf) will thank you.

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