This post may contain affiliate links. Please read our disclosure policy.

Decadent chocolate banana bread is a simple quick bread. It’s studded with chocolate chips and is loaded with chocolate flavor!

Chocolate banana bread is a delicious variation of classic Banana Bread. This simple quick bread makes three mini loaves, so you can freeze some for later, or share it with friends!

Chocolate banana bread sliced on cutting board.

Double Chocolate Banana Bread

Have you ever wondered what to do with those over-ripe bananas sitting on your counter? I have the perfect solution for you—make this moist chocolate banana bread!

If you love chocolate as I do, then you’ll love the combo found in adding chocolate to this classic recipe. We’ve always loved Banana Bread, but adding chocolate makes it even better!!!

It is perfectly chocolaty but still has a hint of banana flavor. Plus the bananas make it extra moist. It’s an easy quick bread recipe you are sure to love!

Dry ingredients in bowl for banana bread.

How to Make Chocolate Banana Bread

Not only is this chocolate banana bread recipe decadent, but it is also super simple to make. You don’t even need a mixer. And because it’s a quick bread, no yeast is required.

PREP. Preheat oven to 350°F. Grease 3 small 3 x 5¾-inch loaf pans; set aside. 

DRY INGREDIENTS. In a small mixing bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.

WET INGREDIENTS. In a large mixing bowl, whisk together oil, melted butter, brown sugar, egg, mashed bananas, and vanilla till well blended. 

Add the dry ingredients to the banana mixture with ¾ cup of chocolate chips. Stir till just combined and divide between the 3 loaf pans.

BAKE. Sprinkle the remaining ¼ cup of chips on top of the loaves. Bake for 30-35 minutes or till the toothpick inserted in the middle comes out clean.

Cool for 5-10 minutes in pans, then remove to cooling racks to cool completely. 

Wet ingredients in bowl for chocolate banana bread recipe.

Variations

This easy chocolate banana bread is perfect, but you can change it up to your liking!

  • Chocolate chips. white chocolate chips, milk chocolate chips, peanut butter chips, butterscotch chips, or a variety combination of white, milk, and semi-sweet chips.
  • Nuts. chopped pecans or walnuts.
Chocolate banana bread recipe in loaf pan.

Recipe Tips

Quick bread tips.

  • Do not overmix. Mix wet and dry ingredients separately to avoid overmixing. Then, when the two are added together, mix just enough to incorporate them.
  • Don’t overbake. Check the bread about 5 minutes before the suggested bake time. If the top looks set, use a wooden skewer or toothpick to insert it into the center. If it comes out clean, or with a few moist crumbs, it’s done. Otherwise, continue to bake.
  • Prevent burning. Tent a piece of tin foil over the top of the bread if the top has baked, but the center is still not done.
  • Make muffins. Bake at 350°F for 18-22 minutes or bake mini muffins for 12-15 minutes.
  • Larger loaves. If you use a larger 9×5-inch loaf pan increase the bake time to about 45 minutes. 
  • Cooling. Let the bread cool inside the bread pan for about 10 minutes before you remove it to finish cooling it on a wire rack.

Bananas. There is no such thing as a banana that is too ripe to use in bread. The more black and brown the peels are, the better. The center should be very soft. 

Cocoa powder. Be sure to use unsweetened natural cocoa powder. In a pinch, you can use dutch process cocoa powder, but since it is alkaline it may react a bit differently than the more acidic natural cocoa powder.

Serving Idea. This quick bread makes a great addition to breakfast or served as a snack. You can even serve a thick slice with a scoop of Vanilla Ice Cream for dessert.  

Chocolate banana bread close up image on cutting board.

How to Store

STORE. Wrap double chocolate banana bread in plastic wrap and store it in a cake dome, an airtight container, or a gallon bag.

FREEZE. This bread also freezes well. Let it cool completely before wrapping it in plastic wrap and again with aluminum foil or a freezer-safe bag for up to 4 months.

Close up image of chocolate banana bread recipe.

Recipe FAQ

Why is my banana bread wet?

If you use too much banana in the recipe it can keep the bread wet. Even when fully baked, the bread will be damp and sticky. Another reason is that it was stored before it was fully cooled.

Why does my banana bread sink after baking?

Be sure to measure the correct amount for the ingredients, particularly the flour and the baking powder/baking soda. Another factor is ensuring that the center of the bread is fully cooked.

For more Banana Bread Recipes, check out:

Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
5 from 8 votes

Chocolate Banana Bread Recipe

By: Lil’ Luna
Decadent chocolate banana bread is a simple quick bread. It's studded with chocolate chips and is loaded with chocolate flavor!
Servings: 12
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes

Ingredients 

  • 1 cup all-purpose flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil (I used canola)
  • 1/4 cup unsalted butter melted
  • 3/4 cup brown sugar
  • 1 whole egg
  • 3 over ripe bananas mashed
  • 1 1/2 teaspoon vanilla extract
  • 1 cup chocolate chips divided

Instructions 

  • Preheat oven to 350°F. Grease 3 small 3 x 5¾-inch loaf pans; set aside. 
  • In a small mixing bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, whisk together oil, melted butter, brown sugar, egg, mashed bananas, and vanilla till well blended. 
  • Add the dry ingredients to the banana mixture with ¾ cup of the chocolate chips. Stir till just combined and divide between the 3 loaf pans.
  • Sprinkle the remaining ¼ cup of chips on top of the loaves. Bake for 30-35 minutes or till the toothpick inserted in the middle comes out clean.
  • Cool for 5-10 minutes in pans, then remove to cooling racks to cool completely. 

Video

Notes

Recipe inspired by Two Peas & Their Pod

Nutrition

Calories: 254kcal, Carbohydrates: 35g, Protein: 2g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 12mg, Sodium: 198mg, Potassium: 132mg, Fiber: 2g, Sugar: 22g, Vitamin A: 150IU, Vitamin C: 0.1mg, Calcium: 47mg, Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

5 from 8 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments

  1. Linda Fewkes says:

    I have made banana bread for 50 yrs, never heard of chocolate banana bread. I’m excited to try this, thanks

  2. Olivia says:

    5 stars
    I’m so glad I found this recipe because this chocolate banana bread is amazing! Super easy to make too, thank you!!

  3. Kristen says:

    5 stars
    I love banana bread and I love chocolate so this was absolutely perfect for me.

  4. jess says:

    5 stars
    Yum, yum, yum, this is the most delicious banana bread that I have made in a long time! thank you for sharing this amazing recipe!

  5. Michelle Jump says:

    I would like to bake it in a 9×5 pan How much more time do I need to add?

    1. Kristyn Merkley says:

      It might take closer to an hour. I would just start checking it around the 45 min mark, then you can add more time.

  6. Ashley Bird says:

    5 stars
    We loved this! We made mini muffins and they were so good! They are so moist and my husband and 2 year old gobble them up! Definitely making these again…great way to use up ripe bananas!!

  7. pamela says:

    yes i want to know would this work in a 9×5 loaf pan

    1. Kristyn Merkley says:

      Should be 🙂 Haven’t tried, but it may need to cook a little longer!

  8. Jennifer Lifford says:

    5 stars
    SO good!! Love your idea to use a variety of different flavored chips.

  9. Paige Cassandra Flamm says:

    How have I lived this long and still have never made CHOCOLATE banana bread? This seems like something that needs to be remedied soon!

    Paige
    http://thehappyflammily.com

    1. Kristyn Merkley says:

      Yes, it does!! It is so good!!