Chocolate banana bread is a simple twist on classic banana bread, with cocoa powder and chocolate chips added for a rich, fudgy chocolate flavor.
If you enjoyed the Classic Banana Bread and you love chocolate, this chocolate banana bread is for you. It’s the final recipe in banana month and just as easy to make as the classic version.
The loaf tastes like chocolate with a gentle banana undertone. Chocolate chips create pockets of melty richness and a slightly fudgy texture without becoming gummy. It’s a perfect companion for your morning coffee or an afternoon snack.
How to make Chocolate Banana Bread
The method is almost identical to classic banana bread with a few ingredient adjustments for chocolate. Whisk the wet ingredients together in a large bowl, add the mashed bananas, then fold in the dry ingredients. Finish by folding in the chocolate chips, transfer the batter to a prepared loaf pan, and bake.
Ingredients:
- Bananas: Measure mashed bananas by weight for accuracy — 400 grams (about 1 3/4 cups) is ideal. This is roughly 3 large or 4 medium ripe bananas. If you’re a little short of 400 g, add a small amount of water, Greek yogurt, or applesauce to reach the weight.
- Eggs: Use room-temperature eggs for best results. If needed, warm them in hot water for 5–10 minutes.
- Sugar: The recipe uses a bit more sugar to balance cocoa’s bitterness. Reduce by 1/4 cup and opt for dark chocolate chips if you prefer a less sweet loaf.
- Fat: Neutral oils like vegetable or canola work well. You can substitute avocado or light olive oil if desired.
- Greek yogurt: Adds moisture and a slight tang. Sour cream is an acceptable substitute.
- Flour: All-purpose flour is used here. Some of the flour is replaced with cocoa powder to increase fudginess.
- Cocoa powder: Unsweetened Dutch-process cocoa yields a deeper color and richer flavor, though natural unsweetened cocoa also works.
- Baking powder/soda: This recipe uses baking powder by default. If you use natural cocoa (which is more acidic), consider replacing some baking powder with baking soda (for example 3/4 tsp baking soda instead of the baking powder called for).
Frequently Asked Questions (FAQs)
How ripe should my bananas be?
Use bananas with at least brown spots on the peel. The riper they are, the sweeter and softer the loaf will be. Ideally the peel is mostly brown while the interior remains soft and yellow.
Can I use natural cocoa powder instead of Dutch-process?
Yes. If using natural cocoa, add some baking soda to balance acidity. For example, use 1/2 tsp baking soda plus 1 tsp baking powder, or replace the baking powder with 3/4 tsp baking soda.
How to store Chocolate Banana Bread
Store at room temperature, well wrapped or in an airtight container, for 3–4 days. For longer storage, slice and individually wrap pieces in plastic wrap, then place in a freezer bag; it will keep 2–3 months. Thaw at room temperature or warm gently in the microwave on a low/defrost setting for about 30 seconds.
Thanks for reading! If you have questions, leave a comment — I’m happy to help. If you make this bread, tag the creator on Instagram to share your results.
As always, happy baking!
Love, B
Bread
Chocolate Banana Bread Recipe
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Equipment
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1 large bowl
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1 Whisk
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1 Rubber Spatula
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1 9×5 loaf pan
Ingredients
- 400 grams ripe bananas*, mashed
- 3 large eggs, room temperature
- 300 grams granulated sugar
- 120 mL canola oil, or any neutral
- 56 grams Greek yogurt, or sour cream
- 180 grams all-purpose flour, spooned and leveled
- 60 grams unsweetened cocoa powder, spooned and leveled
- 1 Tbsp baking powder
- 1/2 tsp salt
- 170 grams milk or semi-sweet chocolate chips
- Mini chocolate chips for the top
Method
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Preheat the oven to 350°F (177°C) convection. Grease and line a 9×5″ loaf pan with baking spray and parchment paper.
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In a small bowl, mash the bananas until there are no large chunks. (400 grams mashed)
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In a large bowl, whisk the eggs, sugar, oil, and Greek yogurt for 2–3 minutes until completely smooth.
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Stir in the mashed bananas until combined.
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Add the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients in until only a few streaks of flour remain.
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Fold in the chocolate chips until evenly distributed (about 170 grams).
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Pour the batter into the prepared pan and sprinkle a few extra chips on top.
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Bake for 75 minutes. Remove from the oven, sprinkle additional mini chips if desired, and let the loaf cool in the pan for at least an hour.