Best chocolate banana bread recipe! This easy, one-bowl chocolate banana bread can be stirred up in minutes (no mixer needed).
Since I’ve been grocery shopping less frequently, I buy what I think we’ll need for longer periods than I’m used to shopping for. One of the hardest things to judge is how many bananas to buy.
If I don’t buy many, they’re gone right away. If I buy more, we have bananas sitting on the counter getting over ripe.
Since we’ve had a lot of extra overripe bananas, I’ve been making different variations of my popular banana bread recipe. This chocolate banana bread has been a huge hit with my family.
The bread is nice and moist and has a good balance of chocolate and banana flavor. It also gets a little extra sweetness and bit of chocolate flavor from the melty chocolate chips in the banana bread.
How to make chocolate banana bread
Melt the butter about 90% of the way. Whisk to completely melt.
Mix the melted butter and mashed banana until well-combined.
Whisk in the sugars until well combined. Add the eggs and vanilla and mix in until combined.
Add the dry ingredients and whisk in just until combined. Don’t overmix.
Mix in chocolate chips just until combined.
Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean. It’s ok if there’s melted chocolate, but there shouldn’t be batter on the toothpick.
Let cool in pan for a few minutes and then remove to wire cooling rack to finish cooling before slicing.
- Bananas: For banana bread, it’s best to use overripe bananas. I like to use bananas that are darker yellow with a lot of brown speckles.
- Butter: You can use either salted or unsalted butter. I prefer salted butter, but it’s really just a matter of preference. When you melt the butter, you don’t want it to be hot and sizzling or browned. I melt the butter about 90% of the way and then whisk it until it is completely melted.
- Flour: It’s important to properly measure flour. Getting too much flour in your bread will give you a heavy or doughy loaf. To properly measure flour, either sift it or give it a good stir. Then lightly spoon it into the measuring cup and level off. Avoid packing or tapping the flour in.
- Chocolate chips: I use semisweet chocolate chips. If you want the bread to be less sweet, use dark or bittersweet chocolate chips. If you like things sweeter, use milk chocolate chips. You can also use mini chocolate chips if you prefer.
- I recommend mixing the banana bread by hand. This helps to avoid overmixing, and overmixing will give you a heavy loaf.
How to store
This bread is best stored at room temperature in a resealable container. If you live in a very humid area, you may want to keep the bread in a resealable container in the fridge.
The bread should keep for up to 4 days.
How to freeze
To freeze this bread, let the baked bread come to room temperature on a wire cooling rack. Once the bread is at room temperature, wrap the loaf tightly in plastic wrap and then place the loaf in a resealable, freezer-safe container (like a gallon-sized freezer baggie). The bread can stored in the freezer for up to 3 months.
More ways to use bananas!
If you’ve tried this chocolate banana bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Chocolate Banana Bread
- 9x5 loaf pan
- 1 ½ cups mashed banana1
- 1/2 cup butter melted2
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour properly measured³
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips4
- Preheat the oven to 350F. Grease a 9x5-inch loaf pan. Set aside.
- In a large bowl, whisk mashed banana and melted butter together until well-combined.
- Whisk in sugars until incorporated.
- Add egg and vanilla, and whisk until well-combined.
- Stir in flour, baking soda, salt, and cinnamon until combined.
- Add chocolate chips and stir in just until combined.
- Pour the batter into your prepared loaf pan, smoothing as needed.
- Bake for 45-65 minutes, or until a wooden toothpick inserted into the center comes out clean. It's ok if there's melted chocolate on the toothpick, but you don't want batter on it. I check the bread around 35 minutes and tent with foil if it is browning too quickly.
- Let cool in pan for a 5-10 minutes.
- Remove bread to wire cooling rack, and let cool completely before slicing.
- About 3 very ripe bananas, peeled
- The butter should just barely be melted. I melt it about 90% of the way and then whisk it until its completely melted.
- To properly measure the flour, stir or sift it to break it up. Then lightly spoon it into the measuring up and level it off.
- I like to use semisweet chocolate chips. However, you can use bittersweet, dark, milk, or even white chocolate chips.
- Nutrition values are estimates.
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