Chocolate Banana Bread Recipe

This chocolate banana bread recipe is a decadent twist on classic banana bread. Made with ripe bananas, rich cocoa powder, and packed with gooey chocolate chips, it’s the ultimate treat for chocolate lovers. The loaf is moist, flavorful, and easy to prepare, making it perfect for breakfast, a snack, or dessert. Whether you want a quick baking project or a crowd-pleasing dessert, this recipe is a must-try. Bonus: it’s freezer-friendly and can be customized with gluten-free flour or fun add-ins like nuts or dried fruit. Enjoy the best banana bread with chocolatey goodness in every bite!

Ingredients

• 3 very ripe bananas, mashed (about 1 3/4 cups)
• 2/3 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, lightly beaten, at room temperature
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour (or gluten-free flour)
• 1/3 cup natural unsweetened cocoa powder (such as Hershey’s)
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 cup semisweet chocolate chips (divided: 3/4 cup and 1/4 cup)

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Instructions

1. Prepare the pan and oven: Preheat your oven to 350°F. Grease a 9.25 x 5.25 x 2.75-inch loaf pan and line it with parchment paper, leaving at least 2 inches of overhang on the sides for easy removal.
2. Cream the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened butter and sugar until light and fluffy. Add the beaten eggs and mix until just combined. Then, mix in the mashed bananas and vanilla extract until well blended.
3. Combine the dry ingredients: In a separate large bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on medium-low speed until just incorporated. The batter may have small lumps—this is normal. Avoid overmixing to ensure a tender loaf.
4. Add chocolate chips: Gently fold in 3/4 cup of the chocolate chips with a spatula.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the surface. Bake for 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs are fine).
6. Cool and serve: Allow the banana bread to cool in the pan for 10 minutes. Use the parchment paper overhang to lift the loaf out of the pan and transfer it to a wire rack to cool completely. Serve at room temperature or slightly warm for the best flavor.

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Tips

• Use overripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
• Measure flour correctly: Scoop the flour into your measuring cup and level it off with a knife for accuracy.
• Don’t overmix: Overmixing can result in a dense loaf, so mix until the ingredients are just combined.

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Variations and Substitutions

• Gluten-Free: Replace the all-purpose flour with a 1-to-1 gluten-free baking flour.
• Add-ins: Enhance the flavor with nuts (like walnuts or pecans) or dried fruit (like raisins).
• Coconut oil: Swap butter for melted coconut oil for a dairy-free option.
• Dark chocolate: Use dark chocolate chips for a richer, less sweet loaf.

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FAQs

Can I freeze chocolate banana bread?
Yes! Wrap the loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Do I need to sift the cocoa powder?
Yes, sifting prevents clumps and ensures even mixing into the batter.

How should I store leftovers?
Store banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

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Serving Suggestions

• Breakfast: Pair with a cup of coffee or tea for a quick, satisfying morning meal.
• Snack: Enjoy it as-is or spread a little butter or cream cheese on top.
• Dessert: Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

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Why You’ll Love This Recipe

This chocolate banana bread is the perfect combination of rich chocolate flavor and moist, tender banana bread. It’s easy to make, packed with chocolate chips, and incredibly satisfying. Whether you enjoy it as breakfast, a snack, or dessert, this crowd-pleasing recipe is guaranteed to disappear quickly. It’s versatile, freezer-friendly, and a delicious way to use up ripe bananas!