Rich, moist, and deeply chocolatey, this chocolate banana bread is my favorite way to turn overripe bananas into something indulgent yet comforting. The bananas keep it naturally sweet and soft, while cocoa powder and chocolate chips give it that irresistible dessert-meets-snack vibe.

Chocolate Banana Bread

Why You’ll Love This Recipe

I get to use up those spotty bananas in a way that feels like a treat.
I mix everything in one bowl, so cleanup is easy.
The texture is moist and tender, with melty chocolate in every bite.
It keeps well, so I can make it ahead for breakfasts, snacks, or even dessert.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Overripe bananas: 3 medium (about 1 ½ cups mashed)
Large eggs: 2
Granulated sugar: ¾ cup
Brown sugar: ¼ cup, packed
Vegetable oil or melted butter: ½ cup
Vanilla extract: 1 teaspoon
All-purpose flour: 1 cup
Unsweetened cocoa powder: ½ cup
Baking soda: 1 teaspoon
Salt: ½ teaspoon
Semi-sweet chocolate chips: 1 cup (plus extra for topping)

directions

I preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, I mash the bananas until smooth.
I whisk in the eggs, both sugars, oil (or butter), and vanilla until well combined.
I sift in the flour, cocoa powder, baking soda, and salt, then gently stir until just combined — no overmixing.
I fold in the chocolate chips.
I pour the batter into the prepared loaf pan, smoothing the top, and sprinkle with extra chocolate chips if I want a more decadent finish.
I bake for 55–65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
I let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Yield: 1 loaf (about 10 slices)
Prep time: 15 minutes
Bake time: 55–65 minutes
Total time: 1 hour 10–20 minutes

Variations

Double chocolate: I add 2 tablespoons more cocoa and ½ cup extra chocolate chips for an even richer loaf.
Nutty: I fold in ½ cup chopped walnuts or pecans with the chocolate chips.
Dairy-free: I use a neutral oil and dairy-free chocolate chips.
Mocha: I stir 1 teaspoon instant espresso powder into the cocoa for a subtle coffee kick.
Mini loaves or muffins: I bake in smaller pans, checking for doneness around 20–25 minutes.

storage/reheating

Room temperature: I wrap the cooled loaf in foil or plastic wrap and store for up to 3 days.
Refrigerate: I keep it in an airtight container for up to 1 week.
Freeze: I wrap slices individually and freeze for up to 3 months; I thaw at room temperature or microwave briefly.
Reheat: I warm slices in the microwave for 10–15 seconds for that fresh-baked feel.

FAQs

Can I make this with whole wheat flour?

I can — I use half whole wheat and half all-purpose for a heartier loaf without losing tenderness.

Can I skip the chocolate chips?

Yes, but I like how they add pockets of melted chocolate and extra richness.

How ripe should the bananas be?

I use bananas with plenty of brown spots; the riper they are, the sweeter and more flavorful the bread.

Can I add mix-ins besides chocolate?

Definitely — nuts, dried fruit, or even peanut butter chips work well.

How do I keep the bread moist?

I don’t overbake it, and I store it wrapped tightly once cooled to lock in moisture.

Conclusion

I love how this chocolate banana bread combines the comfort of a classic banana loaf with the indulgence of chocolate. It’s simple enough for everyday baking yet special enough to serve as dessert — and it never lasts long in my kitchen.