Moist and rich chocolate banana bread made with overripe bananas, cocoa powder, and chocolate chips for a decadent twist on a classic loaf.

3 medium overripe bananas (about 1 1/2 cups mashed)

2 large eggs

3/4 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup vegetable oil or melted butter

1 tsp vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup semi-sweet chocolate chips (plus extra for topping)

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Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, mash bananas until smooth.
Whisk in eggs, granulated sugar, brown sugar, oil (or butter), and vanilla until combined.
Sift in flour, cocoa powder, baking soda, and salt. Stir gently until just combined; do not overmix.
Fold in chocolate chips.
Pour batter into prepared loaf pan, smoothing the top. Sprinkle with extra chocolate chips if desired.
Bake 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

For a double chocolate version, add 2 tbsp extra cocoa powder and 1/2 cup more chocolate chips.

Fold in 1/2 cup chopped walnuts or pecans for added texture.

Use neutral oil and dairy-free chocolate chips for a dairy-free option.

Add 1 tsp instant espresso powder to the cocoa for a mocha flavor.

Adjust baking time for mini loaves or muffins; check at 20–25 minutes.