There’s something undeniably comforting about banana bread, especially when it’s infused with the rich, indulgent flavor of chocolate. This Chocolate Banana Bread recipe is like the ultimate hybrid of a dessert and a breakfast staple, which, let’s be honest, makes it hard to resist at any time of day. Whether you’re enjoying a thick slice with your morning coffee or sneaking a bite as an afternoon treat, this recipe delivers that perfect balance of moist banana goodness and deep chocolate flavor.

For me, chocolate banana bread always brings back memories of family brunches, when we’d gather on lazy Sundays to share good food and laughter. One time, I baked this very loaf for my mom’s birthday breakfast, and let’s just say it disappeared before noon. The combination of sweet bananas with the slightly bitter cocoa is pure heaven. Plus, the fact that this recipe is adaptable (hello, gluten-free friends!) makes it an all-around winner for any gathering.

🍌 Chocolate banana bread: A slice of indulgence

Now, what sets this banana bread apart from others? Well, first, it’s got that double hit of chocolate—both regular and Dutch-processed cocoa powder, which gives it an intense, almost brownie-like richness. And if you opt for those optional mini chocolate chips, you’ll get little pockets of melty chocolate in every bite. It’s like a cozy, homey dessert disguised as a humble quick bread. Perfect, right?

My accidental love for banana bread 🍫

I’ll admit, my love for banana bread wasn’t always so deep. In fact, I only started baking it regularly after a kitchen mishap. A couple of years ago, I found myself with a bunch of overripe bananas (a common occurrence in my house), and in an attempt to salvage them, I threw together a banana bread. But the loaf turned out dry—just lacking that soft, dense texture I wanted. So I started experimenting, and after tweaking ingredients, I finally landed on this chocolatey version. The cocoa adds a decadent twist, while the bananas keep it naturally moist, and the rest is history. I now intentionally let bananas over-ripen just to have an excuse to bake this!

Where does banana bread come from, anyway?

Banana bread as we know it today became popular in the U.S. during the 1930s, a time when home baking was booming and resourcefulness was key. Overripe bananas, which might otherwise have gone to waste, became the star ingredient in many households. These days, banana bread has taken on many forms, from traditional to more creative versions like this chocolate-infused loaf. It’s an ever-evolving recipe, adapting to different dietary needs, personal preferences, and new flavors. This chocolate version is a modern twist, but with that same reliable comfort factor.

Let’s talk ingredients: bananas and cocoa steal the show

For this banana bread, the ingredients come together to create something that’s as rich as cake, but still feels just light enough to justify eating it for breakfast.

Bananas: Overripe bananas are key—they’re naturally sweeter and add moisture. If your bananas are still firm, try baking them in the oven for a few minutes to ripen them quickly!
Cocoa powder: The unsweetened cocoa adds depth, while the Dutch cocoa brings an extra level of richness. If you don’t have Dutch cocoa on hand, regular cocoa works just fine, but I recommend giving it a try if you want that intense chocolate punch.
Maple syrup: This acts as a natural sweetener and keeps the loaf from becoming overly sugary. Honey or agave also work well, and I’ve tried all three with great success.
Spelt or oat flour: For a gluten-free version, you can use oat or gluten-free flour. If you’re using all-purpose flour, expect a slightly lighter texture.
Oil or milk: Using oil will give the bread a richer texture, while milk makes it a little lighter and less calorie-dense. I love using coconut oil when I want a hint of tropical flavor.

Kitchen gear: what you’ll need (and a few hacks)

This recipe doesn’t demand any fancy gadgets, which is a huge plus in my book. Here’s what you’ll need:

9×5-inch loaf pan: A standard loaf pan works perfectly. If you don’t have one, you can use a muffin tin—just reduce the baking time to around 20-25 minutes.
Whisk and mixing bowls: You’ll need one for the wet ingredients and one for the dry. I’ve found that a hand whisk works just as well as an electric mixer for this recipe.
Parchment paper: Lining your pan with parchment ensures an easy release, which is especially helpful with a moist bread like this.

Step-by-step: how to make chocolate banana bread

Let’s walk through this step by step. I promise, it’s as easy as mixing, pouring, and waiting (that’s the hardest part).

Preheat the oven: Set your oven to 350°F and prepare your loaf pan. Greasing it and lining it with parchment paper will save you the headache of any sticking later on.
Mix the wet ingredients: In a large bowl, mash your overripe bananas until smooth. Add in the vanilla, vinegar, oil (or milk), and maple syrup. Give it all a good whisk until combined.
Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powders, baking soda, baking powder, and salt. The combination of regular cocoa and Dutch cocoa really elevates the chocolate flavor.
Combine wet and dry: Pour the dry ingredients into the wet and stir just until mixed. You don’t want to overmix the batter—that can lead to a dense loaf instead of a soft one.
Add chocolate chips (optional but encouraged): Stir in the mini chocolate chips if you’re using them, then pour the batter into the prepared loaf pan. I like to sprinkle a few extra chips on top for that irresistible, bakery-style look.
Bake and wait: Bake for 45 minutes, then turn off the oven but leave the bread inside with the door closed for an extra 10 minutes. This ensures the center finishes baking without overcooking the rest of the loaf.
Cool and slice (if you can wait): Let the bread cool completely before slicing. This allows the flavors to develop and the texture to set. Honestly, it’s even better the next day!

Variations: gluten-free, vegan, and beyond

Gluten-free: Swap the flour for a 1:1 gluten-free blend or use oat flour. I’ve tried both and they work like a charm, though oat flour gives a slightly denser texture.
Vegan: Opt for a plant-based milk (like almond or oat milk) and use agave or maple syrup instead of honey. Also, make sure your chocolate chips are dairy-free.
Add-ins: For a nutty twist, try folding in some chopped walnuts or pecans. The crunchy texture contrasts beautifully with the soft bread.
Seasonal twist: In the fall, I’ve added a teaspoon of cinnamon and a pinch of nutmeg to give it a warm, spiced flavor that pairs wonderfully with the chocolate.

How to serve and impress your guests 🎉

For a simple, but elegant presentation, slice the bread into thick pieces and arrange them on a serving platter. A dusting of powdered sugar can give it a bakery-worthy look. If you want to take it up a notch, serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. Or, if you’re hosting brunch, a drizzle of almond butter or a side of fresh berries makes for a lovely pairing.

Drink pairings: coffee, tea, or something stronger?

Personally, I think this chocolate banana bread goes best with a rich cup of coffee (preferably something dark and bold to complement the chocolate). If you’re more of a tea person, a chai or Earl Grey works well, too. And if you’re feeling a little indulgent, a glass of red wine—something like a Merlot—could be a surprising but delicious pairing for dessert.

Storing and reheating: make it last

If you can resist eating the whole loaf in one go, this banana bread stores beautifully. Keep it in an airtight container on the counter for up to 3 days. For longer storage, pop it in the fridge where it’ll last about a week. To reheat, just warm slices in the microwave for about 10-15 seconds or toast them lightly for a crispy edge and soft center.

Adjusting for different serving sizes

Need to feed a crowd? You can easily double the recipe and bake it in two loaf pans. Or, as I mentioned earlier, you can turn the batter into muffins by adjusting the bake time to around 20-25 minutes. If halving the recipe, just reduce the loaf size or use a smaller pan to prevent it from turning out too flat.

Potential issues and how to avoid them

Too dense: Overmixing the batter can lead to a dense loaf, so mix gently and only until combined.
Undercooked middle: Make sure to follow the extra 10-minute baking tip with the oven off to finish cooking the center without overbaking.
Dry loaf: Be sure to use overripe bananas—they’re key for moisture. If your bananas aren’t ripe enough, it could result in a dry bread.

Give this chocolate banana bread a try!

This Chocolate Banana Bread recipe is the perfect way to use up those bananas that are past their prime and turn them into something extraordinary. Whether you’re serving it for brunch, dessert, or just as an everyday snack, it’s sure to become a family favorite. And don’t be afraid to get creative with add-ins and variations—half the fun of baking is making it your own!

FAQs

1. Can I freeze chocolate banana bread?
Yes! Slice it first and wrap the individual slices in plastic wrap. Store them in a freezer-safe bag for up to 3 months.

2. Can I use almond flour?
Almond flour can make the bread a bit denser, but it’s a great gluten-free option. You might want to mix it with oat flour for better texture.

3. What’s the best way to ripen bananas quickly?
Pop your bananas in a 300°F oven for 15-20 minutes until they’re blackened on the outside and soft inside.

4. How do I keep my bread from sticking to the pan?
Grease the pan well and line it with parchment paper. This will ensure an easy release.

5. Can I reduce the amount of sugar in this recipe?
You can reduce the maple syrup or honey slightly, but it may affect the moistness. I wouldn’t cut it by more than 1/4 cup.

Chocolate Banana Bread Recipe