This easy & delicious Chocolate Banana Bread is super moist, incredibly tender and so full of chocolate flavors. Loaded with the goodness of bananas and studded with chocolate chips make it the best banana bread you will ever have!
It’s made with simple ingredients and gets ready in under 50 minutes. Plus, there is no egg, butter or cream! All in all it is a simple banana bread recipe with chocolate chips and cocoa.
About Chocolate Banana Bread
This Chocolate Banana bread is the ultimate banana bread with intense chocolate, chocolate tastes, and ultra-soft texture.
This Chocolate Chip Banana Bread has chocolate chips in the loaf and as well as on the top - so chocolate in and chocolate out! And this banana bread recipe is certainly for you if you love chocolate and you also love banana bread. And why not? It has the best of both worlds — a perfect banana and chocolate ratio.
The dreamy combination of chocolate chips and unsweetened cocoa powder gives that EXTRA deep chocolatey color and flavor to this choco banana bread. This is the best recipe to try when you have some ripe bananas in your fruit basket.
If you are looking for a fail-proof chocolate banana bread recipe, then this recipe is called chocolate banana bread perfection. NO BUTTER, NO CREAM, NO EGG, and yet you get the softest and delectable banana bread.
You can have this rich and divine bread for a breakfast, or have it as an afternoon snack. Not to mention, a slice of this banana chocolate chip bread makes a wonderful after dinner for dessert.
If you have browned bananas at hand, then this chocolate chip banana bread recipe is a wonderful way to use them. So are you ready to bake delectable cocoa banana bread?
Do you also love chocolate like me? Then you would definitely love to check out these more delicious chocolate rich and decadent desserts I love: Chocolate Cheesecake, Eggless Peach Chocolate Brownies, Brownie in a Mug, Eggless Banana Peanut Butter Chocolate Brownies, and Fudgy Carrot Brownies.
This Chocolate Banana Bread
✔ is simple and easy to make
✔ is egg-free and nut-free
✔ can also be made vegan, and gluten-free
✔ is so scrumptious and moist
✔ has an intense chocolate flavor
✔ is chocolate lover’s delight
✔ is baked with basic ingredients
✔ gets ready in under 50 minutes
✔ makes a delicious breakfast, brunch, or snack
Chocolate Banana Bread Ingredients:
Bananas: Overripe brown bananas are the best here because they give the best banana flavor. This recipe calls for 3 medium-sized overripe bananas. If you are using mashed bananas, then use 1 1/2 cup of mashed banana.
Flour: I have used all-purpose flour in this recipe. You can also use whole wheat flour to make it healthier.
Sugar: Dark brown muscovado sugar is used here. You can also add light brown sugar, or any of your favorite sugars.
Cocoa powder: Most of the chocolate flavors come from cocoa powder. Using some good quality unprocessed and unsweetened cocoa powder is the best.
Chocolate chips: In this recipe, I have added chocolate chips both in batter or as a topping. Chocolate chips can be replaced with the same amount of chocolate chunks.
Milk: I used regular dairy milk here. To make it vegan, you can also use unsweetened almond milk.
Oil: This recipe uses neutral oil. You can use any of your favorite flavorless oil here.
Vinegar: Since this recipe doesn’t have any eggs, it uses buttermilk. 2 teaspoons of vinegar are used for making buttermilk.
Leavening agents: In this recipe, you will need both baking powder and baking soda.
Vanilla extract: Use any of your favorite brand’s vanilla extract or vanilla paste.
Salt: A little salt is added to enhance the chocolate flavor of this bread. You can use sea salt, rock salt, or table salt.
How to make chocolate banana bread
Making this loaf is really simple and easy if you follow this recipe as it is. This is how you can make chocolate chip banana bread in 8 steps:
Step 1: To begin, mash or puree bananas in a medium mixing bowl. Also, mix milk with vinegar and set it aside.
Step 2: Then add sugar to the mixing bowl and whisk until sugar is completely dissolved.
Step 3: Add oil and mix well. Add vanilla and mix until combined.
Step 4: Sift dry ingredients (flour, cocoa powder, baking soda, and baking powder) in a mixing bowl.
Step 5: Add salt and chocolate chips to the dry ingredients and mix well.
Step 6: Add the dry ingredients to the banana mixture.
Step 7: Pour the bread batter into a greased and parchment paper-lined loaf pan and spread evenly. Top with chocolate chips.
Step 8: Bake at 350°F/175°C for 45-55 minutes or until the inserted toothpick comes out clean.
Step 9: Remove the bread from the oven and let it cool for 20 minutes in the pan. Demould slice and enjoy!
Detailed instructions on how to make easy Chocolate Banana Bread are included in the recipe card on this page.
Chocolate Banana Bread Variations
Flavors: I have only added some vanilla paste to this chocolate banana loaf recipe, you can also add other spices such as allspice or powdered cinnamon. The banana extract can also be added for more banana flavors.
Nuts: This chocolate chip banana bread doesn’t have any nuts. But you can always add some nuts to get a crunchy nutty texture in this bread. You can add toasted and chopped walnuts, almonds , or hazelnuts. They all taste great in this choco banana bread.
Chocolate: I have used chocolate chips in this banana bread recipe, but you can also use chocolate chunks or even chopped dark or milk chocolate.
Sweetener: I have added muscovado sugar here, you can swap it with light brown sugar or with granulated sugar.
Milk: This is an eggless recipe, so I used 1/2 cup of milk and 2 teaspoons of vinegar to make the buttermilk. If you don’t want to add milk then you can swap it with 2 large-sized eggs. You can also use 1/2 cup of natural yogurt.
Oil: This recipe used neutral oil (I used canola). If you want to make this bread, rich and buttery in taste, then use unsalted melted butter. You can also add a mix of butter and oil. You can also use melted coconut oil here.
Vinegar: I used regular white vinegar here, but you can also add apple cider vinegar in this recipe.
Peanut butter: It tastes great in chocolate and banana bread. To make peanut butter chocolate banana bread, either you can add peanut butter baking chips, or swirl the bread batter with peanut butter.
You can have a warm slice of this chocolate chip banana bread as it is. Or if you want to make it more decadent, then add a scoop of vanilla ice cream and drizzle it with some chocolate syrup — Chocolate dessert perfection. Pair it with a cup of hot tea or coffee and you are all set for an exotic breakfast or brunch. This bread also tastes great with some chilled Banana Date Smoothie.
This chocolate banana bread stays fresh for up to 4-5 days when placed in an air-tight container wrapped in plastic wrap at room temperature. You can also refrigerate it for up to 8-10 days.
Tips, Tricks & Variations to Make The Best Chocolate Banana Bread
When making any type of banana bread, make sure to use very ripe or overripe bananas. The peels should be full or half browned, and from the inside, they should be squishy and browned.
If you are using coconut oil or butter, then melt them in a double boiler or a microwave before adding to the mashed bananas.
Baking soda and baking powder both are used in this recipe for leavening. For best results, it is recommended to use both.
Puree: I have mashed bananas using a fork. But if you want a silky smooth texture of bananas, then you can also puree them in a blender along with oil.
To check the doneness of the bread, insert a toothpick or a skewer in the center of the loaf, if it comes out clean, then your banana bread is done. But sometimes, melted chocolate comes out with a toothpick, and it is hard to know if the bread is really done. In that situation, either you need to test the bread in a few spots, or take the bread out of the oven and delicately push it from the center with your finger. If it bounces back as soon as you release your finger then the bread is done. If not, then bake for some more time.
Don’t use Dutch-processed cocoa powder here. Natural unsweetened cocoa gives the best result.
Texture: If you want to make this bread less chocolaty and more dense, then instead of using 1/2 cup of cocoa powder, use 1/4 cocoa powder. Also, instead of using 1 cup all-purpose flour, use 1 1/4 cup of flour.
Don’t overbake: After about 40 minutes, check your bread. As soon as the toothpick comes out clean, remove the bread from the oven.
Cooling time: Let the bread cool in the pan for about 15-20 minutes before demolding and slicing.
How to make vegan chocolate banana bread?
To make a vegan version of choco banana bread, simply replace dairy milk with unsweetened almond milk or coconut milk.
How to make gluten-free chocolate banana bread?
This recipe uses all-purpose flour, to make this gluten-free use gluten-free all-purpose flour.
Can I freeze chocolate banana bread?
I always like to bake fresh bread for me and my family. But if you have any leftovers then you can definitely freeze this loaf for up to 3 months. To freeze, let the bread cool down completely then wrap it in plastic wrap and then place it in a freezer-safe bag or container. To serve, thaw the loaf overnight in the fridge. You can serve it cold, or at room temperature, or slightly warm. To make it warm, place a slice in the microwave for 20 seconds, and enjoy!
Why is my chocolate banana bread not moist?
The only reason here would be that you’ve over-mixed the batter. You just need to fold the ingredients until just combined.
Chocolate Banana Bread (Step-by-step photo instructions)
Making Chocolate Banana Bread
- Preheat oven to 350º F. Grease a bread loaf pan with oil or spray with a non-stick baking spray. I used a 9 1/4 x 5 1/4 x 2 1/2-inch pan, you can also use a 9-by-5-inch pan. After that, line your loaf pan with parchment paper and brush or spray with oil. Let the excess paper hang over the long sides for an easy bread removal process.
- In a medium-sized mixing bowl, add 3 peeled ripe bananas and mash them using a fork until completely smooth. If you don't want any banana chunks, then you can also use an electric blender to make a smooth purée.
- Add oil, and brown sugar to the same bowl and mix well until sugar dissolves.
- After that add vanilla extract and mix again until well combined. Keep it aside.
- Add vinegar to the milk and stir together. Keep it aside to stand at room temperature for 5-10 minutes. After 10 minutes, milk will be slightly thickened with small curdled bits.
- In a medium bowl, sift together flour, cocoa powder, baking powder, and baking soda. Also, add salt and 1/2 cup chocolate chips and mix them together.
- Add the dry ingredients into the wet ingredients. Also, add milk mixture and mix until just everything is incorporated. Don’t overmix the batter.
- Pour the bread batter into the prepared loaf pan spread evenly with a spatula. Sprinkle the 3 tablespoons of chocolate chips over the top of the bread and tap it a few times to remove any air bubbles.
- Place the loaf pan in the oven and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean, with no traces of raw batter onto it (see notes to check doneness). Baking time may vary depending on your oven, so if your cake is not baked in 55 minutes, then bake for 10 more minutes.
- Once the bread is baked, remove the loaf pan from the oven and let the bread cool in the pan for about 20 minutes.
- Hold the parchment sling and gently remove the loaf from the pan. Let it cool completely before slicing, or slice the warm bread with a serrated knife.
- Serve chocolate banana bread with a glass of milk or coffee and enjoy.