Chocolate Banana Bread Recipe

Imagine the decadently rich Chocolate Banana Bread Recipe mixing with the comforting warmth of a classic banana bread. This double chocolate banana bread is truly the ultimate indulgence of two irresistible treats. Moist, fudgy, and overflowing with deep chocolate flavor, it is the perfect restoration for any chocolate lover. Best of all, it’s really easy to whip up!

Here’s Why You’ll Love This Chocolate Banana Bread

• Made with straightforward, everyday baking ingredients
• Effortless to whip up—just mix and bake
• Remains moist for days, and freezes beautifully for later
• Dense, yet light enough for an enjoyable texture
• Rich chocolate flavor that complements rather than overshadows the banana
• Perfect for any occasion—savor with your morning coffee, as an afternoon snack, or for a sweet dessert

How To Make Chocolate Banana Bread Recipe

Let me give you a quick rundown of some of the main ingredients, so you understand why each one is important. Remember, baking is a science and each ingredient plays an important role in the texture, moisture, flavor, and structure of your baked goods. I actually use many of these same ingredients in my double chocolate zucchini bread!

Flour: This may seem like a lot of flour, but in theory, it’s compensated by the cocoa powder and banana. The majority of the volume here is from bananas.

Cocoa Powder: Use unsweetened natural cocoa powder, not Dutch-process. Natural cocoa is acidic, and this recipe needs it. Ever wonder about the difference? Try to compare Dutch-process versus natural cocoa powder.

Unsalted, Softened Butter: Creaming soft butter with sugar makes the best foundation for this double chocolate banana bread. Ensure your butter is at room temperature-cool to the touch but not melted.

Sour Cream or Yogurt: These add moisture so your bread stays tender for days.

Ripe Bananas: You will need 4 medium or 3 large ripe bananas—the more ripe, the better! Thawed frozen bananas work just as well. If you’re out of bananas, swap in some applesauce—up to 1/2 cup won’t drastically affect the taste or texture.

Hot Water: Sounds odd, right? But hot liquid helps the cocoa powder “bloom,” intensifying its flavor. Plus, today’s batter is thick, and the water helps loosen it a bit.

You’ll also want to have some pantry staples on hand, including baking soda, salt, chocolate chips, sugar, eggs, and vanilla.

I originally used vegetable oil in this recipe because cocoa powder is notorious for drying out baked goods, and adding oil helps retain moisture. I also use oil in my chocolate cake and cream-filled chocolate cupcakes (two fan favorites!), so it seemed like the right choice. However, it was too light and didn’t have that rich, dense texture that complements the bold flavors of chocolate and banana. Using butter and a few tweaks brought me to the delicious loaf you see today. The combination of creamed butter, sour cream, and hot water is a game changer! Expect a thick batter and use a 9×5-inch loaf pan—an 8×4-inch is too small for this recipe.

Bake the chocolate banana bread for 60 to 65 minutes. Check on it at the end of 60 minutes using a toothpick. If it is cleaned mostly with some moist crumbs sticking, then it is done.

You won’t wait long for the bread to cool. In about an hour or two, it is perfectly sliced into, and the melty chocolate chips inside the interior make all the waiting worthwhile.

Pro tip: Top a slice with a generous spreading of peanut butter! And if you’re a chocolate and peanut butter lover, you’ll want to check out my peanut butter chocolate chip zucchini bread, too! ????

FAQS For Chocolate Banana Bread Recipe

1. Can I use the Dutch-process cocoa powder instead of the natural?
No, better to use the natural. Natural cocoa is acidic and will react with the baking soda-the bread will rise. Dutch-process cocoa is alkalized and may get the final consistency messed up, and time for rising.

2. Can I use frozen bananas for this recipe?
Yes! Frozen bananas truly work magic in this recipe. Just thaw them thoroughly, drain off excess liquid, and crush them into the batter.

3. What happens if I don’t have enough bananas?
If you do not have enough bananas, you can substitute up to half a cup of applesauce without any dramatic alteration in flavor or texture. This is a very convenient substitution if you are a banana or two short.

4. Can I make this recipe with oil instead of butter?
You can use oil, but the texture will be lighter and maybe not have that rich, heavy crumb that the butter imparts. This bread needs a sturdier structure to hold up to bold flavors like chocolate and banana.

5. How do I store chocolate banana bread?
Store in an airtight container at room temperature for up to 3 days. Alternatively, you can store it in the refrigerator for up to one week or freeze for up to 3 months. To freeze the loaf, wrap it securely in plastic wrap and place it in a freezer-safe bag.

6. Can I add more chocolate chips?
Of course! If you want to make it even more decadent, add as many chocolate chips to the batter as you like. You can also sprinkle a few on top before baking to achieve the gooey finish.

7. Why use hot water in the batter?
The hot water causes the cocoa powder to “bloom,” or react, bringing out that deep chocolate flavor. It also thins the thick batter just enough to make it easier to handle.

8. What loaf pan should I use?
This recipe should be baked in a 9×5-inch loaf pan. If you try to bake this recipe in an 8×4-inch pan, the batter will overflow during baking.

9. How long should I bake this chocolate banana bread?
Bake the bread 60 to 65 minutes. Check for doneness at 60 minutes by inserting a toothpick into the center. If it comes out mostly clean with just a few moist crumbs, the bread is done.

10. Can I make this recipe gluten-free?
You can substitute the regular flour with gluten-free all-purpose flour if you want. Keep in mind to only use a 1:1 good for baking gluten-free flour mix.

11. May I add nuts to this bread?
You may. Chopped walnuts, pecans, or even almonds will add a crunchy texture to the bread. Fold into the batter with the chocolate chips for an added layer of texture.

12. What to serve with chocolate banana bread?
This bread is fantastic, not by itself, but layered on top of a big spoonful of peanut butter or Nutella. It would go very well with a cup of coffee or tea, making it an anytime treat.

Chocolate Banana Bread Recipe

ketoinsides.com

This Chocolate Banana Bread is a decadent and gooey version of the classic treat that brings together deep chocolate flavors with ripe sweetness of banana. Made with simple ingredients like natural cocoa, chocolate chips, and bananas, this loaf is easy to prepare, very moist, and perfect to satisfy chocolate cravings. The recipe calls for a 9×5-inch loaf pan and bakes for about 60 to 65 minutes. Enjoy it fresh, or freeze it for later it stays moist days after days, and pairs wonderfully with a cup of coffee or a spread of peanut butter!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Ingredients

  

• 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
• 1/2 cup (41g) unsweetened natural cocoa powder (not Dutch process)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (135g) semi-sweet chocolate chips, plus 2 Tablespoons (22g) for topping
• 1/2 cup (8 Tbsp; 113g) unsalted butter,
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup (60g) plain yogurt or sour cream, at room temperature
• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
• 1 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) hot water

Instructions

 

• Preheat oven to 350°F (177°C). Grease with nonstick spray lightly a 9×5-inch loaf pan. Put aside.
• In a large bowl, whisk together till very well combined flour, cocoa powder, baking soda and salt. Stir in the 3/4 cup of chocolate chips (135g). Put aside.
• With a hand-held electric mixer or in a stand mixer with a paddle or whisk attachment, beat the butter and sugar at high speed until smooth and fluffy, about 2 minutes. Reduce speed to medium and beat in eggs one at a time, beating well after each addition. Mix in yogurt, mashed bananas, and vanilla extract, just until combined. Add the dry ingredients, then hot water, mixing on low speed till just incorporated. Mind not to overmix-the batter will be thick.
• Spread evenly into the prepared loaf pan; sprinkle remaining chocolate chips down the center of the batter.
• Preheat oven to 350° and bake for 60–65 minutes, loosely covering the top of the bread with aluminum foil after the first half hour so it doesn't dry out. It is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking around the 60-minute mark and check every 5 minutes thereafter.
• Remove the bread from the oven and let cool in pan on a wire rack for at least 1 to 2 hours before slicing and serving.
• Store wrapped bread at room temperature for up to 5 days, or, for a week in the fridge. Banana bread flavor often peaks on day 2, after all the liquid ingredients have had time to meld together well.

Notes

Freeze baked and cooled loaf wrapped tightly for up to 3 months. Before you plan on consuming, thaw loaf overnight in refrigerator. Serve at room temperature if desired. Want more ideas on freezing breads? See my Make Ahead Baking article.

Chocolate Banana Muffins:
For a lighter version, try making these whole wheat Chocolate Banana Muffins, or go all in with today’s richer dough and make muffins. Preheat oven to 425°F (218°C). Spray a 12-cup muffin tin with non-stick spray, or line it with cupcake liners. Fill liners with batter as directed and bake at 425°F (218°C) for 5 minutes. Then, without removing the muffins, reduce oven temperature to 350°F (177°C) and bake for an additional 14–15 minutes, or until a toothpick comes out clean. This makes 12–16 muffins.

Can I Use Whole Wheat Flour?
Absolutely. You can use whole wheat flour instead of all-purpose flour. It’s texture will be a little heavier, but still heavenly!

Cocoa Powder:
Use natural cocoa powder instead of Dutch-process. For more about the difference, see Dutch-process vs. Natural Cocoa Powder.

Chocolate Chips:
Don’t skip the chocolate chips! They add sweetness to the bread, but also intensify the dark chocolate flavor.

Sour Cream or Yogurt:
I always like to use sour cream or non-fat plain Greek yogurt for this recipe. In fact, any type of Greek yogurt works- any fat percentage, even vanilla. Regular plain yogurt is another great alternative.

Frozen Bananas:
Frozen bananas work great here! Thaw, squeeze out liquid, mash, and use as directed. Be careful not to over-mush the bananas; you want some chunks, not pureed banana. For more tips, see How to Freeze & Thaw Bananas for Baking.