Name: Chocolate Banana Bread
Prep time: 15 min
Cook time: PT-484950H5M1S
Total time: PT-484950H5M1S
Cuisine: American
Ingredients: Ripe bananas; All-purpose flour; Unsweetened cocoa powder; Baking soda; Salt; Unsalted butter, melted; Granulated sugar; Eggs; Vanilla extract; Sour cream or Greek yogurt; Semi-sweet chocolate chips

Chocolate Banana Bread is a rich and moist twist on the classic banana bread that blends the sweetness of ripe bananas with deep chocolate flavor. It’s a crowd-pleasing treat I love to bake when I have extra bananas lying around and want something indulgent but simple.

Chocolate Banana Bread

Why I Love This Recipe

I love this recipe because it’s the perfect balance of comfort and decadence. The bananas make the loaf super moist, while cocoa powder and chocolate chips create a soft, brownie-like texture that’s hard to resist. It comes together with just a few pantry staples and makes my kitchen smell amazing as it bakes.

Ingredients

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

Ripe bananas
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Unsalted butter, melted
Granulated sugar
Eggs
Vanilla extract
Sour cream or Greek yogurt
Semi-sweet chocolate chips

Directions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
Mix dry ingredients in a medium bowl: flour, cocoa powder, baking soda, and salt.
Mash bananas in a large mixing bowl until smooth. I stir in the melted butter, sugar, eggs, vanilla, and sour cream until fully combined.
Combine the dry ingredients with the wet mixture, stirring gently just until incorporated. I’m careful not to overmix to keep the bread light and tender.
Fold in chocolate chips, then pour the batter into the prepared loaf pan and smooth the top.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and Timing

This recipe yields 10 slices.
Prep time: 15 minutes
Bake time: 55–65 minutes
Total time: About 1 hour and 10 minutes

Variations

Double chocolate: I sometimes sprinkle extra chocolate chips on top before baking for a gooier, more intense chocolate flavor.
Nutty crunch: Adding chopped walnuts or pecans gives a nice contrast to the soft texture.
Spiced twist: A dash of cinnamon or a pinch of espresso powder deepens the flavor without overpowering the chocolate.

Storage and Reheating

I store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To freeze, I wrap slices individually and store them in a freezer bag for up to 3 months. I reheat slices in the microwave for 20–30 seconds or toast them lightly.

FAQs

Can I use frozen bananas?

Yes, I can use frozen bananas. I just make sure to thaw them completely and drain off any excess liquid before mashing.

What can I use instead of sour cream?

Plain Greek yogurt works just as well and gives the same moist, tender texture.

Can I make this recipe into muffins?

Definitely. I divide the batter into a muffin tin and bake at 350°F (175°C) for 18–22 minutes until a toothpick comes out clean.

How can I tell when it’s done baking?

I insert a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), it’s ready.

Do I need to use chocolate chips?

No, the chocolate chips are optional. I can leave them out or swap them for chopped dark chocolate or even nuts if I prefer.

Conclusion

Chocolate Banana Bread is one of my favorite ways to transform overripe bananas into something special. It’s rich, moist, and deeply satisfying—perfect for a cozy morning, a lunchbox treat, or a sweet bite after dinner. Once I make it, it never lasts long.