Why You'll Love It
- **Double Chocolate Bliss** - This isn't just banana bread with some chocolate chips thrown in. We're talking rich cocoa powder in the batter AND melty chocolate chips throughout. Every single bite delivers that deep, comforting chocolate flavor that makes you close your eyes and just savor the moment. The bananas add this incredible moisture that keeps the bread tender for days.
- **Easy Baking Magic** - You don't need any fancy equipment or complicated techniques for this beauty. One bowl, a wooden spoon, and some ripe bananas are all it takes. It's the perfect recipe for when you want that homemade baked good feeling without spending hours in the kitchen. Even beginner bakers can achieve bakery-quality results.
- **Perfect for Sharing** - This loaf fills your kitchen with the most inviting aroma that literally draws people in. It's become my go-to for new neighbor welcomes, teacher appreciation gifts, and those mornings when friends drop by unexpectedly. Everyone always asks for the recipe, and I love knowing I'm spreading a little chocolatey comfort.
- **Versatile Treat** - While it's amazing warm from the oven, this bread also makes fantastic breakfast slices toasted with butter, or elegant dessert squares served with ice cream. It freezes beautifully too, so you can have homemade banana bread ready whenever the craving strikes.
"My family declared this the best banana bread they've ever tasted! The double chocolate twist makes it irresistible."
Essential Ingredient Guide
- Ripe Bananas: Those speckled, almost-black bananas you were thinking about tossing? They're absolute gold here. The riper they are, the sweeter and more fragrant your bread will be. I usually let mine sit on the counter until they're soft to the touch, then mash them with a fork until they're nice and creamy. This natural sweetness means we can use less sugar, and the moisture content gives that tender crumb we all love in a good moist banana bread.
- Cocoa Powder: I use natural unsweetened cocoa powder because it gives that deep, rich chocolate flavor without making the bread too sweet. Sift it well to avoid any lumps - there's nothing worse than biting into a pocket of dry cocoa. The cocoa pairs beautifully with the banana flavor, creating this sophisticated chocolate experience that feels both comforting and elegant.
- Chocolate Chips: Semisweet chips are my favorite here because they balance the sweetness perfectly. I like to reserve a handful to sprinkle on top before baking - they create this beautiful cracked chocolate crust that looks so inviting. Fold the rest in gently at the end so they're distributed evenly but don't sink to the bottom. The melty pockets of chocolate against the tender banana bread crumb? Pure heaven.
Complete Cooking Process
-
Preparation:
Start by preheating your oven and lining your loaf pan with parchment paper - this little step saves so much cleaning frustration later. Then gather all your ingredients. I love this mise en place moment, seeing everything measured and ready. Mash those ripe bananas until they're smooth but still have some texture, and smell that sweet banana fragrance filling your kitchen.
-
Mixing:
In a large bowl, whisk together your dry ingredients first. I always sift the cocoa powder because, honestly, nobody wants bitter cocoa lumps in their beautiful bread. Then in another bowl, mix the wet ingredients until they're fully combined. The key here is to mix gently when combining wet and dry - just until the flour disappears. Overmixing makes tough bread, and we want tender.
-
Baking:
Fold in the chocolate chips with a spatula, saving some for the top if you'd like that pretty finish. Pour the batter into your prepared pan, sprinkle the remaining chips, and slide it into the oven. Now comes the hardest part - waiting while your home fills with that incredible chocolate-banana aroma. The toothpick test is your friend here - a few moist crumbs are perfect.
- Don't overmix the batter - a few flour streaks are better than overworked gluten
- Let the bread cool in the pan for 10 minutes before transferring to a rack
- Slice with a serrated knife for clean cuts through the chocolate chips
- Toast slices the next day for an extra special breakfast treat
Pro Tips
These little tricks come from years of baking this recipe, and they make all the difference between good banana bread and great banana bread.
The Perfect Slice
You Must Know
- Ripe bananas are non-negotiable - they provide natural sweetness and moisture
- Don't skip sifting the cocoa powder - it prevents bitter lumps
- The bread continues cooking as it cools - don't overbake it
- It freezes beautifully for up to 3 months
Frequently Asked Questions
→ Can I use frozen bananas?
Absolutely! Thaw frozen bananas completely and drain any excess liquid before mashing. They work beautifully and actually mash to a super smooth consistency. I keep a bag of overripe bananas in my freezer specifically for banana bread emergencies. Just let them thaw in the refrigerator overnight or on the counter for a few hours.
→ What if I don't have a loaf pan?
You can bake this in an 8x8 square pan for about 25-30 minutes, or even make muffins! For muffins, fill lined muffin tins about 2/3 full and bake for 18-22 minutes. The baking time will vary, so keep an eye on them. Muffins are fantastic for portion control, though honestly, I have trouble stopping at just one.
→ Can I reduce the sugar?
You can reduce the sugar by about 1/4 cup if your bananas are very ripe, as they provide natural sweetness. The chocolate chips add sweetness too, so taste your batter before baking if you're concerned. I've made it with half the sugar for a less sweet version, and it was still delicious - just more of a breakfast bread than a dessert.
→ How do I store this bread?
Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze individual portions - they thaw perfectly in the microwave or toaster. The bread actually gets more moist and flavorful the second day as the flavors meld together beautifully.
→ Can I add nuts or other mix-ins?
Walnuts or pecans would be lovely additions - toast them first for maximum flavor. You could also try adding a teaspoon of instant espresso powder to enhance the chocolate flavor, or swap half the chocolate chips for white chocolate chips. The base recipe is very adaptable, much like my favorite chocolate chip cookies.
→ Why did my bread sink in the middle?
This usually happens if the bread is underbaked or if you opened the oven door too early. Make sure your oven is properly preheated and use the toothpick test - it should come out with a few moist crumbs, not wet batter. Also, check your baking powder and soda aren't expired, as they're crucial for the rise.
→ Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn't include it. The bananas help keep the bread moist, which is especially important with gluten-free baking. I've had great results with both almond flour and oat flour versions, though the texture will be slightly different.
→ What's the best way to mash bananas?
I use a potato masher or the back of a fork in a medium bowl. Some people use a stand mixer, but I find that can make the bananas too liquidy. You want them mashed but still with some texture - little banana bits throughout the bread add wonderful flavor bursts. It's one of those simple pleasures of easy banana bread making.
Chef's Tips
The riper your bananas, the sweeter and more flavorful your bread will be. I wait until they're almost black for the best results.,If you want an extra chocolatey experience, try using dark chocolate chips instead of semisweet. They add a sophisticated bitterness that contrasts beautifully with the sweet banana.,This bread freezes beautifully! Wrap slices individually in plastic wrap, then place in a freezer bag for up to 3 months. Perfect for unexpected guests or quick breakfasts.,For a nutty variation, add 1/2 cup of chopped toasted walnuts or pecans. The crunch against the soft bread is delightful.,If your bread is browning too quickly, tent it with aluminum foil during the last 15 minutes of baking. This prevents burning while the center finishes cooking.
Nutrition Facts
per serving
285
Calories
4g
Protein
38g
Carbs
14g
Fat
Taste Profile
Rich chocolate sweetness balanced by banana flavor with subtle tang from buttermilk
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Mix 1/4 cup milk with 3/4 teaspoon lemon juice, let sit 5 minutes
Butter adds richness, coconut oil adds subtle coconut flavor
Use 1 3/4 cups whole wheat flour for more fiber and nutty flavor
Recipe Variations
Try these delicious twists on the original
Nutty Chocolate Banana Bread
Add 1/2 cup toasted walnuts or pecans for crunch and nutty flavor
Marbled Version
Make plain banana batter and chocolate batter separately, then swirl together
Coconut Chocolate Banana Bread
Add 1/2 cup shredded coconut and use coconut oil instead of vegetable oil
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing batter - causes tough, dense bread
- Using underripe bananas - lacks sweetness and moisture
- Overbaking - results in dry bread, check early
- Not sifting cocoa powder - creates bitter lumps
- Opening oven too early - can cause collapsing
Meal Prep & Storage
Make Ahead Tips
You can mash the bananas and mix the dry ingredients up to 24 hours ahead. Store separately in airtight containers in the refrigerator. The complete batter can be mixed and refrigerated for up to 2 hours before baking. For even more advance prep, freeze mashed bananas in measured portions. Thaw completely before using. The baked bread also freezes beautifully for up to 3 months, making it perfect for having homemade treats ready for unexpected guests or busy weeks.
Leftover Ideas
Leftover banana bread makes amazing French toast - dip slices in egg mixture and pan-fry until golden. It's also fantastic crumbled over yogurt or ice cream, or blended into milkshakes. For a quick dessert, cube the bread and layer with whipped cream and berries for a trifle. Stale bread can be dried in the oven to make bread pudding or chocolate banana bread croutons for ice cream sundaes. The possibilities are endless!
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven, prepare pan, measure and sift dry ingredients
Mash bananas, mix wet ingredients, combine with dry ingredients
Fold in chocolate chips, transfer to pan, add topping
Bake until toothpick test shows done, cool in pan 10 minutes
Cool completely on rack, slice and serve
Chocolate Chocolate Chip Banana Bread Loaf Recipe
Easy chocolate banana bread loaded with chocolate chips. A moist, delicious dessert perfect for baking enthusiasts.
Timing
Prep Time
15 Minutes
Cook Time
55 Minutes
Total Time
70 Minutes
Recipe Details
Ingredients
Dry Ingredients
- 01 1 3/4 cups all-purpose flour
- 02 1/2 cup unsweetened cocoa powder
- 03 1 teaspoon baking soda
- 04 1/2 teaspoon salt
- 05 3/4 cup granulated sugar
Wet Ingredients
- 01 3 very ripe bananas, mashed (about 1 1/4 cups)
- 02 2 large eggs
- 03 1/2 cup vegetable oil
- 04 1/4 cup buttermilk
- 05 1 teaspoon vanilla extract
Mix-ins
- 01 1 cup semisweet chocolate chips
- 02 Extra chocolate chips for topping
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper, leaving some overhang for easy removal. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure to sift the cocoa powder if it's lumpy - this prevents those bitter pockets in your finished bread. I always take a moment to appreciate how the dark cocoa and white flour look together, like little clouds in a chocolate sky.
In a large bowl, mash the ripe bananas with a fork or potato masher until they're mostly smooth but still have some texture. Add the eggs, oil, buttermilk, and vanilla extract, and whisk until everything is well combined. The buttermilk adds this lovely tang that balances the sweetness - if you don't have buttermilk, you can use regular milk with a teaspoon of lemon juice stirred in.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Remember, a few flour streaks are fine - overmixing is the enemy of tender banana bread. The batter will be thick but pourable, with that rich chocolate color that promises goodness. Now fold in 3/4 cup of the chocolate chips, saving the rest for the top.
Pour the batter into your prepared pan and smooth the top with your spatula. Sprinkle the remaining chocolate chips over the surface - they'll create that beautiful cracked chocolate crust as they bake. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The smell filling your kitchen is pure comfort.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This waiting period is crucial - if you try to remove it too soon, it might break. Once cooled, slice with a serrated knife for clean cuts through the melty chocolate chips. Serve warm with a glass of cold milk, and watch everyone's faces light up.
Notes & Tips
- 1 The riper your bananas, the sweeter and more flavorful your bread will be. I wait until they're almost black for the best results.
- 2 If you want an extra chocolatey experience, try using dark chocolate chips instead of semisweet. They add a sophisticated bitterness that contrasts beautifully with the sweet banana.
- 3 This bread freezes beautifully! Wrap slices individually in plastic wrap, then place in a freezer bag for up to 3 months. Perfect for unexpected guests or quick breakfasts.
- 4 For a nutty variation, add 1/2 cup of chopped toasted walnuts or pecans. The crunch against the soft bread is delightful.
- 5 If your bread is browning too quickly, tent it with aluminum foil during the last 15 minutes of baking. This prevents burning while the center finishes cooking.
Tools You'll Need
-
9x5 inch loaf pan - the perfect size for this amount of batter
-
Parchment paper - makes cleanup so much easier and ensures easy removal
-
Mixing bowls - I like having one large and one medium bowl for organization
-
Whisk - for combining dry ingredients and wet ingredients separately
-
Spatula - gentle folding is key to tender bread
-
Potato masher or fork - for mashing those ripe bananas to perfection
Must-Know Tips
- **Don't overmix the batter** - Mix until just combined to avoid tough bread
- **Use very ripe bananas** - They provide natural sweetness and moisture
- **Let cool completely** - Slicing warm bread can cause it to crumble
Professional Secrets
- **Sift cocoa powder** - Prevents bitter lumps in your finished bread
- **Toast nuts if using** - Brings out their flavor before adding to batter
- **Line pan with parchment** - Ensures easy removal and clean slices
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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