This is one of the easiest chocolate banana bread recipes you’ll find: simple ingredients, no mixer required, and reliably rich chocolate flavor. It comes together quickly in one bowl and bakes into a moist, chocolaty loaf studded with melty chocolate chips.
With just cocoa powder and chocolate chips for chocolate flavor, this recipe avoids melting blocks of chocolate and keeps preparation straightforward. The texture is similar to a fluffy chocolate pound cake with a gentle banana undertone—perfect for breakfast, snack, or dessert.
Why make this Chocolate Banana Bread?
- Extremely easy to prepare
- No mixer or special equipment needed
- Deep, chocolate-forward flavor
- Made in one bowl and baked in one pan for fewer dishes
- Great for feeding a crowd or taking to gatherings
Tips and substitutions
- Use vegetable oil, melted butter, or coconut oil instead of canola oil if preferred.
- Choose very ripe bananas—browner bananas are sweeter and richer in flavor.
- Avoid over-mixing the batter to keep the bread tender.
- Any unsweetened cocoa (natural, Dutch-process, or dark) will work; taste will vary slightly.
- Swap semi-sweet chocolate chips for milk chocolate or peanut butter chips to change the flavor.
- If you don’t have brown sugar, granulated sugar can be used instead.
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How to soften bananas quickly
The fastest way to soften bananas is in the microwave. Keep them in their peel, poke holes all over with a fork, and microwave in 30-second intervals until they reach the desired softness—about 1–2 minutes total depending on power. Ripe bananas can also be ripened naturally at room temperature or in a paper bag with an apple.
Can you freeze Chocolate Banana Bread?
Yes. Cool the loaf completely, slice it, then store slices in a freezer-safe bag or container with as much air removed as possible. Thaw at room temperature or warm briefly in a low oven or microwave.
Tools and ingredients used
- Unsweetened cocoa powder
- Semi-sweet chocolate chips
How to make Chocolate Banana Bread
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and set aside.
- In a large bowl, mash 3 ripe bananas. Whisk in 1/2 cup canola oil (or substitute), 1 cup brown sugar, 2 eggs, and 1 tsp vanilla until combined.
- Whisk the dry ingredients into the wet: 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Mix until just combined—do not overwork the batter.
- Fold in 3/4 cup of the chocolate chips. Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup of chocolate chips on top.
- Bake for about 50 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Remove from the oven and allow the loaf to cool completely in the pan before slicing.
If you prefer other chocolate treats instead of banana, consider chocolate cupcakes or a chocolate cherry cake for variety.
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Chocolate Banana Bread
Ingredients
- 3 bananas, ripened
- 1/2 cup canola oil
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
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Preheat oven to 350° F. Line a 9×5-inch loaf pan with parchment paper and set aside.
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In a large bowl, mash the bananas. Whisk in the oil, brown sugar, eggs, and vanilla until combined.
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Whisk the dry ingredients into the wet ingredients until just combined.
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Fold in 3/4 cup of the chocolate chips, pour batter into the prepared pan, and sprinkle the remaining 1/4 cup of chips on top.
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Bake for about 50 minutes, then remove and cool completely in the pan before slicing.
Nutrition (per serving)
32g Carbs
2g Protein
12g Fat
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